Spiced Mushroom Apple Hand Pies

British hand pies have long been the portable pastry of markets and weekend gatherings, tucked into pockets for the road. These fold cremini mushrooms with firm apples, brown sugar, and warm spices like cardamom and rosemary into flaky butter crust.

Serves 6 · 35 min prep · 30 min cook

Estimate for one serving

• 410 cal
• 6g protein
• 48g carbs
• 22g fat
• 3g fiber

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Ingredients

• 2 1/2 cups all-purpose flour
• 1 cup cold unsalted butter
• 6 tbsp ice water
• 1 tsp kosher salt
• 3 medium firm apples
• 6 oz cremini mushrooms
• 1/3 cup light brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1 tsp apple cider vinegar
• 1/2 tsp minced fresh rosemary
• 1 large egg
• 2 tbsp turbinado sugar
• 2 tbsp powdered sugar for dusting

Instructions

1. 1Make the pastry by pulsing flour and salt in a bowl, then cutting in the cold cubed butter until the mixture looks like coarse crumbs with some pea-sized bits remaining.
2. 2Drizzle in ice water a tablespoon at a time, tossing with a fork until the dough just comes together; divide into two disks, wrap, and chill 30 minutes.
3. 3Meanwhile wipe and finely dice the mushrooms. Sauté them dry in a skillet over medium heat 4 minutes until moisture evaporates and edges caramelize lightly; cool completely.
4. 4Peel, core, and dice the apples into small cubes. Toss with brown sugar, cinnamon, ginger, cardamom, apple cider vinegar, and minced rosemary until coated.
5. 5Fold the cooled mushrooms into the spiced apple mixture so the filling is evenly mixed and not wet.
6. 6Roll one dough disk on a lightly floured surface to about 1/8-inch thick. Cut into 5-inch rounds using a cutter or bowl.
7. 7Spoon a heaping tablespoon of filling onto the center of each round, leaving a clean border. Brush the edges lightly with beaten egg, fold over into half-moons, and crimp firmly with a fork to seal.
8. 8Transfer the hand pies to a parchment-lined baking sheet. Brush tops with remaining egg wash and sprinkle generously with turbinado sugar for crunch.
9. 9Bake at 400°F for 22 to 25 minutes until the pastry is puffed, deeply golden, and the filling is bubbling at any tiny vents.
10. 10Cool on a wire rack 10 minutes, then dust lightly with powdered sugar. Serve warm or at room temperature so guests can grab them easily at a backyard table.