Cabbage and mushroom hand pies from Six Seasons: A New Way with Vegetables (page 338) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • gootenbeez on May 05, 2026

    The best pies I've ever made. Perfect crust. Perfect filling. Wish I had a freezer full of these.

  • jennifer_vszvd1 on February 14, 2026

    These were a little bit time consuming, but not difficult and absolutely worth it. The flavor is the filling is great and the dough is surprisingly easy (especially in a food processor). I took another commenter’s suggestion and served with sausage.

  • shelbstirr on April 22, 2025

    These were fairly easy to make, flavors were great. Not really enough for a meal on their own, maybe serve with a sausage or something. They reheat really well.

  • eliza on March 16, 2024

    I made the filling only and used it to stuff some corn tacos. The filling is really delicious and we found it to be more than the sum of its parts. I used a flat cabbage (aka Taiwanese cabbage) which is milder and sweeter than regular cabbage and subbed a quality sharp cheddar for Parmesan. Will definitely repeat this.

  • Cati on April 05, 2018

    Very worhwhile recipe. Can freeze uncooked or cooked.

  • Cati on February 27, 2018

    Read through this recipe. After cooking the mushrooms he removes them to a bowl. They never got added to the filling. Careless

  • MollyB on November 08, 2017

    These were fabulous, nicely seasoned with a tasty crust. I had to cook the cabbage considerably longer than specified in the recipe to get it to the point where it was tender. I will definitely make these again.

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