Spinach and Mushroom Hand Pies

These hand pies use store-bought puff pastry and a savory spinach, mushroom, and cheese filling. Cooking the mushrooms until their liquid has evaporated keeps the pastry crisp, and cooling the filling before assembly makes the dough easier to handle. The pies can be served warm or packed after they cool.

Makes: 8 hand pies
Prep: 25 minutes
Cook: 25 minutes

Ingredients

• 1 tablespoon olive oil
• 8 ounces cremini mushrooms, finely chopped
• 1 small shallot, minced
• 5 ounces baby spinach
• 1/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1/3 cup crumbled feta
• 1 package (about 17 ounces) frozen puff pastry, thawed according to package directions
• 1 large egg, beaten with 1 teaspoon water
• 1 teaspoon sesame seeds, optional

Method

1. Heat the oven to 400°F and line a baking sheet with parchment.
2. Warm the olive oil in a skillet over medium heat. Add the mushrooms and shallot and cook for 7 to 9 minutes, stirring, until the mushrooms are browned and no liquid remains.
3. Add the spinach and cook until wilted and its moisture has evaporated. Season with salt and pepper. Transfer the mixture to a plate and cool for 10 minutes, then fold in the feta.
4. Unfold the pastry on a lightly floured surface. Cut each sheet into four equal squares. Put about 2 tablespoons filling on one side of each square, leaving a 1/2-inch border.
5. Brush the edges with egg wash, fold each square into a triangle, and press the edges together with a fork. Cut a small vent in the top and transfer to the baking sheet.
6. Brush with egg wash, add sesame seeds if using, and bake for 20 to 25 minutes, until puffed and golden. Cool for at least 10 minutes before serving.

Variations

Replace feta with grated mozzarella or sharp cheddar. Add 1 teaspoon chopped thyme with the mushrooms, or use thawed frozen spinach squeezed very dry in place of fresh spinach.

Storage and reheating

Refrigerate cooled pies in a covered container and use within 3 to 4 days. Reheat on a baking sheet at 350°F until hot and crisp. For packed lunches, cool completely before wrapping and follow local food-safety guidance for transport.

The lunchbox prep plan for a busy week explains what can be staged ahead, and the busy-weeknight meal prep guide offers a simple batch-cooking rhythm. Add the ingredients to the Lucru Home grocery list.