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California Walnut and Wild Mushroom Hand Pies

California Walnut and Wild Mushroom Hand PiesA simple pastry dough envelops this delectable duo, pairing the earthy flavors of mushrooms with the subtle nutty flavor of walnuts.

Recipe Ingredients:

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

Cooking Directions:

  1. 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.
  2. In small bowl, pour boiling water over porcini mushrooms and let sit 10 minutes.
  3. 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.
  4. 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.
  5. 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.