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MUSHROOM SPINACH HAND PIES

mayurisjikoni
Mushroom Spinach Hand Pies are easy to make, absolutely delicious and impressive for any party. I like to bake them sometimes for my dinner parties as the main dish. Along with a hearty salad it is a filling, satisfying meal.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Course Main Meal, Snack, Starter
Cuisine International
Servings 6

Ingredients
  

  • 300-350 g puff pastry
  • 4 cups spinach roughly chopped approx. 150g
  • 2 cup mushrooms sliced approx 200g
  • 1 tbsp garlic finely chopped
  • 12-14 almonds cut into halves
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp chilli flakes
  • 1/2 tsp coarse pepper powder
  • 1/2 cup cheddar | mozzarella cheese cubed or shredded
  • 1/4 cup feta optional
  • 2 tbsp milk

Instructions
 

PREPARE THE MUSHROOM SPINACH FILLING

  • Heat the oil in a frying pan. Add the chopped garlic  and almonds. Stir fry till the garlic turns light pink. Add the mushrooms.
  • Stir fry the mushrooms for 3 to 4 mins. Don't overcook them. Turn off the heat.
  • Add the chopped spinach and stir fry till it begins to wilt.
  • Take the pan off the heat.
  • Allow the mushroom spinach mixture to cool down.
  • Add salt, pepper, chilli flakes and the cheeses.
  • Mix well.

ROLL THE PUFF PASTRY AND FILL WITH THE STUFFING

  • Line a baking tray with parchment paper.
  • Roll out the puff pastry , about 1/4 inch thick and about 12 inches by 6 inches.
  • Cut the pastry into strips that are about 2 inches wide.
  • This way you should get 6 strips or rectangles.
  • Alternately, cut out squares or circles.
  • Put the filling on one half of the pastry. Wet the edge of the pastry with water, using a pastry brush or your finger. Cover the filling with the empty side of the pastry. Seal the edges using the prongs of a fork, gently.
  • Using a fork or knife, create small holes on top of the pie.
  • Repeat the procedure with the other remaining pieces. Put the pies on a  baking tray.
  • Allow the pies to chill in the fridge for 30 minutes.

BAKE THE PIES

  • Preheat the oven to 220°C.
  • Brush the top of the pies with some milk.
  • Bake the pies for 10 minutes at 220C.
  • Then lower the temperature to 180C. Bake for 15 minutes or till the pies are golden brown.
  • Remove the pies from the oven.
  • Serve hot with your favourite sauce and salad.

Notes

  • Use salt sparingly as the pastry and cheese are salty.
  • Add herbs instead of chilli flakes.
  • Do not add salt to the hot mixture as it will make the vegetables sweat and it will become watery.
  • For flaky pies, make sure you chill the stuffed pies for at least 30-40 minutes.
Keyword hand pies, mushroom spinach pie, puff pastry pie