Whole-Wheat Potato & Mushroom Pies

Whole-Wheat Potato & Mushroom Pies Overview

Toasted, appetizingly looking, crispy from the outside and soft and flavorful on the inside, these Whole-Wheat Potato & Mushroom Pies make a delicious and filling snack as well as a wholesome meal.

The whole process of making such pies, starting from mixing the dough through crimping to eating them with a great appetite and pleasure, while sharing the experience with the loved ones, brings an incredible sense of fulfillment.

Just give it a try yourself and engage your loved ones: partner, friends, or kids. I would expect that kids may love it the most: this kind of experience is very bonding and magical. In the end, we are creating something that absolutely varies from the original products. 

And the anticipation! That is probably the best part (okay, except the consuming the pies themselves) of the process.

Even though these are baked goods, the usage of whole wheat flour helps us to lift up the fiber and nutrient content, making it healthier. Additionally, our bodies get to burn more calories while digesting a meal prepared with whole wheat flour rather than white flour.

All that said, these Whole-Wheat Potato & Mushroom Pies will make an excellent nutritious snack or a meal. Just pack a couple of pies into your sandwich package or a container (find your new breathable reusable sandwich bag here). For a more wholesome meal, you can add some greens on a side, sprinkled with some olive oil, and topped with a portion of nuts to increase protein content.

How to Serve Whole-Wheat Potato & Mushroom Pies

These Whole-Wheat Potato & Mushroom Pies are great whenever served warm or once cooled down. For a more wholesome meal, you can add some greens on a side, sprinkled with some olive oil, and topped with a portion of nuts to increase protein content.

Whole-Wheat Potato & Mushroom Pies

Toasted, appetizingly looking, crispy and so flavorful, these Whole-Wheat Potato & Mushroom Pies make a delicious filling snack as well as a quick meal.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer, Snack
Cuisine: Eastern European
Keyword: Nut free, Vegan
Servings: 16



  • 1 pinch sea salt
  • 1 pinch brown sugar/ 1 tsp maple syrup
  • 500 g whole-wheat flour
  • 1 – 1 1/2 cup lukewarm water
  • 1 pack instant yeast or portion of a pack for 500g flour


  • 750 g potatoes boiled
  • 400 g mushrooms chopped
  • 1 onion chopped
  • 1/4 tsp ground black pepper
  • 1/2 tsp sea salt
  • 1 tsp smoked paprika optionally


  • Sift the flour into a large bowl. Add a pinch of salt, instant yeast, sugar/maple syrup, and mix.
  • Slowly start adding water, stirring the mix with a hand until all ingredients combined and resulted in a bit sticky dough ball.
  • Cover the bowl with dough inside with a kitchen cloth and put aside to rest for at least 40 mins.
  • Meanwhile, the dough is resting, start preparing the filling: boil potatoes until soft in a pot of boiling water. Check with a knife to see if it’s ready: the knife will slide into potatoes very smoothly, once cooked.
  • Warm-up a separate pan over medium heat and add olive oil (or a splash of water for an oil-free version). Add chopped onion and cook until translucent.
  • Add chopped to small pieces mushrooms. Salt the mix and add ground black pepper and smoked paprika (optionally). Stir and let cook for 10-15 mins until mushrooms have released the moist and flavors combined.
  • Once the potatoes are well cooked, drain them and let cool down. Peel and mash the potatoes, and add cooked mushrooms. Stir to combine the ingredients and set aside.
  • Check the dough: it should have grown in size and gotten soft and airy. Prepare a surface to roll out the dough by spreading some flour on top. Tear a piece of dough enough to roll a ball 4-5 cm in diameter. Sprinkle some flour on it, so it is not sticky. Then lay on the surface and press gently with a rolling pin. Start rolling the pin on top of the dough in different directions to create a round shape.
  • Place the filling onto half of the rolled dough, leaving about 1 cm extra edge to close and crimp the pie. Repeat with the rest of the dough and stuffing.
  • Heat up the oven to 180 C (360 F). Place the pies onto a baking tray and pierce with a fork each pie in a couple of places, so steam is let out during baking.
  • Bake for 20 minutes until slightly crispy on the edges. Once ready, cover with a kitchen cloth and let rest for 15 mins.
  • Eat them right away or store in a fridge for up to 3 days.

Nutrition Facts:

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