Savory Mushroom Hand Pie

By vealam

Ingredients

• Pate Brisee Tart Dough:
• 12 ounces Whole Foods 365 all-purpose flour
• 1 teaspoon sea salt
• 7 ounces Whole Foods 365 Unsalted Butter, cold and chopped
• 1/3 cup ice cold water
• 1/2 pound (8 ounces) ground beef
• 3/4 cup beef or chicken stock, preferably homemade (use low sodium if store-bought) extra virgin olive oil as needed
• 3/4 cup shallots, diced finely 1 clove garlic, minced
• 1 1/2 cups chopped portabella or button mushrooms
• 1/2 tablespoon ground coriander
• 1/2 tablespoon ground cumin
• 1/4 tablespoon dried thyme
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon sea salt, plus more as needed
• 2 packages store-bought pie dough (4 rolls total)
• 1/4 cup toasted pine nuts
• 1 egg, beaten with a splash of water

Details

Servings 1
Adapted from mushroominfo.com

Preparation

Step 1

Prepare the Tart Dough:
Add flour, butter and salt into a food processor
Pulse on and off until the mixture is crumbly.
Slowly add the water with the machine running just until the dough forms a ball.
Chill for at least 2 hours or overnight.
Preheat the oven to 400 degrees F.
Lightly dusting a clean surface with flour, roll the dough as thin as possible and then gently roll into tart molds. Re-roll the dough as needed so there is enough for all 6 tart molds. Chill the tarts for 30 minutes and then use a fork to poke numerous holes into the bottom of the dough (this is known as docking and will prevent air bubbles). Place the tarts on a baking sheet. Line the tart shells with aluminum foil and fill with dried beans. Bake the dough for 20 minutes, removing the beans and foil for the last 5 minutes. Allow to cool while preparing the other ingredients.

Filling:
In a large pan or dutch oven, saute the beef over medium-low heat. When most of the fat has been released, drain the fat from the pan (a little bit leftover is fine) and allow the meat to begin browning. Once there’s a nice brown layer on the bottom of the pan, add 1/2 cup of stock to deglaze, and scrape up all of the browned bits on the bottom of the pan to incorporate into the meat. Place the ground beef in a large bowl and set aside.
Add the shallots and garlic to the pan with a pinch of salt and cook until translucent (a splash of olive oil can be added to the pan if needed). Use a spatula to scoop the shallots and onion on top of the ground beef in the separate bowl.
Add the mushrooms to the pan and cook on low heat until they release all of their water, and begin to brown. Once there is little remaining liquid from the mushrooms, add the ground beef mixture back to the pan along with the coriander, cumin, thyme, cinnamon, salt and remaining stock. Cook the mixture together for several minutes, stirring frequently. Once the stock has reduced and the mixture is thick, remove from the heat.
Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper. Roll out the pie dough so that it’s very thin. Use a 3 1/2 inch cookie cutter to create rounds (a different size may be used but filling quantities will need to be adjusted accordingly). Place half of the rounds on the prepared baking sheets.
Scoop approximately 1 tablespoon of the meat filling into the center of each round and top with approximately 1 teaspoon of pine nuts. Place a second round on top of the filling and gently press down to cover the filling and remove any air pockets (it should look like a large ravioli). Use a fork to decoratively seal the edges by firmly pressing down around the perimeter. Poke the fork prongs once into the top of the hand pie to create a vent. Brush egg wash on top of the dough and sprinkle with a small amount of sea salt. Repeat this process with the remaining hand pies.
Bake for 12-15 minutes or until the dough it cooked and the top of the hand pies are golden and shiny from the egg wash. Allow to cool for 5 minutes before serving. May be served warm or at room temperature.