Cheesy Mushroom and Spinach Hand Pies
Cheesy Mushroom and Spinach Hand Pies are filled with mushrooms, spinach, and gouda in a buttery flaky pie crust.
Servings: 12 pies
Ingredients
Pie Crust
- 1 double Homemade Pie Crust Recipe
Filling
- 1 tablespoon unsalted butter
- 1 cup yellow onion diced
- 2 1/2 cups baby bella mushrooms sliced or chopped
- 1/2 teaspoon ground pepper
- 1/2 teaspoon fine sea salt
- 2 tablespoons fresh thyme chopped
- 2 1/2 cups fresh baby spinach chopped
- 1 1/2 cup gouda or gruyere cheese graded
Egg Wash
- 1 large egg
- 1 teaspoon water
Topping
- 2 tablespoons chia seeds or black and white sesame seeds
Instructions
Homemade Pie Crust
- Make your Homemade Pie Crust and set in the fridge to chill for 1-hr.1 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.1 tablespoon unsalted butter, 1 cup yellow onion, 2 1/2 cups baby bella mushrooms, 1/2 teaspoon ground pepper, 1/2 teaspoon fine sea salt, 2 tablespoons fresh thyme, 2 1/2 cups 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.1 1/2 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.1 large egg, 1 teaspoon 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.
Notes
- Storage: These pies are best eaten within a day of baking for best flavor and freshness. However, they can be stored in airtight container at room temperature for up to 3 days.
- Freezer: You can also wrap them with plastic wrap and place in a freezer storage bag for up to 2 months. Thaw frozen pies to room temperature and then microwave to warm before serving.