California Walnut and Wild Mushroom Hand Pies

Name: California Walnut and Wild Mushroom Hand Pies
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Ingredients: Pastry; 1 cup all-purpose flour; 1/4 teaspoon salt; 1/3 cup cold butter, unsalted, cubed; 1/4 cup cream cheese, cold, cubed; 1 tablespoon whipping cream; Filling; 1/2 cup water, boiling; 2 tablespoons porcini mushrooms, dried; 2 tablespoons butter; 1 shallot, minced; 2 cups combination of shiitake, oyster and chanterelle mushrooms, roughly chopped; 1 cup California walnuts, chopped; 1/2 cup white wine; 1/4 cup Parmesan cheese, coarsely grated; 1 egg, lightly beaten

Total Time

2 Hrs, 30 Mins

Serves

Meal

Brunch Lunch Snack

Description

A simple pastry dough envelops this delectable duo, pairing the earthy flavors of mushrooms with the subtle nutty flavor of California walnuts.

Ingredients

Pastry

1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup cold butter, unsalted, cubed
1/4 cup cream cheese, cold, cubed
1 tablespoon whipping cream

Filling

1/2 cup water, boiling
2 tablespoons porcini mushrooms, dried
2 tablespoons butter
1 shallot, minced
2 cups combination of shiitake, oyster and chanterelle mushrooms, roughly chopped
1 cup California walnuts, chopped
1/2 cup white wine
1/4 cup Parmesan cheese, coarsely grated
1 egg, lightly beaten

PREPARATION

In food processor, pulse flour and salt. Add butter and cream cheese; pulse just until dough forms pea-sized pieces. Drizzle cream evenly over dough and pulse until it begins to clump. Remove dough from processor; pat into round (add 1 additional tablespoon cream if dough does not hold together) and refrigerate in plastic wrap at least 1 hour and up to 2 days.
In small bowl, pour boiling water over porcini mushrooms and let sit 10 minutes. In sauté pan over medium-high heat, melt butter. Add shallots; cook, stirring occasionally, 5 minutes or until tender, but not browned. Add mushrooms (not porcini) and walnuts to pan; cooking 5 minutes or until tender. Add porcini mushrooms with water and white wine; cook 7 minutes or until liquid has been absorbed. Remove from heat; let cool. Stir in Parmesan. Can be covered and refrigerated up to 2 days.
On lightly floured surface, roll dough to 1/4-inch thickness. Using a 3-inch round cookie cutter, cut 24 circles. Add one heaping tablespoon mushroom mixture to center of 12 circles. Brush edges of pastry with egg; place remaining rounds on top and crimp edges with fork. Slit tops with knife. Arrange 2 inches apart on parchment-lined baking sheet. Brush tops with egg. Bake in center of 350° F oven 20 to 25 minutes or until pastry is golden. Serve warm.

NUTRITION

Calories: 293 cal
Total Fat: 17 g
Polyunsaturated Fat: 6 g
Cholesterol: 43 mg
Sodium: 117 mg
Carbohydrates: 23 g
Dietary Fiber: 4 g
Protein: 11 g