A single batch makes one for each day of the week and then some.
The last few months have been exceptionally busy for me, and while I historically haven’t been an avid meal prepper, I’ve been heavily relying on freezing make-ahead dishes. I double up on pasta sauces and soups, and at the beginning of each week, I make a batch of savory turnovers that I enjoy as part of my breakfasts, lunches, and even dinners. They freeze exceptionally well and are essentially a small, self-contained meal in and of themselves. I fill my turnovers with whatever meats or vegetables I have on hand, but my recent favorite features sautéed mushrooms in a creamy white wine sauce. Pop one in the toaster oven for an easy, nutritious breakfast pastry, or pair a few with a green salad for a classy lunch. (A glass of chilled white wine is optional but doubles down on the Parisian spirit.)
Any type of mushroom will work well here, though I like to mix hearty creminis or portobellos with a few softer, earthier shiitakes. Whichever you choose, sauté them in butter with fresh thyme until well browned. Remember to hold off on adding salt until the final few minutes of cooking to keep the mushrooms from drying out. This is also a great time to add finely minced garlic, as a short cooking time will prevent it from burning.
These turnovers require a bit of creamy sauce to coat the mushrooms and keep things from getting dry. The simple white sauce begins with a roux made in the same pan as the mushrooms, which isn’t just convenient; it allows all the tasty, browned bits of mushroom to lend their flavor. Next a splash of white wine is added, followed by half a cup of whole milk. When the sauce thickens, it gets mixed with the mushrooms and then set aside to chill completely. The sauce will congeal somewhat as it cools, and though it may look a bit less appetizing, this will make it easier to pack inside the turnovers. Plus, if the filling is at all warm when you assemble the pastries, the butter inside the dough will begin to melt, making for a big mess. Don’t worry, the sauce will loosen up again when the hand pies are cooked or reheated.
Since the purpose of making these hand pies is to save time throughout the week, I would absolutely recommend using store-bought puff pastry. Sure, there are some fantastic (and easy) rough puff pastry recipes out there, but I won’t be doing the extra work if I don’t have to. A single package of puff pastry usually contains two sheets. Each of these sheets will make four 5-inch hand pies, meaning a full batch will provide you with more than a week’s worth of meal prep material (although no one is stopping you from eating more than one at a time).
Once the pastries are baked to golden-brown perfection, they can be served right away or set aside to cool completely before being placed in resealable bags and frozen. Whenever you want to enjoy a savory turnover, just wrap it in foil and pop it in the oven for an easy addition to breakfast, lunch, or dinner. Since the filling is contained in all those layers of flaky pastry, these small hand pies can even be enjoyed on the go. It’s the kind of savory treat you’ll be thanking yourself for all week long.