Mushroom Hand Pie
Cremini Mushrooms, Swiss Chard, Leek, Raclette
Bakers Alyssa and Teddy Applebaum of Elmendorf Baking Supplies | Cambridge, MA
Yield: 8 hand pies
Adapted by StarChefs | May 2024
INGREDIENTS
Dough:
320 grams sifted pastry flour
250 grams unsifted whole wheat bread flour
5 grams kosher salt
20 grams granulated sugar
375 grams cold butter, cut into ½-inch cubes
Filling:
1 bunch Swiss chard, greens chiffonade
Butter
1 leek, thinly sliced into rounds
Kosher salt
340 grams chopped cremini mushrooms
340 grams grated raclette cheese
Hand Pies:
All-purpose flour
Egg wash
To Assemble and Serve:
Egg wash
METHOD
For the Dough:
In the bowl of a stand mixer fitted with a paddle attachment, combine flours, salt, and sugar. Add butter and, using your fingers, incorporate until a coarse, crumb-like texture is achieved. Add 213 grams cold water and mix on low speed until well combined. Transfer dough to a lightly floured work surface. Form into a 1-inch-thick round. Using a rolling pin, roll out dough to ⅛-inch thickness. Using a 4-inch ring mold, punch out 12 rounds. Gather any remaining scraps, form into a ball, wrap in plastic wrap, and refrigerate 20 minutes. Roll out scraps and repeat process to form 4 additional rounds. Transfer all rounds to a sheet tray, cover with plastic wrap, and refrigerate.
For the Filling:
On a work surface, dice half of the chard stems and set aside. In a large sauté pan over medium-high heat, melt butter. Sauté leeks until soft, then season with salt. Transfer to a large mixing bowl and reserve. Add more butter to the pan, then add mushrooms and season with salt. Cook until mushrooms are soft. Transfer mushrooms to bowl with the leeks. Add more butter to the pan and add diced and whole chard stems. Cook until soft, then transfer to bowl with vegetables. Add butter to pan and cook chard greens until just soft. Add chard greens to bowl and let vegetables cool. Once cooled, fold in cheese. Transfer to an airtight container and refrigerate.
For the Hand Pies:
On a lightly floured work surface, lay out Dough rounds. Lightly brush half of the rounds with egg wash. Spoon 3 tablespoons Filling onto the middle of each round. Using a sharp knife, cut desired design into the remaining half of the rounds. Place designed rounds over top of filled rounds, gently pressing down to even out Filling. Using a fork, gently press to crimp and seal the edges. Transfer pies to a sheet tray and refrigerate until chilled.
To Assemble and Serve:
Heat oven to 425°F. Remove Hand Pies from the refrigerator and brush with egg wash. Bake 20 minutes, or until the crust is golden brown and Filling is bubbling. Let cool slightly, then serve.
