Ingredients
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)
Instructions
- 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!
Nutrition
Notes
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