This summer is so different to all the summers that I have been here, we are having a wet summer. When it is not raining it is hot and humid, which is familiar. Normally by this time all my plants would have been dead, but they are thriving. I have so much sage, I don’t know what to do with it. I cook with sage but not often enough to keep up with it. I wish it was my cilantro that grew that fast since it is the fresh herb I use the most.
So, I still have pumpkin leaves, and for the first time more than we can eat in a week. WIN! Which brings me to todays post, I made Muboora, mushrooms and caramelised onion pies with salsa. Great way to hide vegetables if you have a toddler who thinks vegetables are poison!
These pies have no meat in sight. I put in mushrooms, caramelised onions, pumpkin leaves, gorgonzola cheese, sour cream, mustard and red pepper flakes.
Mixed it all in together. Before making my filling I made the pastry and refrigerated it, so that it was ready at this point.
I rolled out the pastry, cut it out and spooned the filling in the centre.
Brushed the top with egg wash and baked in the oven for 20-25 minutes.
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
-
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.
-
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
-
Add oil in a pan on low heat, cook onions for about 40 minutes until they are brown. Place in a bowl.
-
Saute mushrooms until they’re tender and have shrunk and lost a lot of liquid. and add to the bowl with the onions.
-
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.
-
Preheat oven to 375 degrees and prepare two large baking sheets by lining them with parchment paper.
-
To assemble the hand pies, divide your refrigerated dough in half and let it stand at room temperature until pliable, about 5 minutes.
-
Roll out each half on a floured surface until about ? inch thick. Cut out about six 4-inch circles out of each sheet.
-
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.
-
Combine the egg with 2 tablespoons water to make egg wash. Brush each hand pie thoroughly with the egg wash,
-
Bake until golden brown, 20-25 minutes. Remove from the oven and cool slightly before serving.
Salsa
-
Place all the ingredients in a blender and pulse until well combined. Serve and enjoy.
