Mushroom pasties offer a delicious twist on the classic savory pastry, perfect for anyone craving a comforting yet meat-free meal. Originating from Cornwall, these handheld pies have long been a favorite for their flaky crust and hearty filling. By swapping traditional meat for mushrooms, we get an earthy flavor that’s both satisfying and packed with umami.
In our recipe, we’ll show you how to create golden, crispy pasties filled with a rich blend of mushrooms, herbs, and a touch of cheese. They’re ideal for lunch, dinner, or even as a snack on the go. Whether you’re a seasoned baker or just starting out, these mushroom pasties are simple to make and sure to impress. Let’s dive into this tasty, comforting dish that’s perfect for any occasion.
Ingredients
To create our Mushroom Pasties, we use simple yet flavorful ingredients that combine to deliver a flaky pastry wrapped around a rich, savory filling. Below are the essentials broken down for clarity.
For the Pastry
- 2 ½ cups all-purpose flour, sifted
- 1 tsp salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6–8 tbsp ice-cold water
- 1 tbsp white vinegar (optional, for extra flakiness)
This classic shortcrust pastry delivers the perfect golden, crisp shell to encase our hearty mushroom mix.
For the Filling
- 1 lb mixed mushrooms (such as cremini, shiitake, and button), finely chopped
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp olive oil or unsalted butter
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- ½ cup shredded sharp cheddar cheese
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
- 1 tbsp all-purpose flour (to bind the filling slightly)
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Mixed mushrooms | 1 lb | Finely chopped |
| Onion | 1 medium | Finely diced |
| Garlic | 2 cloves | Minced |
| Olive oil or unsalted butter | 2 tbsp | For sautéing |
| Fresh thyme leaves | 1 tsp | Or dried ½ tsp |
| Sharp cheddar cheese | ½ cup | Shredded |
| Salt | To taste | Enhances flavor |
| Black pepper | To taste | Adds subtle heat |
| Fresh parsley | 2 tbsp | Chopped |
| All-purpose flour | 1 tbsp | Helps bind filling |
These ingredients combine to create a rich umami mushroom filling with herbs and cheese that perfectly complement the crisp, buttery pastry.
Equipment Needed
To create perfect Mushroom Pasties with a flaky crust and savory filling, having the right equipment is essential. Here’s a detailed list of what we need in our kitchen for efficient preparation and excellent results:
- Mixing Bowls: One large bowl to combine the pastry ingredients and another medium bowl for the mushroom filling mix.
- Pastry Cutter or Food Processor: To cut in the cold butter quickly into the flour for a tender, flaky dough.
- Measuring Cups and Spoons: Precise measuring tools ensure the right balance of ingredients in both dough and filling.
- Rolling Pin: Essential for rolling out the shortcrust pastry evenly to about 1/8-inch thickness.
- Sharp Knife or Pastry Wheel: To cut dough into even circles, shaping the pasties neatly.
- Non-stick Baking Sheet: For baking the pasties to a golden crisp. Using parchment paper or a silicone baking mat here helps for easy cleanup.
- Pastry Brush: To apply an egg wash or milk on the pastry surface for that golden finish.
- Sauté Pan or Skillet: For cooking the mushroom filling ingredients thoroughly before assembling the pasties.
- Spatula or Wooden Spoon: Used for stirring the filling ingredients while cooking.
- Cooling Rack: Allows the pasties to cool slightly without the crust becoming soggy.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Combine dough and filling ingredients |
| Pastry Cutter/Food Processor | Cut butter into flour for flaky pastry |
| Measuring Cups/Spoons | Accurate ingredient measurement |
| Rolling Pin | Roll out the pastry thinly and evenly |
| Sharp Knife/Pastry Wheel | Cut pastry rounds neatly |
| Non-stick Baking Sheet | Bake pasties evenly with easy release |
| Pastry Brush | Apply egg wash for golden crust |
| Sauté Pan/Skillet | Cook mushroom filling thoroughly |
| Spatula/Wooden Spoon | Mix the filling during cooking |
| Cooling Rack | Cool pasties without sogginess |
Having these tools ready will streamline our process, allowing us to focus on crafting the savory mushroom-filled pasties that everyone will love.
Preparation
Let’s begin by preparing both the mushroom filling and the pastry dough to ensure our Mushroom Pasties have the perfect texture and flavor combination.
Preparing the Filling
- Clean and chop mushrooms: Gently wipe the mixed mushrooms with a damp cloth to remove any dirt. Slice them into bite-sized pieces for a uniform filling.
