Here’s a full recipe for Potato and Mushroom Pies—perfect for a comforting vegetarian meal with flaky pastry and a savory filling.
Potato and Mushroom Pies
Makes: 6 individual pies or 1 large pie
Prep Time: 30 minutes
Cook Time: 35–40 minutes
Total Time: ~1 hour 10 minutes
Ingredients
For the filling:
2 tbsp olive oil or butter
1 medium onion, finely chopped
2 garlic cloves, minced
300g (10 oz) mushrooms, sliced (any variety, like cremini or button)
2 medium potatoes, peeled and diced small
1 tsp thyme (fresh or dried)
1/2 tsp black pepper
Salt, to taste
2 tbsp flour (for thickening)
1/2 cup vegetable stock or water
1/2 cup heavy cream or milk (optional, for richness)
2 tbsp chopped fresh parsley
For the pastry:
2 sheets puff pastry (store-bought or homemade)
1 egg (for egg wash) or milk for brushing
Instructions
1. Prepare the filling
Heat oil or butter in a large skillet over medium heat.
Sauté onions until soft and golden (about 5 minutes).
Add garlic and mushrooms, cook until mushrooms release moisture and begin to brown (5–7 minutes).
Stir in diced potatoes, thyme, salt, and pepper. Cook for 5 minutes, stirring often.
Sprinkle in flour and mix well to coat.
Add vegetable stock and cream (if using), stirring until thickened and potatoes are just tender (10–15 minutes).
Stir in parsley. Remove from heat and let cool slightly.
2. Assemble the pies
Preheat oven to 200°C (400°F).
Roll out puff pastry if needed. Cut into circles/squares to fit ramekins or a pie tin.
Spoon filling into pie dishes. Cover with pastry, pressing the edges to seal.
Cut small slits on top to allow steam to escape.
Brush tops with egg wash or milk.
3. Bake
Bake for 25–30 minutes or until golden brown and puffed.
Let cool slightly before serving.
Serving Suggestions
Serve with:
A crisp green salad
Steamed green beans or peas
A spoonful of chutney or sour cream
