If you’ve had Trader Joe’s Mushroom Turnovers, you’ll understand when I say they might be the best frozen food I’ve ever had. These mushroom hand pies are inspired by T Joe’s, and take these turnovers to a whole other level. With a homemade dough and creamy filling, this dish is so versatile and the filling can be used in a pie, turnover, or even put on top of a crostini…
Enough babbling, let’s get on to the dish! OH! ***and here is that dough I was talking about!***
Ingredients
Method
Filling:
- Finely chop the mushrooms.
- Place mushrooms and butter into a skillet over medium heat. After the butter melts, increase the heat to high and continuously stir as the mushrooms continue to release water.
- After the water begins to cook off, lower the heat back to medium and add the balsamic vinegar and cilantro. Stir everything so that the mushrooms become glazed.
- Add the heavy whipping cream and allow the sauce to thicken (to thicken, make sure the mixture is boiling).
- Taste the filling and add salt (start with 1 teaspoon).
- Take the filling off the stove and stir in the flour, this will ensure that once in the pastry, you won't get a soggy bottom.
- Chill filling.
Dough:
- Preheat the oven to 325 F and line a baking sheet with parchment paper.
- Make the dough according to the "Savory Pastry Dough" recipe (linked above).
- Flour your surface and roll out the dough to 1/8 inch thick.
- Using a 3 inch circle cookie cutter, cut out as many circles as possible.
- Remove the access dough.
- In the center of one circle, place 1 tablespoon of filling.
- Take another circle and place on top of the dough.
- Crimp the edges of the circle with a fork. Add and "X" slash mark on the top of the dough.
- Repeat for the rest of the hand pies.
- Brush the hand pies with an egg yolk wash.
- Place them in the oven for about 20 minutes or until golden.
Notes
*When crimping the edges, make sure to fully place the fork (crimping acts as a seal so that the filling doesn't spill out when baking).
