These savory turnovers are made from crisp, buttery puff pastry and filled with sautéed mushrooms in a creamy white wine sauce. If using store-bought puff pastry, be sure to choose something made with real butter and as few preservatives as possible, such as Dufour or even Trader Joe’s. Any variety of mushroom will work well for the filling, but I prefer a blend of heartier cremini or portobello mushrooms with a few softer, earthier shiitakes thrown in. Just be sure to let the filling cool completely before assembling the turnovers, as any residual heat will melt the butter in the puff pastry dough. The best part about these mushroom hand pies? They keep like a dream in the freezer. Simply wrap one loosely in foil and reheat it in the oven whenever you’re in need of a savory pastry.
Directions
- Make the filling: Place a large skillet over medium heat. When the pan is hot, add 1 tablespoon of butter followed by the mushrooms. Let the mushrooms cook, undisturbed, for 2 to 3 minutes, then continue cooking, stirring occasionally, until well browned and tender, 5 to 7 minutes more. Add the garlic, thyme, and salt, and cook for 1 minute, then remove the mushrooms from the pan.
- Return the pan to the heat and add the remaining 2 tablespoons of butter. Once the butter is melted, add the flour and whisk constantly for about 2 minutes. The mixture will sizzle a bit, but don’t let it brown too much (note that the mushroom residue will color the mixture slightly).
- Carefully begin to stream in the wine a little at a time—it will bubble dramatically at first—whisking constantly. Once all the wine has been added, add the milk and continue whisking until the mixture comes to a boil. Let boil, stirring constantly, for 1 to 2 minutes, then transfer the sauce to the bowl with the mushrooms. Stir to combine and season with salt to taste, then set aside to cool.
- Heat the oven to 425°F. Place the puff pastry sheets on a clean, lightly floured surface. Confirm that each sheet of dough is roughly a 10-inch square (you can use a rolling pin to make them slightly larger if necessary). Cut each square into four equal quadrants.
- If you’re working with a larger rectangle of dough (often about 10 by 15 inches), it may be cut into six equal 5-inch squares. Depending on whether your package contains one or two of these sheets, you may end up with extra dough or extra filling, as this recipe makes about eight individual hand pies.
- Place a generous spoonful of filling into the center of each square, then fold the dough in half diagonally to make a triangle. Use the tines of a fork to firmly seal the edges. Brush a thin layer of the beaten egg over each pastry, then use the fork to pierce a few vent holes on the tops.
- Bake for 20 to 25 minutes or until the pastry is deep golden brown and puffed. Serve warm or at room temperature. These are best eaten the day they’re made but will keep in the refrigerator for up to 2 days or tightly wrapped in the freezer for up to 1 month.
- Reheat refrigerated hand pies in a 350°F oven for best texture. To reheat frozen hand pies, wrap each one loosely in foil, then place in a 350°F oven for about 10 minutes. Unwrap the foil so that the pastry is exposed and return the hand pies to the oven for another 10 minutes or until crisp and warmed through.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.