Creamy Mushroom Puff Pastry Pies

Name: Creamy Mushroom Puff Pastry Pies
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 6
Cuisine: British
Ingredients: 5 tablespoons butter, divided, plus extra for greasing; 1 onion, finely diced; 2 cloves garlic, minced; 24 ounces baby bella mushrooms, roughly chopped; 10 ounces shiitake mushrooms, stems removed and sliced; 1 teaspoon fresh thyme leaves; 1 tablespoon dry sherry; 2 teaspoons white miso; 1 teaspoon dried truffle zest; 1 teaspoon white wine vinegar; ½ teaspoon kosher salt, plus more to taste; ¼ teaspoon ground white pepper; 2 tablespoons butter; ¼ cup all-purpose flour; 1½ cups whole milk; 2 tablespoons sour cream; ¼ teaspoon ground white pepper; 2 sheets puff pastry; 1 egg; 1 tablespoon water

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vegetarian, autumn, winter, spring, summer

British

Yield: 6

Author: Katie Schenk

Creamy Mushroom Puff Pastry Pies

Prep time: 45 MinCook time: 40 MinTotal time: 1 H & 25 M

These creamy mushroom puff pastry pies wrap a deeply savoury mushroom filling in crisp, flaky pastry for the kind of comfort food that never goes out of style. Enriched with sherry, miso, and a touch of truffle zest, they're equally at home on a grazing table, packed into a picnic, or reheated for lunch the next day.

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Ingredients

For the Mushroom Filling

5 tablespoons butter, divided, plus extra for greasing
1 onion, finely diced
2 cloves garlic, minced
24 ounces baby bella mushrooms, roughly chopped
10 ounces shiitake mushrooms, stems removed and sliced
1 teaspoon fresh thyme leaves
1 tablespoon dry sherry
2 teaspoons white miso
1 teaspoon dried truffle zest
1 teaspoon white wine vinegar
½ teaspoon kosher salt, plus more to taste
¼ teaspoon ground white pepper

For the Béchamel

2 tablespoons butter
¼ cup all-purpose flour
1½ cups whole milk
2 tablespoons sour cream
¼ teaspoon ground white pepper

To Finish

2 sheets puff pastry
1 egg
1 tablespoon water

Instructions

Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin or six individual pie tins with butter.
Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion with a small pinch of the salt and cook for 5 to 7 minutes until softened and lightly golden. Stir in the garlic and cook for 1 minute.
Add the baby bella mushrooms, shiitake mushrooms, thyme, and the remaining 3 tablespoons butter. Cook over medium-high heat for 10 to 12 minutes, stirring occasionally, until the mushrooms release their moisture. Increase the heat to high and cook for a further 6 to 8 minutes, stirring occasionally, until the mushrooms are well browned and most of the liquid has evaporated.
Stir in the sherry and cook for about 1 minute until reduced. Add the miso and stir until fully incorporated. Remove from the heat.
Meanwhile, melt the 2 tablespoons butter for the béchamel in a saucepan over medium heat. Stir in the flour and cook for 2 to 3 minutes. Gradually whisk in the milk until smooth. Bring to a gentle simmer and cook for 2 minutes, until thickened.
Remove the béchamel from the heat and stir in the sour cream and the white pepper.
Transfer about half of the mushroom mixture to a blender and pulse until roughly smooth. Return it to the pan with the remaining mushrooms. Fold in the béchamel, truffle zest, and white wine vinegar. Taste and adjust the seasoning with additional kosher salt and white pepper if needed.
Roll out the puff pastry and cut rounds to fit your pie cases, rerolling the pastry scraps as needed. Line each case with pastry, allowing a slight overhang.
Divide the mushroom filling evenly between the pastry cases.
Cut additional pastry rounds to fit the tops of the pies. Place them over the filling, press the edges together to seal, and crimp lightly with a fork.
Whisk together the egg and water to make an egg wash, then brush the tops of the pies.
Bake for 25 to 30 minutes, until deeply golden and crisp.
Allow the pies to cool for 5 minutes before removing from the tins. Serve warm or at room temperature.

Notes

These pies freeze beautifully after baking. Allow them to cool completely, then freeze in a single layer before transferring to an airtight container or freezer bag for up to 3 months.

To serve, thaw overnight in the refrigerator, then reheat in a 350°F (180°C) oven or air fryer for 8 to 12 minutes, until hot throughout and the pastry is crisp again.

Costs

Total Cost: $21.70
Cost per Serving: $1.81

Costs. calculated in July 2026 in Cleveland, USA, using ingredients from Aldi, with the exception of sherry from Meijer, truffle zest from Amazon and shiitake mushrooms, miso, kosher salt, white pepper and puff pastry from Whole Foods.