🍄 🥧 Creamy Chicken & Mushroom Hand Pies with Butter Shortcrust Pastry
There are so many ways to use mushrooms, but my favourite is adding them to pastry recipes. There’s something so comforting about having a delicious, grab-and-go snack ready anytime. These hand pies can be frozen for convenience and make a great portable meal. I’ve adapted the usual process to create a smooth, creamy filling that’s moist and flavourful, but not runny. It is rich and satisfying.
With the heatwaves over the last few days, there haven’t been any mushrooms around here, but I grabbed some from our local shop, which never disappoints, so I still have something to share for @FungiFriday by 
🥧 Creamy Chicken & Mushroom Hand Pies with Butter Shortcrust Pastry
🧈 Shortcrust Pastry
🥧Ingredients:
280g (2¼ cups) all-purpose flour
½ tsp salt
170g (¾ cup) cold unsalted butter, diced
4–6 tbsp ice-cold water
🥧 Chicken & Mushroom Filling
Ingredients:
1 tbsp butter
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1½ cups mushrooms, finely chopped
1½ cups cooked chicken, chopped or shredded
Salt and white pepper to taste
A sprig of parsley (chopped)
🥧 Creamy Roux Sauce:
2 tbsp butter
2 tbsp plain flour
¾ cup whole milk (warm)
¼ cup chicken stock
¼ cup double cream
🥧 For the pastry:
Instructions:
Mix flour and salt in a large bowl or blender.
Rub in the cold butter with your fingertips or pastry cutter until the mixture looks like coarse crumbs with some pea-sized bits.
Add water a tablespoon at a time, mixing gently until the dough just comes together.
Shape into a disc, wrap in cling film, and chill for at least 30 minutes.
🥧For the pie filling:
Instructions:
Make the filling base:
Heat the olive oil in a pan. Sauté the onion until translucent,
Add garlic and mushrooms, and cook until soft.
Stir in chicken.
Season with salt and white pepper.
Add the parsley, and set aside.
🥧 Make the roux sauce separately:
Melt butter in a saucepan.
Stir in flour and cook 1–2 mins.
Gradually whisk in warm milk and chicken stock until thickened.
Whisk until smooth. Season to taste.
👩🍳 Combine:
Fold the creamy roux into the mushroom and chicken mix.
Cool completely.
👩🍳 Assemble pies:
Preheat oven to 400°F (200°C).
Be generous with the dustings.
Divide into a workable size.
Roll chilled pastry to about ⅛ inch thick.
Cut into circles or rectangles (4–6 inches).
Spoon filling on half.
Fold and seal.
Cut steam vents.
Brush with beaten egg.
🥧Bake:
Bake 20–25 minutes until golden and crisp.
Cool the pies slightly before serving to help them firm up.
Or can also be served hot.
This pie is buttery, crumbly, with creamy and savoury mushroom and chicken filling.
Mushroomy and Delicious!
Have a lovely day!
Mariah 💗😊