Mini Mushroom And Beef Pies with Thyme

• μερίδες: 20 servings
• χρόνος ενεργούς προετοιμασίας: 45 minutes
• συνολικός χρόνος: 1 hour 35 minutes

Υλικά

•1 recipe or package pie dough

•24 ounces cremini mushrooms (destemmed, cleaned, and finely chopped)

•1 pound ground beef

•4 cloves garlic (minced)

•5 - 6 sprigs fresh thyme leaves (chopped)

•¼ Cup dry red wine (We used an inexpensive Chianti)

•3 Tablespoons red wine vinegar

•2 Tablespoons butter (or olive oil)

•2 Tablespoons all-purpose flour

•1½ Cups shredded Gruyère cheese

•Fine kosher salt* (to taste)

•Freshly-ground black pepper (to taste)

•1 teaspoon smoked paprika (optional, for seasoning the beef)

•1 teaspoon Worcestershire sauce (optional, for added umami in the beef)

•Egg Wash (Made from 1 egg whisked with a teaspoon of water, milk, or cream. For vegan pies, use almond milk)

•Flaky sea salt (optional)

•2½ Cups all-purpose flour

•1 teaspoon fine kosher salt*

•1 Cup unsalted butter

•¼ Cup 80 proof vodka (optional, Use additional ice water instead.)

•Ice water (as needed, about 4 Tablespoons)

Adjustments:

1.The ground beef is seasoned with smoked paprika, Worcestershire sauce, salt, and pepper while cooking.

2.The Gruyère cheese is shredded and added to the filling before assembling the pies, ensuring it melts and blends with the mushroom-beef mixture.

3.No changes are needed to the pie dough ingredients or preparation.

Οδηγίες

Mini Mushroom Pies

Gather, measure and prepare the Mini Mushroom Pies ingredients as listed. If making Homemade Pie Dough, do that first and have the dough chilled in the refrigerator.

Start by making the mushroom filling. Heat a large skillet over medium high heat. Add chopped mushrooms and cook, stirring occasionally for 8 - 10 minutes or until the mushrooms have shrunk considerably, and most of the moisture has cooked off. Add garlic and thyme and cook for 1 additional minute.

Add red wine and red wine vinegar to the skillet. Use a wooden spoon to scrap any browned bits from the bottom of the pan. Allow the mixture to simmer for 3 - 5 minutes of until the moisture has evaporated and the pan is nearly dry.

Add butter, flour and salt and pepper to the mixture and stir to combine. Cook mixture for 1 - 2 minutes until thick. Adjust seasonings to taste. Transfer mushroom fillingout of the pan and refrigerate to cool.

To make the pies, roll homemade pie dough thinly to about ⅛ of an inch thick (or lightly roll pre-rolled dough). Cut rounds of pie dough using a 2½ inch biscuit cutter. Save the scraps of dough and reroll for more pies.

Working on one pie at a time, brush egg wash around the edges of a bottom crust. Scoop 1 Tablespoon of chilled mushroom filling onto the bottom crust. Cover filling with a second round of pie dough and use fingertips to seal. Use the tines of a fork (See Note: a) to crimp the pies edges. Use the 2½ inch biscuit cutter to trim the excess edges and discard. Poke holes or cut a slash in the top of each pie.

Repeat the mini pie making processs with the remaining dough and filling. Transfer pies to a parchment lined baking sheet and chill or freeze until ready to bake.

When ready to bake, arrange a rack in the center third of the oven and preheat to 425° Fahrenheit (220° celsius). Meanwhile, brush the tops of each pie with egg wash and sprinkle with flaky sea salt, if using.

Bake pies until golden brown, about 18 - 22 minutes for refrigerated pies or about 35 minutes to bake from frozen. Serve pies slightly warm or room-temperature and enjoy!

Easy Pie Dough

Combine flour and salt in a medium mixing bowl (or food processor fitted with the blade attachment). Whisk (or pulse) to combine.

Add butter. With your hands, pastry cutter (or food processor), cut butter into the flour mixture until a sandy texture with pea-sized crumbles are formed.

[If using a food processor, transfer the butter and flour mixture into a medium mixing bowl.] Then, using a rubber spatula, stir in the vodka. Add cold, ice water (just the liquid, no ice) into the dough a small splash at a time. Mix with a rubber spatula. Add just enough water until the dough will hold together when gently squeezed in your hand. The dough should be rather dry and slightly crumbly.

Turn the dough out onto a clean, dry work surface. Divide the dough in two and gently shape each half into a disk. Tightly wrap each disk of dough in plastic wrap and chill in the refrigerator thirty minutes, at least.

Διατροφή

• Θερμίδες: 163 kcal
• Συνολικά Λιπαρά: 10 g
• Κορεσμένα Λιπαρά: 6 g
• Ακόρεστα Λιπαρά: 3 g
• Τρανς Λιπαρά: 1 g
• Χοληστερόλη: 25 mg
• Νάτριο: 125 mg
• Συνολικοί Υδατάνθρακες: 15 g
• Διαιτητικές Ίνες: 1 g
• Συνολικά Σάκχαρα: 1 g
• Πρωτεΐνη: 3 g