Mini Puff Pastry Pies

2hrs 30mins


  • For Pastry:
  • 225g (1 cup) Ballantyne Cultured Unsalted Butter
  • 225g (2 cups) plain flour (plus extra for rolling)
  • A pinch of salt
  • 8 tbsp cold water
  • Squeeze lemon juice
  • For Filling:
  • 2 tbsp Ballantyne Cultured Unsalted Butter
  • 4 slices bacon
  • 300g (3 cups) chopped mushrooms
  • 75ml (⅓ cup) cream, 38% fat
  • 1 egg, beaten
  • Salt and pepper
  • For Glaze:
  • 1 egg, lightly beaten
  • For Garnish:
  • Thyme

Mini Puff Pastry Pies


Step 1
For Pastry: Sift together the flour and the salt into a mixing bowl.
Step 2
Work the butter with a knife until it is soft. Rub 50g Ballantyne Cultured Unsalted Butter into the flour and salt.
Step 3
Add the water and lemon juice and mix to a fairly soft elastic dough.
Step 4
Knead lightly on a floured surface until smooth.
Step 5
Roll out the dough into an oblong, 3 times as long as it is wide.
Step 6
Dice the remaining butter and put 1/4 of it over the top 2/3 of dough. Fold the bottom third up and the top third down and give it a half turn, so that the folds are now at the sides. Seal the edges by pressing with a rolling pin.
Step 7
Repeat the rolling and folding process until all the butter is used.
Step 8
Wrap the dough in cling film and chill for at least 30 minutes before using.
Step 9
Heat the oven to 200°C (180°C fan). Grease 12 deep bun tins.
Step 10
Roll out the pastry on a floured surface and cut out 12 rounds larger than the tins. Line the tins, leaving an overhang of pastry. Prick the bases with a fork and bake for about 5 minutes until just golden. Press down the bases and set aside to cool.
Step 11
For Filling: Cook the bacon in a dry frying pan until lightly golden. Remove from the pan and chop the bacon.
Step 12
Heat the butter in the frying pan and cook the mushrooms for about 5 minutes until soft. Mix with the bacon and set aside to cool slightly.
Step 13
Beat together the cream and egg.
Step 14
Season to taste with salt and pepper.
Step 15
Divide the mushroom mixture between the pies, then divide the cream mixture between the pies.
Step 16
Fold in the edges around the filling, pleating them as in the photo. Brush the pastry edges with beaten egg.
Step 17
Bake for about 15-20 minutes until the pastry is golden.
Step 18
Serve hot, garnished with thyme.