This recipe is perfect for a brunch or aperitif with friends and family. Savoury mushroom pies are tasty and delicious thanks to the mushroom and vegan cheese filling and the crispy brisé pastry surface. Moreover, they are very easy to prepare and can be made in advance and reheated on the spot. These autumn cupcakes are a great vegan finger food that you can serve alongside crispy baked tofu, and the crispy onion rings or bruschetta with pumpkin cream.

More vegan recipes with mushrooms

If you are interested in other tasty vegan recipes with mushrooms, try my Mushrooms stuffed with vegan ricotta cheese or my creamy mushroom pasta without cream or my vegan sausage and mushroom lasagna.

Why you will love these savoury mushroom pies

Besides their delicious taste, there are several reasons why you will love these vegan mushroom pies, here are a few:

Perfect as appetisers: They are a delicious option for a vegan starter or appetiser that will satisfy everyone!

Creamy and tasty: The mushroom filling is creamy and tasty, thanks to the use of vegetable cream and vegan cheese. The surface of the cupcakes is crispy and enriched with vegetable cheese, which adds an extra touch of flavour to the dish.

Customisable: These cupcakes are easily customisable, so you can experiment with different vegetables and cheeses to create the version you prefer.
Whatever shape you want: you can also follow this recipe if you want to make a single savoury mushroom pie and thus obtain a tasty vegetarian and vegan second course!
Magical autumnal flavour: the mushrooms will give a unique autumnal touch to your cupcakes!

Here are all the ingredients you'll need

1 vegan puff pastry/brisé rectangle
Vegan cheese for the surface
250g brown mushrooms
1 diced white onion
200ml vegetable cream
Olive oil
Fresh thyme
Salt and pepper to taste

Preparation (step-by-step)

1. Turn on the oven

Preheat oven to 190°C on static function.

2. Prepare the mushrooms

Clean and slice the champignons into slices.

3. Prepare the filling for the mushroom pies

In a non-stick pan, heat a little oil and sauté the onion until translucent. Add the mushrooms and fresh thyme to the pan and fry for about 5 minutes.

4. Add cream and season

Add the vegetable cream to the mushrooms and cook over a low heat for another 5 minutes, stirring occasionally. Add salt and pepper to the mushroom filling.

5. Prepare the brisé pastry

Cut the puff pastry/brisée into 12 squares. Take muffin tins and place the puff pastry/brisée squares in them.

6. Stuff the pies

Put the mushroom filling into the puff pastry/brisée moulds, using a spoon.

7. Close the pies

Close the cupcakes by moving the puff pastry/brisée corners towards the centre of each cupcake. Sprinkle the surface of each cupcake with vegan cheese.

8. Bake

Bake for 30 minutes or until the pastry is golden brown. Bake for 30 minutes or until the pastry is golden brown.

Storage tips

The cupcakes will keep in the refrigerator in an airtight container for 2-3 days. To reheat them, simply place them in a preheated oven at 180°C for about 5-7 minutes or until hot.

Now that you have all the information to prepare this recipe, all you have to do is get to work. Have fun in the kitchen!

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