My girlfriend is back in university, and she’s always busy, always leaving the door without breakfast, or even lunch, and I kept thinking I wanted to make something quick and easy for her, something she can just grab and go. Enter hand pies.
I kept seeing these little cute hand pies all over Instagram, and I have wanted to make them for the longest time. Finally, I had the perfect reason to do so. It doesn’t get more “grab & go” than a hand pie. The greatest thing about these, other than their portability, is that you can pretty much stuff them with anything. I have done tofu scramble, I have done tempeh bacon & cheese and now these with creamy, garlicky mushrooms.
CREAMY MUSHROOM HAND PIES
1 tbsp. Olive Oil
1 White Onion
1 Garlic Clove
200 g. Brown Mushrooms
1 tsp. Maple Syrup
1 tsp. Balsamic Vinegar
½ tsp. Thyme
½ tsp. Oregano
½ dl. Non-Dairy Cream
pinch of Salt & Pepper
1 sheet of Puff Pastry
+ optional: extra cream to glaze.
Heat oil in a skillet on medium heat.
Slice the onions and add to the skillet.
Mince the garlic and add to the skillet.
Roughly chop mushrooms and add to the skillet.
Cook until mushrooms and onions have caramelised.
Add maple syrup to help with caramelising.
Add balsamic to deglaze. Mix well.
Add herbs + salt and pepper to taste.
Pour in the cream and reduce heat.
Let simmer for a few minutes until it thickens.
Take off the heat and leave to cool a bit before assembling.
Preheat oven to 175°C / 350°F.
Roll out the puff pastry.
Cut out 12 circles with a cookie cutter or the rim of a glass.
Place about a tablespoon of the creamy mushrooms on 6 pastry rounds.
Place a pastry round on top of the mushrooms.
Press the edges down with a fork to close the pie.
Make small cuts on top to allow steam to escape during baking.
Optional: Brush the tops with non-dairy cream.
Bake for 20 minutes, until golden brown on top.