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Mushroom Pork Hand Pies


I could eat pie every day. I love it. It’s my First Love when it comes to desserts and cooking in general. I could have an All Pies blog ("Pie Fits"??) and be perfectly happy. When I was a kid, I didn’t want birthday cake (gasp!!!) I wanted birthday pie. Usually Apple. Not enough people eat savory pie and I want to change that. Hand pies, empanadas and anything else small, savory and portable, should be right there among the sandwich masses. This recipe is easy, and the dough is based off a pie dough, but with a few alterations to make it more like an empanada, and it really is easy and quick. Also, a prefect lunch to pack for a picnic or a hike.

Get moving, eat pie.

Mushroom Pork Hand Pies

For The Dough:

2 1/4 cup flour

1 tsp salt

10 tbs butter, cold, cut into cubes

1 egg

1/3 cup ice water

For The Filling:

2 tbs olive oil (plus more as needed)

1/4 cup onioins, chopped

2 cloves of garlic, minced

1/2 cup mushrooms, chopped

1 cup ground pork (you can sub turkey or chicken as well)

1 cup tomatoes, chopped

1/2 cup roasted red bell peppers, chopped

1 tsp salt

1/2 tsp pepper

1 tsp smoked paprika

1 tsp chili powder

For The Top of Dough:

1/4 cup melted butter

pinch of salt

Put 1 1/2 cups of flour and the salt in a food processor, pulse for a second to combine. Add the butter and process until combined. Add the remaining flour and process again. Move to a bowl. In a small bowl, beat the egg and water together until well combined then add the egg/water to the dough with a wooden spoon. If you add the water and egg with the food processor, your dough will turn out crispy and cracker like.

Form into a disk, cover with plastic wrap and chill for at least 1 hour.

Heat the oil in a saucepan over medium heat. Add the onions and cook until opaque, about 3 minutes. Add the garlic and the mushrooms and cook until the mushrooms are soft, adding a little more oil if the pan gets dry. Add the remaining filling ingredients and cook until warm and combined, about 3 minutes. Allow to cool.

Once the dough is chilled, roll out on a flat surface and cut into sections that are 6 inches by 8 inches. Add 1/4 cup of the filling to one end of the strip, keeping at least an inch between the filling and the edges.

Fold the empty half over the filling and press the edges until secure.

Transfer to a baking sheet (sprayed with cooking spray or covered with parchment paper to prevent sticking).

Repeat until all the dough and filling are used. Brush the tops of the pies with melted butter and sprinkle with a little salt.

Should make between 8 and 10 pies.

Bake at 400 for 20-25 minutes or until golden brown.

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Lindsey@Lindselicious September 14, 2011 um 2:06 pm

Oh this looks yummy- its like a super sized empanada! (Which is totally one of my most favorite foods) Yum!


Christine September 14, 2011 um 3:22 pm

Love meat pies. Yours looks wonderful.


Stephanie @ Eat. Drink. Love. September 14, 2011 um 5:10 pm

This looks so delicious!! What a great combination of flavors inside!


Andi September 14, 2011 um 5:34 pm

Looks so good! Tried your peach/raspberry pie today. Honestly the best pie I ever made. Thank you!! No vodka in the crust for the Pork mushroom pie?


myFudo September 15, 2011 um 2:13 am

This looks great. Looking forward to waking up in the morning and having the pork pie for breakfast


Mario September 22, 2011 um 4:36 pm

Hi Jackie, I stopped by to catch up on your blog. Mmmm. I am a big fan of meat pies and these look so good. I can imagine them with a bit of sour cream as a condiment and a glass of chilled wine. Just thinking. By the way, I like how your blog header rolls and shows a variety of topics. Very cool.


Andi McGrew September 22, 2011 um 7:23 pm

Tried them tonight and Dad actually complimented me. He loved them! Your directions are easy to follow and it is the first time a meal turned out just like the picture!! Thank you! Daughter teaches mom how to cook!


Tina September 28, 2011 um 12:27 pm

Reminds me of the Cornish Pasties that I make. Now the weather is getting cooler I will make them but I plan on trying yours too they sound yummy.


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