- Sauté aromatics: Heat 2 tablespoons of olive oil or butter in a sauté pan over medium heat. Add finely chopped onion (1 medium) and minced garlic (2 cloves). Cook until softened and fragrant, about 3-4 minutes.
- Cook mushrooms: Add the sliced mushrooms to the pan. Stir frequently to ensure even cooking. Cook until the mushrooms release their moisture and it evaporates, about 8-10 minutes.
- Season and add herbs: Sprinkle in 1 teaspoon of fresh thyme leaves, salt, and pepper to taste. Stir to combine.
- Add flour and cheese: Sprinkle 1 tablespoon of flour evenly over the mushroom mixture and stir well to coat, helping the filling bind. Turn off the heat, then fold in ½ cup of shredded sharp cheddar cheese while the mixture is still warm.
- Add fresh parsley: Stir in 2 tablespoons of chopped fresh parsley for freshness and color.
- Cool filling: Transfer the filling to a bowl and let it cool completely to prevent soggy pastry when baking.
Preparing the Pastry Dough
- Mix dry ingredients: In a large mixing bowl, combine 2 ½ cups of all-purpose flour and 1 teaspoon of salt.
- Cut in butter: Add 1 cup of cold unsalted butter cut into small cubes. Using a pastry cutter or food processor, cut the butter into the flour until the mixture resembles coarse crumbs.
- Add cold water: Sprinkle 6-8 tablespoons of ice-cold water evenly over the flour mixture, plus 1 teaspoon of white vinegar (optional for extra flakiness). Stir gently with a fork or your hands until the dough just comes together.
- Form dough and chill: Gather dough into a ball, flatten into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. This resting period firms up the butter and hydrates the flour for a flaky crust.
- Roll out dough: On a lightly floured surface, roll the chilled dough to about ⅛-inch thick. Cut into 6-8-inch circles for shaping the pasties.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Mixed mushrooms | 12 oz (340 g) | Sliced |
| Onion | 1 medium | Finely chopped |
| Garlic | 2 cloves | Minced |
| Olive oil / Butter | 2 tablespoons | For sautéing |
| Fresh thyme | 1 teaspoon (leaves) | Fresh |
| Flour | 1 tablespoon (filling), 2 ½ cups (dough) | For thickening and dough |
| Sharp cheddar cheese | ½ cup shredded | Cheese addition |
| Salt | To taste | Seasoning |
| Black pepper | To taste | Seasoning |
| Fresh parsley | 2 tablespoons chopped | Fresh herb |
| Unsalted butter | 1 cup (cold) | For dough |
| Ice-cold water | 6-8 tablespoons | For dough |
| White vinegar | 1 teaspoon (optional) | For flakiness |
Assembling the Pasties
Now that our pastry dough is rolled out and the mushroom filling has cooled, it’s time to assemble these delicious Mushroom Pasties. This step ensures each pasty is perfectly shaped and sealed to lock in the rich flavors.
Shaping and Filling
- Roll the dough into 7-inch circles on a lightly floured surface for the ideal pasty size.
- Spoon about ½ cup of the mushroom filling onto the lower half of each dough circle. Avoid overfilling to prevent the pastry from bursting.
- Leave a 1-inch border around the edges for sealing.
- Gently spread the filling, keeping it evenly distributed but slightly mounded in the center for a satisfying bite.
Tip: Using a spoon helps control the filling quantity and keeps the edges clean for better sealing.
Sealing the Edges
- Lightly brush the dough edges with cold water to act as glue.
- Fold the dough over the filling to create a half-moon shape.
- Press the edges with your fingers to close the pasty firmly.
- Crimp the edges by folding and pinching or by pressing with a fork for a decorative touch and strong seal.
- Place each pasty on a parchment-lined baking sheet, seam side down to avoid opening during baking.
| Step | Purpose | Tips |
|---|---|---|
| Brush edges with water | Ensures strong seal between dough layers | Use cold water to avoid softening dough |
| Fold into half-moon | Encases the filling | Align edges carefully to avoid gaps |
| Crimp or press edges | Secures the pasty and adds design | Use fork or pinch to create a tight seal |
By carefully shaping and sealing our Mushroom Pasties, we guarantee they will bake into golden, flaky parcels bursting with flavorful mushroom filling.
