California Walnut and Wild Mushroom Hand Pies
A simple pastry dough envelops this delectable duo, pairing the earthy flavors of mushrooms with the subtle nutty flavor of walnuts.
1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup cold unsalted butter, cubed
1/4 cup cold cream cheese, cubed
1 tablespoon whipping cream
1/2 cup boiling water
2 tablespoons dried porcini mushrooms
2 tablespoons butter
1 shallot, minced
2 cups combination of shiitake, oyster and chanterelle mushrooms, roughly chopped
1 cup California 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°F (175°C) oven 20 to 25 minutes or until pastry is golden. Serve warm.
Makes 12 servings.
Recipe and photograph provided courtesy California Walnuts.