Potato and Chanterelle Hand Pies, Yeast Dough
Soft, pillowy hand pies filled with mashed potatoes and sautéed chanterelle mushrooms with onion. Made with a yeasted dough mixed in a bread maker, these large pastries are proofed twice, brushed with egg yolk, scored, and baked until golden brown. Serve warm.
Ingredients
- 1 cups milk, warm
- ⅝ oz yeast, fresh
- 8 ½ tbsp vegetable oil
- 1 piece chicken egg, separated, whites in dough, yolk for greasing
- 1 tablespoon sugar
- 1 teaspoon salt, for dough
- 3 ¾ cups flour, wheat, sifted
- 12 oz mushrooms, chanterelles, cleaned
- 1 piece onion, peeled, diced
- 9 oz potatoes, mashed
- 2 tablespoons olive oil, for filling
- ¼ teaspoon salt, for filling
Instructions
- 1
Combine warm milk, yeast, and sugar in a bowl, stir, and let sit in a warm place until foamy.
- 2
Pour milk mixture into bread maker bucket with egg white, vegetable oil, and salt.
- 3
Add sifted flour and knead on pizza program until dough forms.
- 4
Cover and let rise in a warm place for 40-50 minutes.
- 5
While dough rises, sort and wash chanterelles, cutting large ones and leaving small whole.
- 6
Peel, wash, and dice onion.
- 7
Fry onion and chanterelles in olive oil for 10-15 minutes, add salt.
- 8
Boil peeled potatoes in salted water until tender, drain, and mash.
- 9
Combine mashed potatoes with cooled mushroom-onion mixture.
- 10
Turn out risen dough and divide into 12 pieces.
- 11
Roll each piece into a circle about 5-¼" thick.
- 12
Place 1-1.5 tablespoon filling in center, form into a pouch, and pinch closed.
- 13
Place pies seam-side down on parchment-lined baking sheet.
- 14
Cover and let proof for 15-20 minutes.
- 15
Score each pie with the blunt side of a knife in two directions.
- 16
Brush with egg yolk.
- 17
Bake in oven preheated to 180 degrees for 20-25 minutes until golden brown.
- 18
Remove from baking sheet and cover with a towel.
- 19
Serve slightly cooled.
Tips
Score pies with blunt side of knife to create a decorative crosshatch without cutting through the surface.
Ensure mushrooms are well-cleaned before cooking; chanterelles trap sand and grit.
Pies are large; dividing into 16-18 pieces instead of 12 creates smaller, quicker-cooking pastries.
Cover cooked pies with towel to keep crust soft as they cool.
Good to Know
Keep covered at room temperature for up to 2 days. Refrigerate in airtight container for 3-4 days. Freeze baked pies for up to 1 month; reheat in 160C oven until warm.
Form and freeze unbaked pies on a tray, then transfer to freezer bag for up to 2 weeks. Bake from frozen, adding 5-10 minutes to baking time.
Serve warm or at room temperature. Pairs with sour cream or mushroom gravy.
Common Mistakes
Do not skip the second proofing after shaping; this ensures soft, fluffy pastries
Do not brush with egg yolk before the pies have proofed or crust will not brown evenly
Do not overbake; watch closely after 20 minutes to avoid dry pies
Substitutions
milder flavor, more widely available