Dinner ideas

Gluten-free chicken and mushroom hand pie

Tasty hand pies with a buttery, gluten-free shortcrust pastry infused with shiitake mushroom.
1H 35M

With an earthy mushroom and chicken filling and a buttery pastry infused with shiitake mushrooms to give it an extra layer of umami flavour. If the shiitake pastry is a bit too much flavour for your liking then you could use our regular gluten-free shortcrust pastry.

Gluten-free shortcrust pastry will be a great addition to your baking, and you will love how easy it is to make yourself. It only needs a few simple ingredients to form a pastry that is buttery and flaky and works in a variety of different forms.

Pastry is best used immediately. Rolling the pastry between sheets of baking paper will prevent the dough from sticking to the bench. If pastry dries out while you are using it, add a little more olive oil to the dough. If the pastry cracks when you are rolling it out or placing it into tart cases etc., it can quickly and easily be pushed back together without ruining it.

keeping Pastry is best made close to using.

Looking for more savoury pie filling ideas or more hand pie recipes


Shiitake pastry


1.Slice two shiitake; cut remaining shiitake into quarters.
2.Heat oil in a large non-stick saucepan over a medium heat. Add leek, green onion, garlic and the quartered and dried shiitake; cook, stirring, for 3 minutes or until onions are softened. Stir in chicken and ½ cup (125ml) of the cream; season. Reduce heat to low; cook, covered, for 25 minutes or until chicken is very tender. Add remaining cream, cook, uncovered, for a further 5 minutes or until sauce is thick. Transfer to a bowl; refrigerate until cool.
3.Meanwhile, make shiitake pastry. Place mushrooms and chia seeds in a spice grinder or powerful blender, pulse to a fine powder. Place shiitake powder, remaining ingredients and ½ cup (125ml) chilled water in a food processor, pulse until a dough forms. Form dough into a disc; enclose in plastic wrap. Refrigerate for 1 hour.
4.Preheat oven to 180°C/350°F. Line two large oven trays with baking paper.
5.Roll shiitake pastry out on a large piece of baking paper until 4mm thick. Cut out six 18cm rounds, re-rolling pastry scraps as necessary.
6.Place ½ cup of filling in centre of each round; fold over one side of pastry to form a half-moon shape, press pastry edges together to seal. Transfer pies to prepared trays. Brush with egg, top with a piece of sliced mushroom.
7.Bake hand pies for 40 minutes or until golden and pastry is cooked through. Serve immediately.

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