Mini Mushroom Pies with Thyme That’ll Steal Your Heart
These flaky mini mushroom pies are packed with garlicky cremini mushrooms, fresh thyme, and a splash of red wine for depth. Baked to golden perfection in a buttery crust, they're the perfect cozy appetizer or snack.
Equipment
- 1 Mixing bowl For dough or filling
Ingredients
Main ingredients
- 1 pie dough homemade or store-bought
- 24 oz cremini mushrooms chopped small
- 4 cloves garlic minced
- 5-6 sprigs fresh thyme leaves chopped
- ¼ cup dry red wine like Chianti
- 3 tablespoon red wine vinegar
- 2 tablespoon butter or olive oil for sautéing
- 2 tablespoon all-purpose flour
- fine kosher salt to taste
- freshly ground black pepper to taste
- 1 egg for egg wash with 1 teaspoon water, milk or cream; use almond milk for vegan
- flaky sea salt optional topping
- 2 ½ cups all-purpose flour for homemade dough
- 1 teaspoon fine kosher salt for dough
- 1 cup unsalted butter
- ¼ cup vodka 80 proof, optional
- 4 tablespoon ice water as needed
Instructions
Instructions
- Preheat your oven to 375°F.
- Heat butter or olive oil in a skillet over medium heat until shimmering.
- Add chopped mushrooms and cook for 8-10 minutes until browned.
- Stir in garlic and thyme, then sauté 1-2 minutes more until fragrant.
- Sprinkle flour over mushrooms and cook 1 minute.
- Pour in red wine and vinegar, scrape skillet and cook 3-4 minutes until thickened.
- Season with salt and pepper and let mixture cool down.
- Roll out dough, cut circles, line muffin tins, add filling, top, seal, and vent.
- Bake for 20-25 minutes until golden brown and bubbly inside.
- Let pies cool about 5 minutes in pan before serving.
- Serve warm or at room temperature and enjoy!
Notes
Wrap leftovers individually and refrigerate for 3-4 days or freeze up to 2 months. Reheat in oven for best texture.