The perfect little flaky puff pastry hand pies filled full of “Mushroomie” goodness 🍄‍🟫🌿🥧 1 cup dried mushrooms - I used a mixture of morels and Chantrelles 2 cups of fresh mushrooms (finely diced) - I used portobello. ½ cup onion (finely diced) 1 tsp fresh thyme (stems removed) 1 tsp fresh rosemary (stems removed roughly chopped) 1 tsp fresh sage (roughly chopped) ⅓ cup vegetable stock 1 tbsp olive oil 1 tbsp lion’s mane powder 1 tbsp chaga powder 4 sheets of frozen puff pastry (thawed) Milk - dairy or plant based Combine all ingredients in a large pot. Cook over medium heat until dried mushrooms have rehydrated and fresh mushrooms and onions have softened. Add more vegetable stock if needed. Once mixture is fully cooked remove from heat and allow to cool. Preheat oven to 400°f. Place cooled mushroom mixture in a food process and pulse a couple times. You want a fine dice, but do not purée the mixture. Roll out your first sheet of puff pastry. Use a cookie cutter to cut ou...