Skip to main content

Mushroom, Goat Cheese, and Mint Hand Pies

Seriously one of the best things that has ever come out of my kitchen. Ever. And not really that hard to do.

Highly recommended! And, anyone coming to visit at my house in the next year or two, anticipate being served this as an appetizer, because this is going to be my go-to dish for a while!

I changed some things in the recipe. The grocery was actually out of shallots, so I used 1/2 half of a white onion. And, I always hate wasting an egg on an egg wash, so I skipped that part. 

One thing I would not change is the proportions of the filling. I was tempted to add more chevre and more mint. Uncooked, the filling looked too heavy on mushrooms. But cooked, this balance was perfection. Everything tasted like mushroom and cheese, with just the most fleeting glimpse of mint -- enough for someone to say "What on earth was that?" and then move on. 

Perfection.


Mushroom, Goat Cheese, and Mint Hand Pies
Savory Pies - Greg Henry

pie dough of your choice
2 T unsalted butter
1 lb button mushrooms, sliced
1/2 tsp coarse salt
2 T shallots, minced
2 T spearmint, minced
1 oz goat cheese, crumbled, room temperature
2 oz mozzarella, fresh (low-moisture), in 1/2" dice
1 egg yolk beaten with 1 tsp water



Prepare the pastry dough and shape into 2 squares about 5x5" and 3/4" thick. Wrap in plastic and chill at least1 hour, and up to 2 days.

Melt butter in a skillet. Add mushrooms and sprinkle with 1/2 tsp salt. Cook, stirring frequently, until mushrooms have given up their moisture, about 5 minutes. Add shallot and cook until softened, 5 minutes. Remove from heat and stir in mint and goat cheese until mushroom mixture is well coated. Let come to room temperature.

On a lightly floured surface, roll out one dough square to a 10-11" square, 1/8" thick. Use a paring knife to trim the edges neatly. Cut into four 5" squares.

Place on parchment-lined baking sheet about 1/2" apart. Repeat with second square of dough.

Divide mozzarella among the squares, leaving a 1" border all around. Place 2 heaping tablespoons of mushroom filling on top.



Working with one square at a time, fold all 4 corners over the filling so the points come NEAR the center, but to not touch (leave about 1/4" between them).


Press lightly to distribute the filling somewhat, being careful to not let any escape. Fridge until chilled, about 20 minutes.


While pies are chilling, place an oven rack in the center position. Preheat oven to 400.

Brush the tops and edges of the chilled pies with egg wash and sprinkle with salt. Bake until golden brown and filling is oozing out a little -- 25 minutes.

Move to a wire rack to cool somewhat. Serve warm or at room temperature.




Comments

Susy Graves said…
OK, next time I'm over, I'm expecting mushroom pies! These look delicious.

Popular posts from this blog

Cauliflower and Arugula Soup with Tibetan Flatbread

Because the weather is chilly, and because I had a bag of arugula from the last farm box taunting me, only to be compounded by a fresh bag of arugula from the recent farm box, I decided to try this soup I found from a blog associated with a California-based CSA, Eat Outside the Box . Cauliflower and Arugula Soup Eat Outside the Box farm blog 1 head cauliflower 1 red or white onion, peeled and chopped 3/4 lb zucchini, peeled and chopped 1/4 lb arugula 15 oz stock 15 oz water 1 T olive oil salt and pepper Parmesan cheese, grated First, let me state how important it is to wash your arugula before using it. I don't know about you, but sometimes I get lazy and rely on the "well, if it doesn't kill me, it'll just make me stronger" approach to washing my foods and vegetables. This laziness is only enhanced when the food I'm considering has come from an organic farm. But leaving aside all the various things that can get on the food

Mayocoba Beans with Green Chiles

I love this dish so much that I can barely stand it. Delicious the night it was made, and fantastic as leftovers throughout the week. Mayocoba beans are easily replaced -- try pintos, if you can't find mayocobas. Mayocoba Beans with Green Chiles Baptism of Fire 3-4 green chiles, roasted and chopped 1 onion, chopped 1 clove garlic, minced 1 T lard or olive oil 1/2 tsp oregano 1 tsp cumin pepper 1 c mayocoba beans, dry 3 c water 1 tsp salt Cook the green chiles, onion, garlic, oregano, cumin, and black pepper in the fat until the onions begin to caramelize. Add the water and bring to a boil. Turn off the heat and let the beans sit, uncovered, for an hour. You may drain the water to remove some of the slightly indigestible sugars that cause gassiness. If you decide to drain them, add enough water back into the pot to cover the beans with about 2" of water above the beans for cooking.  Bring the beans back to a boil and cook, until tender. This will take

Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes

  We destroyed these. In a good way. It's a lovely-to-look-at dish, chock full of vegetables. More so than I had anticipated, and more so than most soba noodle dishes I've made in the past. We absolutely gobbled this up! Served here with a five-spice chicken and smashed cucumbers.  The original calls for nori. We don't love nori so left it out. Maybe we are missing a part of the experience, but even without it, this was delicious.  Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes Cook's Illustrated 8 oz soba noodles 3 T white miso paste 3 T mirin 2 T toasted sesame oil 1 T sesame seeds 1 tsp ginger, grated 1/4 tsp red pepper flakes 1/3 English cucumber, quartered lengthwise, seeded, sliced thin 4 oz snow peas, strings removed, cut lengthwise into matchsticks 4 radishes, trimmed, halved, sliced thin into half-moons 3 scallions, sliced thin Bring 4 quarts water to boil in large pot. Stir in noodles and cook according to package directions, stirring occasionally