Skip to main content

Mini mushroom hand pies

Skip to IngredientsSkip to Method

These Mini mushroom hand pies are great for entertaining. Perfectly bite-sized so there is plenty of room for more.

  • Makes12
  • Cook time30 minutes
  • Prep time20 minutes, + cooling time
Mini mushroom hand pies


  • 60g butter
  • 250g white button mushrooms, coarsely chopped
  • 1 shallot (40g), finely chopped
  • 1 garlic clove, crushed
  • 3 fresh thyme sprigs
  • ½ cup (125ml) dry white wine
  • 1 sheet frozen ready-rolled puff pastry, thawed
  • 1 Coles Australian Free Range Egg, whisked
  • Sea salt flakes, to sprinkle
  • Thyme sprigs, extra, to sprinkle

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Position a rack in bottom of oven. Preheat oven to 220°C (200°C fan-forced).
  2. Step 2

    In a large frying pan, melt the butter over medium-high heat. Add the mushrooms, shallot, garlic and thyme. Cook for 10 mins or until mushrooms are golden brown. Add the wine and cook for 3 mins or until liquid is reduced. Remove from heat. Season with salt and pepper. Set aside to cool completely.
  3. Step 3

    Place the pastry on a clean work surface. Cut twelve 6cm squares from the pastry (you will have some pastry left over). Grease a 12-hole, 1½-tbs mini muffin pan and line each hole with pastry. Divide the mushroom mixture among pastry, pressing into the pastry. Fold pastry corners over the mushroom mixture to partially enclose. Brush pastry with egg and sprinkle with sea salt flakes.
  4. Step 4

    Bake for 15 mins or until golden brown on bottom. Transfer to a serving platter. Sprinkle with extra thyme. Serve warm.