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Puff Pastry Hand Pies with Mushrooms and Savoy Cabbage

4.25 from 4 votes
Puff pastry mushroom pies with savoy cabbage, leek and parmesan are simple to make and more delicious than imaginable. This plant-based recipe is a fantastic way to enjoy seasonal winter vegetables.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 390

Ingredients
  

  • 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

Instructions
 

  1. Heat a 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
  2. 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.
  3. 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.
  4. 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.
  5. Uncover and cook the cabbage, tossing frequently, until it’s very tender, another 8 minutes or so.
  6. Add the garlic, vinegar, Worcestershire, mustard, parmesan,, and a chili flakes and toss to combine. Taste and adjust the salt, pepper.
  7. Set aside the filling for a 5-10 minutes so that it can cool slightly.
  8. Meanwhile, preheat the oven to 400 °F / 200°C and line two baking sheets with parchment paper.
  9. 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.
  10. 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.
  11. 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.
  12. 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!

Nutrition

Calories: 390kcal

Notes

  • 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.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.

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