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Creamy mixed mushroom and mustard pies recipe

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Looking for the perfect creamy mushroom pie recipe? Why not try our herby version, add a touch of hot mustard to the mix for a little spice and enjoy with a side of seasonal vegetables. See method

Serves 4
30 mins to prepare and 40 mins to cook
564 calories / serving
Vegetarian

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

Each serving contains

Energy
2350kj
564kcal 28%
Fat
32g 46%
Saturates
12g 62%
Sugars
3g 4%
Salt
1.6g 27%

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

Method

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.