Creamy mixed mushroom and mustard pies recipe

0 ratings Rate
  • Serves 4
  • 30 mins to prepare and 40 mins to cook
  • 564 calories / serving
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan

Why not cook this delicious seasonal pie dish - the mix of herbs, cream and mushrooms taste great with a touch of hot mustard.

Heat the oil in a large frying pan and cook the prepared mushrooms and shallots, stirring over a high heat for 5 minutes until golden and cooked through. Add the sherry and wholegrain mustard and cook again for 1 minute.

Remove from the heat and stir in the crème fraîche, Dijon, parsley and thyme and season well with freshly ground black pepper. Set aside to cool. Preheat the oven to Gas Mark 7, 220°C, fan 200°C.

Roll out the pastry on a lightly floured surface and cut 4 circles, large enough to line a 4-hole Yorkshire pudding tin. Fill each with the mushroom mixture, then cut a further 4 circles for the lids, lightly brushing the rims with a little water to enable them to stick. Make a slit in the top of each lid using a sharp knife, then rough up the edges of the pies using a sharp knife – this makes sure the base and the lids stay together throughout cooking.

Use the egg to glaze the pies and bake in the preheated oven for 20-25 minutes, until golden and well risen. Serve with seasonal vegetables.

See more Vegetarian recipes

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 45ml (3 tbsp) olive oil
  • 175g (6oz) chestnut mushrooms, quartered
  • 175g (6oz) closed cup mushrooms, quartered
  • 2 shallots, peeled and finely chopped
  • 30ml (2 tbsp) sherry
  • 1 tbsp wholegrain mustard
  • 90ml (6 tbsp) half fat crème fraîche
  • 1 tsp Dijon mustard
  • 6 tbsp fresh chopped flat-leaf parsley
  • 1 tbsp fresh chopped thyme
  • 1 x 500g (1lb 2oz) packet lighter puff pastry
  • 1 egg, beaten, to glaze
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 2352kj 564kcal 28%
  • Fat 32.1g 46%
  • Saturates 12.3g 62%
  • Sugars 3.4g 4%
  • Salt 1.6g 27%

of the reference intake
Carbohydrate 51.5g Protein 13.6g Fibre 2.1g

Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.