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Mushroom pies

Recipe from: 3/11/2004 12:00:00 AM

Ingredients 17
Servings 4


  • 500
    mixed mushrooms
  • salt and pepper
  • butter for frying
  • 4
    medium-sized onions, thinly sliced
  • 40
  • 30
    cake flour
  • 0.50
    chicken stock cube
  • 10
    Worcestershire sauce
  • 5
    mustard powder
  • 100
    white wine
  • 10
  • 15
    balsamic vinegar
  • 2
    bay leaves
  • 150
    boiling water
  • 250
    sour cream
  • hot water pastry (see recipe)
  • 1
    egg yolk for glazing


Season the mushrooms with salt and pepper and fry in batches in 45 to 60 ml butter. Set aside.
Stir-fry the onions in butter until golden brown, add the paprika and season to taste with salt and pepper.
Stir in the flour, add more butter if necessary and stir-fry until the flour mixture is reddish brown.
Add the halved stock cube, Worcestershire sauce and mustard powder.
Stir in the wine, sugar and vinegar and bring to the boil.
Add the bay leaves along with the broiling water and simmer for two minutes.
Add the fried mushrooms, cover and simmer for 30 minutes.
Remove from the heat and stir in the sour cream.
Divide the mixture among four individual pie dishes (16 x 12 cm each). Brush the rim of each pie dish with water and cover the rim with a strip of pastry.
Use the rolled-out pastry to cover each pie dish, make a small hole for the steam to escape and brush with whisked egg yolk.
Bake at 200 °C for 35 to 40 minutes or until golden brown.
Serve with mashed potato and salad.

Read more on: bake  |  stir-fry

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