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Mushroom pie


Method 1
Ingredients
2 eggs
130ml cold whole milk
plus a splash
For the filling
3 tbsp olive oil
plus a drizzle if needed
50g butter
1 onion
thinly sliced
50g plain flour
3 tbsp brandy
1 tsp Marmite
150ml double cream
½ small bunch of tarragon
leaves picked and finely chopped
step 1
Wrap the butter in baking parchment or use its own wrapper and freeze for a few hours until solid, or overnight.
step 2
Tip the flour into a large bowl. Stir in the thyme and ½ tsp fine salt, then coarsely grate in the frozen butter, dipping the end in a little of the flour occasionally to stop it from clumping. Whisk 1 egg and the milk together, then pour this into the flour mixture and swiftly mix using a cutlery knife. Bring together using your hands and knead briefly, about 1 min, to form into a ball. Wrap and chill for 1 hr. Meanwhile, prepare the filling. Tip the dried mushrooms into a heatproof bowl and cover with 150ml boiling water. Set aside.
step 3
Chop half each of the chestnut and portobello mushrooms into 2cm pieces. Halve the rest, and keep the button mushrooms whole. Heat the oil in a large non-stick frying pan over a high heat and fry half the mushrooms for 10 mins, stirring until they start to turn golden brown. Transfer to a plate and repeat with the rest of the mushrooms, adding another drizzle of oil, if needed.
step 4
Melt the butter in the same pan over a low heat and fry the onion with a pinch of salt for 10-15 mins until soft and turning golden brown. Add the flour and cook for 2 mins more. Add the vinegar and brandy, and cook for 1-2 mins until almost reduced. Mix in the stock, a little at a time, and bring to a simmer. Add the Marmite, cream, ¼ tsp black pepper and a little salt. Fold in the fried mushrooms and drained rehydrated mushrooms. Transfer to a bowl and leave to cool completely, then fold in the tarragon. Will keep chilled for up to two days.
step 5
Spoon the cooled filling into a 28cm fluted ceramic pie dish. Roll the pastry out into a 1cm-thick round, and cut several 1cm x 2cm strips from the edge. Lay the strips around the rim of the dish, pressing lightly into place. Reroll the remaining pastry, if needed, until large enough to cover the filling. Drape over the pie. Crimp the edge to seal, then trim any excess. Beat the remaining egg with a splash of milk and brush over the pie. Score the pastry lightly using a sharp knife. Cut out shapes using the pastry scraps and decorate the top, if you like, then brush with more egg wash. Chill for 30 mins, then brush over any remaining egg wash.
step 6
Heat the oven to 200C/180C fan/gas 6 and bake for 40-45 mins until golden brown. Rest for 15 mins. Serve with mash, greens and peas.

Method 2
⏱️ Ready in: 1 hour
🍽️ Serves: 4–6
🥦 Vegetarian (vegan variation below)
🧾 Ingredients
For the filling:
2 tbsp olive oil or butter
1 onion, finely chopped
2 garlic cloves, minced
500g mushrooms, sliced (mix of chestnut, button, portobello for depth)
1 tbsp fresh thyme leaves (or 1 tsp dried)
1 tbsp plain flour (for thickening)
150ml vegetable stock
150ml double cream or crème fraîche (or use oat cream for vegan)
1 tbsp soy sauce or tamari (adds umami)
Salt and pepper, to taste
Optional: a splash of white wine
For the pastry:
1 sheet of ready-rolled puff pastry or shortcrust pastry (approx. 320g)
1 egg, beaten (for glaze) (or plant-based milk for vegan)
A little flour, for rolling (if needed)
🥣 Method
1. Cook the Filling:
Heat oil or butter in a large frying pan over medium heat.
Add onion and cook for 5 minutes until soft.
Add garlic and cook 1 minute more.
Add mushrooms and thyme. Cook for 8–10 minutes until mushrooms release moisture and start to brown.
Stir in the flour and cook for 1–2 minutes.
Slowly add stock, stirring to make a smooth sauce.
Add cream and soy sauce. Simmer for 5 minutes to thicken slightly.
Season with salt, pepper, and mustard (if using). Let cool slightly before assembling.
2. Assemble the Pie:
Preheat oven to 200°C (180°C fan) / 400°F / Gas 6.
Spoon mushroom mixture into a pie dish (approx. 20–23cm).
Lay the pastry over the top. Press edges to seal, crimp if desired.
Cut a small steam hole in the centre.
Brush with beaten egg or milk.
3. Bake:
Bake for 25–30 minutes, or until the pastry is golden and puffed.
✅ Tips:
Vegan version: Use plant-based butter/oil, oat cream, and dairy-free pastry (many ready-made puff pastries are vegan — check the label).
Add-ins: Spinach, leeks, or cooked lentils can bulk it up nicely.
Make ahead: You can prep the filling a day before and assemble just before baking.


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