How to make Spinach and Mushroom Hand Pies?

Pie Dough

Pie dough making for Spinach and mushroom hand pies

The key to making a flaky pie crust is to keep the butter cold. Chilling the dough before shaping and incase the dough becomes to soft after shaping, chill the shaped hand pies for a bit, will result in a crisp flaky dough. Refrigeration is key!

2. Make the Spinach and Mushroom Filling

Filling for Spinach and mushroom hand pies

The spinach and mushroom filling is the perfect filling. Drain the excess liquid before filling the pies. The filling should be somewhat dry.

3. Shape the hand pies and bake

Roll out the dough on a lightly floured surface till 1/8th of an inch thick. Cut circles using a cookie cutter or any round cutter. Fill one side of the circle with a spoon full of the filling. Leave a little space of the crust around the edge of the circle. Dab a little water on edge of circle to help when closing. Fold over the other half and press ends together with fingers forming a ‘D’. Seal the edges well and do not over fill, as that could lead to spillage.

With the help of a fork make impressions around the edges to completely seal the ends. Make two cuts with the help of a sharp knife on the top. With the help of a pastry brush, brush the top with milk wash and sprinkle with chia seeds.

Storing

These are best eaten freshly baked and fresh. However, they can be stored in airtight container at room temperature for up to 3 days.

Like this recipe? Try more savoury recipes –

Spinach and Mushroom Hand Pies

Recipe by thecrumbstoriesCourse: Snacks, Breakfast

Servings

servings

Prep time

minutes

Baking time

minutes

Resting time

minute

Its crispy, flakyy and buttery! Everything a pie should be like, in a mini pie sized version. Crispy pie crust filled with delicious spinach and mushroom filling. These Spinach and Mushroom Hand pies are going to be your new FAVOURITE!!

Ingredients

For Pie Dough
160 g All-Purpose Flour
1/2 tbsp Granulated Sugar
1 tsp Salt
113 g Cold Cubed Butter
3-4 tbsp Ice water
For Spinach and Mushroom Filling
1 tbsp Olive Oil
1 cup Onion, diced
2 cups Mushroom, sliced
2 cups Baby Spinach
2-3 Garlic Cloves, chopped
1 tsp Ground Pepper
1 tsp Salt
1 1/2 tsp Garlic Powder, optional
1 tsp Onion Powder, optional
1 tbsp Tomato sauce
1/2 cup Cheese, grated
To Top
1 tbsp milk +Water
1 tbsp Chia seeds

Directions

For Pie Dough
In a large bowl, mix together flour, sugar and salt.
Add the cubed cold butter to the flour and with the help of a pastry cutter or fork or fingertips work the butter into the flour. The mixture should resemble breadcrumbs.
Add a tablespoon of water at a time and without kneading shape the mixture into a ball.
Wrap the dough in plastic wrap and let it refrigerate for 30 mins to an hour. Meanwhile make the filling.
For Spinach and Mushroom Filling
In a pan, add in olive oil or butter, chopped garlic and onions. Cook till onions change colour. Add in the sliced mushrooms, salt, pepper and let it cook till the mushrooms dry up.
Add the onion powder, garlic powder and tomato sauce. (Optional)
Now add the spinach and mix well. Remove from flame and keep aside. The spinach will reduce in size with steam.
Once the mixture cools down, add grated cheese to the mushroom and spinach mixture. Mix well. Keep aside.
Shaping the pies
Preheat the oven to 210C.
Once the dough has been refrigerated for at least 30 mins, divide the dough into two parts. Roll out one part on a lightly floured surface till 1/8th of an inch thick.
Cut circles using a 7 cm cookie cutter or any round cutter. Fill one side of the circle with a spoon full of the filling. Leave a little space of the crust around the edge of the circle. Dab a little water on edge of circle to help when closing. Fold over the other half and press ends together with fingers forming a ‘D’.
With the help of a fork make impressions around the edges to completely seal the ends. Place the shaped hand pies on a baking tray lined with parchment paper.
Make two cuts with the help of a sharp knife on the top. With the help of a pastry brush, brush the top with milk wash and sprinkle with chia seeds.
Repeat the same process with the second half.
Bake in the preheated oven for 18-20 minutes or until golden brown.
Once done remove from the oven and let them cool for 5 mins. ENJOYY