Pepperoni and Roasted Mushroom Hand Pies

Ingredients

 5oz Field Roast Pepperoni 

1 Pound Sliced Crimini Mushrooms 

2 Sheets Puff Pastry 

3 TBSP Olive Oil 

1 TBSP Minced Garlic 

2 Sprigs Fresh Thyme 

1 tsp Sea Salt 

1 tsp Black Pepper 

2 TBSP Melted Vegan Butter 

1 tsp Oregano 

Preparations

Preheat oven to 450 degrees. 

In a medium sized bowl, toss the mushrooms with the salt, pepper, and 2 TBSP of the olive oil. Transfer to a baking sheet and place on the middle rack in the preheated oven. Set timer for 10 minutes. 

While the mushrooms are roasting, toss the pepperoni, garlic, and remaining olive oil in the same bowl used for the mushrooms. Set aside. 

After 10 minutes, remove the mushrooms from the oven and add the pepperoni to the sheet pan, evenly distributing them over the mushrooms. Add the thyme sprigs and return to the oven for an additional 5-10 minutes, or until the edges of the pepperoni have begun to crisp up. Remove from the oven and allow to cool to room temperature. 

On a lightly floured surface, lay out the 2 puff pastry and cut in to 12 equally sized squares (6 per sheet). Lightly roll each sheet to about 75% of it’s original thickness. Pile 1/3 cup portions of the mushroom and pepperoni mixture on 6 of the squares, leaving a ½ inch border around the entire square. Cover with the remaining squares, and crimp the edges by lightly pressing a fork around the outside edges. Transfer these squares carefully to a lined baking sheet and place in the fridge to rest for 20 minutes. 

Reduce oven heat to 400. 

Remove the pies from the fridge and brush each with melted butter and top with oregano. Bake for 15-20 minutes, or until golden brown. Remove, and cool on a baking rack for 5 minutes before serving.