Mushroom Hand Pies
Contributed by our good friend Sara. Check out this recipe and many others on her blog at: gfmadeeasy.com Makes 6 hand pies
Ingredients
For Pie Crust
2 cups Namaste Organic Sorghum Flour
1 cup brown rice flour
1 cup tapioca starch
2 tsp. xanthan gum
1 Tbsp. sugar
2 tsp. salt
1 3/4 cup cold, unsalted butter
1 egg, beaten
1/2 cup cold water
1 Tbsp. apple cider vinegar
1 egg white
1 Tbsp. water
Filling
2 pkgs. baby portobello mushrooms, sliced
2 Tbsp. olive oil
1 tsp. dried oregano
1/2 tsp. dried sage
1/2 tsp. pepper
pinch thyme
1 cup fresh spinach
1 cup mozzarella, grated
Directions
- For the crust, in a large bowl, combine flours, tapioca starch, xanthan gum, sugar and salt. Cut in the butter using a pastry cutter until it is well blended and resembles coarse sand.
- Whisk together the water, egg and vinegar and add to the flour mixture, mixing first with a fork and then with your hands until the dough comes together into a ball.
- Divide into four equal portions, cover and refrigerate for at least an hour.
- For the filling, heat the oil in a large saute pan and saute the mushrooms, oregano, sage, pepper, thyme and salt. Saute until the mushroom juices start to appear.
- Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper.
- Roll out the pie crusts until they are about 1/8" thick on a floured surface (brown rice flour is recommended). Cut into 6" circles (a plate can be used as a guide) and move the circles to the parchment lined baking sheet.
- Place about 1/4 cup of mushroom mixture to each circle, top with 5-6 spinach leaves, sprinkle with cheese, fold and seal.
- Whisk together the egg white and water. Brush over the tops of the pies and sprinkle with sesame seeds.
- Bake for 15-17 minutes. Cool for 5 minutes before serving.