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
Mushroom 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




Mushroom 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.

DSC_0009

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.

DSC_0011

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.

DSC_0012

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.

DSC_0013

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.

DSC_0014

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

DSC_0016

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.

DSC_0017

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!

DSC_0020

Get more stuff like this

Subscribe to our mailing list and get interesting stuff and updates to your email inbox.

Thank you for subscribing.

Something went wrong.



Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

How To Invisibly Mount a Sky Q Mini Box on your TV! (Or any set-top box!)
Is the Alton Chained Oak Tree of the Year 2020?
Alton Towers Scarefest 2020 IS Happening – Here are the UPDATED details..
Back to Reality (and back to the Five Bells)
What You Need to Know in Building a Wine Cellar
Tips on Making Healthy Granola
Super Simple Katsu Curry
Paneer, Tomato and Spinach Curry
Top 10 Free Things to Do in London

London is one of the best places to visit on a...

The Best Locations For A Family Holiday In New South Wales

If it is coming to that time of the year that...

Review – Glamp at The Priory

As an adult, I’ve never been a fan of camping –...

How to Prepare for a Scuba Diving Trip to Antarctica

Scuba diving offers you a glimpse of marine life, and combine...

No Preview
Book Of Dead Slot Review 2020
Review – Glamp at The Priory
Review – Tulleys Christmas Experience 2019
Review – Chessington Howl’o’ween 2019
Top 10 Free Things to Do in London

London is one of the best places to visit on a...

The Best Locations For A Family Holiday In New South Wales

If it is coming to that time of the year that...

Review – Glamp at The Priory

As an adult, I’ve never been a fan of camping –...

How to Prepare for a Scuba Diving Trip to Antarctica

Scuba diving offers you a glimpse of marine life, and combine...

Get more stuff like this
in your inbox

Subscribe to my mailing list and get interesting stuff and updates to your email inbox.

Thank you for subscribing.

Something went wrong.