California Walnut and Wild Mushroom Hand Pies

By Chad Blunston
Total Time
2 Hrs, 30 Mins
Serves
12
Meal
Brunch Lunch Snack
Course
Appetizers

DESCRIPTION

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

Prep Time
30 Mins
Cook Time
2 Hrs
Total Time
2 Hrs, 30 Mins
Calories
293
Total Fat
17
Polyunsaturated Fat
6
Cholesterol
43
Sodium
117
Carbohydrates
23
Dietary Fiber
4
Protein
11

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

  1. 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.
  2. 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.
  3. 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.