Mini Mushroom Pies
These mini pies are tasty and ideal if you are entertaining vegetarian friends and family this Easter.
Ingredients
250g coarsely chopped white button mushrooms
125ml dry white wine
60g butter
1 crushed garlic clove
40g finely chopped shallot
1 sheet of frozen ready-made puff pastry, thawed
1 whisked free range egg
3 fresh thyme sprigs plus extra to sprinkle
Sea salt flakes for sprinkling
Instructions
- Place an oven rack in the bottom of the oven and preheat to 220°C/200°C fan-forced.
- Melt the butter over medium-high heat in a large frying pan and add the shallot, thyme, garlic and mushrooms. Cook for approximately 10 minutes until the mushrooms are golden brown. Next, add the wine and continue to cook for another three minutes until it is reduced. Remove the frying pan from heat and season with salt and pepper. Set aside and allow to cool.
- Cut 12 squares from the pastry sheet that are 6 cm across. Grease a 12-hole mini muffin pan and line each with a pastry square. Divide the mushroom mixture between the squares, partially folding the corners over the mushrooms to partly enclose.
- Brush the pastry with egg and sprinkle with sea salt.
- Bake for about 15 minutes until golden brown. Transfer to a serving plate and sprinkle with additional thyme. These are best enjoyed warm.
Makes 12
