These puff pastry hand pies are the new star of my cabbage kick phase. And I am happy to say, this is pretty darn delicious. Okay, you could wrap a shoe in puff pastry and it would be delicious. Here, you’ll find earthy mushrooms, savoy cabbage, leek and plenty of umami-boosting parmesan, along with a couple unexpected flavor boosters. The result, a versatile dish that can be enjoyed for brunch, lunch, dinner or even as an alternative to potatoes at your next family gathering. One that can be made ahead of time and makes for great leftovers.
Inspiration for these cabbage and mushroom pies
This recipe for Puff Pastry Hand Pies with Mushrooms & Savoy Cabbage was inspired and adapted from “Six Seasons” by Joshua McFadden. I tried a few times and finally settled on a version with more mushrooms, less acid and just a hint of heat from red pepper flakes. My version is inspired from my Aunt Ilse’s caesar salad dressing recipe which relies on parmesan, garlic, mustard and Worcestershire — a fermented sauce which has a place in pretty much every Canadian kitchen. I also doubled up on the puff pastry, as it adds balance to the flavors, and frankly it’s simply delicious.
The best thing about making hand pies is that there is no fighting over the corner pieces of a puff pastry pie to get that extra bit of delicious crust. Here everyone gets their share. Of course, you could go even more traditional and make small, triangular pies — snack size. Go for it! Whatever route you choose, ones things for sure, these hand pies are perfect served warm out of the oven, at room temperature, or in my opinion even better when reheated the next day, or even a day after that — the flavors meld. And there is no wondering what to cook that meal — simply grab one as a snack or serve it along a green salad.
Looking for more puff pastry recipe insipration?
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Puff Pastry Hand Pies with Mushrooms and Savoy Cabbage
- 2 tablespoons extra-virgin olive oil, divided
- 300 g mushrooms, thinly sliced
- sea salt and freshly ground black pepper, to taste
- 1 large leek, white and light green parts only, halved lengthwise and cut into thin half-moons, cleaned well (150 g chopped)
- 1 small or 1/2 a large savoy cabbage, finely shredded (400 g shredded)
- 1/4 cup water (60 ml)
- 1/2 cup grated parmesan cheese (60 g)
- 1 clove garlic, minced
- 2 tablespoons white balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- A pinch crushed red pepper flakes
- 2 x roll fresh puff pastry, each cut into eight equal sized pieces (275 g - 320 g package)
- 1 egg, lightly beaten, for the egg wash
Heat a 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Add the mushrooms, season lightly with salt and pepper, and cook, stirring, until very soft and fragrant, but not browned, 8-10 minutes. Transfer the mushrooms out into a bowl and set aside.
Add another 1 tablespoon oil to the skillet, then the leeks, season lightly with salt and pepper, and cook until they start to soften, but not browned, about 5 minutes.
Add the shredded cabbage to the skillet, season with salt and pepper. Add ¼ cup (60 ml) water. Cover and cook over medium to medium-high heat until the cabbage has wilted, about 5-7 minutes.
Uncover and cook the cabbage, tossing frequently, until it’s very tender, another 8 minutes or so.
Add the garlic, vinegar, Worcestershire, mustard, parmesan,, and a chili flakes and toss to combine. Taste and adjust the salt, pepper.
Set aside the filling for a 5-10 minutes so that it can cool slightly.
Meanwhile, preheat the oven to 400 °F / 200°C and line two baking sheets with parchment paper.
To assemble the hand pies, cut each puff pastry into 8 pieces (see video), placing four squares on each baking sheet. Divide the mushroom cabbage 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 one or two small incisions in the top to allow steam to escape and brush with the egg wash. Sprinkle lightly with salt and black pepper.
Bake in the preheated oven, rotating the pan and switching places every 10 minutes, until deep golden brown in color, 25 to 30 minutes. Allow to cool for a few minutes and serve hot from the oven. Enjoy!
- These puff pastry hand pies can be made ahead of time and reheated in the oven, or served at room temperature. In fact, they taste better the second day, this gives a chance for the flavors to meld.
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