Cooking Instructions
Let’s master the final steps to turn our Mushroom Pasties into golden, flaky delights. This section guides us through baking and alternative cooking methods for perfect results every time.
Baking the Pasties
- Preheat the oven to 400°F (200°C). We want the oven hot enough for a crisp, golden crust.
- Place the assembled pasties seam side down on a parchment-lined baking sheet. This prevents sticking and helps the crust cook evenly.
- Lightly brush the tops with an egg wash (1 beaten egg with a tablespoon of water) for a glossy finish.
- Using a sharp knife, cut a small vent hole (about ½ inch) on each pasty’s top to release steam during baking.
- Bake for 25-30 minutes or until the crust is deeply golden and crisp.
- Remove from the oven and transfer to a cooling rack. Let the pasties rest for 5 minutes. This allows the filling to set, making them easier to handle and enhancing flavor.
| Step | Details |
|---|---|
| Oven Temperature | 400°F (200°C) |
| Baking Time | 25-30 minutes |
| Egg Wash | 1 egg beaten + 1 tbsp water |
| Vent Hole Diameter | ½ inch |
| Cooling Time | 5 minutes |
Alternative Cooking Methods
If baking isn’t ideal, we can try these alternatives for Mushroom Pasties that still deliver fantastic flavor and texture:
- Air Fryer: Preheat at 360°F (180°C). Place pasties in the basket without overcrowding. Air fry for 15-20 minutes, flipping halfway. This method yields a crisp crust with less oil.
- Pan Frying: Heat 2 tablespoons of olive oil or butter in a skillet over medium heat. Cook each pasty for 6-8 minutes per side until golden brown. Cover the pan intermittently with a lid to help heat through the filling.
- Oven Fan Mode: Use fan (convection) mode at 375°F (190°C) for slightly faster baking—about 20-25 minutes. Rotate the baking sheet halfway for even coloring.
Each method requires monitoring to avoid burning or undercooking. Our goal is a flaky, golden exterior paired with a savory, fully cooked mushroom filling.
Serving Suggestions
Our Mushroom Pasties offer a versatile base for many delicious accompaniments. Here are our top serving ideas to elevate this savory treat:
- Fresh Salad
Pair the warm, flaky pasties with a crisp side salad. A mix of baby arugula, cherry tomatoes, and thinly sliced radishes tossed in a light lemon vinaigrette adds brightness that balances the earthiness of the mushrooms.
- Dipping Sauces
Offer a range of flavorful dips to complement the rich filling:
- Classic sour cream with chives
- Garlic aioli
- Spicy harissa or sriracha mayo for a kick
- Tangy mustard sauce
Serve the pasties alongside a bowl of cream of mushroom soup or roasted tomato bisque. The warm soup and savory pasty create a comforting, cozy meal perfect for cooler days.
- Pickled Vegetables
Garnish the plate with crisp pickles or quick-pickled cucumbers and onions to introduce a contrasting tangy crunch that cuts through the pasties’ richness.
| Serving Idea | Description | Flavor Profile |
|---|---|---|
| Fresh Salad | Baby arugula, cherry tomatoes, lemon vinaigrette | Bright, fresh, acidic |
| Dipping Sauces | Sour cream chives, garlic aioli, harissa mayo | Creamy, spicy, tangy |
| Soup Pairing | Cream of mushroom or tomato bisque | Rich, warm, comforting |
| Pickled Vegetables | Quick-pickled cucumbers and onions | Tangy, crunchy |
“Serving our Mushroom Pasties with complementary sides unlocks a full range of textures and flavors that enhance every bite.”
For a light lunch, serve a single pasty with a side salad and a dollop of sour cream. For a substantial dinner, add a cup of soup and a variety of dipping sauces to encourage sharing and mingling of flavors. Fresh herbs like parsley or thyme sprinkled on top as a garnish add an inviting pop of color and aroma.
By mixing and matching these ideas, we can create an enjoyable, well-rounded experience with every plate of our delicious Mushroom Pasties.
Make-Ahead Tips and Storage
Proper preparation and storage of our Mushroom Pasties ensure we enjoy their flaky crust and rich filling anytime without compromising taste or texture. Here are key tips to keep our pasties fresh and ready.
Make-Ahead Preparation
- Prepare the filling ahead: We can cook the mushroom filling up to 2 days in advance. Cool it completely, then store it airtight in the refrigerator to preserve the earthy umami flavors.
- Chill the dough: After making the shortcrust pastry dough, wrap it tightly in plastic wrap and refrigerate it for up to 24 hours. This resting time improves the dough’s elasticity and flakiness.
