Mushroom Pockets

Mushroom Pockets

Dee has sent in this recipe for mushroom pockets that can be served hot or cold as a canape. They also freeze well.


  • For the Dough:
  • 180g of soft cream cheese
  • 1.5 cups of self raising flour
  • Half cup butter
  • For the filling:
  • 1lb mushrooms (button or mixed), finely chopped
  • 1 med onion – finely chopped
  • 3 tbsp butter
  • 1 red pepper (or your own choice of something extra) finely chopped
  • 1/2 cup sour cream (or yoghurt or cream)
  • 1/4 tsp thyme finely chopped (or your own choice of herbs)
  • 1/2 tsp salt & pepper
  • 1 egg beaten


  • Blend all dough ingredients in a bowl or mixer
  • Form a ball, cover and refrigerate for 1 hour
  • To prepare filling: In large pan melt butter and sauté the mushrooms, onion, peppers (and whatever other filling you like to use)
  • When cooked add sour cream or yoghurt or cream
  • Add thyme, salt & pepper and mix together
  • Cook for a minute on low heat.
  • Leave to cool.
  • Final preparation:
  • Remove dough and leave to stand for 10 minutes.
  • Roll out until about ¼” thick.
  • Cut in 3” circles (or bigger if you want larger pasties)
  • Put 1 x tsp of mixture in each circle (or more if bigger, but don’t overfill!)
  • Egg brush the edges and close over the top pressing or forking the edges together
  • Put 2 fork pricks in each top to allow the steam out.
  • Place on to a baking sheet.
  • Bake in preheated oven 200c for 15 – 20 minutes until light brown.