Cheese & mushroom pies recipe

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  • Rating: 3 stars
  • Cost per serving: £1.37
  • 25 mins to prepare and 25 mins to cook Takes: 25 mins to prepare and 25 mins to cook
  • 4 Serves: 4
  • Freezable

Preheat the oven to 200°C, 400°F, Gas 6.

Heat the butter in a frying pan and sweat the shallots without colouring for 3-4 minutes. Add the mushrooms and garlic, thyme and a little salt and cook until the mushrooms release their juices and they evaporate. Season and set aside to cool. Roll out the puff pastry on a lightly floured surface to about 2cm thickness. Cut out circles in the pastry using a saucer, two per person.

Score a narrow border around one of the circle pairs, then place the pastry circles on greaseproof paper on a baking sheet and bake in the oven for 7-10 minutes or until puffed and golden. Hollow out the middle of the scored circles with a spoon to leave a cavity. Fill the cavity with the mushroom mixture and some cheese, then put the lid halves on top. Return to the oven and bake for another 10-15 minutes until puffed and golden and the cheese is bubbling.

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  • 40g butter
  • 2 shallots, peeled and finely chopped
  • 200g chestnut mushrooms, finely chopped
  • 1 garlic clove, finely chopped
  • 1 sprig thyme
  • salt
  • pepper
  • 1 x 500g puff pastry
  • 200g cheese such as Gruyere, Munster, grated or Brie or Camembert, finely chopped
  • 1 egg, beaten
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Each serving contains
  • Calories 780 39%
  • Sugar 2g 2%
  • Fat 57g 81%
  • Saturates 16g 80%
  • Salt 3.2g 54%
of an adult's Reference Intake amount. Find out more
Fairy - For the toughest grease-cleaning challenges

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