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–+ servings

Hot Honey & Goat Cheese Upside-Down Hand Pies

This snackable, tearable, and shareable appetizer is so fun, highly delicious, and can also flex to be a savory breakfast or even a dinner main with a nice side salad. The star of this recipe is the homemade, extra flaky pie crust and the aged goat cheese. Add them together with some savory ingredients and it's a light, buttery, umami moment that is so fun to make and eat.
Prep Time 45 minutes
Cook Time 40 minutes
Resting Time 1 hour
Servings: 16 hand pies

Equipment

Ingredients

For the hand pie crust
  • 300 grams all-purpose flour, 2 cups, plus more for rolling out
  • 1 tablespoon Diamond Crystal kosher salt
  • 226 grams salted butter, chilled, 1 cup
  • 6 tablespoons ice water
For the hand pie filling
  • 16 ounces sliceable goat's cheese, such as Humboldt Fog
  • 16 ounces baby bella mushrooms, stemmed and sliced
  • 5 medium shallots, thinly sliced
  • 5 garlic cloves, thinly sliced
  • 1/3 cup fresh sage leaves
  • 1/4 cup fresh rosemary leaves
  • 2 tablespoons fresh thyme leaves
  • Extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons Worcestershire sauce
For serving
  • 1/4 cup hot honey of choice , for serving

Instructions 

  1. Prepare the pie crust. In a large bowl, whisk together the flour and salt.
  2. Remove your butter from the fridge, you want it as cold as possible. Either grate in the butter using a cheese grater, or cut it into 1-centimeter square cubes and toss them in.
  3. Make sure all the butter is coated in flour, and use your hands to press the butter into flat pieces, keeping some in large chunks, and others in smaller pieces. The dough should be rough, but not crumbly.
  4. When you can squeeze the dough and it comes together just slightly, but then immediately breaks apart, that's when you are ready to add the ice water.
  5. Add in the ice water and continue to press and mix the dough with your hands, it should start to come together.
  6. Move the dough to a work surface and press the dough down until is about 2" high. Use a bench scraper to cut the dough into 2 pieces, pile the pieces on top of each other, and press them down. Rotate 90 degrees, and repeat the same process.
  7. *Note: I do not flour my work surface during the lamination process, but feel free to do so if your dough feels a bit warm or hard to handle, or if you see butter begin to break through. An easy way to fix a butter break is to sprinkle a bit of flour over the exposed part.
  8. After laminating the dough a few times, press the dough down until it is about 1-2" thick, sprinkle it with flour, and use your hands to form it into a smooth disc.
  9. Tightly wrap the crust in cling wrap and use a rolling pin to roll out the dough into the edges of the cling wrap, forming a tight rectangle.
  10. From here you must chill the dough in the refrigerator for at least 30 minutes, but up to an hour is best.
  11. Begin preheating the oven to 375°F.
  12. While the dough is chilling, slice the goat cheese into 2" x 3" rectangles. Set aside.
  13. To a large bowl, add the mushrooms, shallots, garlic and herbs. Drizzle with a bit of olive oil and add the vinegar and Worcestershire sauce. Mix a few times to get everything coated.
  14. The crust should be rested now, so on a floured surface, roll it out into a rectangle 12" x 16". Cut this rectangle into 16 pieces, each 3" x 4".
  15. On a sheet pan, add a drizzle of olive oil in eight places. Place the goat's cheese on top of the oil. Pile the vegetable mixture on top, then top with a piece of the pie crust.
  16. Whisk together the egg and brush each top of pastry with egg wash.
  17. Bake the pastries in the oven for 30-35 minutes. Some cheese will seep out the edges, which is totally fine.
  18. When they are out of the oven, let them cool a few minutes before flipping.
  19. Drizzle with hot honey, and serve!