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Leek, Mushroom and Feta Hand Pies - Apron & Whisk - Image 2

Leek, Mushroom and Feta Hand Pies

These savory Leek, Mushroom and Feta Hand Pies are perfect for any occasion. With a flaky crust and a flavorful filling, they're sure to be a hit!
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour plus extra for dusting
  • 1 tsp salt
  • 2/3 cup cold unsalted butter cut into small cubes
  • 1/2 cup cold water
  • 2 tbsp olive oil
  • 2 leeks white and light green parts only, sliced
  • 8 oz mushrooms sliced
  • 2 cloves garlic minced
  • 1/2 tsp dried thyme
  • 4 oz feta cheese crumbled
  • 1 egg beaten, for egg wash

Equipment

  • Large bowl
  • Pastry cutter or your fingers
  • Plastic wrap
  • Large skillet
  • Baking sheet
  • Parchment paper
  • Rolling Pin
  • 5-inch round cutter
  • Fork
  • Pastry brush

Method
 

  1. In a large bowl, combine the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  2. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large skillet, heat the olive oil over medium heat. Add the leeks and mushrooms, and cook until softened, about 5-7 minutes. Add the garlic and thyme, and cook for another minute. Remove from heat and let cool slightly. Stir in the crumbled feta cheese, and season with salt and pepper to taste.
  3. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 5-inch round cutter to cut out circles of dough. Place a heaping tablespoon of the leek, mushroom, and feta mixture in the center of each circle. Fold the dough over the filling to create a half-moon shape, and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
  4. Place the hand pies on the prepared baking sheet. Brush the tops with the beaten egg for a golden finish. Bake for 20-25 minutes, or until the pies are golden brown and the filling is heated through. Let cool slightly before serving.

Notes

Chef's Tips:
• For a flakier crust, keep all ingredients as cold as possible and handle the dough minimally
• Avoid overfilling the pies to prevent leakage during baking
• Serve warm with a side salad for a complete meal
Food Safety:
• Ensure the filling reaches an internal temperature of 165°F (74°C) to kill any harmful bacteria
• Store leftovers in an airtight container in the refrigerator for up to 3 days