Sunday, March 15, 2015

Spinach and Mushroom Hand Pies

Of course I've been cooking and baking since my last post, but nothing's really been noteworthy. Last weekend I moved into an apartment; before then it felt pointless to create more things to take with me, and I've been building up a baking cupboard since I got here. I did make a potato soup a few nights ago, but that's not as exciting as hand pies.

I got the recipe from the King Arthur Flour website, which I've found to be an excellent source in general. Made quite a few changes, mostly blandifying, but they still came out very well!

To start with the dough, where you really ought to: since I had no "Hi-Maize Fiber" or powdered cheese, my final recipe was

  • about 2 cups of flour
  • 1/4 tsp salt (not really, just a prolonged burst of salt-grinding)
  • 3/4 cup cold butter
  • a bit of grated Parmesan cheese, maybe 1/4 cup or a little less
After these were mixed reasonably well in my antique mixer, I added 6 Tbsp of coldish water (the tap would not oblige me with ice water) and mixed some more by hand. The resulting dough I divided and chilled as directed.

I made up the filling very simply: about 8oz. of mushrooms and about 8oz. of frozen spinach, sauteed in olive oil with a pinch of salt, marjoram, and coriander. You can see that this is less interesting than in the recipe, but I didn't have any cheddar (parmesan can be overpowering, so I didn't use it) nor an onion.

The rest I did as directed! And the end result was fabulous - the pastry flaky and buttery, the filling savory and delicious. I ate the one cut in half below, as well as the ugly and patched one. Five stars, would make again, etc.


  1. They look super delicious. Nom nom.

    1. They're very good and floury, so none for you!