Mushroom Pie

Ideas
8 servings Prep: 20 mins, Cooking: 30 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (11)

30.00 ml fresh chillies — 573
15.00 ml butter
1.00 onion — large, chopped
1.20 kg mushrooms — sliced
10.00 ml flour
250.00 ml stock — mushroom or vegetable
125.00 ml wine — red
30.00 ml fresh thyme — or dried
100.00 ml crème fraîche
200.00 g puff pastry
1.00 eggs — large, beaten
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Method:

Oven temperature: 180°C
1. Heat the oil and butter in a saucepan
over a medium to high heat. Add the
onion and fry for three or four minutes.
Add the mushrooms, a handful at a time,
and keep stirring. Fry for another three or
four minutes until soft.


2. Mix the flour with a little water to
make a smooth paste. Add this to the
mushroom mixture, along with the stock,
then season with salt and freshly ground
black pepper. Stir well and simmer,
uncovered, for 10 to 15 minutes. Add
the wine, stir well and cook for a further
two minutes.


3. When the mixture starts to thicken,
remove from the heat and stir in the thyme
and the crème fraîche. Spoon the mixture
into a 20 x 20cm square ovenproof dish
and leave to cool to room temperature
before refrigerating for at least an hour.


4. Meanwhile, roll out the puff pastry to
approximately 2mm thick. Form a square
approximately 2cm larger than the dish
you’ll be baking the pie in. Place the
puff pastry over the filling and fold the
overhanging pieces back, tucking them
into the corners to seal the pie. Pinch a
hole in the puff pastry to allow steam to
escape during baking. Cut out a few
mushroom shapes from the leftover pastry
and arrange on the pie. Brush the whole
pie with the egg. Bake in a preheated
oven for 25 to 30 minutes or until crisp
and golden.



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