Flaky, golden pastry meets a rich, earthy filling in these Walnut and Wild Mushroom Pastries. A medley of mushrooms paired with toasted walnuts and Parmesan creates a savory bite that feels both rustic and elegant. Perfect as a light lunch with a fresh salad, a starter for dinner parties, or even as part of an afternoon tea spread, these little hand pies are versatile, delicious, and sure to impress.
INGREDIENTS:
Pastry:
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
Filling:
1/2 cup boiling water
2 tablespoons dried porcini mushrooms
2 tablespoons butter
1 shallot, minced
2 cups mushrooms (portobello, shiitake, oyster, and chanterelle) roughly chopped
1 cup walnuts, chopped
1/2 cup white wine
1/4 – 1/2 teaspoon thyme
Salt and pepper, to taste
1/4 cup Parmesan cheese, coarsely grated
1 egg, lightly beaten (for sealing and brushing)
METHOD:
Prepare pastry dough
In a food processor, pulse together flour and salt. Add butter and cream cheese; pulse until mixture forms pea-sized crumbs. Drizzle cream over dough and pulse until it begins to clump. If too dry, add 1 more tablespoon cream. Shape into a disk, wrap in plastic, and refrigerate at least 1 hour (or up to 2 days).
Make the filling
In a small bowl, pour boiling water over porcini mushrooms. Let soak for 10 minutes, then drain, reserving soaking liquid. Chop porcini. In a skillet, melt butter over medium heat. Add shallot and cook 4–5 minutes until softened. Stir in fresh mushrooms and walnuts; cook 5 minutes until tender. Add porcini with soaking liquid, white wine, and thyme. Cook 7 minutes until most liquid evaporates. Season with salt and pepper. Remove from heat, cool slightly, then stir in Parmesan. Filling can be made ahead and refrigerated for up to 2 days.
Assemble pastries
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut 24 rounds with a 3-inch cutter. Place 1 heaping tablespoon filling in the center of 12 rounds. Brush edges with beaten egg, top with remaining rounds, and crimp edges with a fork. Cut a small slit in each top for steam to escape. Brush tops with remaining egg.
Bake
Arrange pastries 2 inches apart on prepared sheet. Bake 20–25 minutes, until golden brown. Serve warm, plain or with a dollop of sour cream on the side.
YIELD: Makes 12 pastries
SOURCE: Adapted from a recipe at CaliforniaWalnuts.com.
