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
- 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
- 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
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!)
Form dough into a ball, wrap in plastic and place in fridge for 30 minutes.
**during this time make your filling and set aside**
Roll dough onto floured surface to 1/8" thickness. Cut into 5 inch circles (use a bowl or tart tray for shape).
Spoon filling onto one half of each circle, leave space around the edge. Sprinkle with cheese and close pocket. Press ends together with fingers.
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.
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.
See above under crust for final steps!
Bake at 425 F for 20 minutes or until golden brown. Let cool for 10-12 minutes. Enjoy!!