Tuesday, December 2, 2014

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.





 
 

1 comment:

Susy Graves said...

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