Taleggio Hand Pie Recipe

Make dough

In a large bowl, whisk together flour, salt, and sugar. Add cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until mixture resembles coarse peas with some pea-sized butter bits remaining.

Sprinkle ice water, 1 tablespoon at a time, over the flour-butter mixture and gently mix with a fork until the dough just comes together. You should be able to press a small amount and it holds; avoid overworking. Total water about 6-8 tablespoons, adjust as needed.

Form dough into a flattened disk, wrap tightly in plastic, and chill in the refrigerator for at least 1 hour (can chill up to 2 days).

When ready to assemble, remove dough from fridge for 10 minutes to soften slightly, then roll on a lightly floured surface to 1/8" thickness. Cut into 6–8 circles about 5" in diameter (or 4 larger 6" rounds) depending on desired pie size.

Rehydrate porcini

Place dried porcini in a small bowl and cover with 1 cup of hot water. Let sit 20–30 minutes until pliable. Remove porcini, squeeze out and reserve soaking liquid (you will use 1/2 cup in the sauce and the rest can flavor stocks). Finely chop rehydrated porcini and set aside.

Cook mushrooms

Heat 1 tablespoon olive oil and 2 tablespoons butter in a sauté pan over medium-high heat. Add shallot and cook 1–2 minutes until translucent, then add garlic and cook 30 seconds. Add chopped cremini and rehydrated porcini. Spread mushrooms in an even layer and let them brown without stirring for 2–3 minutes, then stir and continue cooking until moisture evaporates and mushrooms are browned, about 6–8 minutes total.

Add fresh thyme, salt, and pepper. Stir in panko breadcrumbs and cook 1 minute to toast slightly. Remove pan from heat and let mixture cool to room temperature (important so cheese doesn't melt prematurely).

Toss cooled mushroom mixture with Taleggio cubes gently so cheese is evenly distributed. If filling seems watery, add up to 2 additional tablespoons panko to absorb moisture.

In a small saucepan over medium heat, melt 1 tablespoon butter. Add minced shallot and cook until softened, about 2 minutes. Add garlic and cook 30 seconds.

Add the optional cremini/shiitake blend (if using) and sauté 1–2 minutes. Pour in the reserved porcini soaking liquid (measure 1/2 cup, decant carefully leaving grit) and white wine. Bring to a simmer and reduce by half, about 3–4 minutes.

Lower heat, stir in heavy cream and simmer gently until sauce thickens slightly, about 3 minutes. Season with salt and pepper. Keep warm; sauce should be spoonable but not thick like a gravy.

Taste and adjust seasoning. If you want a smoother sauce, strain through a fine mesh before serving. Reserve for plating alongside hand pies.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Beat the egg with 1 tablespoon water to make an egg wash and set aside.

Place one dough circle on the prepared sheet. Spoon about 2–3 tablespoons (for 5" rounds) of the cooled mushroom-Taleggio filling into the center, leaving a 1/2"–3/4" border. Moisten the border lightly with water.

Top with a second dough circle, pressing edges to seal. Crimp edges with a fork and cut a small steam vent in the top. Repeat to make remaining pies.

Brush tops with egg wash and chill assembled pies on the baking sheet for 10 minutes to help maintain shape. Optionally brush a second time for a deeper color and sprinkle a pinch of coarse sea salt on top.

Bake at 400°F (200°C) for 18–22 minutes, until golden brown and filling is bubbly. Remove from oven and let rest 5 minutes on the sheet before transferring to a cooling rack.

While pies bake, combine 1 cup demi-glace and 1 tablespoon red wine in a small saucepan over medium heat. Bring to a simmer and reduce until slightly thickened and coats the back of a spoon, about 6–8 minutes.

Remove from heat and whisk in 1 tablespoon cold butter to mount the sauce, creating a glossy sheen. Keep warm and spoon over plate when serving.

Place one Taleggio hand pie on each plate. Spoon 1–2 tablespoons of porcini cream sauce beside or partially underneath the pie.

Drizzle demi-glace reduction in a thin line or small pool adjacent to the porcini sauce. Garnish with a fresh thyme sprig and finish with a light sprinkle of coarse sea salt if desired.

Serve warm so the Taleggio is melty and the sauces are aromatic. Recommended accompaniment: simple arugula salad or roasted root vegetables.