Pork and Mushroom Hand Pies

These hand pies make meals-on-the-go fun and stress-free. Made with a blend of ground pork and meaty mushrooms for a hidden serving of vegetables! These hand pies can easily be made ahead of time and frozen for up to 1 month and popped in the oven when ready to serve.

Recipe developed in partnership with Ontario Pork.

Prep Time: 15 mins. | Cook Time: 40 mins. | Makes: 10 hand pies.

Ingredients

8 oz (227g) fresh portabella mushrooms
1/2 lb (225g) ground Ontario pork
1 small onion, finely chopped
1 clove garlic, minced
¼ green pepper, finely diced
¼ red pepper, finely diced
1 tbsp (15 mL) tomato paste
¼ tsp (1 mL) allspice
1 tsp (5 mL) Italian herbs
Salt and pepper, to taste
1 450 g package frozen puff pastry, thawed overnight in refrigerator
1 egg, beaten

Method

1. Preheat oven to 350°F/175°C.
2. Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
3. In a large saucepan, brown mushrooms, pork, onion and garlic, approximately 10 minutes. Add peppers, tomato paste, allspice, Italian herbs, salt and pepper. Continue to cook until well combined and peppers have softened.
4. Place ½ the package of thawed puff pastry on a lightly floured surface and roll into a rectangle. Using a 4.5 inch round biscuit cutter, stamp out 6 rounds. Bring leftover pastry together and roll out again. Continue stamping until you can no longer stamp rounds. Repeat with remaining ½ package.
5. Brush the edges of the pastry with egg wash. Add a heaping spoonful of the pork mixture to one side of each round. Fold the other half over the filling and press around edge with a fork to seal.
6. Place each hand pie on a baking sheet lined with parchment. Brush the top with egg wash. Bake for 25-30 minutes until golden brown.

 

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Mushroom, Asparagus and Goat Cheese Tart

A flaky pastry crust is filled with seasoned eggs, fresh asparagus, creamy goat cheese and a roasted medley of mushrooms. The use of pre-made puff pastry makes this tart easy to put together for a weekend lunch or quick appetizer.

Recipe developed in partnership with Egg Farmers of Ontario.

Prep Time: 10 mins. | Cook Time: 30 mins. | Serves: 4-8

Ingredients

1 tbsp (15 mL) olive oil
1 lb (500 g) fresh mixed mushrooms (crimini,
shiitake, oyster)
1 450 g package frozen puff pastry, thawed overnight
in refrigerator
2 large eggs
½ tbsp (7 mL) Italian herbs
Salt and pepper, to taste
2-3 oz (50-80 g) softened goat cheese
2 tbsp (30 mL) milk
15 asparagus spears, ends trimmed
1 oz (30 mL) goat cheese, crumbled (for topping)

 

Method

1. In a large pan add olive oil. Cook mushrooms over medium-high heat for 5-8 minutes, or until moisture has been released.
2. Preheat oven to 350°F/175°C.
3. On a lightly floured surface, roll out both pastry sheets. Transfer to parchment-lined baking sheet. Fold over edges all around pastry sheet to make a raised crust.
4. In a small bowl whisk together eggs, Italian herbs, salt, pepper, softened goat cheese and milk. Divide mixture between both pastry crusts.
5. Place asparagus spears across the top of egg mixture. Spoon cooked mushrooms over asparagus. Crumble remaining goat cheese evenly over entire tart. If desired, brush the crust with egg wash*.
6. Bake tart for 20-25 minutes or until eggs are set, asparagus is tender, and crust is golden.
7. Serve warm or cooled.
*Tip: Brushing the crust with an egg wash will produce a nicely browned crust with a slightly glossy finish.  To make egg wash simply whisk together 1 (one) large egg and 1 tbsp (15 mL) of water until frothy. Use a pastry brush to apply egg wash to crust.
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Mushroom Empanadas

These tasty bites make a great hors d’oeuvres or a light supper when eaten alongside a green salad. They can be prepped the night before you plan on serving them (just bake them the next day) and they also reheat well.

Recipe courtesy of Jeannette from Everybody Likes Sandwiches.

Prep Time: 1 hr. | Cook Time: 25 mins. | Makes: 18 empanadas.

Ingredients

Empanada Dough:
2 cups all-purpose flour
1/2 cup whole wheat flour
1 tsp salt
1/2 cup all-vegetable shortening, cold, cut into cubes
1 large egg
1/3 cup ice water
1 tbsp vinegar

Mushroom Filling:
1 tbsp unsalted butter
1 tbsp olive oil
2 fat cloves garlic, minced
1/2 small red onion
1/4 cup fresh thyme, stems removed
1 lb. button mushrooms, sliced & roughly chopped
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
1/4 cup white wine
2 tbsp heavy cream
1 cup Asiago cheese, grated
1 large egg, lightly beaten with 1 tbsp water

Method

Empanada Dough:
1. Combine flours and salt in a large bowl and stir. Add shortening and use your fingers to blend until the mixture resembles coarse crumbs.
2. In a small bowl, whisk the egg with the ice water and add in the vinegar. Slowly pour into the flour mixture and use a fork to gently incorporate it. Gently knead the dough until it comes together into a ball – two or three times should do it.
3. Wrap the dough in plastic wrap, flatten it slightly with the palm of your hand, and chill in the fridge for at least 1 hour.

