{"id":64939,"date":"2020-12-19T17:55:31","date_gmt":"2020-12-19T16:55:31","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=64939"},"modified":"2022-08-19T14:45:25","modified_gmt":"2022-08-19T12:45:25","slug":"puff-pastry-hand-pies-mushrooms","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/puff-pastry-hand-pies-mushrooms\/","title":{"rendered":"Puff Pastry Hand Pies with Mushrooms & Savoy Cabbage"},"content":{"rendered":"

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\u2019ll 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.<\/p>\n

Inspiration for these cabbage and mushroom pies<\/h2>\n

<\/a>This recipe for Puff Pastry Hand Pies with Mushrooms & Savoy Cabbage was inspired and adapted from \u201cSix Seasons<\/a>\u201d 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\u2019s caesar salad dressing recipe which relies on parmesan, garlic, mustard and Worcestershire \u2014 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\u2019s simply delicious.<\/p>\n

\"Puff<\/p>\n

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 \u2014 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 \u2014 the flavors meld. And there is no wondering what to cook that meal \u2014 simply grab one as a snack or serve it along a green salad.<\/p>\n

\"Puff<\/p>\n