Mini Mushroom Pies with Eggs
Author: 
Recipe Type: Main
Cuisine: Vegetarian
Serves: 3 pies
 
With a perfectly cracking crust these buttery wells are filled with delicious mushrooms and herbs, then topped with a cracked egg. A baked meatless option for a last minute dinner.
Ingredients
Dough
  • 1 stick butter
  • 1 cup flour
  • ¼ tsp salt
  • ½ cup sour cream
Filling
  • 2 cups mashes potatoes (leftovers are perfect)
  • 2-3 tbsp cooking fat (I mixed butter and olive oil)
  • 1 medium onion, finely chopped
  • 3-4 cloves garlic, finely chopped
  • 2-3 cups chopped mushrooms
  • 2 tbsp fresh thyme leaves, roughly chopped
  • salt, pepper to taste
  • 3 large fresh eggs
Instructions
  1. Make the dough: Cut in flour, butter and salt with the knife until fine crumb forms. Alternatively use a processor in pulse mode.
  2. Add sour cream and mix with your fingers until just incorporated and starts to clump. Press together into a ball, give it a few kneads for consistency.
  3. Wrap dough in plastic and chill for at least 1 hour.
  4. Make the filling: In a skillet, melt cooking fat(s) over medium heat.
  5. Add the chopped onions and garlic and saute until fragrant and golden, for about 5-7 minutes.
  6. Add mushrooms and thyme and stir well.
  7. Season to taste and continue cooking until mushrooms let their juices out and almost all of the juices evaporate — about 5-6 more minutes. When mushrooms are nicely browned, you are done.
  8. Preheat the oven to 425F.
  9. Assemble the pies: Divide the dough into three equal portions.
  10. On a floured surface, roll the dough out into a circle, about the size of a dinner plate.
  11. Cut the uneven edges off with a sharp knife or a rolling cutter.
  12. Place a portion of mashed potatoes in the middle of the pie, centered. Flatten it with a spoon to resemble a pancake.
  13. Place a portion of cooked mushrooms (squeeze the liquid out, if there is any) on top of the potatoes. Flatten with a spoon.
  14. Fold the edges of the dough around the potatoes and mushrooms, creating about a ½? edge over the mushrooms, leaving room for the egg.
  15. Transfer the pies onto a parchment lined baking sheet.
  16. With a spoon, make a nice well in the middle of the mushroom pile, and carefully pour in a fresh egg. I cracked the egg into a cup first to ensure the yolk is intact, then poured it slowly into the pie.
  17. Sprinkle some salt and freshly ground black pepper on top of the egg.
  18. Bake pies for about 25 minutes, or until the crust is browned pleasantly. Check on the pies to be sure eggs haven’t escaped. If they do, don’t despair, wait for a minute or so until eggs are slightly cooked, scoop them off the baking sheet with a large spoon and return them to the middle of the pies.
  19. Sprinkle some fresh herbs on top if desire. Let pies rest for a few minutes and serve hot.
Recipe by Honest Cooking at https://honestcooking.com/mini-mushroom-pies-eggs/