Mushroom Pork Hand Pies

For the crust:
Put 1 1/2 cups of flour and the salt in a food processor, pulse for a second to combine. Add the butter and process until combined. Add the remaining flour and process again. Move to a bowl and set aside.

In a small bowl, beat the egg and water together until well combined then add the egg/water to the dough mixture and mix with a wooden spoon. If you add the water and egg with the food processor, your dough will turn out crispy and cracker like.

Form the dough into a disk, cover with plastic wrap and chill for at least 1 hour.

For the filling:
Heat the oil in a saucepan over medium heat. Add the onions and cook until opaque, about 3 minutes. Add the garlic and the mushrooms and cook until the mushrooms are soft, adding a little more oil if the pan gets dry. Add the remaining filling ingredients and cook until the pork is cooked through about 8 minutes. Then remove the pan from the heat and allow to cool.

Preheat the oven to 400F.

Once the dough is chilled, roll out on a flat surface and cut into sections that are 6 inches wide by 8 inches long. Add 1/4 cup of the filling to one end of the strips, keeping at least an inch between the filling and the edges.

Fold the empty half of the dough over the filling and press the edges until secure.

Transfer the pie to a baking sheet (sprayed with cooking spray or covered with parchment paper to prevent sticking).

Repeat until all the dough and filling are used. Brush the tops of the pies with melted butter and sprinkle with a little salt.

Recipe should make between 8 and 10 pies.

Bake at 400F for 20-25 minutes or until golden brown.