Smokey Mushroom and Potato Pie
Yield: 6 half-moon 5-inch pies
3 tablespoons extra virgin olive oil
½ cup finely diced yellow onion
½ cup finely diced leeks
1 teaspoon minced garlic
Freshly ground black pepper
2 medium Yukon gold potatoes, peeled and ¼-inch diced
½ pound white or Cremini mushrooms, sliced thinly
1 teaspoon sweet pimenton
1 tablespoon finely chopped parsley
1 recipe pâte brisée dough, recipe follows
Egg wash: 1 large egg beaten with 1 tablespoon cool water
1. Heat a large 12-inch sauté pan over medium high heat.
2. Add the olive oil to the pan, then the onion, leeks, and garlic. Cook until the vegetables are tender and starting to caramelize, about 5 minutes. Season with salt and pepper.
3. Add the potatoes and cook until they are tender, about 7 minutes. Stir occasionally. Season with salt and pepper to taste.
4. Add the mushrooms. Sauté until the mushrooms are golden and the pan juices are almost dry about 10 minutes. Add the pimenton and parsley and then season to taste with salt.
5. Pour the filling onto a plate or sheet pan to cool in the refrigerator.
6. Preheat the oven to 400 degrees F.
7. Roll the brisée dough 1/8 inch thick and cut into 6 6-inch rounds. Layer the rounds on a sheet tray with parchment paper in between. Chill for 15 minutes after rolling.
8. Lay out the rounds. Top each with 1/3 cup of the filling. Brush the edge of half the round lightly with egg wash then fold over. Press edges together then crimp with fork or fingers.
9. Place on a parchment paper or Silpat mat lined sheet pan. Decorate the tops with dough scraps and use a sharp knife to cut small slits in the dough to let the steam escape.
10. Place pies in the oven and bake for 30-40 minutes until the pies are puffed and golden. Cool for 10 minutes before serving to allow the filling to cool slightly. Caution filling may be hot!
Note: All pies can be made ahead and then frozen before baking. To bake from frozen, preheat oven to 400 degrees F, egg wash frozen pies and then bake for 50-60 minutes until golden. Reduce heat to 375 degrees F if pies brown too quickly before filling is piping hot - 140 degrees F. Test with instant read thermometer.