Mini Mushrooms Pies
Ingredients
- 2 tbsp olive oil
- 2 cups mixed mushrooms
- 1 large onion
- 4 cloves garlic
- 1 cup veggie ground round
- 2 tbs flour
- 2 tbs water
- ½ cup dry red wine
- olive oil to coat
- 12 sheets phyllo pastry
Instructions
- Preheat oven to 375℉ (190℃).
- On medium high heat saute mushrooms, olive oil and onions.
- After onions have become translucent, add in garlic and saute for another 3 minutes, making sure that the garlic doesn't brown.
- Add in veggie ground round or other ground meat alternative. Cook for 5 minutes.
- In a small bowl add the flour and the water to create a slurry. Add into the pan.
- Add in red wine and sauté until the wine has reduced, about 5 minutes. Remove from heat.
- In a muffin tin add layer cut phyllo pastry, creating cups. You ideally want about ½ an inch of overhanging phyllo.
- Add in around 6 layers of phyllo pastry, brushing on a light amount of olive oil between layers of pastry. Oil the top layer of pastry as well.
- Scoop in the mushroom into the lined muffin tin. You will get approximately 12 if using a large tin, but the amount depends entirely on the size of your pan.
- Cook until the top of the pastry has browned. Large sized ones will take around 15-20 minutes. Smaller ones will only take around 10-15. Be sure to keep an eye on them as they can burn quickly if left unattended.
- Cool and enjoy!
This is a vegan take on the classic meat pies – but mini! These mini mushroom pies are quick and easy to make, taste delicious and freeze great. They are perfect to make ahead snacks you can easily heat up and take to-go!
Tips and Tricks to make Your Mushroom Pies Great
Overall these are pretty foolproof. I would definitely recommend using at least 5 sheets of phylo, and oiling between each layer. Of course for a lower oil/fat version you can omit this step and they will still come out crispy and delicious.
Also I would recommend roughly chopping up the mushrooms. I personally love the flavour of mushrooms, and find that their flavour comes out best when the pieces are larger, rather than finely minced. Of course if you don’t love the flavour of mushrooms you can always chop them up more and let the flavour seasoning dominate a bit more.
Substitutions and Variations
I used the Yves Ground Round, but you can use any ground ‘meat’ that you prefer. Also you can omit it and use just mushrooms. Alternatively you can use only the faux meat and omit the mushrooms if you would like. If you are leaving out the mushrooms you should add an extra tablespoon of flour to help absorb the excess liquid that the mushrooms usually take care of.
If you try this recipe out, let us know. We would love to see any photos you take of this recipe! Tag us @easyveggie.recipes on Instagram or comment down below!
