Forest Mushroom Hand Pies

Serves 4 · 40 min prep · 35 min cook

Ingredients

• 2 cups all-purpose flour
• 1/2 cup cold unsalted butter
• 5 tbsp ice water
• 1 tsp salt
• 12 oz mixed forest mushrooms (cremini, shiitake, oyster)
• 1 small yellow onion
• 2 garlic cloves
• 1 tbsp fresh thyme leaves
• 2 tbsp olive oil
• 1/4 cup vegetable broth
• 2 tbsp sour cream
• 1/2 tsp black pepper
• 1 egg
• 2 tbsp fresh parsley

Instructions

1. 1In a large bowl, whisk the flour with half the salt until evenly combined. Cut the cold butter into small cubes and work it into the flour with your fingertips until the mixture looks like coarse crumbs with a few pea-sized bits remaining.
2. 2Drizzle in the ice water a spoonful at a time, gently tossing with a fork until the dough just holds together when pressed. Shape into a disk, wrap, and chill in the refrigerator for 30 minutes while you prepare the filling.
3. 3Wipe the mushrooms clean with a damp cloth and slice them into rustic bite-sized pieces. Finely dice the onion and mince the garlic.
4. 4Warm the olive oil in a wide skillet over medium heat. Add the onion and cook, stirring often, until translucent and soft, about 5 minutes. Stir in the garlic and thyme until fragrant, roughly 30 seconds.
5. 5Add the mushrooms to the skillet with salt. Cook, stirring occasionally, until they release their liquid and turn golden brown at the edges, 8 to 10 minutes. Pour in the vegetable broth and simmer until mostly absorbed.
6. 6Remove the skillet from heat and stir in the sour cream, remaining salt, black pepper, and chopped parsley. Taste and adjust seasoning. Let the filling cool completely so it will not melt the pastry.
7. 7Preheat the oven to 400°F and line a baking sheet with parchment. On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness and cut into four rounds roughly 6 inches across.
8. 8Spoon cooled mushroom filling onto one half of each round, leaving a border. Fold the dough over to form half-moons, crimp the edges firmly with a fork, and cut a small steam vent on top of each pie.
9. 9Beat the egg with a splash of water and brush lightly over the tops. Bake 22 to 25 minutes until the crust is deep golden and flaky. Cool on the sheet for 5 minutes before packing or serving warm under a tree.