Empanada Filling:
1. Heat oil and butter in a large skillet over medium heat. Add garlic and onion and saute until soft. Add mushrooms, thyme, salt and pepper and cook until the ingredients start to turn golden and fragrant. Add wine, stirring, until it evaporates. Turn down heat and add cream, stirring until it absorbs into the mixture. Remove from heat and let cool.
2. Preheat oven to 400F (200C).
3. Roll out dough to 1/8 inch thick on a floured surface. Use a 3 1/2-inch circle cutter to cut out circles of dough. Scraps can be collected, re-rolled and cut into circles.
4. Place about a teaspoon of the mushroom mixture onto each circle, topping with some cheese, while leaving a half-inch border around the filling. Brush the egg wash on the empty side of the circle and fold dough over to create a semi-circle. Use a fork to press the edges tightly together. Brush the egg wash over the tops of all of the completed empanadas and place on cookie sheets lined with parchment or silpat. Bake for 20-25 minutes, or until the empanadas are golden brown and flaky. Let cool slightly before serving.

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Mushroom Breakfast Muffins

I’m a big fan of mushrooms, eggs and tomatoes for breakfast but some days I don’t have time to cook myself that type of meal – especially during the week. These muffins combine the best of the morning meal in a hand-held breakfast-to-go!

Recipe and photo by Mardi of eat. live. travel. write.

Prep Time: 15 mins. | Cook Time: 25 mins.

Ingredients

200g mixed mushrooms
2 large cloves garlic
4 tablespoons butter
325g (2 cups) flour
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
60mls (1/4 cup) sunflower or vegetable oil
180mls (3/4 cup) milk
75g soft goat cheese, crumbled
6 cherry tomatoes, halved

Method

1. Preheat the oven to 350°F.
2. Prepare your muffin tin by lining it with paper muffin cups or greasing it with a little oil or butter.
3. Slice the mushrooms and set aside 12 cross-sections to add to the top of the muffin batter before baking, or if you are using smaller mushrooms like shiitake, set aside 12 whole ones. Finely chop the rest of the mushrooms.
4. Peel and mince your cloves of garlic.
5. Hat the butter in a heavy pan over medium-high heat and sauté the mushrooms and garlic until the mushrooms are golden and have lost most of their moisture.
6. Set aside to cool.
7. Combine flour, baking powder and salt in a large mixing bowl.
8. In a separate smaller bowl, whisk the eggs with the oil and milk.
9. Mix in the crumbled goat cheese.
10. Fold the wet ingredients into the dry ones.
11. Carefully add the sautéed mushrooms and garlic.
12. Divide the batter between the muffin cups.  Top each muffin with the reserved slices of mushroom/ whole mushroom and one half of a cherry tomato.
13. Bake for 20-25 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
14. Enjoy warm.

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Creamy Mushroom Tart

Recipe and photo courtesy of by Heather from Mmm is for Mommy.

Prep Time: 10 mins. | Cook Time: 30 mins.
Tip: You could easily prepare the filling ahead of time and store in the fridge along with some thawed puff pastry to have fresh, super-quick and unforgettable snacks for pop-in guests.

Ingredients

1 sheet frozen puff pastry, thawed
2 slices bacon, chopped
2 tbsp minced red (or yellow) onion
1 clove garlic, minced
4 oz crimini or mini bella mushrooms, rough chopped
1 tsp dried herbes de Provence
2 tbsp dry white wine
1/2 cup (half of a small tub) of light cream cheese
1/2 tsp each of salt and black pepper
1/3 cup shredded Mozzarella or Provolone cheese
1-2 thinly sliced mushrooms for garnish

Method

1. Preheat your oven to 425 degrees.  Roll out puff pastry to fit a small tart pan, either round, rectangle, or simply free-form on a parchment lined baking sheet.  (If doing free-form, using a sharp paring knife, cut a border about half of the way through the dough about 1/3 of an inch from the edge.  This outside edge will puff more and give you an outer crust)  Place pan in the refrigerator while you prepare the filling.

 

2. To make the filling, cook the chopped bacon, onion, garlic, chopped mushrooms and herbes de Provence over medium heat until the bacon is cooked and the mushrooms have released most of their liquids.  Add the wine and continue to cook until the liquid is mostly evaporated.  Remove from heat and stir in the cream cheese until smooth, also adding the salt and pepper.  Mix in the shredded cheese and then bring the tart pastry out of the fridge and spoon the filling into it.  Using the reserved sliced mushrooms, decorate as desired.

 

3. Bake for 20 minutes or until the puff pastry is golden brown and the tart filling is also browning.  Serve as small wedges for party apps or cut into four and serve with a salad for a decadent holiday brunch.
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