If you are looking for a comforting and irresistible treat, this Savory Mushroom Hand Pies Recipe will quickly become a favorite in your kitchen. These hand pies bring together a flaky, buttery pastry wrapped around a rich, creamy mixture of earthy cremini mushrooms, fresh thyme, and luscious ricotta. Each bite offers a perfect harmony of textures and flavors that feels both rustic and elegant. Whether you’re serving them as appetizers for a gathering or enjoying a cozy snack, these hand pies are a delightful way to showcase mushrooms in all their savory glory.
Ingredients You’ll Need
The magic of this recipe lies in its simple yet thoughtfully chosen ingredients. Each plays a crucial role in building layers of flavor and texture: the butter creates a tender pastry, the mushrooms provide a meaty bite, while ricotta and sour cream add the perfect creaminess that ties everything together.
- Flour (2 1/2 cups): This forms the sturdy yet flaky base of the hand pies, so be sure to measure accurately for the perfect dough texture.
- Salted butter (1 cup, softened): Adds richness and flakiness to the pastry, helping it brown beautifully.
- Egg yolks (2 large, beaten): Used both in the dough and as a wash for a glossy crust finish.
- Cold water (1 tablespoon): Helps bring the dough together while keeping it tender.
- Olive oil (1 tablespoon): For sautéing shallots and mushrooms, rounding out the savory flavors with a gentle fruity note.
- Cremini mushrooms (1.5 pounds, finely chopped): The star of the filling, offering a deep, earthy flavor and satisfying texture.
- Shallots (2, finely chopped): Bring a subtle sweetness that complements the mushrooms perfectly.
- Fresh thyme leaves (2 teaspoons): Adds herbal brightness and a touch of elegance to the filling.
- All-purpose flour (3 tablespoons): Used to thicken the mushroom mixture for a rich but not runny filling.
- Ricotta cheese (2 cups, drained overnight): Provides creamy softness and a mild tang that balances the savory mushrooms.
- Sour cream (1/2 cup, full fat): Adds a silky, slightly tart creaminess for a luscious mouthfeel.
- Sea salt (1/4 teaspoon): Enhances all the ingredients without overpowering the delicate flavors.
- Black pepper (1/4 teaspoon): Offers a gentle hint of spice and warmth.
How to Make Savory Mushroom Hand Pies Recipe
Step 1: Prepare the Pastry Dough
Start by combining the flour and softened salted butter in a large bowl. Use your hands or a pastry cutter to blend until the mixture looks like coarse crumbs. Next, stir in the beaten egg yolks and cold water gently until a smooth dough forms. Wrap the dough tightly in plastic wrap and refrigerate it for at least 30 minutes. This resting period firms up the dough, making it easier to roll out later and ensuring a tender, flaky crust.
Step 2: Sauté the Mushroom Filling
While the dough chills, warm the olive oil over medium heat in a skillet. Cook the shallots until they become translucent, which usually takes about 3 to 4 minutes. Then add the chopped cremini mushrooms and let them cook until all the moisture evaporates and they brown beautifully, about 10 minutes. Stir in fresh thyme leaves along with the all-purpose flour, cooking for another 1 to 2 minutes. This step helps to thicken the filling and imparts layers of flavor that are truly mouthwatering.
Step 3: Mix the Creamy Mushroom Filling
Transfer the sautéed mixture to a bowl and allow it to cool slightly. Fold in the drained ricotta cheese and full-fat sour cream until the filling is creamy and well combined. Season with sea salt and black pepper to taste. It’s important the filling cools completely before filling the pies so that the pastry remains crisp during baking.
Step 4: Roll and Fill the Dough
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick. Cut the dough into 4-inch rounds using a cookie cutter or a glass. Place a generous spoonful of the mushroom-ricotta filling in the center of each round. Fold the dough over into a half-moon shape and press the edges firmly to seal. Use a fork to crimp and decorate the edges, ensuring no filling escapes during baking.
Step 5: Bake to Golden Perfection
Brush each hand pie with beaten egg yolk for a golden, glossy finish. Place them on a parchment-lined baking sheet with a bit of space between each pie. Bake for 40 to 45 minutes until the crust turns a deep golden brown and is delightfully crisp. The smell of buttery pastry and savory mushroom filling filling your kitchen will undoubtedly build anticipation!
Step 6: Cool and Serve
Once baked, let the hand pies cool slightly on a wire rack. These are fabulous served warm or at room temperature, making them a versatile snack or appetizer that everyone will love. Enjoy the satisfying layers of flaky crust and creamy mushroom filling with each bite.
How to Serve Savory Mushroom Hand Pies Recipe
Garnishes
Fresh herbs like chopped parsley or thyme sprinkled on top can add a burst of vibrant color and freshness. A tiny dollop of sour cream or crème fraîche on the side makes each bite taste even more luxurious and adds a cool contrast to the warm filling.
Side Dishes
These hand pies pair beautifully with a crisp green salad dressed in lemon vinaigrette or a bowl of warm tomato soup for a cozy, satisfying meal. If you want to keep things simple, a handful of mixed olives or pickles on the side balances the richness perfectly.
Creative Ways to Present
For a party, serve the hand pies on a wooden board lined with parchment paper, surrounded by assorted dipping sauces like garlic aioli, spicy mustard, or herb-infused yogurt. If you’re feeling fancy, try stacking them in a basket with a cloth napkin for an inviting rustic charm that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover hand pies in an airtight container in the refrigerator for up to three days. To preserve their crispness, try to avoid stacking them directly on top of each other; placing parchment paper between layers helps avoid sogginess.
