Jennifer from Savory Simple redefines pie with a savory mushroom and meat version that is perfect for any time of the day.
I’ve always been a fan of hand pies. Not only do they make a filling, tasty snack but they also work well as a party appetizer. These savory meat and mushroom hand pies can easily pull off either role with rave reviews. They will also stay fresh in refrigerator for several days after being prepared which is incredibly convenient on weekdays or before hosting a big event.
This is a very flexible recipe that allows the meat to mushroom ratio to be adjusted as needed and the meat can be omitted completely for a meatless version. To simplify the preparation I used store-bought pie dough (the kind that is pre-rolled for a 9-inch round dish) but feel free to substitute your favorite homemade pie dough recipe!
Savory Meat and Mushroom Hand Pies
Yields: approximately 20 3-inch hand pies
- 1/2 pound (8 ounces) ground beef
- 3/4 cup beef or chicken stock, preferably homemade (use low sodium if store-bought)
- extra virgin olive oil as needed
- 3/4 cup shallots, diced finely
- 1 clove garlic, minced
- 1 1/2 cups chopped portabella or button mushrooms
- 1/2 tablespoon ground coriander
- 1/2 tablespoon ground cumin
- 1/4 tablespoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt, plus more as needed
- 2 packages store-bought pie dough (4 rolls total)
- 1/4 cup toasted pine nuts
- 1 egg, beaten with a splash of water
- In a large pan or dutch oven, saute the beef over medium-low heat. When most of the fat has been released, drain the fat from the pan (a little bit leftover is fine) and allow the meat to begin browning. Once there’s a nice brown layer on the bottom of the pan, add 1/2 cup of stock to deglaze, and scrape up all of the browned bits on the bottom of the pan to incorporate into the meat. Place the ground beef in a large bowl and set aside.
- Add the shallots and garlic to the pan with a pinch of salt and cook until translucent (a splash of olive oil can be added to the pan if needed). Use a spatula to scoop the shallots and onion on top of the ground beef in the separate bowl.
- Add the mushrooms to the pan and cook on low heat until they release all of their water, and begin to brown. Once there is little remaining liquid from the mushrooms, add the ground beef mixture back to the pan along with the coriander, cumin, thyme, cinnamon, salt and remaining stock. Cook the mixture together for several minutes, stirring frequently. Once the stock has reduced and the mixture is thick, remove from the heat.
- Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper. Roll out the pie dough so that it’s very thin. Use a 3 1/2 inch cookie cutter to create rounds (a different size may be used but filling quantities will need to be adjusted accordingly). Place half of the rounds on the prepared baking sheets.
- Scoop approximately 1 tablespoon of the meat filling into the center of each round and top with approximately 1 teaspoon of pine nuts. Place a second round on top of the filling and gently press down to cover the filling and remove any air pockets (it should look like a large ravioli). Use a fork to decoratively seal the edges by firmly pressing down around the perimeter. Poke the fork prongs once into the top of the hand pie to create a vent. Brush egg wash on top of the dough and sprinkle with a small amount of sea salt. Repeat this process with the remaining hand pies.
- Bake for 12-15 minutes or until the dough it cooked and the top of the hand pies are golden and shiny from the egg wash. Allow to cool for 5 minutes before serving. May be served warm or at room temperature.