Ingredients
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2-½ cups all purpose flour
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1 teaspoon Kosher salt
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1 cup (2 sticks) chilled butter cut into pieces
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2 tablespoons apple cider vinegar
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1 egg, slightly beaten for egg wash.
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2 tablespoons McEvoy Ranch Extra Virgin Cooking Olive Oil
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¾ pounds crimini mushrooms, coarsely chopped
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¾ pounds grass fed ground beef
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Salt and pepper
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4 ounces sharp cheddar cheese, shredded
Instructions
Dough
Pulse flour and salt in a food processor. Pulse in butter until it resembles coarse meal.
Combine vinegar and ½ cup ice water. Pulse and drizzle in vinegar/water until dough holds together.
Turn out and divide dough in half.
Press into discs, wrap and chill for at least 2 hours or as long as 2 days. Can freeze for 2 months.
Filling
Saute mushrooms in olive oil until browned.
Add beef to pan, crumble and cook until no longer pink.
Add Bruschetta and stir to combine.
Taste and adjust seasoning with salt and pepper.
Assembly
Preheat oven to 350F.
Remove dough from refrigerator and allow to sit out and warm for 5 to 10 minutes.
Roll out dough on a lightly floured surface. Cut 4 - 8” circles out of the dough - two out of each disc. You may have extra dough which can be frozen and used at a later time.
Spoon ¼ of filling onto one half of each of the circles, leaving a ½” border.
Top each pie with 1 ounce of shredded cheese.
Brush edges of dough with egg wash and fold over to seal, making a half circle. Crimp edges together with the tines of a fork. Cut a few small vents in the top of the pastry.
Brush egg wash over top of pies.
Bake for 30 to 35 minutes until pastry is lightly browned. Cool slightly before serving.
