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Mushroom Pot Pie
2017-04-28- Cuisine: Family
- Course: Main Course
- Skill Level: Intermediate
Recipe Info
- Servings : 4
- Cook Time : 40m
- Ready In : 40m
Ingredients
- 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
Method
Step 1
Preheat oven to 200°C.
Step 2
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.
Step 3
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).
Step 4
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.
Step 5
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.
Step 6
Place the dishes on a rimmed baking sheet and bake for 25 minutes, or until the crust is golden-brown.
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