I love to make tiny yummies for my LO and savoury trumps sweet always! Mini pies are a sure hit and I make them with various fillings. I am sharing the recipe of a lovely sausage and mushroom mini pies which is easy to make and really delicious. Serve it with some steamed vegetables and it makes for a delightful light meal.
For the filling
1/2 onion, diced
2 cloves garlic, minced
150g brown mushrooms, sliced
2 sausages, chopped
1/4 cup (60ml) white wine or chicken or vegetable stock
1/4 teaspoon herbs (rosemary/thyme/marjoram)
1/2 cup Cheddar
Salt & pepper to taste
For the Batter
3 cups plain flour, sifted
1/2 tablespoons baking powder, sifted
56.7g cold butter or shortening
1 cup milk – this can be whole milk or low-fat milk
Saute diced onion in a pan or Dutch oven for about 2 minutes, or until the onion has turned soft and translucent. Add minced garlic and mushrooms and sausages, saute for 3-4min.
Add a little white wine or chicken (or vegetable stock). Continue cooking until the liquid has evaporated and the mushrooms are cooked through.
Add salt and black pepper to taste, as well as your favorite herbs and stir to mix.
Let the filling cool before proceeding to make the pies.
To make the batter, add all ingredients into a mixing bowl. Whisk to combine.
Place a scant tablespoonful of the batter into each hole of a muffin pan that has been sprayed with oil.
Top with the filling before adding the cheese. Be generous with the cheese!
Top each hole with 1-2 tablespoons of batter.
Sprinkle some black pepper.
Bake at 180°C for 30 minutes. Allow the pies to cool before carefully removing them from the tray. Cool completely on the wire rack.
These pies can be kept in the fridge for up to 5 days, or in the freezer for up to 3 months in air-tight containers. Thaw over night in the fridge before re-heating in the microwave oven.