After Pi(e) Day, I had two gluten-free pie crusts left over. I wanted to try something savory this time around - plus It's always good to have something ready to eat with teenagers in the house. These beautiful little pies are not only gluten-free and delicious, the freeze very well and they can be reheated in a pinch.
This recipe makes 6 hand pies.
2 gluten-free pie crusts (click for recipe)
2 packages of baby portobello mushrooms, sliced
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon dried sage
1/2 teaspoon pepper
Pinch of thyme
Salt to taste
1 cup fresh spinach
1 cup grated mozzarella
1 egg white for brushing
sesame seeds for garnish
Heat the oil in a large saute pan and saute the mushrooms, oregano, sage, pepper, thyme and salt. Saute until the mushroom juices start to appear.
Preheat oven to 400F. Line a cookie sheet with parchment paper.
Roll out the pie crusts until they are about 1/8" thick. Cut into 6" circles (I use a plate as a guide) Move circles to a parchment- lined baking sheet.
Place about 1/4 cup of mushroom mixture to each circle, top with 5-6 spinach leaves, sprinkle with cheese, fold and seal.
Whisk together the egg white and water. Brush over the tops of tops of the pies and sprinkle with sesame seeds.
Bake for 15-17 minutes at 400F.
Cool for about 5 minutes before serving with a salad or soup.