Hand Pies with Mushroom Duxelle and Spinach.jpg

Hand Pies with Mushroom Duxelle and Spinach

A buttery, flaky crust envelopes a fabulous savoury filling of mushrooms and spinach. You can cook these in the oven, or even in the air-fryer, and they can be prepared in advance to save you time when entertaining.

How long will it take?

1 ½ hours, plus chilling time

What’s the serving size?

Serves 6

What do I need?

For the Dough

  • 360 g plain flour
  • Pinch of salt
  • 180 g cold vegan butter, cubed
  • Ice cold water

For the Filling

  • 250 g mushrooms
  • 2 tbsp vegan butter, divided
  • ¼ cup finely chopped shallot
  • 1 ½ tbsp fresh thyme, chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • ¼ cup white wine
  • 300 g baby spinach
  • 30 mL water

For the Milk Wash

  • 1 tbsp plant-based milk
  • 1 tbsp cold water

How do I make it?

  1. Make pastry by placing flour, salt, and butter into the bowl of a stand mixer and blending on low until the mixture resembles coarse sand. Add just enough water to bring the mixture together. Use your hands to shape into a disc and wrap in clingfilm. Refrigerate for 1 hour.
  2. Meanwhile prepare the filling by adding mushrooms to a food processor and blending until they are finely chopped. Place mushrooms inside a piece of muslin or an old tea towel and twist to wring out as much liquid as possible from the mushrooms.
  3. Heat a frying pan over medium-high heat and add half the butter. Add mushrooms, shallot, thyme, salt, and pepper to the frying pan and cook until all liquid released by the mushrooms has evaporated, about 5 minutes. Add remaining butter and when it has melted add the wine. Cook until the wine has evaporated, then taste and season again if desired. Set aside.
  4. Heat a non-stick frying pan over medium-high heat and add spinach and water. Cover with a lid and cook until the spinach wilts, then remove from heat and drain to remove any excess liquid.
  5. Preheat oven to 200C and line a large baking sheet with baking paper.
  6. Remove dough from fridge and let stand for 10 minutes to soften slightly. Roll dough out to 3 millimetres thickness. Cut dough into 15-centimetre circles and fill each with 2 – 3 tablespoons of filling, taking care not to overfill. Use a fork to poke some holes in the top to allow steam to escape during cooking.
  7. Whisk milk and water together with a fork to make the wash, then brush outside edge of the dough with wash. Fold the dough over and use a fork or your fingers to crimp the edges together to seal.
  8. Brush the tops of the hand pies with more milk wash, arrange on the tray and refrigerate for 20 minutes.
  9. Bake for 20-25 minutes or until the pastry is golden and the filling is hot. Remove from oven and allow to rest for 10 minutes before serving.


  • These can be served hot or cold.
  • They will keep for 3 days in an airtight container in the fridge or they can be frozen for up to 2 months.
  • Short on time? Use a store-bought ready-to-cook pastry

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