Mushroom hand pies are versatile and can be enjoyed as a snack, appetizer, or even a light meal. They are portable and convenient, making them ideal for picnics, parties, or simply as a tasty on-the-go treat.
Servings
4
Prep Time
15 Min
Cook Time
40 Min
Ingredients
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2 tbsp butter
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1 cup sliced Baby Bella mushrooms
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1 large onion, halved & sliced
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2 cloves garlic, minced
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2 tbsp Noshejan Umami Unico
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2 tbsp chopped sun-dried tomatoes
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1 cup shredded Gruyère cheese
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2 rolls thawed puff pastry
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1 egg, beaten
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1 tsp nigella seeds
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Cracked black pepper
Instructions
Preheat the oven to 450°. Line or grease a baking sheet.
In a skillet, heat the butter over medium-high heat. Add the mushrooms and onion. Cook until browned, about 15 minutes, stirring often. Add the garlic, Noshejan Umami Unico, and sun-dried tomatoes. Mix well and cook for 1 minute.
In a mixing bowl, combine the hot mushroom mixture with Gruyère cheese. Mix well.
Roll out the puff pastry and cut each roll into 4 equal pieces. Divide the mushroom mixture between four pieces, leaving a border of puff pastry around the mixture. Top with the remaining four pieces of puff pastry. Stretch slightly as needed and pinch the edges with a fork all the way around.
Using a sharp knife, make a 1" slit on the top of each hand pie to vent.
Brush each hand pie with the beaten egg. Sprinkle with nigella seeds and black pepper.
Bake, uncovered, for 20-25 minutes, until golden brown. Allow to cool and serve warm.
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