Typed this up in healthy habits, but I'm sticking it here now.
Mushroom sweet potato hand pies.
- 6 cans of regular old cheap biscuits. You can go as fancy and whole-wheat-lovely on these as you please. The cheap ones work well though.
- Parchment paper to bake them on.. alternatively, a silicone baking sheet.
- 2 cartons of mushrooms
- 1 large sweet potato or 2 small ones, skin on and washed
- 2 stalks of celery roughly.. I just used the odd and end pieces
- 1 onion, peeled
- 4-5 cloves of garlic, I had roasted garlic in the house already but raw garlic is totally fine
- 2 handfuls of baby carrots, or 2 regular carrots
- 1/4th bag of fresh spinach, or 1/4th of a bag of frozen spinach thawed and squeezed dry with a paper towel
- Some white wine and oil of choice
Basically, blend and chop all of these veggies up in a food processor so that they're very finely minced. I just chopped them one at a time, wet to dry, and threw them in the pan as I prepped and chopped.
You basically want to just keep stirring and cooking until much of the moisture is cooked away. When the stuff starts trying to stick to the pan a bit, add slightly more oil if it sticks too much and continue saute until liquid is cooked away from the veggies and you have a nice, pan fried dry-ish mixture. Then splash white cooking wine into it, and let that boil away so that the flavor is infused. Turn off the heat. Season as you'd like.. I used lemon zest and juice, smoked paprika, and chicken Shawarma seasoning. Let this mixture cool off entirely... Either make this a night ahead and stick in the fridge, or just let it rest on the counter. I put it into a metal container and stuck it in an ice bath for a while to speed up the process.
When it's at least cooled off so it won't be too warm to the touch, preheat the oven to 350 degrees and line a large baking sheet with parchment paper. (I have a tiny oven, so I only cooked 5 at a time.. making them in batches while I watched TV.) Take the biscuits, and flatten them with the palm of your hand. Stretch them a bit so that they're about double in size. Then, take the filling and put a spoonful in. You'll be able to tell quickly what is too much filling. You pull the ends over themselves and pinch them shut to make a sort of half-moon dumpling-style shape. Place them all on the pan and cook for 12-15 minutes, until a good deep golden brown is on the top of them.
Then you can eat them as they are (I like Franks Red Hot sweet chili sauce on them) ooorrrrrr you can let those all cool, then freeze them on the pan, then package them up in a freezer bag and reheat them as needed. (Typically reheating from the freezer is 350 degrees for 15 minutes.)