Photography: John Paul Urizar. Styling: Michele Cranston. Photochef: Kathy Knudsen.
This mini mushroom and fetta pie recipe is the perfect savoury nibble to bake for your next gathering. Their moreish flavour means no-one will be able to stop at just one pie – they certainly didn’t when these cheesy mushroom treats came around The Weekly‘s office on photo shoot day!
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Ingredients
Method
Line 2 baking trays with baking paper. Preheat the oven to 220°C (200°C fan-forced).
Heat oil in a large frying pan over medium heat, add leek and chopped mushrooms. Cook for 5-6 minutes, stirring occasionally until mushrooms start to soften.
Add garlic and continue to cook for a further 3-4 minutes. Place in a bowl and set aside to cool. Add ricotta, fetta, parsley, dill and spinach. Season well with salt and freshly ground black pepper, and mix well.
Using a 7cm round cutter, cut rounds from the pastry. Spoon 1 heaped teaspoon of mushroom filling onto half of each circle. Fold to enclose and crimp the edges with a fork. Place onto prepared trays, brush with beaten egg and top each with a sliced mushroom.
Bake mushroom pies for 15 minutes or until deep golden brown.
Can I freeze the mushroom pies?
Unbaked pastries can be frozen. When ready to serve, bake mushroom pies from frozen for a few minutes longer than the recommended baking time listed in recipe.
Test Kitchen tip
Butter puff pastry sheets soften quickly, so keep them refrigerated while working on each pastry sheet.
More mushroom pie recipes
Mushroom is a classic pie ingredient, and is often paired with a secondary hero protein like chicken or beef. If you’re looking for a more substantial mushroom pie recipe, explore our collection of perfect pot pies for easy dinners or this list of chicken pie recipes. You’ll find plenty of mushroom options.
