Mini Mushroom Pies

The Scottish tradition on New Year’s Day is to have steak pie for dinner and I usually just settle for the vegetable sides, with a slice of pastry if I’m lucky. This year I decided to make my own version and these mini mushroom pies are more than a match for the meaty alternative.

Two types of pastry, a pile of veg and a thick homemade gravy are pretty much all you need. Even Queen Nigella doesn’t make her own pastry and swears by ready made, pre-rolled sheets, so I feel good about doing the same. The result is an impressive output for not a lot of effort. I’ve already eaten one and I feel quite smug about it, so I’m sure they’ll go down well at New Year’s Day dinner. I’m taking plenty to impress the meat-eaters with the mighty meaty mushroom.

INGREDIENTS

A sheet of shortcrust pastry
A sheet of puff pastry
A teaspoon of yeast extract
A stock cube / teaspoon stock powder
A large onion, roughly chopped
A pack of mushrooms, quartered
3 tablespoons cornflour
A quarter cup of cold water
Black pepper
A little milk to glaze

METHOD

– Preheat oven to 200c
– Use a cookie cutter or jar lid to cut out 12 circles of shortcrust pastry
– Press the pastry shapes into a muffin tin, bun tin or ramekins
– Press pastry offcuts into the sides of the tin to make the pie cases higher if need be (my cookie cutter wasn’t very large so I needed more pastry to fill the tin and just used my fingers to squash the pastry together with no holes) then set aside
– Add the mushrooms and onions to a pan on a high heat with a splash of water (the pastry has plenty of oil in it, so I don’t want to add any more and I prefer to sauté in water)
– Add the stock and yeast extract to the pan, adding splashes of water as you go to stop it drying out and cook the vegetables for about 10 minutes, then turn down the heat to a simmer
– Add in a generous grind of black pepper
– Whisk the cold water and cornflour together, then stir into the mushroom pan and heat until nice and thick, then remove from the heat
– Spoon the mixture into the pie cases
– Cut out 12 rounds of puff pastry and place on top of the pies, pressing down at the edges to seal
– Use the oat milk to glaze the pie tops and edges with your finger or a pastry brush
– Put the pies in the oven for 20-30 minutes, keeping an eye on them, until the pastry is golden brown
– Leave to cool, then pop them out, using a blunt knife to loosen if needed

I hope you enjoy these mini mushroom pies as much as I did!

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