With mushrooms, rainbow chard, onion and Gruyère cheese but that title was way too long.
One of my friends spent part of January in Australia/New Zealand where he was obsessed with their meat pies. Granted, these are not meat pies but I had a similar flashback to all of the meat pies I consumed when I studied abroad in the UK. I decided to start with a vegetarian version because this flavor combo is a tasty one. But, really, the cheese is what makes all of the difference.
The filling for these was inspired by a recipe from my work. These flavors are more fall but who says you can't have them in spring, especially on Pi Day. I remember after photographing those little bites, I kept coming back for more until they were all gone. And surprisingly, I was on board with the savory apple filling. Generally, I don't cross sweet things into savory territory and vice versa but it worked well with the combination of onions, mushrooms and that generous topping of cheese.
The key to making hand pies is making sure not to stuff them too much. Or do, and struggle with making the blasted things seal together, like me but at least you filled them fully. Pro Tip: You want to put in less filling than you think you will need. And for these ones, on half of the round so you can fold the top over. To finish, crimp the edges, make some incisions to allow air to escape and brush with egg wash.
I like these best right out of the oven, or toasted back to piping hot perfection.
Eating them cold is good too and convenient. But if you want that melted cheese...
Some meat versions soon...
Savory Apple Hand Pies
Yields: 14-16 hand pies
These are easiest if you prep the crust ahead of time. You can also use store bought crust or puff pastry.
- 1 double pie crust, 2 pre-made pie crusts or 1 package of puff pastry
- 2 tablespoons olive oil
- ½ sweet onion, thinly sliced
- 3 large rainbow chard leaves, sliced into ¼-inch ribbons
- 4 ounces mushrooms, sliced
- 1 Pink Lady apple, diced
- 1 cup shredded Gruyère cheese or more if desired
- Salt and pepper to taste
- 1 egg, for an egg wash
Heat olive oil in a large non-stick skillet. Add onions and rainbow chard. Sauté until soft, about 5 minutes. Add mushrooms and apples and continue to cook for about 10 more minutes or until apples are soft but not falling apart. Season with salt and pepper. Set aside to cool.
In the meantime, roll out your pie crust or puff pastry to about an ⅛-inch thickness. Cut out rounds about 5-inches wide. Place on a baking sheet. Chill for 15 minutes.
Preheat oven to 350ºF.
Scoop a heaping tablespoonful of filling onto one half of the rounds. Sprinkle Gruyère cheese on top. Repeat with the rest of the filling and cheese. You may need to make these in batches. Score each hand pie with 2-3 incisions and brush with egg wash. Bake for 30-35 minutes or until golden brown.
These are best hot out of the oven, but be careful! Or warmed in the oven or toaster. They can also can be frozen and reheated.