Handheld Mushroom Pies

Time

Prep: 20

minutes

Cooking:

60 minutes

Rest:

15 minutes

Nutrition Information

Servings (pies): 8

Calories per serving: 281 kcal

Calories per 100g: 153 kcal

Ingredients

Pastry

150g Flour

100g Butter

50g Cold Water

Filling

10g Butter

1 tsp Oil

1 Shallot

3 cloves of Garlic

200g Mushrooms

300g Ham (lean)

1 Carrot

100g Peas

2 tbsp Flour

1 tbsp Tomato Paste

1 tsp Mustard

200ml Red Wine

200ml Water

1 tbsp Rosemary

1/2 tsp smoked Paprika

Salt & Pepper to taste

Instructions

Pastry

Mix together flour and butter until a sand like consistency is achieved. Then add in the cold water, make sure this is very cold. Mix until the mixture just comes together. Form it into a ball, flatten it slightly and cut it into 8 equal pieces. Roll these smaller pieces into 8 smaller balls and then let them rest in the fridge for at least 15 minutes.

Filling

Wash the vegetables and finely mince the onion, garlic and carrot. Thinly slice the mushrooms and cube the ham. Sauté the onion on medium heat with the butter and oil until translucent, about 5 minutes, then add the garlic and mushrooms and turn the heat to medium high. Sauté the mushrooms until the liquid has evaporated, about 10 minutes, and then add the carrots, flour, mustard and tomato paste. Stir the mixture until all the ingredients are incorperate and add the red wine. Cook out the red wine until the alcohol has cooked off, about 10 minutes, stiring regularly, adding some of the water if it begins to stick to the bottom of the pan, making sure the mixture is relatively dry, so it doesn’t make the pastry too wet.

Assemble

Take the pastry out of the fridge and flatten the balls using a rolling pin, the flat bottom of a glass or your hands. Try to make them as flat and round as possible and put the rolled out pastry on a lined baking sheet. Place a heaped tablespoon of the filling into the middle of the rolled out pastry, fold over one side to form a semi-circle, squeeze together the seams where the pastry meets to close them and then press the edges with a fork.

Bake

Preheat the oven to 180 degrees celsius, then bake the pies for 30 minutes.

Serve

These pies are best served warm out of the oven, however, be careful as the filling can be very hot when it’s fresh out of the oven. Serve on their own or with a side salad.

Storage

Store in a closed container in the fridge for up to 3 days. The pastry and filling can be stored separately, assembled but not yet baked or baked. Warm leftover pies in the oven before serving.

Notes

For the pastry, this time I used garlic & herb butter, this gives the pastry some extra flavour, so I highly recommend trying it.

The shallot can also be replaced with onion. The same goes for the rosemary and smoked paprika, these can also be replaced with other herbs and spices, such as thyme, sage, herb de province, etc.

This recipe uses red wine, if you’d prefer not to use wine, this can be replaced with the same amount of broth or water.

Truly Handheld

For a different meat option, why not try this recipe with some minced meat.

For a non-dairy version, feel free to replace the butter with coconut oil or margarine. Oil might also be an option, however I’m still testing how well that works for the pastry.

For a vegetarian version, leave out the bacon.

For a vegan version, replace the butter with the aforementioned options and leave out the bacon.

Oma’s Mushroom Soup

Time

Prep:

15 minutes

Cooking:

35 minutes

Pasta Prep:

80 minutes (including rest)

Nutrition Information

Servings: 6

Calories per serving: 273 kcal

Calories per 100g: 68 kcal

Ingredients

100g Celeriac (Celery Root)

200g Carrot

100g Parsley Root

1/2 Leek

500g Porcini Mushrooms

1 boullion cube

1l Water

200ml Cooking Cream

2 tbsp Parsley

Instructions

Add all the vegetables, boullion cube and water to a pot and boil until the vegetables are very soft, about 20 minutes. Take out the vegetables, discard the leek, and finely mince, using food processor or a knife. Do not blend it, as this will lead to a slimy texture.  The minced vegetables back into the pot with the cooking liquid and bring to a boil. Then add the fresh pasta and let everything boil for about 10 minutes, making sure to sir occasionally so nothing burns. Turn off the heat and add the cooking cream, as well as the parsley.

Serve

To serve feel free to add another splash of cream.

Storage

Store in an airtight container in the fridge for up to 3 days.

Notes

Feel free to replace the leek with 1 onion.

The porcini mushrooms can be fresh, frozen or dried. If you choose dried make sure to soak them in warm water for about an hour before cooking. The dried mushrooms should be about 1/10 of the fresh weight, so use about 50g of dried mushrooms.

Some of these vegetables may be difficult to find at the supermarket, so maybe try your local market, asian or turkish store if you’re not able to find them at the supermarket.

For a vegan option, use soy cream and dried pasta, usually this doesn’t have eggs or butter in it, however make sure to check to ingredients just to be sure. The dried pasta may take a little longer to cook, depending on the shape. Just try it after the suggested time on the package and see how much longer it might still need, keep tasting if necessary.

For a gluten free option, why not use gluten free or legume pasta, such as chickpea or lentil. Again, the cooking time might differ, so just try it after 1the suggested time on the package and see how much longer it might still need, keep tasting if necessary.