Forest Mushroom Hand Pies

Serves 4 · 45 min prep · 35 min cook

Estimate for one serving

• 420 cal
• 10g protein
• 42g carbs
• 24g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

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

Instructions

1. 1In a large mixing bowl, combine the flour and salt, then cut in the cold butter with a pastry blender or 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 comes together without feeling sticky; gather it into a disk, wrap, and chill for 30 minutes so it firms up.
3. 3While the dough rests, wipe the mushrooms clean with a damp cloth, trim tough stems, and chop them into small rustic pieces that still show their natural shapes.
4. 4Warm the olive oil in a wide skillet over medium heat, add the diced onion, and cook until translucent and soft, about 5 minutes, stirring so the edges turn lightly golden.
5. 5Stir in the minced garlic and thyme until fragrant, about 30 seconds, then add the chopped mushrooms and salt; cook, stirring occasionally, until the mushrooms release their liquid and it mostly evaporates, 8 to 10 minutes.
6. 6Pour in the vegetable broth and simmer until the pan is nearly dry and the filling smells deeply woodsy; fold in the chopped parsley and black pepper, then spread the mixture on a plate to cool completely.
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 eight 4-inch rounds.
8. 8Spoon cooled mushroom filling onto the center of each round, leaving a border; fold into half-moons, crimp the edges firmly with a fork, and transfer to the prepared sheet.
9. 9Beat the egg with a splash of water and brush the tops lightly so they shine; sprinkle with sesame seeds for a gentle forest-floor look.
10. 10Bake 18 to 22 minutes until the crusts are deep golden and flaky and the kitchen smells like a warm woodland kitchen. Cool on the sheet 5 minutes before packing two pies per lunch tin with a small green salad.
11. 11Serve slightly warm or at room temperature under a tree, letting the buttery crust shatter softly against the earthy filling.