Pies & Tarts

Mushroom, Thyme, and Mascarpone Parcels

4.86 from 14 votes
It's time to get a little bit savory! My Mushroom, Thyme, and Mascarpone Parcels recipe is loaded with goodness and uses my savory pie crust recipe to the fullest extent.
Mushroom, Thyme, and Mascarpone Hand Pies showing golden texture.

Hi Bold Bakers!

We usually focus on the sweeter side of things over here, but sometimes you need a super satisfying, savory treat — and I can’t resist offering these Mushroom, Thyme, and Mascarpone hand pies up to you! 

My homemade Mushroom, Thyme, and Mascarpone Parcels recipe calls for cremini mushrooms (although, any mushroom of your choice will work!), which have a deep, earthy flavor that pairs perfectly with cracked black pepper and fresh, fragrant thyme. The slightly sweet mascarpone cheese balances the savory mushrooms, and it’s all held together with my flakey, buttery, Homemade Savory Pie Crust.

Throw these mushroom hand pies in a basket with a simple salad, and you have the perfect summer picnic: no mess, no fuss, just perfect melt-in-your-mouth mascarpone and mushroom bliss. 

What Are Mushroom, Thyme, and Mascarpone Parcels?

This recipe is a simple hand pie recipe, but unlike my Cherry Hand Pies, they are made with a savory pie crust, and with savory ingredients. 

In my homemade mushroom hand pie recipe, I use cremini mushrooms. You’ll find them in the store as “baby bella” or “baby portobello,” because they are baby portobello mushrooms! You’ll notice they look like the mature portobello; they’re a light brown with a smooth cap and firmer than white button mushrooms. And while white mushrooms can be used in this recipe, cremini mushrooms offer a richer flavor. 

This recipe also calls for mascarpone cheese, which is an Italian cream cheese. It’s not unusual to find this cheese in desserts, like tiramisu, because it is slightly sweet and very silky. Unlike American cream cheese, which is thicker and tangier, mascarpone feels like it melts in your mouth and has a wonderfully rich flavor, thanks to its butterfat content, which is double that of American cream cheese. 

Can’t find mascarpone? Try my Mascarpone recipe! Or, use 3 tablespoons of cream cheese, blended with a tablespoon of cream. 

What You Need To Make Mushroom, Thyme, and Mascarpone Parcels

Mushroom, Thyme, and Mascarpone Hand Pies, savory and baked.

How To Make Mushroom, Thyme, and Mascarpone Hand Pies

These incredibly satisfying hand pies are so easy to make, you’ll be making them thyme and thyme again. You’ll be the fungi at the party if you bring them! Sorry, that was pretty cheesy. Here’s how you make these pies (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Prepare the pies’ filling by sauteing garlic in olive oil in a shallow pan for a minute. Then, add the mushrooms, salt, and pepper. Allow the mushrooms to cook, undisturbed, for 2-3 minutes. (The less you move them, the less liquid will be released.)
  2. Once the mushrooms are cooked, remove them from the heat and stir in the lemon juice, mascarpone cheese, and thyme. Season to taste with salt and pepper. 
  3. Once the filling has completely cooled, roll out your pie crust and cut 20 x 3½ inch (9 cm) circles. Place 1- circles of the pie crust onto a prepared parchment-lined baking sheet. 
  4. In the center of each circle, place 2 heaped teaspoons of filling, and then brush the edges with egg wash. 
  5. Place the top crusts over the filling and press to seal with your fingers or use a fork.
  6. Cut a few slits into the top of the crust so the pie can vent, and brush with the remaining egg wash.
  7. Bake in a preheated 375°F (190°C) oven for 30-35 minutes, or until the crusts are golden brown. Serve the pies warm or at room temperature.

Gemma’s Pro Chef Tips For Making Mushroom, Thyme, and Mascarpone Parcels

  • You can replace the cremini mushrooms with any other mushroom in the same amount.
  • Be sure to chop your mushrooms small, so they fit well in the pie crust.
  • If you can’t find mascarpone cheese, you can use 3 tablespoons of cream cheese blended with a tablespoon of cream. The flavor will be slightly different, but still delicious! Or, try my mascarpone recipe!
  • The thyme in the recipe can be replaced with the same amount of fresh rosemary or sage for a different but equally delightful taste.
  • You can make the filling for this pie a day in advance.
  • Use my Homemade Savory Pie Crust
  • Ran out of pie crust? Stir your leftover filling into cooked pasta. 

