Walnut and Mushroom Hand Pies

[Guest guest]

Walnut and Mushroom Hand Pies

 

Pastry:

1 cup all-purpose flour

1/4 teaspoon salt

1/3 cup cold butter, cubed

1/4 cup cold cream cheese, cubed

1 tablespoon cream

 

Filling:

1/2 cup boiling water

2 tablespoons dried porcini mushrooms

2 tablespoons butter

1 shallot, minced

2 cups combination of cremini, shiitake, oyster and chanterelle mushrooms,

roughly chopped (any mushrooms will do)

1 cup walnuts, chopped

1/2 cup white wine

1/4 cup fresh coarsely grated Parmesan cheese

1 large egg, lightly beaten

 

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.

In small bowl, pour boiling water over porcini mushrooms and let sit 10 minutes.

 In sauté pan over medium to 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.

On lightly floured surface, roll dough to 1/4-inch thickness. Using 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 degree

oven 20 to 25 minutes or until pastry is golden. Serve warm. Yields 12 servings.