Description
These Savory Hand Pies are a culinary delight filled with a savory mixture of sautéed mushrooms, caramelized onions, and aromatic herbs.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, thinly sliced
- 2 cups mushrooms (cremini or button), finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour
- 1/3 cup vegetable broth or water
- 1/4 cup heavy cream or full-fat milk
- 2 sheets frozen puff pastry, thawed
- 1 egg, beaten
- Fresh thyme sprigs for garnish
- Sea salt flakes for sprinkling
Instructions
- Begin by heating the olive oil and butter in a skillet set over medium heat. Once hot, add the thinly sliced onions to the skillet. Allow them to sauté for 8–10 minutes, stirring occasionally to ensure they cook evenly. You’ll know they’re done when they turn a beautiful golden brown color and attain a rich sweetness from the caramelization process.
- Next, add the finely chopped mushrooms to the skillet along with minced garlic, fresh thyme, salt, and pepper. Sauté this mixture for an additional 6–8 minutes. The mushrooms will release their liquid during cooking, which will then evaporate, leaving behind a concentrated flavor that melds beautifully with the other ingredients.
- Once the mushrooms have cooked down, sprinkle the flour over the mixture. Stir it in thoroughly and allow it to cook for about 1–2 minutes, which will help eliminate any raw flour taste. Then, pour in the vegetable broth or water and heavy cream, stirring as you go. Let this simmer for 3–4 minutes until the filling thickens, then remove it from the heat and let it cool completely.
- On a clean, floured surface, roll out the thawed sheets of puff pastry to your desired thickness. Once rolled, cut each sheet into squares measuring roughly 3×3 inches. You should end up with 12 squares total, perfect for filling!
- Place approximately 1 to 1½ tablespoons of your cooled filling onto half of the pastry squares. Be careful not to overfill to prevent any spilling during baking. Brush the edges of these squares lightly with water, effectively sealing the edges. Top with the remaining squares and use a fork to crimp the edges to ensure they stay sealed during baking.
- Preheat your oven to 400°F (200°C). Place the assembled hand pies onto a baking sheet lined with parchment paper. Before baking, brush the tops with the beaten egg wash and sprinkle with sea salt flakes or additional thyme for flavor and presentation. Bake for 20–25 minutes, or until the pastries are golden and puffed. Once done, allow them to cool for about 5 minutes before serving.
Notes
These hand pies can be frozen before baking; just add an extra few minutes to baking time when cooking from frozen.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
Nutrition
- Calories: Approximately 250 calories per hand pie
- Sodium: Varies based on added salt and broth used
- Protein: 4 g