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
Scale
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.
