Guinness Mushroom Pasties
Indulge in the rich, savory flavors of these Guinness Mushroom Pasties, a comforting and hearty handheld pie that combines flaky, homemade pastry with a luxurious mushroom filling. Packed with white button and cremini mushrooms, sautéed onions, garlic, and a splash of Guinness stout, the filling offers a deep, earthy flavor with hints of thyme and umami from soy sauce. Perfectly baked to golden-brown perfection, these pasties are a delicious nod to classic pub fare with a gourmet twist. Ideal as a portable lunch, dinner, or even party appetizer, this recipe is a crowd-pleaser that pairs perfectly with an extra pint of stout. Whether enjoyed warm or room temperature, these vegetarian delights will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter
- 80 ml Cold water
- 300 grams White button mushrooms
- 200 grams Cremini mushrooms
- 1 medium Yellow onion
- 2 cloves Garlic cloves
- 120 ml Guinness stout
- 2 teaspoons Fresh thyme
- 1 tablespoon Soy sauce
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Egg
- 1 tablespoon Milk
Instructions
In a large bowl, combine the all-purpose flour and 1/2 teaspoon of salt. Cut the unsalted butter into small cubes and work it into the flour using your fingertips until the mixture resembles breadcrumbs.
Slowly add the cold water to the flour mixture a little at a time, mixing until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 20 minutes.
While the dough chills, prepare the filling. Thinly slice the button and cremini mushrooms, finely dice the onion, and mince the garlic cloves.
Heat olive oil in a large skillet over medium heat. Add the onions and garlic and sauté for 2-3 minutes until softened and fragrant.
Add the sliced mushrooms to the skillet and season with the remaining salt, black pepper, and thyme. Cook for 6-8 minutes until the mushrooms release their moisture and begin to brown.
Pour in the Guinness stout and soy sauce. Simmer for 5-7 minutes until the liquid reduces and becomes thick. Remove the skillet from heat and let the filling cool to room temperature.
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut the dough into 6-inch rounds using a circular cutter or a bowl as a guide.
Spoon 2-3 tablespoons of the mushroom filling onto one half of each dough circle. Fold the other half over the filling to create a semicircle and seal the edges by crimping with a fork.
In a small bowl, whisk the egg and milk together to make an egg wash. Brush it over the top of each pasty.
Place the pasties on the prepared baking sheet and bake for 25-30 minutes, or until golden brown.
Allow the pasties to cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 660 mg | 29% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.9 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 51 mg | 4% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 617 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
