Description
These Savoury Mushroom Hand Pies are a delicious fall appetizer featuring a buttery homemade pastry filled with a creamy mixture of cremini mushrooms, shallots, thyme, and sour cream. Perfectly seasoned and baked to golden perfection, they make a great make-ahead snack or party treat.
Ingredients
Scale
Pastry
- 2 1/2 cups flour
- 1 cup salted butter (softened)
- 2 large egg yolks (beaten)
- 1 tablespoon cold water
Filling
- 1 tablespoon olive oil
- 1.5 pounds cremini mushrooms (finely chopped, approximately 600g)
- 2 shallots (finely chopped, about ¾ cup)
- 2 teaspoons fresh thyme leaves
- 3 tablespoons all-purpose flour
- 2 cups ricotta cheese (drained overnight)
- 1/2 cup sour cream (full fat)
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Prepare the pastry dough: In a large bowl, combine the flour and softened salted butter. Use your hands or a pastry cutter to blend the ingredients until the mixture resembles coarse crumbs. Add the beaten egg yolks and cold water, mixing gently until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Cook the mushroom filling: Heat olive oil in a large skillet over medium heat. Add the finely chopped shallots and cook until translucent, about 3-4 minutes. Add the chopped cremini mushrooms and sauté until the moisture has evaporated and the mushrooms are browned, approximately 10 minutes. Stir in fresh thyme leaves and sprinkle with all-purpose flour; cook for 1-2 minutes to remove the raw flour taste.
- Combine cheese and seasonings: Transfer the cooked mushroom mixture to a mixing bowl. Fold in the drained ricotta cheese and sour cream until evenly combined. Season with sea salt and black pepper. Allow the filling to cool completely.
- Assemble the hand pies: Preheat the oven to 375°F (190°C). Roll out the chilled pastry dough on a floured surface to about 1/8 inch thickness. Cut into 4-inch rounds using a cookie cutter or glass. Place a spoonful of the cooled mushroom-ricotta filling in the center of each round. Fold the dough over to create a half-moon shape and press the edges firmly to seal, crimping with a fork to decorate and ensure closure.
- Apply egg wash and bake: Brush the tops of each hand pie with the beaten egg yolks for a glossy finish. Place the pies on a baking sheet lined with parchment paper. Bake in the preheated oven for 40-45 minutes or until the pastry is golden brown and crisp.
- Serve: Allow the hand pies to cool slightly before serving. Enjoy them warm or at room temperature as a savory appetizer or snack.
Notes
- These Savoury Mushroom Hand Pies are perfect for festive fall gatherings and holidays.
- Cremini mushrooms provide a rich umami flavor; you can substitute with button mushrooms if preferred.
- The pies can be made ahead of time and stored in the freezer, then baked directly from frozen for convenience.
- Ensure ricotta is drained overnight to avoid a watery filling.
- Adjust seasoning to taste, adding more thyme or salt as desired.
Nutrition
- Serving Size: 1 hand pie
- Calories: 155 kcal
- Sugar: 1 g
- Sodium: 87 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 42 mg
