Eating one of these individual pies is quite different from your basic fork-and-plate experience. A bite, and you will be in love.
1/2 onion, chopped
4 tablespoons butter
1 pound mushrooms, sliced
2 teaspoons thyme, chopped
1/4 cup white wine
Salt and pepper
1/4 cup grated gruyere
1 box puff pastry
1 Egg for egg wash
Let's get Cooking...
Heat oven to 400F. Add butter to skillet and heat, add onion, cook until slightly caramelized. Add mushrooms, thyme and white wine, simmer until wine evaporates.
While the mushrooms cook down, roll out the puff pastry to make a larger rectangle.
On one long side of the pastry make 4 piles of mushroom mixture about 1/2 inch apart. Using a pastry brush outline each pile. Then fold the other half of the pastry over and seal the edges to make 4 hand pies, cut out the pies and crimp edges with a fork. Place on parchment-lined tray.
Beat egg and add a splash of water; brush tops of each pie with egg wash. Bake for 15-20 minutes