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Cheese and mushroom pasties recipe

Cheese and mushroom pasties recipe

6 ratings

Give this easy savoury bake a try, using pre-made pastry to save time. Mix mushrooms, fresh greens and Cheddar for the filling, and bake until golden. See method

  • Serves 4
  • 5 mins to prepare and 40 mins to cook
  • 565 calories / serving
  • Freezable
  • Vegetarian


  • 25g butter, plus 1 tbsp
  • 380g pack mushrooms, sliced
  • 10g fresh thyme, leaves picked
  • 1 garlic clove, crushed
  • 150g fresh greens, washed, thick stalks removed and leaves shredded
  • ½ vegetable stock cube, made up to 200ml
  • 500g block puff pastry
  • 80g grated Cheddar
  • plain flour, to dust
  • 320g frozen peas
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

  • Fat

    37g 53%
  • Saturates

    19g 93%
  • Sugars

    7g 8%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 39.5g Protein 17.3g Fibre 9.2g


  1. Heat 25g butter in a frying pan over a medium heat until melted. Add the mushrooms and fry for 5-6 mins until golden and tender, and all the water that comes off them has evaporated. Season and stir in the thyme and garlic. Fry for 1 min more until fragrant.

  2. Add the shredded greens to the pan and pour over the stock. Simmer for 5 mins until the greens are tender and the stock has reduced. Remove from the heat, tip into a bowl and leave to cool for a few mins.

  3. While the filling is cooling, roll out the pastry on a lightly floured work surface to 5mm thickness. Using a bowl or plate with about a 16cm diameter as a template, cut out 4 rounds from the pastry with a sharp knife. Transfer the circles to a baking tray lined with nonstick baking paper.

  4. Heat the oven to gas 6, 200°C, fan 180°C. Stir the cheese into the mushroom filling, then divide the mixture between the pastry rounds, spooning onto one side of each one, leaving a 1cm border around the edge. Brush the border with a little water. Fold the empty pastry side over the filling and crimp the edges with your finger and thumb to seal the pasties.

  5. Bake for 25-30 mins until golden and crisp. A few mins before they’re ready, boil the peas for 2-3 mins until bright green and tender. Drain well and stir in the 1 tbsp butter and season. Serve alongside the pasties.

Tip: Glaze the pasties with beaten egg or a splash of milk for a more golden finish.

Freezing and defrosting guidelines

The pasties can be made up to the end of step 4 and frozen. Cook the frozen pasties at gas 4, 180°C, fan 160°C for 45-50 mins until golden and crisp, and the filling is piping hot in the centre.

See more Vegetarian recipes

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