These mini Mushroom Pies are filled with a savory mushroom, thyme and garlic filling encased in a flaky, buttery pie dough!

A plate stacked with mini mushroom pies and fresh thyme sprigs

This recipe is a delicious vegetarian appetizer that we love to make for dinner parties, holidays or even as a make-ahead lunch or brunch. These tiny, two-bite pies are packed with rich, savory flavor that mushroom lovers will swoon for!

For another bite-sized part app, try our Savory Pear Tartlets with Gorgonzola!

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Mini Mushroom Pie Ingredients
Our Favorite Easy Pie Crust Recipe
How To Make Mini Pies
5 Tips for Perfect Pocket Pies
Freezing, Storing & Reheating
More Recipes To Love:
Recipe
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Mini Mushroom Pie Ingredients

These mini Mushroom Pies use fresh mushrooms to make a savory pie filling. You can make this recipe with homemade shortcrust pastry or your favorite store-bought pie dough.

A photo of the ingredients for this recipe including mushrooms, pie dough, garlic, thyme, butter, flour, salt, pepper, red wine, red wine vinegar and egg wash — Ingredient quantities can be found in the recipe card at the bottom of this post.

Mushrooms - We used cremini button mushrooms (also known as baby bellas). However, this mushroom pie recipe can be used with wild mushrooms, and different varietals. Shitake, oyster and porcini mushrooms are all great options.
Thyme & Garlic - Simple but flavorful seasonings that pair perfectly with the mushroom filling!
All-Purpose Flour - We use a little bit of flour to thicken the mushroom filling. Then, even if you are not making your own pastry, we recommend using a little additional flour dusted on your work surface to prevent the little pies from sticking.
Butter - Substitute olive oil for a vegan (or dairy-free) pie filling.
Red Wine & Red Wine Vinegar - Red wine provides a deep, complex flavor while the vinegar provides a little necessary acidity that balances the buttery crust.
Egg Wash - For pretty, shiny pies, brush the top of each little pie with a beaten egg.
Pie Dough - For this recipe, we used our homemade, all-butter pie crust recipe - it's our favorite flaky pastry. To make this recipe even easier, feel free to use a pre-made pie dough. For vegan mushroom pies, substitute a pie dough recipe made with shortening or vegan butter.

A woman holding a flaky piece of buttery pie crust

Our Favorite Easy Pie Crust Recipe

Our homemade pie crust recipe uses all butter and is made completely by hand. No special equipment required! Check out the entire post for best practices and a quick How To Video.

How To Make Mini Pies

These Mini Mushroom & Thyme Pies are fun to make and delicious to eat! Make sure you have a rolling pin (or pre rolled pie dough disc), a Tablespoon scoop (or spoon), a fork, and a 2 inch cookie cutter (or ravioli stamp)!

A cutting board filled with chopped mushrooms — 1. Start by preparing the mushroom filling. You can chop the mushrooms by hand or pulse in a food processor to save time.

Raw, chopped mushrooms in a dry heated cast iron skillet — 2. Cook the mushroom mixture in a dry frying pan over medium-high heat until most of the steam has cooked off and the mixture is nearly dry. Add garlic and thyme to the sauteed mushrooms and cook for an additional 1 - 2 minutes. Add red wine and red wine vinegar and simmer, stirring occasionally until most of the liquid has evaporated. Finally, add butter, flour, salt and pepper. Cook and stir for about one minute until thickened. Transfer the mushroom filling out of the pan and chill completely.

*This step can be done several hours or the day before shaping the pies.*

Chopped mushrooms after being cooked for several minutes in a cast iron skillet — 2. Cook the mushroom mixture in a dry frying pan over medium-high heat until most of the steam has cooked off and the mixture is nearly dry. Add garlic and thyme to the sauteed mushrooms and cook for an additional 1 - 2 minutes. Add red wine and red wine vinegar and simmer, stirring occasionally until most of the liquid has evaporated. Finally, add butter, flour, salt and pepper. Cook and stir for about one minute until thickened. Transfer the mushroom filling out of the pan and chill completely.

