All Purpose Flour/ Savory Tarts | Pies

Savory Mushroom and Spinach Hand Pies

Savory Mushroom and Spinach Hand Pies
 Recipe for Savory Mushroom and Spinach Hand Pies, the perfect handheld pie for breakfast or brunch! Thyme, gouda, and mushrooms baked in a buttery flaky pie crust is how every day should start.
 I used to love making pottery and shaping clay on a wheel. The problem was most of the time my creations exploded in the kiln! Those disappointments are what I attribute to my current obsession with checking the oven every 5 minutes.

Even though my pottery efforts failed, my love for making things by hand has never withered. Being behind the times, I choose to mix my pie dough without a food processor. Cut your butter into small pieces and wholla, easy peasy.

After an instagram stories poll, my fellow foodie friends voted that I should make something savory. Having plenty of spinach and mushrooms in the fridge, here is what I came up with!

Flaky, flavorful, and filling savory mushroom pies!

Savory Mushroom and Spinach Hand Pies

 Recipe for Savory Mushroom and Spinach Hand Pies, the perfect handheld pie for breakfast or brunch! Thyme, gouda, and mushrooms baked in a buttery flaky pie crust is how every day should start.
Course Appetizer, Breakfast, Snack
Cuisine American
Keyword hand pie, mushroom and thyme, savory pie
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 8 pies
Calories 510 kcal

Ingredients

Crust

  • 2 cups sifted all-purpose flour
  • 1/2 tsp salt
  • 16 Tbsp very cold unsalted butter cut into small pieces
  • 8 Tbsp ice water plus more if needed
  • Chia seeds for sprinkling on top

Filling

  • 2 1/2 cups chopped baby bella mushrooms
  • 2 1/2 cups chopped fresh spinach
  • 2 Tbsp fresh thyme
  • 1 1/2 cups graded gouda
  • 2 Tbsp olive oil
  • 1/4 tsp salt

Instructions

Crust

  1. Whisk together the flour and salt. Add butter and water then begin mixing with hands. (add water as needed) Squeezing and working butter into flour until forms dough. (may use food processor..one day I will get one!)
  2. Form dough into a ball, wrap in plastic and place in fridge for 30 minutes.
  3. **during this time make your filling and set aside**
  4. Roll dough onto floured surface to 1/8" thickness. Cut into 5 inch circles (use a bowl or tart tray for shape).
  5. Spoon filling onto one half of each circle, leave space around the edge. Sprinkle with cheese and close pocket. Press ends together with fingers.
  6. Lay each pocket onto a lined baking sheet. Slit two small lines in center with knife. Brush with beaten egg and then sprinkle with chia seeds.

Filling

  1. Saute mushrooms and spinach in 2 Tbsp olive oil until softened, adding in salt and thyme for seasoning. Once softened set aside and roll out dough.
  2. See above under crust for final steps!
  3. Bake at 425 F for 20 minutes or until golden brown. Let cool for 10-12 minutes. Enjoy!!

You Might Also Like

No Comments

Leave a Reply