The original recipe calls for a cream cheese dough. I make a short cut most times with purchased pie crust rounds.
For 9- 3" hand pies ( they fit in my hand, not big honkin’ pasty sized) you’ ll need:
• 1 pie crust round
• about 3/4 cup of finely chopped 'rooms ( I use a mix of cremini and hydrate some varieties from my
dried mushroom collection) sautéed with a bit of yellow or white onion in a bit of butter.
• a dash of dried thyme added into the mushroom mix
• a. small spoon of ap flour mixed into the mushroom, onion, thyme mix.
• abput 1/3 small brie round, cut into small dice or sliced into 9 strips
• 1 egg, beaten well to use for sealing and egg wash
Cut out 3" circles from pie dough. Re-roll scraps if necessary to make 9 circles. Place a small amount ( I divide the mixture for the amount of circles) of mushroom mixture onto each circle, top with a small amount of the brie or a strip. Fold each round carefully in half over the mixture, then crimp and seal edges using some of the egg wash. The dough can be stretched a bit to accompany extra filling. Brush each top with the remaining egg wash. Poke one or two holes in the top with a skewer or the tip of a sharp knife. These hand pies will be the size of a potsticker.
Bake on a lined baking sheet at 425° for about ten minutes on the middle rack, rotating once until a gorgeous golden brown color. Cool briefly and serve warm, asap.
I’ve made this recipe many ways, including making larger ‘hand pies’ with sliced mushrooms and more brie, but not as large as a typical Cornish pasty. I have also made great quantities for parties. I’ve made them with phyllo dough, too. Enjoy, they are a wonderful as an appetizer, too.
