Mushroom Pinchy Pies
52 weeks of baking – Veggie
You know those items that sit in your fridge for a long time and you keep planning on using them, but it never really happens? Well these mushrooms sat around for awhile, but I did finally end up using them.
The ship is headed to yard and while we are hauled out of the water we are on sever water restrictions. If we use a lot of water it’ll fill the tanks, if we fill the tanks we’ll have to dump them before they over flow into the bilges. If we dump them they might end up being dumped on people who are working on the hull of the ship, no fun. So we try to avoid this by planning ahead, using paper plates and meals likes sandwiches where there is very minimal clean up. Plus, with such quick meals the hands that were once allocated to food preparations are now outside doing something to the ship. The faster we get our work done the sooner the ship gets back in the water and the smaller the bill is.
So in preparation for not cooking for a few days I wanted to clean the fridge out of anything that might not be good on the other hand. These mushrooms were already looking a little sad and dry, I wanted to use them up and not throw them away. I feel worse about wasting mushrooms than I do lettuce.
These little pinchy pie pockets were great, it was all about the filling really, rich, creamy and very mushroomy with a hint of musk from the thyme. Their shell of bread was crispy where browned but also that nice chewy squidgyness of squished bread around the edges. Normally little pies like this are deep fried but I prefer the taste of bread that’s been fried in butter, in a way it reminded me of part of an English breakfast.