A bite-sized indulgence for mushroom fans
If I had to pick one filling that feels both earthy and luxurious, it would be mushrooms cooked slowly until golden and velvety. Add cream, thyme, and a puff pastry shell, and you’ve got a bite that feels far more decadent than the effort it takes. These mushroom and thyme puff pastry cups are as suitable for a cosy night in as they are for a dinner party appetiser.
Why mushrooms and thyme pair so well
Mushrooms bring that umami depth, almost meaty in their richness, while thyme adds fragrance that cuts through the creaminess. Together, they create a filling that nestles perfectly inside flaky pastry. I’ve served them alongside my pesto, sun-dried tomato and olive spirals and caramelised onion chutney bites with plenty of happy faces around the table.
When I first made them
These cups were born out of a fridge-clear-out moment: a pot of cream, a box of chestnut mushrooms, and a sheet of pastry. They turned out so good that they joined my regular rotation, right alongside sausage, apple and thyme rolls and prosciutto and Gruyère pinwheels.
More creamy puff pastry ideas
If you’re after more inspiration, take a look at 20 crispy puff pastry appetisers that are incredibly easy. My spinach and cheddar mini quiches and chicken, leek and tarragon mini pies are also worth a try if you like creamy, savoury fillings.
Ingredients (makes 12 cups)
- 1 sheet ready-rolled puff pastry (320g)
- 250g chestnut mushrooms, finely chopped
- 1 small shallot, finely diced
- 1 garlic clove, minced
- 2 tbsp butter
- 100ml double cream
- 1 tsp fresh thyme leaves
- 1 egg, beaten (for glazing pastry)
- Salt and black pepper
Ingredient notes
Chestnut mushrooms have more flavour than plain white mushrooms, though a mix of wild mushrooms can add depth. Whatever you use, chop them finely so the filling sits neatly inside the pastry cups.
Fresh thyme makes a real difference here, adding aroma without overpowering the mushrooms. Dried thyme works in a pinch but use sparingly, as it’s more intense.
Equipment needed
A muffin tin is perfect for shaping pastry cups. Pressing squares of pastry into the wells creates little baskets ready for filling. A sauté pan with a wide base allows mushrooms to cook without steaming. Crowding the pan releases water and prevents caramelisation.
Instructions
Preheat the oven to 200°C (fan 180°C). Grease a muffin tin lightly.
Unroll puff pastry and cut into 12 squares. Press each square into the muffin tin to form cups. Brush edges with beaten egg. Bake for 10 minutes until lightly golden, then remove from oven and set aside.
Meanwhile, melt butter in a pan over medium heat. Add shallot and garlic, cooking until softened. Stir in mushrooms and thyme. Cook until mushrooms release liquid and it evaporates, leaving them golden. Add cream, season well, and simmer until thickened.
Spoon the mushroom mixture into baked pastry cups. Return to the oven for 5 minutes to warm through. Serve hot.
Cooking techniques explained
Cooking mushrooms properly is essential. They should sizzle and brown, not stew. High heat and patience ensure their liquid cooks off, concentrating the flavour. Blind baking the pastry cups before adding the filling keeps them crisp. If you skip this, the creamy mixture soaks in and leaves the bottoms soggy.
What to serve with mushroom pastry cups
These cups make a sophisticated canapé with a glass of wine. They also work as part of a light lunch with salad, especially something peppery like rocket. For a larger spread, serve them with other pastries, feta and spinach bites and brie and cranberry squares complement them beautifully.
Wine and beer pairings
A glass of Pinot Noir pairs perfectly, its earthy notes echoing the mushrooms. Chardonnay also works, especially a lightly oaked one, which mirrors the creaminess. For beer, a brown ale provides malt sweetness that balances the mushrooms, while a porter adds roasted depth without overpowering.
Frequently asked questions
Can I make mushroom pastry cups ahead of time?
Yes, bake the cups and cook the filling separately. Assemble and warm before serving.
Why are my mushrooms watery?
They were likely overcrowded in the pan. Cook in batches if necessary.
Can I use milk instead of cream?
You can, but the filling won’t be as rich or thick. Reduce longer to compensate.
Do I have to blind bake the pastry cups?
Yes, it prevents soggy bottoms and keeps the cups crisp.
Can I use filo pastry instead?
Yes, though the result will be lighter and crispier, without the puffiness.
Tips for success with mushroom puff pastry cups
Chop mushrooms finely for even cooking and to keep the filling spoonable. Always season generously — mushrooms need salt to bring out their depth of flavour.
Recipe variation suggestions
Add a splash of white wine when cooking the mushrooms for extra depth. Stir in grated Gruyère or parmesan at the end for a cheesier version.
Storage and reheating for mushroom puff pastry cups
Store in the fridge in an airtight container for up to two days. Reheat in a hot oven for 6–7 minutes until crisp and piping hot.
Flaky Puff Pastry Cups with Mushroom and Thyme Cream
Ingredients
- 1 sheet ready-rolled puff pastry 320g
- 250 g Chestnut Mushrooms finely chopped
- 1 Shallot small, finely diced
- 1 clove garlic minced
- 2 tbsp butter
- 100 ml double cream
- 1 tsp fresh thyme leaves
- 1 Egg beaten (for glazing pastry)
- Sea Salt
- Black pepper
Instructions
- Preheat the oven to 200°C (fan 180°C). Grease a muffin tin lightly.
- Unroll puff pastry and cut into 12 squares. Press each square into the muffin tin to form cups. Brush edges with beaten egg. Bake for 10 minutes until lightly golden, then remove from oven and set aside.
- Meanwhile, melt butter in a pan over medium heat. Add shallot and garlic, cooking until softened. Stir in mushrooms and thyme. Cook until mushrooms release liquid and it evaporates, leaving them golden. Add cream, season well, and simmer until thickened.
- Spoon the mushroom mixture into baked pastry cups. Return to the oven for 5 minutes to warm through. Serve hot.