Ingredients / Shopping List
Pastry100g flour50g margarine2 tblsp water1 egg ( to glaze the pastry crust)Filling500g closed cap mushrooms60g butter60g flourFreshly ground black pepper1 tsp light soy sauce
2 tblsp water
1 egg ( to glaze the pastry crust)
500g closed cap mushrooms
Freshly ground black pepper
1 tsp light soy sauce
Prep to Cook: Chopping board, veg knife, mixing bowl, pan and wooden spoon, teaspoon.
Oven on 210ºC or Gas Mark 7
Prep: 1. Prepare the filling:
Dust the mushrooms and cut into quarters
Place 60g butter in a deep sided pan
Melt the fat and add the mushrooms
Season well with freshly ground black pepper
Stir and cook for 5 minutes until the mushrooms give out juice
Boil gently for a further 4 minutes
Blend the flour with 2 tablespoons cold water in a cup
Make sure this mixture is smooth and lump free
Add it to the mushrooms and stir well until the sauce thickens
Stir in soy sauce
Remove from heat and put the mushrooms in deep sided ovenproof dishes
Allow to cool.
2. Prepare the pastry:
Put the flour into a mixing bowl
Rub in the margarine
Add cold water and mix with a knife to make pastry
Knead lightly on floury table top – cut into two portions
Roll to a thick circle – neaten edges with your hands
3. Prep the pie tops:
Lift pastry into position on top of the mushroom dishes
Press firmly into place and trim edges
Glaze with beaten egg and decorated with pastry scraps
Cook in the oven until golden and crisp – about 20 minutes.
Deep mushroom one-pot pies are individual and pastry topped. They delight vegetarians and make a lovely lunch with potato wedges and crisp green salad. This recipe tastes better that it sounds.
Mixed your mushrooms by trying chestnut mushrooms and white button mushrooms, or for a more expensive treat add some shitake mushrooms.
Cooks Know How: You will find your fingers as you rub the fat into the flour for the pastry and this will improve your technique. You will become more confident adding water and making the dough. You will enjoy dividing the dough and shaping the thick pastry ‘one-pot’ pie tops. You will see the value of glazing the pastry with the egg to bring out a golden colour and glorious shine on the crust. More than anything you will notice the way that stir-frying the mushrooms develops their flavour yet still retains their texture. You will learn how the flour thickens the juices to create a wonderful sauce.