Healthy mushroom hand pies

4 more sleeps until Christmas! I am beyond excited as I am finalising the table decor and the menu with my family.

Last night our old small group (aka home group, aka home cell) got together and celebrated the end of the year with a bring and share. I decided to make hand pies for the gathering but ran out of time for a photoshoot of the final product so I took a quick shot of my pies at the gathering before everyone digged in. According to my sister the picture is blog worthy. I hope ya’ll don’t mind.

The past few days I have been living on fruit and vegetables and rarely had any meat. For the sake of our environment and based on posts and articles I am reading at the moment, I feel good about cutting out meat and animal products more often than lately. We already have a Meatless Monday tradition in our home which works for us but cutting out more animal products during the week can only do us good. It definitely helps me to discover the huge variety of vegetables we have to our benefit. However, balance is key and this morning I opened up the floodgates of bacon to prove my point. I posted the joy on instagram in case you missed it.

Reducing our meat intake definitely gets my creative juices flowing. I thought of my Townies when coming up with this idea but used wholemeal flour instead of coconut flour. I absolutely love the crunchier texture of the whole meal flour and it compliments the soft creamy mushroom centre. On one of the SA food shows I am watching at the moment it was said that adding lemon juice to cooked mushrooms is a pair made in heaven, so I put that theory to action in this recipe. They were right! Go on, try these easy pies for yourself. I just had 2 for breakfast!

Print Recipe
Healthy mushroom hand pies
Prep Time 30 minutes
Cook Time 20 minutes
Servings
pies
Ingredients
For the pastry
For the filling
Prep Time 30 minutes
Cook Time 20 minutes
Servings
pies
Ingredients
For the pastry
For the filling
Instructions
  1. Place all the ingredients for the pastry, except flour, into a food processor. Gently process to combine and while it's running, add the flour slowly. As soon as the dough comes together remove from the processor, cover with cling wrap and allow to cool in the refrigerator while you prepare the filling.
  2. For the filling, place a large pan on medium heat. Add the butter.
  3. Once the pan is hot, add the chopped onion and allow to brown for 2 minutes.
  4. Add the chopped mushrooms and stir through with a wooden spoon. Allow to cook for 4 minutes until most of the moisture has evaporated.
  5. Add the salt, pepper, parmesan cheese, lemon juice and thyme and stir through.
  6. In a small cup, mix the tapioca flour and milk and add it to the pan. Stir through quickly as it thickens a bit.
  7. Set mushroom filling aside to cool while you prepare the pastry cups.
  8. Remove the pastry from the refrigerator, divide into 2 parts and place one part back into the refrigerator.
  9. Working with the one half of the pastry, divide it into 12 equal balls.
  10. Grease a 12 hole muffin pan well with coconut oil.
  11. Preheat the oven to 180C.
  12. Using your hands, place each ball of dough into a hole of the muffin pan and press it down and up on the sides.
  13. Once all the pastry cups have been prepared, fill it to the top with the mushroom mixture.
  14. Remove the other half of pastry from the refrigerator and break off 1/3. You can keep the remaining pastry in the refrigerator or freeze it for next time. With a floured rolling pin, roll out the dough, thin enough to press 12 circles big enough to cover each cup. I used a glass which was the perfect size.
  15. Cover each pastry cup with the rolled out dough circles and seal the edges well. Brush each pie with the egg wash.
  16. Bake for 20-22 minutes.
  17. Remove the pies from the oven and the pan and allow to cool before enjoying.

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Healthy mushroom hand pies

(Visited 1 times, 1 visits today)
Print Recipe
Healthy mushroom hand pies
Prep Time 30 minutes
Cook Time 20 minutes
Servings
pies
Ingredients
For the pastry
For the filling
Prep Time 30 minutes
Cook Time 20 minutes
Servings
pies
Ingredients
For the pastry
For the filling
Instructions
  1. Place all the ingredients for the pastry, except flour, into a food processor. Gently process to combine and while it's running, add the flour slowly. As soon as the dough comes together remove from the processor, cover with cling wrap and allow to cool in the refrigerator while you prepare the filling.
  2. For the filling, place a large pan on medium heat. Add the butter.
  3. Once the pan is hot, add the chopped onion and allow to brown for 2 minutes.
  4. Add the chopped mushrooms and stir through with a wooden spoon. Allow to cook for 4 minutes until most of the moisture has evaporated.
  5. Add the salt, pepper, parmesan cheese, lemon juice and thyme and stir through.
  6. In a small cup, mix the tapioca flour and milk and add it to the pan. Stir through quickly as it thickens a bit.
  7. Set mushroom filling aside to cool while you prepare the pastry cups.
  8. Remove the pastry from the refrigerator, divide into 2 parts and place one part back into the refrigerator.
  9. Working with the one half of the pastry, divide it into 12 equal balls.
  10. Grease a 12 hole muffin pan well with coconut oil.
  11. Preheat the oven to 180C.
  12. Using your hands, place each ball of dough into a hole of the muffin pan and press it down and up on the sides.
  13. Once all the pastry cups have been prepared, fill it to the top with the mushroom mixture.
  14. Remove the other half of pastry from the refrigerator and break off 1/3. You can keep the remaining pastry in the refrigerator or freeze it for next time. With a floured rolling pin, roll out the dough, thin enough to press 12 circles big enough to cover each cup. I used a glass which was the perfect size.
  15. Cover each pastry cup with the rolled out dough circles and seal the edges well. Brush each pie with the egg wash.
  16. Bake for 20-22 minutes.
  17. Remove the pies from the oven and the pan and allow to cool before enjoying.

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Your email address will not be published. Required fields are marked *

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