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🍽️ Crispy Hand Pies with Mushroom and Cheese Filling

543 kcal · 30 min · 4 servings

Ingredients

• 1 cube yeast (42 g)
• 1 tbsp whole cane sugar
• 1 pre-cooked potato
• 430 g spelt flour Type 1050
• 100 g rye wholemeal flour
• salt
• 150 g mushrooms
• 200 g Gouda (or Cheddar)
• pepper
• 0.5 bunch chives (10 g)
• 2 spring onions
• 200 g sour cream

Instructions

1. 1. Pour 250 milliliters of lukewarm water into a bowl.
2. 2. Add the sugar and dissolve the yeast in the water.
3. 3. Let the pre-dough rise in a warm place for about 10 minutes.
4. 4. Peel the potato in the meantime.
5. 5. Mash the potato thoroughly with a fork.
6. 6. Add 400 grams of spelt flour, rye flour, 2 teaspoons of salt, and the pre-dough to the potato.
7. 7. Knead everything into a smooth, elastic dough.
8. 8. Add a little more water or flour if necessary to achieve the right consistency.
9. 9. Cover the dough and let it rise in a warm place for about 2 hours.
10. 10. Clean the mushrooms in the meantime.
11. 11. Cut the mushrooms into small cubes.
12. 12. Grate the cheese.
13. 13. Mix the grated cheese with the mushroom cubes.
14. 14. Season the filling with salt and pepper.
15. 15. Wash the chives.
16. 16. Shake the chives dry.
17. 17. Cut the chives into small rings.
18. 18. Wash the spring onions.
19. 19. Shake the spring onions dry.
20. 20. Slice the spring onions into thin rings.
21. 21. Stir the crème fraîche with the chive rings.
22. 22. Season the crème fraîche sauce with salt and pepper.
23. 23. Keep the sauce cool until you are ready to serve.
24. 24. Dust a work surface generously with flour.
25. 25. Roll out the yeast dough into a rectangle of about 40 by 30 centimeters.
26. 26. Place the mushroom and cheese mixture in the center of the dough.
27. 27. Fold the two short sides of the dough over the filling.
28. 28. Fold the two long sides of the dough over the filling as well.
29. 29. Place the dough roll with the sealed edges facing down on a baking sheet lined with baking paper.
30. 30. Press the spaces between the hand pies with the back of a floured knife.
31. 31. Cut each hand pie once across the width.
32. 32. Cover the hand pies and let them rise for about 30 minutes.
33. 33. Preheat the oven to 225 degrees Celsius conventional heat (fan 200 degrees, gas mark 3-4).
34. 34. Place 2 ice cubes on the bottom of the oven at the start of the baking time.
35. 35. Bake the hand pies for about 30 minutes.
36. 36. Remove the breads from the oven.
37. 37. Let the breads cool for 5 minutes.
38. 38. Break apart the hand pies.
39. 39. Serve the breads together with the crème fraîche sauce and the spring onions.

Nutrition per serving

• kcal: 543
• Protein: 20 g · Fett/Fat: 22 g · Carbs: 66 g