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Monday, January 2, 2012

Creamy Mushroom Mini Pies

It's been a year since the acquisition of our Breville Mini Pie Maker and we still love it.  We've had many savory pies made of leftover meals such as Beef Stew Mini Pies (recipe here), and Mini Turkey Pot Pies (recipe here), so this time, we decided to stop using leftovers and make mushroom mini pies.  
My brother and I grew up remembering eating tasty mushroom cream filling in puff pastry.  They were sold in the freezer section of the supermarket, but over the years, somehow our supermarket stopped carrying them.  My brother loved them so much he's been experimenting lately and made this recipe up from scratch.  It tasted DELICIOUS, and super simple, especially in the Breville Mini Pie Maker.  :-D  Super crunchy thin crust and gooey mushroom filling is hearty and really hits the spot.

Creamy Mushroom Mini Pies
Makes 3 Mini Pies (machine has the ability to make 4 pies)
approx prep time: 10min
approx cook time: 20min

1 roll (1/2 a pack as PC puff pastry has 2 rolls per pack) of butter puff pastry, thawed.
1 medium onion, minced.
4 cloves of garlic minced or grated
2 lbs of fresh mushrooms (white button mushroom or mixed), diced.
1 lb of fresh white mushroom, diced
125g of cream cheese
Salt and pepper to taste
Olive oil and butter
Breville Mini Pie Maker

For the Creamy Mushroom Filling:
- Heat olive oil in a nonstick frying pan, brown onions and then add garlic.
- Add a pat of butter and all of the mushrooms.
- Brown mushrooms until the liquid evaporates
- Stir in block of cream cheese till melted and combined

To make Mini Pies:
- Preheat the Breville Mini Pie Maker (Red light means it's heating, Green light means it's ready)
- Roll out the puff pastry crust, make sure to flour both sides before starting to roll it out thinly or it will stick.
- Stamp out 2 tops and 2 bottoms.
- Recombine the remaining pie crust, roll it out thinly, and stamp the last bottom and pie crust (you should now have a total of 3 tops and 3 bottoms)
- Place bottom crust into the machine, use the black push wedge from the pie maker to set it into the pan, fill each pie up to the top with the creamy mushroom filling and a bit more, making a mound on the top.  (You need really over full filled pies in order for the top crust to brown and cook evenly, otherwise the crust can get undercooked because it doesn't fully touch the top heating element.)
- Top pies with the top crust.
- Lock machine, bake for 5-7 minutes, or until the crust is golden brown.   Time to bake really depends on your filling, if it's cold, it will take more time to cook, if you put in hot filling, it will take less time to bake.  Puff pastry takes less time to bake then standard pie crusts.
- Serve immediately


  1. Kudos to nick's photography. This looks amazing!

  2. Hahaha...I took that photo! :-) I take a good number of these photos as he's usually busy cooking. He usually sets the camera up for me as I don't know how to set up an SLR, and then I slap on a flash and go.