Freezing
If you want to prepare these hand pies in advance, they freeze wonderfully. After assembling (but before baking), place them on a baking sheet in the freezer until solid, then transfer to a freezer-safe bag or container. They’ll keep well for up to two months, giving you a delicious make-ahead option whenever cravings strike.
Reheating
To reheat, bake the chilled or frozen hand pies in a preheated oven at 350°F (175°C) for 15-20 minutes, or until warmed through and the crust regains its crispiness. Avoid microwaving, as it can make the pastry soggy and take away from the delightful texture.
FAQs
Can I use other types of mushrooms for the filling?
Absolutely! While cremini mushrooms are ideal for their firm texture and rich flavor, you can experiment with button, shiitake, or portobello mushrooms to create different flavor profiles. Just be sure to chop them finely and cook out excess moisture.
Is it possible to make these hand pies vegan?
Yes, you can substitute the butter with a plant-based margarine and use a flax egg or vegan egg replacer in the dough. For the filling, replace ricotta and sour cream with vegan cream cheese or cashew cream to maintain that creamy texture.
How can I make the pastry extra flaky?
Keeping the butter cold and working quickly while handling the dough helps create beautifully flaky layers. Refrigerate the dough after mixing and before rolling it out to maintain optimal texture.
Can I prepare the filling in advance?
Definitely! The filling can be made a day ahead and stored in the refrigerator. Just make sure to cool it completely before stuffing the dough to prevent any sogginess.
What is the best way to enjoy these hand pies?
They’re incredible fresh from the oven while still warm. You can also enjoy them at room temperature, making them perfect for picnics, parties, or as a quick savory snack anytime.
Final Thoughts
There is something truly satisfying about biting into a golden, flaky crust filled with creamy, savory mushroom goodness. This Savory Mushroom Hand Pies Recipe is sure to become one of your go-to dishes for gatherings or a comforting treat. With straightforward ingredients and doable steps, it’s both a crowd-pleaser and a joy to make. I encourage you to try it soon and indulge in every bite of savory, mushroom-filled bliss!
Print
Savory Mushroom Hand Pies Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours
- Yield: 30 hand pies
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Savory Mushroom Hand Pies are perfect bite-sized appetizers featuring a flaky buttery pastry filled with a rich blend of sautéed cremini mushrooms, shallots, fresh thyme, creamy ricotta, and sour cream. Baked to golden perfection, these hand pies offer a delightful combination of earthy and creamy flavors, ideal for gatherings or cozy snacks.
Ingredients
Pastry Dough
- 2 1/2 cups flour
- 1 cup salted butter (softened)
- 2 large egg yolks (beaten, plus extra for brushing)
- 1 tablespoon cold water
Filling
- 1 tablespoon olive oil
- 1.5 pounds cremini mushrooms (finely chopped, approximately 600g)
- 2 shallots (finely chopped, about ¾ cup)
- 2 teaspoons fresh thyme leaves
- 3 tablespoons all-purpose flour
- 2 cups ricotta cheese (drained overnight)
- 1/2 cup sour cream (full fat)
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Prepare the Pastry Dough: In a large bowl, combine flour and softened salted butter. Use your hands or a pastry cutter to blend until the mixture resembles coarse crumbs. Add beaten egg yolks and cold water, mixing gently until a cohesive dough forms. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to firm up before rolling.
- Sauté Shallots and Mushrooms: Heat olive oil in a large skillet over medium heat. Add finely chopped shallots and cook until translucent, about 3-4 minutes. Add chopped cremini mushrooms and sauté until moisture evaporates and mushrooms are nicely browned, roughly 10 minutes. Stir in fresh thyme leaves and sprinkle all-purpose flour over the mixture; cook for an additional 1-2 minutes to eliminate raw flour taste.
- Combine Filling Ingredients: Transfer the cooked mushroom mixture to a mixing bowl. Fold in the drained ricotta cheese and sour cream until the filling is creamy and uniform. Season with sea salt and black pepper. Set aside and allow the filling to cool completely to prevent soggy dough later.
- Roll and Cut the Dough: Preheat oven to 375°F (190°C). On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Using a 4-inch round cookie cutter or glass, cut out circles from the dough for the hand pies.
- Assemble the Hand Pies: Place a spoonful of the cooled mushroom-ricotta filling in the center of each dough circle. Fold the dough over to create a half-moon shape. Firmly press the edges to seal, then crimp the edges with a fork for decoration and a tight seal.
- Brush and Bake: Brush the tops of each hand pie with beaten egg yolk to achieve a glossy, golden finish. Arrange the pies on a parchment-lined baking sheet. Bake in the preheated oven for 40-45 minutes or until the pastry is golden brown and crisp.
- Cool and Serve: Remove the hand pies from the oven and let them cool slightly on a wire rack. Serve warm or at room temperature as a savory snack or appetizer.
Notes
- Ensure the ricotta cheese is well drained overnight to avoid excess moisture in the filling.
- Use cold butter and avoid overworking the dough to maintain flaky pastry texture.
- Filling can be prepared a day ahead and refrigerated to save time on baking day.
- Hand pies are best served warm but can be stored in an airtight container for up to 2 days and reheated.
- For a vegan option, substitute butter with vegan margarine and ricotta with a plant-based cheese alternative.
