Flaky puff pastry hand pies filled with savory sautéed mushrooms, spinach, garlic, and melted cheddar—ideal for meal prep, snacking, or easy lunches.

Filling:

2 tablespoons butter

12 oz crimini mushrooms, sliced

4 cloves garlic, minced

4 cups baby spinach

Salt and pepper, to taste

Fresh herbs such as rosemary or thyme (optional)

1 cup shredded cheddar cheese

Hand Pies:

1 box frozen puff pastry (2 sheets), thawed

1 large egg + 1 teaspoon milk (for egg wash)

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Heat a large skillet over medium heat and melt the butter.
Add mushrooms and sauté 5–7 minutes until browned and moisture cooks off.
Stir in garlic and cook 1–2 minutes.
Add spinach, salt, pepper, and herbs if using. Cook 3–4 minutes until wilted. Remove from heat and cool completely.
Preheat oven to 400°F.
On a floured surface, roll one puff pastry sheet into a 10×12-inch rectangle. Cut lengthwise, then into thirds to make 6 rectangles. Repeat with second sheet.
Place 6 rectangles on a parchment-lined baking sheet.
Divide cooled filling onto the lower halves of each rectangle, leaving a 1/2-inch border. Top with cheddar. Brush borders with egg wash.
Roll remaining rectangles slightly larger and place over the filling. Seal edges with a floured fork.
Brush tops with egg wash and cut 1–2 vent slits.
Bake 25–30 minutes, rotating halfway through, until deep golden brown.
Cool a few minutes before serving.

Add feta or gruyere for extra flavor.

Stir in sautéed onions, roasted peppers, potatoes, or chickpeas for variation.

Use red pepper flakes for subtle heat.

Freeze baked pies and reheat directly from frozen.

Ensure filling is completely cool to prevent pastry leakage.