Creamy mushroom filo pie

Creamy mushroom filo pie

A veggie dinner dish

Creamy mushroom filo pie is a delicious, vegetarian dinner recipe.

Individual pies that are ideal to serve as a main course.

Combine sour cream and mustard with a mushroom, celery & tomato-based filling. Top with buttered filo pastry and bake in the oven until crispy & golden.

Filo pie recipe

Filo pastry is great to use as a topping for a pie because when it is brushed with butter and baked in the oven, it becomes wonderfully crispy.

In this recipe, I use chilled Antoniou Fillo Pastry that can be found in supermarkets here in Queensland. The individual pastry sheets are approximately 44cm long by 27.5cm wide. I use two of these pastry sheets per pie topping.

I love using filo because it is a very forgiving pastry. You can tear it and scrunch it up, brush it with butter or oil and once you have baked it, you have a crunchy, golden pie topping.

If you haven’t got four individual pie dishes, you could make one large pie instead. However, you may need to extend the cooking time if you make a larger pie.

You should make creamy mushroom filo pie because it is:

  • A vegetarian main course that is full of flavour.
  • Budget-friendly – because the pie filling is mainly made from inexpensive seasonal veggies.
  • Seasonal – celery, onions, mushrooms and tomatoes are all available during our Queensland spring.
  • A versatile recipe – different vegetables can be used in the pie filling if you prefer.

Creamy mushroom filo pie’s main ingredients:

  • Celery
  • Mushrooms
  • Cherry tomatoes
  • Sour cream
  • Filo pastry
Mushroom filo pie in a blue dish
Creamy mushroom filo pie

Tips for busy cooks

Sour cream or crème fraîche can be used in this recipe. Alternatively, you could use thickened cream.

Filo pastry – I use chilled filo pastry sheets that are approx. 44cm long by 27.5 cm wide. Other sized pastry sheets can be used as long as you have enough to cover the tops of the pies.

Pie filling – chopped celery adds crunch & flavour to the pies. If you don’t have any celery or you don’t want to include it, alternatively you could use chopped zucchini.

Mushrooms – any type of mushroom would work well in this recipe. I use cup mushrooms, but large or button mushrooms could be used instead.

Rosemary – you can use a smaller amount of dried rosemary if fresh rosemary isn’t available.

Onions – I use brown onions in this recipe but red onions would also taste great in these pies.

Serving suggestions:

  1. Dinner – enjoy one of these pies with roasted potatoes and peas.
  2. Lunch – serve one of these creamy mushroom filo pies on their own as a tasty midday meal.

Vegetable-based main meal

Creamy mushroom filo pie is great to serve for dinner during spring because its filling is made from seasonal vegetables.

Cook these mini, vegetarian filo pies this weekend for a tasty evening meal to enjoy with your family or friends.

Did you use sour cream, crème fraîche or thickened cream in this recipe?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

More filo pastry recipes you may like:

More dinner recipes to try:

Creamy mushroom filo pie

Creamy mushroom filo pie is a delicious, vegetarian dinner recipe. Individual pies that are ideal to serve as a main course.
Meal Type Dinner, Lunch, Main Course
Cuisine Australian-Inspired
Keyword Mushroom filo pie, Vegetarian
Total Time 40 minutes
Servings 4 Serves
Author Veg Coast Cook

Ingredients

  • 80 g unsalted butter (plus extra for greasing)
  • 2 cloves garlic peeled & crushed
  • 100 g onion peeled & finely diced
  • 100 g celery finely diced
  • 300 g mushrooms cut into eighths
  • 2 tbsp fresh rosemary chopped
  • 200 g cherry tomatoes cut into quarters
  • 1 tbsp wholegrain mustard
  • 2 tbsp sour cream or crème fraîche *see Recipe Notes
  • Salt and pepper
  • 160 ml water

Instructions

  1. Preheat the oven to 200°C fan. Grease four small pie dishes with butter *see Recipe Notes.
  2. Heat 40g of butter in a frying pan over a medium heat. Add the garlic, onion and celery. Stir and fry for 5 minutes. Add the mushrooms and rosemary. Stir and fry for 1 minute. Add the tomatoes, mustard, sour cream, salt, pepper and water. Stir and cook for 1 minute. Remove from the heat. Divide this mushroom mixture between the greased pie dishes and set aside while you prepare the pastry.
  3. Melt 40g of butter in a small saucepan and remove from the heat.
  4. Place one sheet of filo pastry on a wooden board or kitchen surface. Brush each side of the filo with melted butter. Scrunch up the pastry and place on top of the mushroom mixture of one of the pies. Brush another sheet of filo with butter, scrunch it up and put on top of pastry you have already done. Repeat the above process until each pie has a topping of two sheets of filo pastry.

  5. Bake the pies in the oven for 25 minutes or until the pastry is crisp & golden.
  6. To serve (hot) per person – place one pie on a plate with a side dish of steamed vegetables.

Recipe Notes

Pie dishes – I use shallow round dishes that are 12cm in diameter & 4cm deep.

Sour cream or crème fraîche can be used in this recipe. Alternatively, you could use thickened cream.

Filo pastry – I use chilled filo pastry sheets that are approx. 44cm long by 27.5 cm wide. Other sized pastry sheets can be used as long as you have enough to cover the tops of the pies.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!



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