Now that you’ve had a few days to recover from Thanksgiving, and your leftovers have probably run their course, I’m here to present you with more food! After all, that’s what I do best
I’m sort of, kind of, totally obsessed with hand pies. A flaky, tender, stuffed pie that is portable and handheld?! I’ll take 5. I’m especially enchanted by savory pies. The idea that something encased in pastry can be acceptably eaten as a meal is just the bee’s knees. Do you agree?
I’ve actually posted a hand pie recipe on this blog before. You may or may not recall these Chicken Hand Pies I made a couple of years ago. They were ridiculously tasty and incredibly adorable but, because I made the dough from scratch, they took a bit of time to come together. These pies, however, use pre-made puff pastry. How easy is that? Additionally, the filling has few ingredients, and comes together really quickly.
Let’s talk about that filling for a second. What’s so special about chanterelles? Why are they so unlike any other mushroom? It’s their unique flavor. They are earthy, like most mushrooms, but they also have sweet, fruity notes. You can bring out the best of these mushrooms by cooking them in some sort of fat. Here we use both butter and cream, and pair them with a little bacon so that they truly shine.
There is nothing better than biting into a tender and flakey crust that’s filled with a sumptuous filling. This filling may be better than most, though, with maple-y bacon bits, nutty gruyere cheese, and creamy, sautéed chanterelles. These hand pies make a perfect autumn supper served with a piping hot bowl of soup.
I’d like to go ahead and apologize for the process photos below. You see, lately I’ve been taking a lot of the photos myself, and I didn’t realize until most of the way through that the exposure was far, far too low. This is why Mikey usually takes the photos since he actually knows what he’s doing :X. I still included them because I thought it’d be nice to (kind of) see what I did.
Do you ever eat savory pies? What’s your favorite kind? I’d love to add more options to my repertoire!