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Savoury Mushroom Hand Pies

Melissa
My Savoury Mushroom Hand Pies are the perfect festive fall appetizer. Cremini mushrooms are mixed with shallots, thyme, and sour cream and are stuffed in a soft homemade pastry. They are great to make ahead and freeze so that you have them ready to go whenever you are!
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Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Course Appetizer
Cuisine American, Canadian
Servings 30 hand pies
Calories 155 kcal

Ingredients
  

For the Pie Dough:

  • 2 1/2 cups flour
  • 1 cup salted butter softened
  • 2 cups ricotta cheese drained overnight

For the Mushroom Filling:

  • 1 tablespoon olive oil
  • 1.5 pounds cremini mushrooms finely chopped (~600g)
  • 2 shallots finely chopped (about ¾ cup)
  • 2 teaspoons fresh thyme leaves
  • 3 tablespoons all-purpose flour
  • 1/2 cup sour cream full fat
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper

For the Egg Wash:

  • 2 large egg yolks beaten
  • 1 tablespoon cold water

Instructions
 

For the Dough:

  • Sift the flour into a large mixing bowl. Add the softened butter and ricotta cheese. Use a fork to incorporate the ingredients at first, then use your hand to knead the dough until combined. Once combined, the dough will be soft, but not sticky. Divide the dough in half and shape into two discs. Wrap each disc in plastic wrap and place in the refrigerator while you make the filling.

For the Filling:

  • Preheat a large frying pan over medium-high heat. Add 1 tablespoon of olive oil to the pan along with the chopped mushrooms, shallots, salt and pepper. Let the mushrooms and onions cook and release all their water- about 10 minutes. Add the thyme and cook for another 2 minutes.
  • Remove the pan from the heat and add the flour. Mix it in so that there are no lumps, then add the sour cream and mix to combine. Set the filling aside to cool.

To Assemble:

  • Line two baking trays with parchment paper. Set aside.
  • Make the egg wash by combining the egg yolks and milk. Set aside.
  • Flour your work surface lightly with flour. Unwrap one disc and roll out the dough using a rolling pin until it is about 3-millimetres thick.
  • Use a cookie cutter to cut out shapes of dough. I used a leaf cookie cutter that is 4 inches long by 2 inches wide. Add one heaping teaspoon of filling into the centre of each shape. Brush the edges of the dough with egg wash and then place another cut out over top, lining up the edges as best as possible. Use a fork to crimp the edges and press the two pieces of dough together.
  • Transfer to the parchment-lined baking tray and repeat for the remaining dough. Space the pies out so that they are 5-centimetres apart on the baking tray.

To Bake and Serve:

  • Preheat the oven to 350 degrees F.
  • Once all the pies have been assembled, brush the tops of the pies with the remaining egg wash. Bake for 22-25 minutes, or until the bottoms and edges of the pies are golden brown. Let cool for at least 5 minutes before serving. Enjoy!

Video

Notes

  • You can prepare the dough and mushroom filling the day before, then assemble and bake on the day of your event.
  • You can form the hand pies and freeze in a single layer on a parchment-lined baking tray. Once frozen solid, they can be transferred to a zip top bag and can be stored for up to 2 months in the freezer.
  • To cook from frozen, arrange on a parchment-lined baking tray about 1 inch apart. Brush the tops with the egg wash mixture and bake from frozen for 30 to 35 minutes, or until golden. 

Nutrition

Calories: 155kcalCarbohydrates: 11gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 42mgSodium: 87mgPotassium: 184mgFiber: 1gSugar: 1gVitamin A: 334IUVitamin C: 0.4mgCalcium: 54mgIron: 1mg
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