Cheesy Mushroom and Onion Hand Pies (Pi{e} Night- Year Five: Volume 12; March, 2015)

Prep time: 30 min

Cook time: 1 hour, 10- 20 min
Ready in: 1 hour, 40- 50 min
Serves: 6- 12

Ingredients: 
1 T. olive oil
1 large yellow onion- thinly sliced
1 T. butter
16 oz. white button mushrooms- thinly sliced
1 clove garlic- chopped
1/2 tsp. thyme
Salt- to taste

Pepper- to taste
1/4 c. white wine
2 sheets puff pastry- thawed according to package directions
1 c. Gruyere cheese- shredded

1 egg + 1 T. water- beaten together
Handful of parsley- chopped (for garnish)

Directions:- Preheat oven to 400
- Line two baking sheets with parchment paper
- Heat olive oil in a wide, heavy-bottomed pan over medium-low heat
- Add onions and cook, stirring occasionally, until they begin to caramelize, about 20 min
- Add butter to pan
- Once melted, add mushrooms and sauté, stirring occasionally, until they are completely soft and all liquid evaporates, about 20 min
- Add garlic and thyme and sauté until fragrant, about 1 min
- Season with salt and pepper to taste
- Add wine, scraping bottom of pan to pull up all browned bits, and cook until all liquid has evaporates, about 15 min
- Remove from heat
- Unfold thawed puff pastry and cut out circles from dough, placing them evenly spaced on baking sheets
- Using a very sharp knife, make four small scores around perimeter of dough, about 1/4- 1/2" from the edge
- Top puff pastry rounds with a small spoonful of onion and mushroom mixture, trying to keep filling within score marks
- Top with Gruyere
- Brush edges of dough rounds with egg wash
- Bake until pastry is golden brown, about 15- 25 min
- Garnish with parsley

*Jen found recipe here