Ingredients

The following ingredients have 2 Servings
  • 320 g (2 cups) organic, unbleached all-purpose flour
  • 113 g (1/2 cup) unsalted butter, cubed, cold
  • 100 g (1/2 cup) vegetable shortening, cubed, cold
  • 1/4 tsp salt
  • 121 g (1/2 cup) ice water
  • 2 small potatoes, cubed
  • 1/2 cup frozen peas
  • 2 Tbsp butter
  • 1 Tbsp evo oil
  • 2 small onions
  • 1 small carrot, chopped
  • 1 small celery stick, chopped
  • 1 Portobello mushroom
  • 6-7 Cremini mushrooms
  • rosemary, basil, thyme
  • salt & pepper
  • 1/2 glass white wine
  • 1 small egg + 1 tsp water, well beaten, to brush on top before baking
  • 1 Tbsp olive oil
  • 1 cipolline onion
  • 1 Tbsp butter
  • 2 Tbsp flour
  • salt, pepper, paprika, onion powder, garlic powder, dried oregano, and thyme
  • 1 cup vegetable stock
  • 1 Tbsp soy sauce

Instruction

  • In a small pot add enough water, the chopped potatoes and the peas. Bring to a boil and boil for about 10 minutes or until the potatoes are fork-tender. Drain and set aside.
  • Heat a pat of butter and the evo oil in a frying pan. Add the mirepoix and fry until soft.
  • Stir in the chopped mushrooms, season with the herbs, salt and pepper. Stir and cook for a couple of minutes. Add the white wine and simmer until reduced. Cook for about 5 minutes.
  • Add the boiled potatoes and peas, stir, and finish cooking. Have some vegetable broth on the side to add in case the filling seems too dry.
  • Preheat the oven to 350° F (180° C). Butter a mini pie pan or individual mini pie tins.
  • Lightly flour your work surface and place the pie dough, sprinkling some more flour on top. Using a rolling pin, roll the dough from the centre outward, using more flour if needed to prevent from sticking. Roll the dough in a rectangle about 1/2 cm thick.
  • Using a round mold (mine was 11 cm, 4 1/2 inch), cut the shapes, re-rolling and cutting the scraps of dough until finished.
  • Press the rounds in the mini pie pan, making the dough adhere to the bottom and sides of the pan. Brush edges with some of the egg mixture. Spoon a couple of tablespoons of the filling in the center. Top with a few dollops of butter.
  • With a small cutter, whatever shape you like, cut the inside of the circle of dough that is going to be the top of your mini pies. You can just cut a few vents into each mini pie top.
  • Top the mini pies with the cut circle. Press the edges with a fork to seal. Lastly, brush the tops with egg wash.
  • Place the mini pie pan in the preheated oven and bake for about 25 minutes, or until the pies are a beautiful golden color.
  • Take out of the oven and allow to cool in the tin slightly before serving or cool on a wire rack. Warm they are outstanding!