Name: Savory Mushroom Hand Pies Recipe
Prep time: 1 h 15 min
Cook time: 45 min
Total time: 2 h
Cuisine: American
Ingredients: 2 1/2 cups flour; 1 cup salted butter (softened); 2 large egg yolks (beaten); 1 tablespoon cold water; 2 cups ricotta cheese (drained overnight); 1 tablespoon olive oil; 1.5 pounds cremini mushrooms (finely chopped, approx. 600g); 2 shallots (finely chopped, about ¾ cup); 2 teaspoons fresh thyme leaves; 3 tablespoons all-purpose flour; ½ cup sour cream (full fat); ¼ teaspoon sea salt; ¼ teaspoon black pepper

If you’re searching for a cozy, indulgent bite that’s bursting with earthy flavor, I can’t recommend my Savory Mushroom Hand Pies Recipe enough. These little pockets of pure comfort combine tender cremini mushrooms, creamy ricotta, and fresh thyme wrapped in a flaky, buttery pastry you can feel proud of making from scratch. Trust me, once you try them, you’ll want to keep these hand pies on repeat for every season and special occasion!

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Why You’ll Love This Recipe

Perfect Balance of Flavors: Earthy mushrooms combine with creamy ricotta and tangy sour cream for a savory filling that’s wonderfully rich without being heavy.
Homemade Flaky Pastry: The buttery crust is tender and flaky, a game-changer compared to store-bought dough.
Make Ahead Friendly: Freeze these hand pies after assembling to have a fuss-free appetizer ready whenever guests arrive.
Crowd-Pleaser: Whether it’s a holiday party or a casual snack, these savory bites always disappear fast—believe me, I’ve witnessed it!

Six golden-brown pastries shaped like oak leaves are neatly arranged in two columns of three on a glossy white square plate. Each pastry has a shiny, smooth surface with detailed vein lines etched on top, mimicking the natural leaf texture. The plate sits on a wooden cutting board background with a white marbled texture, surrounded by soft tan autumn leaves and bright purple flowers with green stems on both the left and right sides. A folded beige cloth with brown stripes is visible on the left edge. The photo was taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient plays an important role in achieving the perfect texture and flavor for these savory hand pies. From the softness of ricotta to the umami depth of cremini mushrooms, they come together beautifully. When shopping, look for fresh, firm mushrooms and quality butter to really elevate this dish.

Flour: All-purpose flour is your pastry base; measure it carefully for texture.
Salted butter: Softened for easy dough mixing; quality butter means better flavor and flakiness.
Ricotta cheese: Drained overnight to avoid watery filling—this step makes a huge difference.
Olive oil: Adds a subtle richness and helps sauté the filling ingredients.
Cremini mushrooms: Finely chopped for even cooking and flavor distribution.
Shallots: Bring a mild onion sweetness that complements the mushrooms.
Fresh thyme leaves: Fresh herbs always trump dried here—try to get fresh!
All-purpose flour (for filling): Helps thicken the mushroom mixture so it won’t be runny.
Sour cream: Adds tang and creaminess to the filling, balancing earthiness perfectly.
Sea salt and black pepper: Essential seasonings to bring out natural flavors.
Large egg yolks: Used to brush the pies for a beautiful golden finish.
Cold water: Helps bind the dough without making it tough.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Savory Mushroom Hand Pies Recipe is! You can tweak the filling or pastry to suit your mood or dietary needs. Experimentation is part of the fun, and it makes each batch feel unique.

Vegetarian Variation: Stick to the classic mushroom-ricotta filling as is—perfect for meat-free meals that still satisfy.
Cheese Swap: Try substituting goat cheese for ricotta to add tangy sharpness; my family really appreciates that little twist.
Herb Boost: Mix in fresh rosemary or sage alongside thyme for a more aromatic filling.
Gluten-Free Dough: Use a gluten-free flour blend and adjust the liquid slightly; I’ve had good success with this adaptation for friends with sensitivities.

How to Make Savory Mushroom Hand Pies Recipe

Step 1: Prep Your Dough and Drain the Ricotta

This is where patience pays off! I always drain my ricotta cheese overnight in a fine sieve over a bowl to avoid a watery filling—trust me, this makes the filling hold together beautifully. Next, combine flour and softened salted butter, mixing gently until the dough just forms; don’t overwork it or it’ll get tough. Add cold water bit by bit as you bring it together, then wrap and chill for 30-60 minutes to relax the gluten and make rolling easier.

