This Mushroom Pie is AMAZING! It’s fantastic for veggies and packed full of flavour, carnivores will enjoy it too as it’s got a very meaty, thick texture. You could can probably chuck in some leeks, or perhaps some Quorn Fillets, I think it would also make a great base for a vegetarian stew. This serves two (I had it with some Horseradish Mash), scale up the recipe for more people.

Serves – 2
Prep / Cooking time – 10mins / 30mins

Ingredients
Pie Filling
Splash of Olive Oil
1 Medium Onion, Diced
5 Spring Onions, Chopped
8 Medium Mushrooms, Chopped
8 Button Mushrooms, Quartered
1 Medium Carrot, Diced
350ml of Vegetable Stock
4 tbsp Soy Sauce (Kikkoman ideally!)
1 tbsp Balsamic Vinegar
1 tbsp Plain Flour
Splash of Water




Pie Top
1 Sheet Puff Pastry (if chilled, let sit on the side during prep)
1 Egg (for glazing)

Method
1 – Preheat the oven to 180ºC (Gas Mark 4)

2 – Put the Olive Oil in a large pan on a moderate heat and fry the Mushrooms and Onions together until soft and lightly browned.

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3 – Add the Vegetable Stock and Carrots, bring the mixture to the boil and reduce the heat and allow to simmer, covered, for 10-15 minutes until the carrots are soft.

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4 – Add the Soy Sauce and Balsamic Vinegar and give a good stir.

5 – Mix the Flour and Water in a little bowl and make a smooth paste, add this to your filling mix, it requires a really good stir so you don’t get any pockets of flour.

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6 – Allow to simmer for a few minutes.

7 – Turn off the heat and turn your attention to the pie dish, cut a ‘lid’ for your pie in your rolled out pastry sheet – allow 1cm ish excess around it.

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8 – Cut a long 1cm strip of pastry – this will form a rim around the pie dish, so ensure you have enough!

9 – Brush the egg around the rim of the pie dish and then press down your pastry strip around the rim.

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10 – Spoon your pie filling into the dish, roughly until the filling reaches the pastry rim.

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11 – Glaze the top of the pie with egg, and cut a few strips in the top so the steam can escape during cooking.

12 – Place the lid on top of the pastry rim, using your thumb, move around the edges pressing the pastry lid onto the rim.

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13 – Put your finished pie in the oven and cook for approx. 25-30 minutes, you should have a beautiful, golden puffed up top.

14 – Take out of the oven and serve – it’s probably best to cut off the top and spoon the mixture onto the plate, and then place to the top, on top!

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