Nothing beats fresh mushroom pie. Add any fresh mushrooms of your choice to make this lovely pie for an afternoon tea party or even as a take-away lunch for the kids. If assorted mushroom are unavailable, just use one type of fresh mushroom. Prepare the pie and bake them as and when needed.
Step by step
2 tablespoons olive oil
2 cloves garlic
1 bay leaf
80 g bacon
190 g russet
250 ml water
1 big onion
2 tablespoons chicken stock granules
150 g fresh oyster mushroom
200 g white button mushroom
100 g fresh shitake mushroom
3 tablespoons plain flour
1 teaspoon ground pepper
125 ml non-sweetened dairy cream
1 tablespoon sugar
1 teaspoon salt
1 packet shortcrust/puff pastry
extra plain flour
8 pieces pie dish
Heat oil in a pan, add bay leaf, sauté chopped garlic until fragrant. Add the bacon and sauté for a few seconds.
Mix in cubed potatoes and pour in water.
Bring to a boil, lower heat and simmer until potatoes are tender.
Add in onions, stock granules, mushroom, plain flour, pepper and cream, adjusting seasonings to taste.
Turn off heat once mixture thickens and set aside.
Let the store bought pastry thaw to room temperature. Dust working top lightly with some flour and roll out the pastry. Using a cutter, cut pastry into 9cm rounds.
If you wish to line the pie dishes with pastry, do so.
Alternatively just fill up the pie dish with mushroom pie filling & top with the pastry. Press the sides with a fork to make sure the pastry sticks to the dish.
Brush pastry tops with beaten egg, bake in pre-heated oven at 190 degree Celsius for 15-20 minutes or until pastry is golden browned.