Step 2: Sauté Mushrooms, Shallots, and Herbs

Heat olive oil over medium heat and sauté finely chopped cremini mushrooms and shallots until soft and golden—this usually takes around 10–12 minutes. Add the fresh thyme leaves in the last couple minutes of cooking. Stir in the flour to help thicken, then let cool slightly before mixing in the drained ricotta and sour cream. Season with sea salt and freshly ground black pepper to taste.

Step 3: Assemble the Hand Pies

Roll out the chilled dough to about 1/8-inch thickness and cut into circles—using a 4-inch cutter usually yields a perfect hand pie size. Place a generous spoonful of mushroom filling on one side of each circle, then fold over and seal the edges by pressing with a fork. Brush each pie with beaten egg yolks mixed with a bit of cold water to give them that irresistible golden glow when baked.

Step 4: Bake to Perfection

Bake the hand pies preheated at 375°F (190°C) for 35-45 minutes. You’ll want to keep an eye on them: the crust should be golden and crispy without burning. I usually rotate the baking sheet halfway through to ensure even browning. Once out of the oven, let them rest for a few minutes so the filling sets just right before digging in.

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Pro Tips for Making Savory Mushroom Hand Pies Recipe

Drain Ricotta Thoroughly: I learned this the hard way—wet filling causes soggy crust. Straining overnight is worth the wait.
Don’t Overfill: Filling too much makes sealing hard and can cause leaks during baking. Better to have slightly less and a perfect seal.
Chill the Dough Twice: Chill before rolling, and if you notice dough getting warm while shaping, quick chill again—this keeps the butter solid for flakiness.
Use Fresh Thyme: It really brightens the mushroom flavor compared to dried herbs, which can sometimes get lost in the richness.

How to Serve Savory Mushroom Hand Pies Recipe

A white rectangular plate holds ten golden brown leaf-shaped pastries arranged in two rows. Each pastry is detailed with vein-like lines on top, resembling oak leaves with a slightly shiny texture. The plate sits on a wooden surface decorated with dried brown leaves, a small shiny metallic pumpkin, and clusters of small purple flowers. A beige cloth with orange stripes is placed on the bottom left corner. The background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle fresh chopped parsley or a few thyme leaves on top after baking—it adds a pop of color and fresh aroma that makes them feel special. A light drizzle of balsamic glaze is something I sometimes do when serving as an appetizer for dinner guests; it pairs surprisingly well with the fungi flavor.

Side Dishes

They’re perfect alongside a crisp green salad with a lemon vinaigrette to cut through the richness. Or serve them next to roasted root vegetables or a warming bowl of soup for an ultimate comfort meal.

Creative Ways to Present

For holiday parties, I arrange these hand pies on a wooden board with small bowls of sour cream and herb-infused olive oil for dipping—it’s a big hit! You can also tie individual pies with a little kitchen twine for a charming rustic look that guests adore.

Make Ahead and Storage

Storing Leftovers

I store leftover hand pies in an airtight container in the fridge for up to 3 days. Reheating in a toaster oven or air fryer keeps the crust crisp better than microwaving, which tends to make the pastry soggy.

Freezing

One of my favorite things about this Savory Mushroom Hand Pies Recipe is you can freeze unbaked pies after assembling. Freeze them on a baking sheet first, then transfer to a bag or container. When ready to bake, pop them straight in the oven—just add a few extra minutes to the baking time, and they’re almost as fresh as homemade.

Reheating

When reheating, I like to preheat my oven to 350°F and warm the pies on a wire rack for about 10–12 minutes. This helps revive that golden crunch without drying out the filling.

FAQs

Can I use other mushrooms instead of cremini?

Absolutely! You can swap cremini with button mushrooms, shiitake, or even a mix of wild mushrooms for deeper flavor. Just be sure to chop them finely and cook them thoroughly to avoid excess moisture in your filling.
How do I prevent the pies from getting soggy?

Drain your ricotta overnight to remove excess liquid and sauté mushrooms and shallots well to evaporate moisture. Also, make sure not to overfill and seal the edges tightly to prevent leaks.
Can I make the dough ahead of time?

Yes! The dough can be made and chilled up to 2 days in advance. Just keep it wrapped tightly in the fridge and bring it back to a cool temperature before rolling out.
What’s the best way to reheat leftover hand pies?

Reheat in a toaster oven or regular oven at 350°F for 10–12 minutes on a wire rack to maintain crispness. Avoid the microwave unless you’re in a rush, as it tends to soften the crust.

Final Thoughts

This Savory Mushroom Hand Pies Recipe holds a special place in my heart because it turns simple ingredients into something truly memorable. I remember making a batch for a fall gathering, and they disappeared before I could grab one! They’re perfect for impressing guests or just treating yourself on a cozy afternoon. I hope you give them a try—you might just find your new favorite hand pie!