Pork and Mushroom Hand Pies Rate this article: 4.1 2236 Print Yield:10 hand pies Prep Time: 15 minutes Cooking Time: 40 minutes Ingredients: 1/2 lb (225 g) ground Ontario pork 8 oz (227 g) fresh portobello mushrooms 1 small onion, finely chopped 1 clove garlic, minced 1/4 green pepper, finely diced 1/4 red pepper, finely diced 1 Tbsp (15 mL) tomato paste 1/4 tsp (1 mL) allspice 1 tsp (5 mL) Italian herbs Salt and pepper, to taste 1 450 g package frozen puff pastry, thawed overnight in refrigerator 1 egg, beaten Cooking Instructions: Preheat oven to 350°F/175°C. Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped. In a large saucepan, brown mushrooms, pork, onion and garlic, approximately 10 minutes. Add peppers, tomato paste, allspice, Italian herbs, salt and pepper. Continue to cook until well combined and peppers have softened. Place 1/2 the packaged of thawed puff pastry on a lightly floured surface and roll into a rectangle. Using a 4.5-inch round biscuit cutter, stamp out 6 rounds. Bring leftover pastry together and roll out again. Continue stamping until you can no longer stamp rounds. Repeat with remaining 1/2 package. Brush the edges of the pastry with egg wash. Add a heaping spoonful of the pork mixture to one side of each round. Fold the other half over the filling and press around edge with a fork to seal. Place each hand pie on a baking sheet lined with parchment. Brush the top with egg wash. Bake for 25-30 minutes until golden brown. Pulled Pork Mac N Cheese with Mushrooms Pork Chops in Brandy Cream Herb Sauce Tags: Pork RecipesGround Pork RecipesDinner RecipesFrying Pan/Stovetop RecipesOven RecipesLunch RecipesAppetizer RecipesPork and Mushroom Hand Pies