Spinach & Mushroom Hand Pies

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Yield: 5 servings

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These tasty vegetarian hand-held pies are perfect for an on-the-go meal or snack.

Spinach & Mushroom Hand Pies

star rating (5) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 5 servings
Published: 12/26/2012

Ingredients

Crust

Filling

  • 1 tablespoon butter
  • 1/3 cup diced onion
  • 8 ounces white mushrooms, chopped
  • 8 ounces fresh spinach, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup grated cheddar cheese

Tips from our bakers

  • Using a pie mold? Simply use the pie mold to cut out 10 circles of dough. Place one piece of dough into the mold, fill with 1/3 cup of the filling and 1 1/2 tablespoons cheese, brush the edge with water, and top with a second piece of dough, pressing the mold together to seal the edges. Simple as... pie!
  • You may end up with extra filling, but not to worry. Use the filling in your favorite egg dish — omelet, frittata, scramble, etc. Or try it as a topping for pizza.

Directions

1) To make the crust: Whisk together the dry ingredients.

2) Work in the butter until the mixture is unevenly crumbly. Add the cheese and water, mixing until the dough is cohesive.

3) Divide the dough in half, pat each half into a disk, wrap in plastic, and chill for at least 30 minutes.

4) To make the filling: Sauté the onion and mushrooms in the butter until softened.

5) Add the spinach, salt, and pepper, and cook until warmed through. Cool to room temperature.

6) Preheat the oven to 400°F. Grease a baking sheet, or line with parchment.

7) Roll each piece of dough 1/4" thick. Cut out 10 rectangles (about 4" x 5"); a 5-wheel accordion cutter or pastry wheel both work well here.

8) Put 1/3 cup filling and 1 1/2 tablespoons cheddar cheese onto five of the rectangles. Brush a thin coating of water along the edge of each rectangle.

9) Stretch an unfilled rectangle over the filling, and crimp the edges of the pie with the tines of a fork to seal. Transfer to the baking sheets.

10) Bake the pies for 18 to 22 minutes, until golden.

11) Remove them from the oven, and serve warm.

Yield: 5 pocket pies.

Reviews

1
  • star rating 12/31/2013
  • Ronincomputing from KAF Community
  • Those rectangles are easy if you use a pasta rolling machine... gets your dough very even in thickness too.
  • star rating 04/24/2013
  • smitht3 from KAF Community
  • Wow! This was a great recipe. I did have to make a couple of substitutions, and it still turned out great. This recipe was in one of the King Arthur magazines I received. I used the ounce measurements for this. Since I didn't have the hi-maize, I just used the AP flour. I also had no cheddar cheese on hand and just used 1 ounce of shredded parmesan cheese for the crust and a mexican cheese mix for the filling. I left out the additional cheese for the crust. I also added a 1/2 tsp of nutmeg to the filling and used 1/2 a package of frozen spinach. The crust was AMAZING! I cut a total of 12 pieces as I just don't have the mental aptitude to figure out how to cut it into 5 pieces without one of those pastry cutters and a ruler :-D I had the perfect amount of filling and cheese to fill each turnover. The crust was perfectly buttery, incredibly flaky, and cheesy! I didn't even wait 5 minutes after taking it out of the oven to dig into it. This recipe is a keeper and the crust may actually replace my favorite crust recipe :)
  • star rating 04/19/2013
  • Danise from Michigan
  • I made these last evening. The filling was very watery and I definately have issues with the crust. I could not get them as the recipe stated. The filling oozed out while baking- but- they had great flavor.
  • star rating 04/16/2013
  • Liz from San Francisco
  • I made these last night so my vegetarian teen would have one to take to school today. I changed up the filling, left out the mushrooms and added garlic, peas, carrots and sriracha (because I know that's what he will eat). They're delicious! But I have a quibble with the directions. When rolling out the dough, we are instructed to roll each chilled circle into a rectangle a 1/4-inch thick and cut out 10 rectangles. What? First of all, in order to get the rectangle large enough, the dough was considerably thinner than 1/4 inch. And how do I cut five rectangles out of a rectangle of dough? I solved my own problem by cutting six out of each dough rectangle, and I had no filling left over. The dough was plenty thick enough to cover the filling and thin enough to cook all the way through. And like I said, delish.
  • star rating 04/15/2013
  • Linda from Livermore, CA
  • Amazing!!! Took some to work and got rave reviews! I used spinach and swiss chard, plus added some garlic. Pastry was great as well. Will definitely be making these again.
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