Mini mushroom hand pies
Indulge in the savory goodness of Mini Mushroom Hand Pies, a delightful treat made with buttery puff pastry filled with sautéed mushrooms, shallots, and garlic, deglazed with white wine. Perfect for appetizers or snacks, these hand pies are easy to make and sure to impress!
Cook time 30 min
Prep time 20 min
Ingredients:
1/4 cup butter1 cup mushrooms
1 shallot
2 garlic cloves
1/2 cup white wine
1 sheet puff pastry
1 egg
Mini mushroom hand pies make for a delightful appetizer or snack. These bite-sized treats are packed with a savory mushroom and shallot filling, all encased in a flaky puff pastry. They are perfect for entertaining guests or enjoying as a delicious finger food.
Instructions:
- In a large skillet, melt the butter over medium heat.
- Add the finely chopped shallot and sauté until translucent, about 2-3 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the chopped mushrooms and cook until they release their moisture and become golden brown, about 5-7 minutes.
- Pour in the white wine and let it simmer until almost all the liquid has evaporated, stirring occasionally. This should take about 3-5 minutes.
- Remove the skillet from the heat and let the mixture cool slightly.
- Roll out the thawed puff pastry sheet on a lightly floured surface to remove any creases and to slightly thin it out.
- Using a round cookie cutter (about 3-4 inches in diameter), cut out circles from the puff pastry. You should get about 10-12 circles, depending on the size of your cutter.
- Place half of the circles on the prepared baking sheet.
- Spoon a small amount of the mushroom mixture into the center of each pastry circle on the baking sheet, leaving a small border around the edges.
- Brush the edges of the filled pastry circles with the beaten egg.
- Place the remaining pastry circles on top of the filled ones, pressing the edges to seal. You can use a fork to crimp the edges and ensure they are sealed well.
- Brush the tops of each hand pie with the beaten egg for a golden finish.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed up.
- Allow the hand pies to cool slightly before serving. Enjoy your mini mushroom hand pies warm!
Tips:
- Prep ingredients ahead of time.: Chop the mushrooms, shallot, and garlic cloves before you start cooking. This will help streamline the cooking process.
- Saute the filling until dry.: Ensure that the mushroom and shallot mixture is cooked until most of the moisture has evaporated. This prevents soggy pastry.
- Keep the pastry cold.: Work with cold puff pastry to achieve the best flakiness. If the pastry warms up too much, chill it briefly in the refrigerator.
- Seal the edges well.: Use a fork to crimp the edges of the hand pies firmly. This helps to keep the filling inside while baking.
- Use an egg wash.: Brush the tops of the hand pies with a beaten egg before baking to achieve a beautiful golden-brown finish.
Mini mushroom hand pies are a versatile and tasty addition to any menu. With a crisp, buttery exterior and a rich, flavorful filling, they are sure to impress. Enjoy them fresh out of the oven for the best experience.
Nutrition per serving
14 ServingsCalories 150kcal
Protein 2.34g
Carbohydrates 10g
Fiber 0.51g
Sugar 0.78g
Fat 11g
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