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CLINTON KELLY Mushroom and Artichoke Hand Pies

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A hand pie with all the right ingredients!

ingredients
MUSHROOM AND ARTICHOKE HAND PIES
2 tablespoons olive oil
1 shallot (peeled, small dice)
2 cups cremini mushrooms (thinly sliced)
1 clove garlic (peeled, minced)
1 tablespoon fresh thyme leaves
1 package frozen artichoke hearts (thawed, 9 ounces)
3/4 cup feta (crumbled)
1 lemon (zest only)
2 sheets phyllo dough
1 stick butter (melted)
flaky sea salt (for garnish)
Kosher salt and freshly ground black pepper (to taste)

directions
Preheat oven to 375ºF. Line a baking sheet with parchment paper.
Heat olive oil in a large saute pan over medium-high heat. Add shallot and mushrooms and cook until almost tender, about 4 minutes. Add garlic and thyme during the last minute of cooking and season with salt and pepper. Remove from the heat and allow to cool slightly.
To the bowl of a food processor, add the mushroom mixture, artichoke hearts, feta and lemon zest. Pulse until mixture is combined. Season with salt and pepper.
Lay one piece of phyllo dough onto a cutting board, brush with butter and layer one more time. Cut phyllo dough in half lengthwise then into 3-inch wide strips (10 strips total).
Spoon 1 tablespoon of the mushroom mixture on the bottom corner of the rectangle. Brush edges of phyllo with butter. Fold the filled corner diagonally upwards to form a triangle. Repeat the action, folding diagonally to form triangles until you reach the end of the strip of dough. Place on the baking sheet, brush with additional butter and season with flaky sea salt. Repeat with remaining ingredients until all of the filling is used.
Bake for 15-17 minutes until golden brown and the filling is warm. Serve.
Tip: While assembling sheets of phyllo dough, cover remaining sheets with a damp towel to keep from drying out.

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