These hand pies with potatoes and mushrooms are simple, comforting, and full of flavor. For best results, I use my Easy All-purpose Savory Dough.
Traditionally, these hand pies are served with a Light Vegetable Broth for dipping.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Prepare the dough using the Easy All-purpose Savory Dough recipe.
Wash the potatoes and boil them in their skins until tender. Let them cool, then peel.
Mash the potatoes until smooth, similar to mashed potatoes.
Finely chop the onion and cook it in a pan until soft and lightly golden.
Cook the mushrooms in a pan until fully done and all moisture has evaporated.
Finely chop the parsley.
Combine the potatoes, mushrooms, and parsley. Season with salt and black pepper to taste and mix well.
Roll out the dough and cut circles. The diameter of each circle should match the desired length of the pie.
Place a portion of the filling in the center of each circle.
Fold the dough over the filling and pinch the edges together on top to seal.
Place the pies on a baking sheet seam-side down so the tops stay smooth.
Brush the pies with egg yolk.
Bake at 200°C / 400°F until golden brown.
Ensure the dough is rolled out evenly to avoid uneven baking.
Sprinkle freshly chopped dill over the pies before serving for an extra burst of flavor.
Can I use a different type of mushroom?
Yes, you can use other types of mushrooms like cremini or portobello. Just ensure they are cooked thoroughly and all moisture is evaporated.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and store it in the refrigerator for up to 12 hours.
How do I prevent the filling from leaking out?
Ensure the edges of the dough are sealed properly by pinching them tightly.
Home cooking practitioner. I started cooking in elementary school and began creating my own recipes in my teens. Today I’m growing as a food blogger and turning my recipes into a shared YouTube project.
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