Recipe: Mushroom Hand Pies

These were originally supposed to be empanadas but they got a little confused along the way. They turned out delicious enough that I just called them hand pies and think you should make them anyway.

Mushroom Hand Pies

AuthorMabDifficultyIntermediate

Yields18 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins

Ingredients
Dough
 375 g flour
 5 g salt
 170 g butter
 1 egg
 50 ml water
Filling
 30 g butter
 250 g mushroom, sliced
 2 carrots, shredded
 8 shallots, minced
 2 tsp balsamic vinegar
 125 g fontina cheese, grated
 1 egg, lightly beaten

Directions
1

Make the dough: Mix the flour and salt in a bowl, cut in the butter by hand or by pastry cutter until small balls form.

2

Add the egg and water to flour and mix until a dough forms.

3

Roll the dough out into a thin sheet and cut rounded discs (3") until all the dough is used.

4

Make the filling: Melt the butter over medium heat and to it add the mushrooms, carrots, and shallots cooking for 15 minutes or until tender.

5

Add balsamic vinegar and cook about 3 minutes then allow the mixture to cool completely.

6

Assemble the pies: place a spoonful of the mushroom mixture and a spoonful of grated cheese at the center of the dough disc.

7

Brush the edge of the dough with egg then fold and crimp with fingers or a fork. Repeat until all filling and dough is used.

8

Brush the tops of each pie with egg.

9

Bake in a 200°C oven for 20 minutes until golden.

Ingredients

Ingredients
Dough
 375 g flour
 5 g salt
 170 g butter
 1 egg
 50 ml water
Filling
 30 g butter
 250 g mushroom, sliced
 2 carrots, shredded
 8 shallots, minced
 2 tsp balsamic vinegar
 125 g fontina cheese, grated
 1 egg, lightly beaten

Directions

Directions
1

Make the dough: Mix the flour and salt in a bowl, cut in the butter by hand or by pastry cutter until small balls form.

2

Add the egg and water to flour and mix until a dough forms.

3

Roll the dough out into a thin sheet and cut rounded discs (3") until all the dough is used.

4

Make the filling: Melt the butter over medium heat and to it add the mushrooms, carrots, and shallots cooking for 15 minutes or until tender.

5

Add balsamic vinegar and cook about 3 minutes then allow the mixture to cool completely.

6

Assemble the pies: place a spoonful of the mushroom mixture and a spoonful of grated cheese at the center of the dough disc.

7

Brush the edge of the dough with egg then fold and crimp with fingers or a fork. Repeat until all filling and dough is used.

8

Brush the tops of each pie with egg.

9

Bake in a 200°C oven for 20 minutes until golden.

Mushroom Hand Pies

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