- Assemble and freeze raw pasties: Once shaped, place the pasties on a parchment-lined tray. Freeze them uncovered for 1-2 hours to firm up, then wrap each pasty individually in plastic wrap and aluminum foil. Label and freeze for up to 3 months.
Storage Guidelines
| Item | Storage Method | Duration | Notes |
|---|---|---|---|
| Cooked mushroom filling | Airtight container, fridge | Up to 2 days | Cool completely before storing |
| Unbaked dough | Wrapped in plastic, fridge | Up to 24 hours | Let rest for optimal flakiness |
| Raw assembled pasties | Wrapped and frozen | Up to 3 months | Bake directly from frozen (add 5-10 mins to baking time) |
| Baked mushroom pasties | Airtight container, fridge | 3-4 days | Reheat in oven for crispness |
| Baked mushroom pasties | Wrapped, frozen | Up to 2 months | Thaw overnight before reheating |
Reheating Instructions
“To maintain that golden crisp exterior, we recommend reheating pasties in the oven rather than the microwave.”
- Preheat oven to 350°F (175°C).
- Place pasties on a baking sheet.
- For refrigerated pasties: Heat for 15 minutes.
- For frozen pasties: Heat for 25-30 minutes.
- Let cool slightly before serving to preserve the filling’s texture.
Additional Tips
- Use vent holes when assembling to prevent sogginess during reheating.
- Avoid microwaving pasties when possible to keep the crust crispy.
- Label frozen pasties with the date to track freshness.
By following these make-ahead tips and storage practices, we ensure our mushroom pasties stay flavorful, fresh, and convenient for any occasion.
Conclusion
Mushroom pasties offer a fantastic way to enjoy a savory, meat-free treat that’s both comforting and satisfying. With their flaky crust and rich mushroom filling, they’re perfect for any meal or snack.
Whether you’re an experienced baker or just starting out, this recipe makes the process approachable and rewarding. We encourage you to give these pasties a try and savor the delicious flavors and textures they bring to your table.
Frequently Asked Questions
What are mushroom pasties?
Mushroom pasties are savory handheld pies filled with a mixture of mushrooms, herbs, and cheese inside a flaky pastry crust. They are a meat-free variation of the traditional Cornish pasty.
What ingredients are needed to make mushroom pasties?
You’ll need all-purpose flour, unsalted butter, ice-cold water, optional vinegar, mixed mushrooms, onion, garlic, olive oil or butter, fresh thyme, sharp cheddar cheese, salt, black pepper, parsley, and a bit of flour for binding.
What equipment do I need to make mushroom pasties?
Key tools include mixing bowls, pastry cutter or food processor, measuring cups and spoons, rolling pin, sharp knife or pastry wheel, non-stick baking sheet, pastry brush, sauté pan, spatula, and a cooling rack.
How do I prepare the mushroom filling?
Sauté chopped mushrooms, onion, and garlic until moisture evaporates. Season with thyme, salt, and pepper, then add flour and cheese to bind. Cool the filling before assembling.
How is the pastry dough made?
Mix flour and salt, cut in cold butter, then add ice water and optional vinegar. Form a dough ball, chill it, then roll out to create 7-inch circles for the pasties.
How do you assemble mushroom pasties?
Place ½ cup filling on half of a pastry circle, leaving a border. Brush edges with water, fold over to form a half-moon, then crimp the edges to seal before baking.
What is the baking temperature and time for mushroom pasties?
Bake at 400°F (200°C) for 25-30 minutes until the crust is golden and crisp. Use an egg wash for a shiny finish and add vent holes for steam release.
Can mushroom pasties be cooked by other methods?
Yes, you can air fry, pan fry, or use the oven’s fan mode to get a crispy crust and fully cooked filling as alternatives to traditional baking.
What are good serving suggestions for mushroom pasties?
Serve with fresh salad, dipping sauces like sour cream or garlic aioli, soup such as cream of mushroom, or quick-pickled vegetables for added texture and flavor.
How should mushroom pasties be stored?
Raw pasties can be frozen for up to 3 months; baked pasties last 3-4 days in the fridge or 2 months frozen. Reheat in the oven for best texture, avoiding the microwave.
Can I prepare mushroom pasties ahead of time?
Yes, make the filling up to two days ahead and chill the dough. Assemble and freeze raw pasties for easy baking later without losing freshness or flavor.