Mushroom & Lemon Thyme Pies

  • Mushroom & Lemon Thyme Pies

Mushroom & Lemon Thyme Pies


(makes 9 x 7 cm pies)


Individual portion size aluminium pie cases are available at supermarkets. Handy to have mushroom pies in the freezer for a quick meal on a winter’s night.




20ml (1 tbsp+ 1 tsp) olive oil

90g (1/2) onion (finely chopped)

200g Portobello mushrooms (halved and cut into 1cm slices)

150g button mushrooms (sliced 1cm thick)

325g Swiss browns (halved and sliced 1cm thick )

62.5ml (1/4 cup) red wine

175ml (1/2 cup+ 3 tbsp + 1 tsp} vegetable stock {or water}

2 tsp cornflour mixed with 2 tsp water

2 tsp finely chopped lemon thyme leaves

2 tsp finely grated lemon zest

1/2 tsp flaky sea salt

1/4 tsp freshly ground black pepper

650g puff or flaky pastry

Egg wash {1 egg yolk mixed with 2 tbsp water}




· To make filling: Place 2 tsp olive oil into a large frypan and place over a medium heat till hot.

· Add onion and cook for 3 -4 minutes till soft and transparent.

· Add remaining oil and mushrooms and cook for 5-7 minutes or till mushrooms are cooked through but still firm to the touch.

· Add wine and reduce down to 2 tbsp.

· Pour in stock and bring to the boil.

· Add cornflour paste stirring well till sauce has thickened and is smooth.

· Add lemon thyme and zest with salt and pepper and combine. Cool.

· To assemble pies: Roll out pastry to 3mm thickness and using a saucer or small plate as template cut out nine 15cm bases and nine 10cm tops. Cut a small hole in centre of each pastry top.

· Divide mushroom mix into 9 x 65g portions.

· Lightly grease with baking spray or melted butter 9 aluminium pie cases {individual portion size} and line with pastry bases. Prick bases with a fork and fill each base with a portion of mushroom filling.

· Top each pie with a pastry top and, with your fingers, seal edges together. Crimp edges with a fork.

· Rest pies in refrigerator for 20 minutes or for up to two days, or place in freezer for up to one month.

· Preheat oven to 190°C.

· Brush egg wash on tops and crimp edges.

· Place pies onto a baking tray and into preheated oven for 20-25 minutes. Bake till base is cooked, top is golden brown and filling is hot.

· Serve immediately.