These little hand pies came out very nice. Although I didn't need nearly as much pastry as the recipe called for! I guess I rolled my pastry a bit thinner than spec. But I think the proportion of pastry to filling would have been way off otherwise.

I think I would add a touch of salt and pepper next time, but other than that, I was very happy with the recipe.

Kale, Mushroom, & Goat Cheese Hand Pies

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

Pastry

• 150g whole wheat flour
• 1/2 c. unsalted butter
• 100g sourdough discard @ 100% hydration
• 3-5 Tbsp. cold water

Filling

• 1 Tbsp. unsalted butter
• 1 Tbsp. olive oil
• 1 onion, chopped
• 2-3 cloves garlic, minced
• 225g cremini mushrooms, chopped
• 1 bunch kale, ribs removed and chopped
• 1/2 c. chicken or vegetable stock
• 1/4 tsp. coarse sea salt
• 1/8 tsp. black peppercorns, ground
• 100g soft goat cheese
• 1 small egg
• 1 Tbsp. water or milk

Directions

1. Cut the butter into the flour.
2. Mix in the starter with a fork.
3. Work in the water 1 Tbsp. at a time until the dough comes together.
4. Wrap tightly and chill for at least 30 minutes.
5. Meanwhile, melt the butter with the olive oil over medium-low heat.
6. Add the onion and garlic and cook for 5 minutes.
7. Add the mushrooms and cook for another 5-7 minutes.
8. Add the kale, stir to combine, cover, and cook until wilted (3-4 minutes).
9. Add the stock, salt, and pepper and cook, uncovered, stirring occasionally, until liquid has mostly evaporated (5-8 minutes).
10. Remove from heat and allow to cool completely.
11. Preheat oven to 200°C (400°F) and line two baking sheets with baking paper or silicone baking mats.
12. Roll out the pastry on a lightly floured surface.
13. Use a 10cm (4") round biscuit/cookie cutter to cut out as many circles as possible. Collect and reroll the scraps until all pastry has been used.
14. Working with one cricle at a time, place ~3/4 tsp. of cheese and a generous tablespoon of kale mixture on top and then fold in half and crimp the edges to seal. Transfer to one of the prepared baking sheets. Repeat with remaining dough circles.
15. Beat the egg with the water/milk and brush the tops of the hand pies with the egg wash.
16. Prick the top of each pie with a fork.
17. Bake at 200°C (400°F) for 20 minutes.