Cheesy Mushroom and Spinach Hand Pies
Serves 12
35 mins prep
20 mins cook
55 mins total
Cheesy Mushroom and Spinach Hand Pies are filled with mushrooms, spinach, and gouda in a buttery flaky pie crust.
Pie Crust
Filling
tbspunsalted butter
cupyellow oniondiced
cupbaby bella mushroomssliced or chopped
tbspfresh thymechopped
cupfresh baby spinachchopped
cupgouda or gruyere cheesegraded
Topping
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Homemade Pie Crust
Make your Homemade Pie Crust and set in the fridge to chill for 1-hr.
double Homemade Pie Crust Recipe
**during this time make your filling and set aside**
Filling
Add mushrooms, onions, salt, pepper, and thyme in a skillet with 1 Tablepoon of butter. Cook for 3-4 minutes until softened.
tbsp unsalted butter
cup yellow onion
cup baby bella mushrooms
tsp ground pepper
tsp fine sea salt
tbsp fresh thyme
cup fresh baby spinach
Stir in the spinach while warm, then remove pan from heat. Let filling cool and drain any excess juices.
Assemble Pies
Roll dough onto floured surface to 1/8" thickness. Cut into 5 inch circles (use a bowl or mini tart tray for shape).
Spoon filling onto one half of each circle and sprinkle with cheese. Leave 1/4 inch space of crust around the edge of the circle. Paint a little egg wash on edge of dough to help when closing. Fold over the other half and press ends together with fingers.
cup gouda or gruyere cheese
Lay each pocket onto a lined baking sheet. Slit two small lines in center with knife. Using a small pastry brush, apply egg wash onto top and sides of pie. Sprinkle pies with chia or sesame seeds.
large egg
tsp water
Bake at 425℉ (220℃) on middle rack of the oven for 20 minutes or until golden brown. Let cool for 10-12 minutes before serving.