Vegetarian · ALWAYS FREE
Mushroom and walnut hand pies
Cold-butter shortcrust encloses a reduced mushroom, onion and walnut filling in eight individual savory pies.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Combine about 10 ½ oz (300 g) flour and about ⅔ tsp (3 g) salt. Rub in cold butter until coarse crumbs remain with some small butter pieces. Add about ¼ cup + 2 ¾ tbsp (100 g) cold water and bring together without prolonged kneading. Divide into eight equal disks, cover and refrigerate 30 minutes. Reserve 20 g flour for rolling.
- While dough chills, heat olive oil in a wide skillet. Cook onion 5 minutes, then add mushrooms and cook 15-20 minutes until their released liquid evaporates and the mixture is moist but not wet. Add garlic, thyme, remaining 2 g salt and pepper for 1 minute, then stir in walnuts. Spread the complete filling in a shallow dish; cool 15 minutes, then refrigerate 15 minutes or until no longer warm.
- Roll each disk on the measured flour allowance into a roughly 6-inch (15-cm) circle, about 3 mm thick. Divide all cooled filling equally among the eight circles, leaving a generous border. Moisten borders lightly with water, fold into half-moons and press shut, then crimp with a fork. Place on a parchment-lined baking sheet and refrigerate 20 minutes while oven heats to 400°F (200°C).
- Brush all pies with the measured milk and cut two small steam vents in each. Bake 30-35 minutes until pastry is golden and filling reaches 165°F (74°C). Rest 10 minutes before serving two pies per portion. Refrigerate leftovers within 2 hours, use within 3-4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 728 kcal
- Protein
- 16.1 g
- Total carbohydrate
- 72 g
- Total fat
- 43.8 g
- Total sugars
- 4.7 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All eight pies divided into four two-pie portions. Contains wheat, milk and walnuts. Vegetarian ingredients contain no meat broth, lard or animal-rennet cheese. No side dish included.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Mushroom and walnut hand pies: all-purpose flour; cold unsalted butter; cold water for dough; raw white mushrooms; onion; raw walnut kernels; olive oil; garlic; dried thyme; whole milk for brushing; salt; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
