Description
Savoury Mushroom Hand Pies are a delicious fall appetizer featuring a flaky homemade pastry filled with a rich mixture of cremini mushrooms, shallots, thyme, and creamy ricotta. These hand pies combine earthy mushroom flavors with a hint of fresh herbs and tangy sour cream, making them perfect for festive occasions or as make-ahead snacks.
Ingredients
Scale
Pastry
- 2 1/2 cups flour
- 1 cup salted butter (softened)
- 2 large egg yolks (beaten)
- 1 tablespoon cold water
Filling
- 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
Instructions
- Prepare the Pastry: In a large bowl, mix the flour and softened salted butter until the mixture resembles coarse crumbs. Add the beaten egg yolks and cold water and knead until a soft dough forms. Wrap the dough in plastic and refrigerate while preparing the filling.
- Cook the Mushrooms: Heat olive oil in a skillet over medium heat. Add finely chopped cremini mushrooms and shallots. Sauté until the mushrooms release their moisture and the mixture becomes golden and tender, about 10-15 minutes.
- Add Thyme and Flour: Stir in fresh thyme leaves and sprinkle the mixture with all-purpose flour. Cook for an additional 2 minutes to remove the raw flour taste and help thicken the filling.
- Combine Filling Ingredients: Transfer the mushroom mixture to a bowl and let it cool slightly. Fold in the drained ricotta cheese, sour cream, sea salt, and black pepper until evenly combined.
- Assemble the Hand Pies: Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Cut into circles or desired shapes. Place a spoonful of the mushroom filling in the center of each piece of dough.
- Seal the Pies: Brush the edges of the dough with beaten egg yolks, then fold over the dough to enclose the filling, creating a half-moon shape. Press the edges firmly with a fork to seal.
- Bake the Hand Pies: Preheat the oven to 375°F (190°C). Place the hand pies on a baking sheet lined with parchment paper. Brush the tops lightly with the remaining beaten egg yolk for a golden finish. Bake for 25-30 minutes, or until the pastry is golden and crispy.
- Cool and Serve: Remove the hand pies from the oven and let them cool slightly before serving. They can be enjoyed warm or at room temperature.
Notes
- These hand pies make a great festive fall appetizer, combining earthy mushrooms with creamy ricotta and sour cream.
- Cremini mushrooms are preferred for their deep, savory flavor, but you can substitute with button mushrooms if needed.
- The pies can be made ahead and frozen before baking; simply bake from frozen, adding a few extra minutes to the baking time.
- Ensure ricotta is well drained overnight to avoid soggy pastry.
- For a dairy-free version, substitute butter and ricotta with plant-based alternatives and adjust accordingly.
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