A cross section of my Mushroom, Thyme, and Mascarpone Hand Pies to show filling and texutre.How Do I Store Mushroom, Thyme, and Mascarpone Parcels?

You can keep any leftover pies in an airtight container in your refrigerator for up to 3 days. To rewarm the pies, place them in a 300°F (150°C) oven for 15 minutes.

Make More Pie!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Mushroom, Thyme, and Mascarpone Parcels Recipe

4.86 from 14 votes
It's time to get a little bit savory! My Mushroom, Thyme, and Mascarpone Parcels recipe is loaded with goodness and uses my savory pie crust recipe to the fullest extent.
Author: Gemma Stafford
Servings: 10 hand pies
Prep Time 1 hr
Cook Time 35 mins
It's time to get a little bit savory! My Mushroom, Thyme, and Mascarpone Parcels recipe is loaded with goodness and uses my savory pie crust recipe to the fullest extent.
Author: Gemma Stafford
Servings: 10 hand pies

Ingredients

  • 3 cloves of garlic, crushed
  • 1 ½ tablespoons olive oil
  • 4 cups (16oz/450g) cremini mushrooms, stemmed and diced small
  • ½ teaspoon salt
  • ½ teaspoon crushed black pepper
  • ¼ teaspoon lemon juice
  • ½ cup (4oz/115g) mascarpone cheese
  • 2 tablespoon fresh thyme
  • 2 x my recipe for Savory Pie Crust
  • egg wash

Instructions

  • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Prepare the filling: in a large, shallow pan over medium-heat, sautee the garlic in the olive oil for a minute, then add the mushrooms, salt and pepper.
  • Let the mushrooms cook undisturbed for 2-3 minutes allowing them to get color. The less you move them the less liquid that they will release.
  • Once cooked, remove the pan from the heat and stir in the lemon juice, mascarpone cheese, and thyme. Season with salt and pepper. Let cool completely.
  • When the filling is completely cooled, roll out the pie crusts and cut 20 x 3½ inch (9 cm) circles. Place 10 circles of pie crust on the prepared baking sheet.
  • Place 2 heaped teaspoons of filling in the center of each circle and brush the edges with the egg wash.
  • Place the top crusts over the filling and press with your fingers or a fork to seal the edges.
  • Cut a few slits in the top crust for venting and brush with the remaining egg wash.
  • Bake for 30-35 minutes, or until the crusts are golden brown. Serve warm or at room temperature.
  • Store any leftover pies in the refrigerator in an airtight container for up to 3 days. Rewarm in a 300°F (150°C) oven for 15 minutes.

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1 month ago

Dear Gemna, would appreciate if you could please send us a video of Mushroom, Tyme and Mascarpone Parcels. Would love to try it ouy.
Thanks so much in advance

Karren
Karren
1 month ago

Hi Gemma
I have access to fresh sage. Would I just substitute the same amount for the sage as you have for the amount of thyme in the recipe?

Anila Sikka
Anila Sikka
1 month ago

How can we make mascarpone cheese at home

Gopika
Gopika
1 month ago

Hi Gemma, Can you please do a video of this recipe. I’m a visual learner and that helps, since I’m also a novice baker and love your videos when I tried baking the Irish soda bread. Thanks.

Shobhana
Shobhana
1 month ago

Hi Gemma ! Have been following you closely during the lockdown. Thank you for your bold and simple style. I love it. I have made a few of your recipes and will post my creations in a bit. I have a question regarding this particular recipe. Hope you will be able to help me. My family doesn’t like mushrooms. Can you suggest an alternate filling? I am considering a pumpkin, sage and sun dried tomato one or a spinach ricotta/ Parmesan one. Will they work. I’ll make sure they are not too moist. Looking forward to hearing from you .… Read more »

Pamela McLellan
Pamela McLellan
1 month ago

oh [email protected]@@!!!!!!! I will have to try these. I was going to ask you for savory recipes since we are stuck at home and tired of food out of a can! I saw a beautiful meal you prepared for your husband and i thought of course you would be great for those ideas also!!!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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