Go Back
Print

Muboora, mushrooms and caramelised onion pies with salsa

Ingredients

For the crusts

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 2 sticks unsalted butter cold, diced
  • 1 egg
  • 1/4 cup ice water

For the filling

  • 1 cup boiled muboora
  • 2 yellow onions sliced thin
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh thyme
  • 1/2 pound button mushrooms cleaned, stemmed, and sliced thin
  • 2 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • 3 ounces Gorgonzola cheese crumbled (3/4 cup)
  • 1 teaspoon red pepper flakes
  • 1 large egg lightly beaten
  • Kosher salt and freshly ground black pepper

Salsa

  • 1 28- ounce can whole plum tomatoes including juice
  • 1 small white onion peeled and roughly chopped
  • 1 jalapeno peppers seeded and chopped
  • 3 cloves garlic chopped
  • 1 1/2 teaspoons ground cumin or to taste
  • 1 teaspoons salt or to taste
  • 1/4 to 1 teaspoon granulated sugar optional and to taste
  • 1 handfuls cilantro leaves
  • 3 tablespoons lime juice

Instructions

Pastry

  1. Use a food processor to pulse together the flour and salt just until combined, then add butter, a few pieces at a time, until the mixture resembles a coarse meal.
  2. Add in the egg and pulse to incorporate this in as well, then add the ice water until the dough sticks together in big lumps. (Alternatively, you can do all this by hand with a pastry cutter.) Turn out onto a floured surface and, being careful not to overwork the dough, form it into a cohesive ball. Wrap in plastic wrap and refrigerate for an hour.

Filling

  1. Add oil in a pan on low heat, cook onions for about 40 minutes until they are brown. Place in a bowl.
  2. Saute mushrooms until they’re tender and have shrunk and lost a lot of liquid. and add to the bowl with the onions.
  3. Add the cooked pumpkin leaves to the bowl with the mushrooms, then stir in sour cream, mustard, and gorgonzola. Season filling with salt and pepper.
  4. Preheat oven to 375 degrees and prepare two large baking sheets by lining them with parchment paper.
  5. To assemble the hand pies, divide your refrigerated dough in half and let it stand at room temperature until pliable, about 5 minutes.
  6. Roll out each half on a floured surface until about ? inch thick. Cut out about six 4-inch circles out of each sheet.
  7. Drop a heaping tablespoonful of the filling into the middle of each dough circle. Brush a little water on the outer edge of each circle, then fold over and press the edges firmly together, then use the tines of a fork to make a decorative edge. Transfer to prepared baking sheet.
  8. Combine the egg with 2 tablespoons water to make egg wash. Brush each hand pie thoroughly with the egg wash,
  9. Bake until golden brown, 20-25 minutes. Remove from the oven and cool slightly before serving.

Salsa

  1. Place all the ingredients in a blender and pulse until well combined. Serve and enjoy.