These mushroom hand pies are the perfect treat to have on hand. Flaky puff pastry is filled with two kinds of mushrooms (cremini and oyster), onion, fresh thyme, and just enough crème fraîche, gorgonzola and parmesan to make them creamy, but not smothered in in a cheesy sauce. Gorgonzola dolce is so subtle here, that it easily goes unrecognised by blue cheese naysayers. And for true fans, you can easily increase the amount and enjoy it in all its glory.
What are hand pies?
Every culture has their own version of what can be called a hand pie. There are Empanadas, Samosas, Calzone, Cornish Pasties, Turnovers, Spanikopita and likely even more! For this recipe, I call them “hand pies” for the simple fact that you could actually enjoy them as a savoury pie eaten using your hands. But my preference for this particular recipe, is to serve them hot out of the oven, accompanied with a side salad. My cabbage and mushroom hand pies on the other hand taste great, hot or cold. Which make them a great grab-and-go snack.
Reheating hand pies
Like I said this recipe, is best enjoyed hot out of the oven. And if you are looking to reheat them, the best way to do so is to put them in a an oven anywhere from 320-350 °F / 160-175°C. They’ll emerge hot, fragrant, and ready to be enjoyed — AGAIN. I usually do this at a slow 160°C for 10-15 minutes, since it gives me time to prepare a salad to serve along with them. Whatever you do, I don’t recommend microwaving them — this will heat the filling but make the pastry soft and soggy.
Storing hand pies
Personally, I think the mushroom hand pies taste the best on the first day, served hot out of the oven — but this is like comparing spectacular (day one) to super delicious (day two) to pretty darn delicious (day 3). Yes, still delicious! So feel free to make a batch, save some leftovers for later. I store mine in airtight container (or sealed in plastic wrap) for up to 3 days in the fridge.
Looking for other inspiration for baking with puff pastry?
Then try one of these delicious recipes:
- Puff Pastry Hand Pies with Mushrooms & Savoy Cabbage
- Vegetable Pot Pie with Sweet Potato & Lentils
- Potato Pie with Leeks & Gruyere
- Free-Form Spinach Pie
Mushroom Hand Pies
For the filling:
- 2 tablespoons extra-virgin olive oil
- 2 small yellow onions, finely sliced
- 2 cloves garlic, minced
- 250 g cremini mushrooms, thinly sliced
- 300 g oyster mushrooms, sliced
- 100 g crème fraîche
- 100 g gorgonzola dolce, cut into cubes (or up to 50 g more!)
- 2 teaspoons chopped fresh thyme leaves
- Coarse sea salt, to taste
- Freshly ground black pepper (a few generous grinds=
- 1 teaspoon freshly squeezed lemon juice
- 1/8 teaspoon chili flakes (or less)
- 25 g freshly grated parmesan
To assemble the hand pies:
- 2 x 280 g rolls fresh puff pastry
- 1 egg, lightly beaten
- Black cumin seeds (nigella), to garnish (optional)
In a large deep non-stick skillet, heat the olive oil over medium heat. Add the onions and garlic and sauté until soft (7-8 minute). Add the sliced mushrooms, increase heat very slightly and sauté until softened (and dry — any moisture from the mushrooms should have evaporated), about 12-15 minutes.
Add the crème fraîche, gorgonzola and thyme, and season with salt and a few good grinds of black pepper. Continue to cook for another 2-3 minutes until the cheese has melted.
Remove the skillet from the heat and transfer mushroom mixture to a bowl. Add the lemon juice, chili flakes and grated parmesan. Mix well to combine. Taste and adjust seasoning as desired. Set aside to cool.
Preheat oven to 450°F / 220°C and line two baking sheets with parchment paper.
To assemble the hand pies, roll out the puff pastry and cut into 8 pieces (see video), placing four squares on each baking sheet. Divide the mushroom filling among the puff pastry, leaving a slight border.
Top each of them with the remaining puff pastry, stretching slightly and lining up the edges. Use a small fork to seal and crimp the borders.
Make a small incision in the top to allow steam to escape and brush with the egg wash. Sprinkle lightly with black cumin seeds (optional).
Bake in the preheated oven, rotating the pan and switching places every 10 minutes, until deep golden brown in color, 25 to 30 minutes.
They should be a deep golden brown and the mixture should be bubbling inside through the slits of the crust. Remove from the oven and allow to cool for a couple minutes. Serve and enjoy!
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