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.