Mushroom Pot Pie2017-04-28
- Servings : 4
- Cook Time : 40m
- Ready In : 40m
- 2 tbsps olive oil
- 680g mixed or button mushrooms, halved
- 3 celery stalks, chopped
- 1 medium onion, chopped
- 1⁄2 tbsp fresh thyme
- 40g plain flour, plus extra for floured surface
- 250ml vegetable stock
- 1 sheet puff pastry, thawed
- 1 egg, beaten
- 1⁄2 tsp salt
- 1⁄4 tsp pepper
Preheat oven to 200°C.
Place the pastry on a floured surface and place your individual ramekin dishes on the pastry, to use as a stencil. Cut a circle around the dish that is 11⁄2cm wider than the dish. Cut vents in the tops of the circles and let them refrigerate on a baking sheet lined with baking paper.
Heat the oil in a large pan over medium-high heat, then add the mushrooms, celery, onions, thyme, salt and pepper. Cook and stir occasionally until the vegetables start to get tender (about 12 to 15 minutes).
Add the flour to the pan and cook, while constantly stirring, for about 30 seconds. Then, add the stock and bring everything to a boil.
Divide the mixture between the dishes, then lay a piece of puff pastry on top of the dish and press the edges so the pastry is sealed. Brush the egg on top of the crusts.
Place the dishes on a rimmed baking sheet and bake for 25 minutes, or until the crust is golden-brown.