Flaky, golden and irresistibly cheesy, these mushroom and cheese puff pastry pies turn a handful of simple ingredients into a warm, bakery-style snack. The savory mushroom filling, melted cheese and fresh dill make them perfect for a quick weeknight dinner, a lunchbox treat or a casual gathering. If you love baked savory pastries, try our Phyllo Pie with Cheese and Spinach and our Mushroom and Chicken Quiche next.
Ingredients
- 500 g (1.1 lb) puff pastry
- 250 g (9 oz) button mushrooms, sliced
- 1 onion, finely chopped
- 100 g (3.5 oz) hard cheese, grated
- 1 bunch of dill, chopped
- 1 egg, beaten
- Vegetable oil, salt and pepper
Instructions
- Sauté the mushrooms in oil until the moisture evaporates; add the onion, salt and pepper and cook until done.
- Let cool, then mix in the grated cheese and dill. Roll the pastry into a large rectangle and cut into 4 smaller rectangles.
- Place 2 tablespoons of filling diagonally on each piece, fold into triangles and seal the edges. Brush with beaten egg and bake at 200°C (400°F) for about 20 minutes until golden.
Tips
- Keep the puff pastry cold until you are ready to shape it, so the layers stay crisp and puff up beautifully in the oven.
- Let the mushroom filling cool completely before adding the cheese, otherwise the cheese will melt early and make the pastry soggy.
- For extra flavor, brush the edges with a little water before sealing and press them firmly with a fork. Learn more about safe mushroom cooking at usda.gov and find more pastry ideas at allrecipes.com.
Nutrition: per 100 g: 106 kcal, protein 7.3 g, fat 4.4 g, carbs 9.8 g.