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Savory upside-down hand pies featuring a flaky, homemade puff pastry crust filled with tangy goat cheese, sautéed mushrooms, shallots, garlic, and fresh herbs, finished with a drizzle of spicy hot honey.

Ingredients

Scale
  • 300 grams all-purpose flour (about 2 cups), plus extra for dusting
  • 1 tablespoon Diamond Crystal kosher salt
  • 226 grams salted butter, cold and cubed (1 cup)
  • 6 tablespoons ice water
  • 16 ounces sliceable goat cheese (e.g., Humboldt Fog), sliced into roughly 2″ x 3″ rectangles
  • 16 ounces baby bella mushrooms, stems removed and thinly sliced
  • 5 medium shallots, thinly sliced
  • 5 garlic cloves, thinly sliced
  • 1/3 cup fresh sage leaves
  • 1/4 cup fresh rosemary leaves
  • 2 tablespoons fresh thyme leaves
  • Extra-virgin olive oil (amount for drizzling and tossing)
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 beaten egg (for egg wash)
  • 1/4 cup hot honey (for drizzling)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Prepare the homemade puff pastry crust or use store-bought puff pastry as a time-saving alternative.
  3. To make the crust: whisk together flour and salt in a large bowl. Grate or cube cold butter and toss into flour mixture, coating evenly. Press gently leaving chunks. Add ice water and gently knead until dough comes together. Press dough into 2-inch thick rectangle, fold and rotate repeatedly to laminate. Flatten to 1-2 inches thick, wrap in plastic, chill at least 30 minutes.
  4. Slice the goat cheese into 2″ x 3″ rectangles and chill if needed for easier slicing.
  5. In a large bowl, combine sliced mushrooms, shallots, garlic, sage, rosemary, and thyme. Drizzle with extra-virgin olive oil, then add balsamic vinegar and Worcestershire sauce. Toss gently to coat evenly.
  6. Roll out the rested dough on a floured surface to a 12″ x 16″ rectangle. Cut into sixteen 3″ x 4″ squares.
  7. On a baking sheet, drizzle olive oil into eight spots. Place a goat cheese piece on each oil spot.
  8. Spoon the mushroom and herb mixture over each goat cheese piece.
  9. Cover each with a square of dough, sealing edges as needed.
  10. Brush each dough-covered pie top with beaten egg for a golden crust.
  11. Bake for 30-35 minutes until golden and cheese bubbles.
  12. Remove from oven and let cool for a few minutes.
  13. Carefully flip each hand pie upside-down.
  14. Drizzle a generous amount of hot honey over the warm pies.
  15. Serve warm.

Notes

Store leftover hand pies in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes to maintain a crispy crust; avoid microwaving., Make the filling a day ahead and keep chilled until ready to use. Dough can be prepared up to 24 hours in advance and refrigerated to save time., Variations include swapping baby bella mushrooms for wild mushrooms or cremini, adding chopped parsley or basil, or substituting goat cheese with feta or creamy ricotta., Leftover filling can be simmered and mixed with pasta and goat cheese for a creamy dish, spread on toasted bread with melted goat cheese, or used as a pizza topping., The recipe works well with store-bought puff pastry for convenience when short on time., For best results keep dough and butter cold and handle dough lightly to maximize flakiness.

Nutrition

Find it online: https://cozyovenkitchen.com/hot-honey-goat-cheese-upside-down-hand-pies/