Who doesn’t love a good pie?! These individual creamy mushroom and spinach pies with buttery puff pastry are a delicious vegetarian meal. Sautéed broccolini makes a great addition.
I tested these out on the meat-lover in our household (Royce), as well as a few other family members, and they got the big tick of approval. Mind you, it would be pretty hard to make something taste bad when there’s this much puff pastry involved…
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Who doesn’t love a good pie?! These individual creamy mushroom and spinach pies with buttery puff pastry are a delicious vegetarian meal. Sautéed broccolini makes a great accompaniment.
Preheat oven to 190ºC (375ºF) fan bake and line an oven tray with baking paper. Get pastry sheets out of freezer to defrost.
Dice mushrooms and onion. Crush garlic. Heat oil in a large frying pan over medium heat. Add mushrooms, onion and garlic and cook for 5 minutes, stirring occasionally, until softened.
While mushrooms are cooking, microwave spinach for 3 minutes, until defrosted. Place in a colander (in the sink) and press down to squeeze out excess moisture. Add to frying pan with the mushrooms, season with a little salt and pepper and cook for a couple of minutes. Remove from heat and set aside.
In a medium-large bowl, stir together cream cheese, miso, mustard, salt and pepper. Mix in cheese and mushroom and spinach mixture.
Cut each pastry sheet into quarters (squares). Place half of the pastry squares on the prepared tray. Brush the edges with a little milk, then divide the filling between the squares, leaving a 1cm border around the edge. Stretch remaining pastry squares a little and place them over the top of the filling. Use a fork to press down the edges and seal pies closed. Brush pies with milk and sprinkle with sesame seeds. Bake for 25 minutes, until golden brown and puffed up.
Thinly slice garlic. Trim dry ends off broccolini and microwave for 1 minute. Heat oil in a large frying pan over medium-high heat. Add broccolini, garlic, lemon zest and walnuts and stir fry for 2-3 minutes, until broccolini is lightly charred and walnuts are toasted.
Serve pies with broccolini on the side.
WINE MATCH: A Chardonnay or Pinot Noir.
GLUTEN-FREE OPTION: Use gluten-free pastry. Alternatively, this recipe would work well as quesadillas. Just sandwich the filling between gluten-free tortillas (you will need 8 small tortillas). You won’t need to bake for as long (10-15 minutes).
INGREDIENT SWAPS: If you dislike mushrooms and don’t need the meal to be vegetarian, you could swap the mushrooms for 500g diced chicken thighs (cook chicken in the frying pan until just cooked through). Miso paste can be substituted for 1 teaspoon chicken stock powder. Pastry can be brushed with a whisked egg instead of milk.
BUDGET OPTION: Use broccoli instead of broccolini.
STORING AND REHEATING: Pies are best reheated in the oven. You can heat them up in the microwave but the pastry will be a little soggy. Broccolini can be reheated in the frying pan or microwave.