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Mushroom Hand Pies

Yields18 ServingsPrep 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.

Nutrition Facts

Servings 18