Mushroom Hand Pies

Mushroom Hand Pies

8 servings  •  1 hour 15 min prep time

Ingredients

  • Shallot Leek Jam (recipe below)
  • 1 package Puff Pastry
  • 1 lb mixed mushrooms, roughly chopped
  • 2 handfuls of chopped kale or spinach
  • 4 cloves of garlic, finely chopped
  • 2 tbsp olive oil
  • ½ cup of dry white wine
  • 1 tsp Play of Sunlight Umami Seasoning
  • 2 tsp red wine vinegar
  • ¾ cup of gruyere, shredded
  • ¼  cup feta cheese crumbles
  • 4-6 slices of prosciutto
  • 1 egg, beaten (for brushing the puff pastry)

Shallot leek jam

  • 1.5 leeks, white parts only, cut in half lengthwise, and thinly sliced
  • 2 shallots, thinly sliced
  • 3.5 tbsp granulated sugar
  • 2-3 tbsp balsamic vinegar 
  1. Thinly coat the bottom of a medium saucepan with avocado oil and set over medium heat. Add leeks, shallot and a pinch of salt and mix to combine. Cover for about 10-15 minutes minutes until cooked down and softened.
  2. Add sugar and 1 tbsp of water to the mixture and turn heat to medium low. Continue cooking, mixing frequently to ensure nothing burns or sticks for about 20 minutes. If anything is sticking, add a bit of water or check to see if your heat is too high.
  3. Add vinegar, mix and continue cooking for another 15 minutes until the jam is thickened, the color has deepened, and the vinegar has cooked off slightly. Give it a taste for more vinegar or sugar if you like!
    

  • For the mushroom filling: heat the olive oil in a pan and add the garlic. Sauté until golden brown, then add the mushrooms. Salt generously and cook until the mushrooms are browned and beginning to crisp. Deglaze with white wine. When the wine is mostly cooked off, add the umami seasoning and greens. When the greens are tender and brightly colored, add the red wine vinegar and salt/pepper to taste. Set aside.
  • For the cheese: mix the shredded Gruyere and feta together in a bowl. Set aside.
  • Preheat the oven to 350 degrees. Fry the prosciutto in a hot pan until crispy. Set aside. Remove the puff pastry from the package and unfold it. Cut in half both lengthwise and widthwise, so there are four pieces. They won’t be square, but that’s okay. Don’t roll them out any further attempting to make them square!
    •   
    1. Assembly: Add a tablespoon of the shallot leek jam to the puff pastry and spread it thinly. On top of the jam, add a spoonful of the cheese mixture and spread it evenly. To that, add a heaping spoonful of the reserved mushroom mixture and finish it with a few crumbles of crispy prosciutto. Once all the ingredients have been added, bring all four corners of the puff pastry to the center and stick them together. Once they are stuck together, pinch together two of the sides so that there is no gap. Then pinch together the sides directly opposite so that there are two sides connected and two gaps where you can see the filling. The pies should be diamond shaped (see pictures for reference). 
    2. When all the pies have been assembled, brush them with egg wash and bake until golden, about 25 minutes. Enjoy fresh out of the oven!

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