*This step can be done several hours or the day before shaping the pies.*

3. Next, roll or lay out half of the pie dough to create the bottom crust. If using homemade pie crust, you will want to roll the dough thinly, about ⅛ of an inch thick. With a cookie cutter, cut 2 ½ inch circles from the dough. Working one at a time, brush egg wash around the edges of the pie's bottom crust.

a small circle of pie dough topped with a Tablespoon of mushroom filling. — 4. Scoop 1 Tablespoon of mushroom filing onto a circle of egg washed pie dough. Then, top the pie with a second circle of dough. Use your fingers to seal the edges, being careful not to trap any air.

Two fingers sealing the edges of a mini mushroom pie — 4. Scoop 1 Tablespoon of mushroom filing onto a circle of egg washed pie dough. Then, top the pie with a second circle of dough. Use your fingers to seal the edges, being careful not to trap any air.

A busy scene of mini pie making including a fork crimping the edges of a mini mushroom pie. — 5. Use the tines of a fork (or a ravioli stamp) to crimp the edges of the pies.

A fork poking holes in the top of a mini mushroom pie — 6. Poke holes in the top of the pies to allow steam to escape while baking. If desired, use the same cookie cutter to trim the edges of the pie dough .

A hand using a cookie cutter to trim the crimped edges of a mini pie — 6. Poke holes in the top of the pies to allow steam to escape while baking. If desired, use the same cookie cutter to trim the edges of the pie dough .

5 Tips for Perfect Pocket Pies

Cook the mushroom filling until nearly dry. Mushrooms are like sponges filled with tons of moisture. Cook down the filling completely allowing the moisture to evaporate. The mushrooms will shrink considerably. Otherwise, steam will release inside of the pies causing them to be soggy and fall apart.
Allow the mushroom filling to cool completely. Do not attempt to make these pies with hot filling! Pie dough must be kept as cold as possible throughout the entire process. For flaky, crispy pastry make sure the pie filling is chilled.
Chill (or freeze) the shaped pies before baking. For the best results, chill the mushroom pastries in the refrigerator (or freezer) before baking.
Brush with egg wash. For shiny, eye-appealing pies, brush the top of the pies with a little egg wash. For vegan variations, try brushing the pies with a little almond milk.
Serve warm! These Mini Mushroom Pies are best enjoyed when still a little warm! Bake them off right before your holiday guests arrive, or for an easy meal with a simple green salad.

Rows of unbaked mushroom pies on a sheet of brown parchment paper — Once the pies are made they can be chilled and baked immediately, or frozen for later. Brush the tops of each pie with egg wash and sprinkle with flaky sea salt just before baking.

Crisp, golden brown mini mushroom pies and a sprinkle of flaky sea salt on a parchment lined baking tray

Freezing, Storing & Reheating

Making Ahead of Time & Freezing - Mini Mushroom Pies with Thyme are great to make ahead of time and keep frozen until ready to bake. Simply place the sheet tray of your shaped pies into the freezer. Once the little pies have frozen completely, wrap each pie in plastic wrap and transfer into a freezer safe bag. These pies can be frozen for up to two months. Once ready to bake, preheat the oven completely and arrange the pies on a prepared baking sheet. Right before baking, egg wash the pies, sprinkle with flaky salt and bake from frozen. The frozen pies will take a little longer to bake, about 35 minutes or until golden brown and delicious!

Storing Baked Pies - Keep leftover pies in the refrigerator for up to 3 - 4 days.

Reheating Leftover Pocket Pies - The best way to reheat these mini mushroom pies is in the oven. Bake the leftover pies at 350° Fahrenheit (120° celsius) for 7 - 10 minutes or until heated through. If necessary, you can loosely tent the pies with tin foil to prevent over browning.

A close up of a hand holding a mini mushroom pie with a bite taken out of it.

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For more holiday starter recipes, browse our Appetizers category page.

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