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    Mini Mushroom Stroganoff Pies with Morels

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    Mini Mushroom Stroganoff Pies with Morels

    Serves: 4


    • 500g mixed button and wild mushrooms, slices
    • 8-12 dried morels (soak in a cup of warm water for 30 minutes, then drain and reserve the stock)
    • 4 medium onions
    • 2 tablespoons paprika
    • 2 teaspoons smoked paprika (optional)
    • 2 dried bay leaves, ground
    • 2 tablespoons plain flour
    • 1/2 chicken stock cube
    • 2 teaspoons Worcestershire sauce
    • 1 tablespoon mushroom ketchup
    • 1 teaspoon powdered mustard
    • 100ml dry white wine
    • 2 teaspoons sugar
    • 1 tablespoon balsamic vinegar
    • 284ml carton soured cream
    • pepper
    • salt
    • Hot water crust pastry
    • 1 teaspoon salt
    • 450g plain flour
    • 170g lard/ vegetable fat
    • 150ml milk
    • 1 large egg yolk, to glaze


    1. Season the mushrooms including the morels and brown them in batches, in 3-4 tablespoons of fat. Set aside, reserving four slices of mushroom for decoration. Cut the onions in half and finely slice.
    2. Slow-fry the onions in fat with the paprika and ground bay until lightly browned and soft, and season. Stir in the flour, add more fat if necessary, and fry until the onion roux has turned a good red-brown colour.
    3. Stir in the stock cube, Worcestershire sauce, ketchup and mustard, then add the wine, sugar and vinegar and gently bubble for about 5 minutes. Stir in the strained morel stock, made up to 150ml with water, add the fried mushrooms, cover and gently simmer for 30 minutes. Remove from the heat and stir in the soured cream. Spoon into four individual (or one large) pie dishes.
    4. To make the pastry, sieve the flour and salt into a bowl. Bring the lard, milk and 150ml water to the boil, pour over the flour and stir in. Allow to cool a little. Knead the mixture gently but firmly. Use straight away, do not refrigerate.
    5. Divide the pastry into four and roll out each piece slightly larger than the surface area of your dishes. Cut strips from the edges of the pastry and use to line the rim of each dish. Using your fingers or the tip of a knife, press the edges onto the pastry-lined rim to seal. Press a mushroom slice into the centre of each pie. Make a small hole in the top to allow steam to escape, brush with a little egg yolk and bake at 200°C/gas mark 6 for 35-40 minutes. Serve with boiled or mashed potatoes.

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