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Mushroom Pot Pies


Recipe Info

  • Servings : 4
  • Prep Time : 45m
  • Cook Time : 40m
  • Ready In : 1:25 h


  • 2 tablespoons cooking oil
  • 680g button mushrooms, halved
  • 4 carrots, chopped
  • 1 onion, chopped
  • 1⁄2 tablespoon fresh thyme
  • 80g plain flour
  • 250ml vegetable stock
  • 1 egg, beaten
  • salt and pepper to taste
  • 250g plain flour
  • 1⁄2 teaspoon salt
  • 250g butter, cubed
  • 150ml cold water


Step 1

Sift the plain flour and salt into a large bowl. Add the butter and rub in loosely. Make a well and pour in 2/3 of the cold water, mixing until a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 minutes in the fridge.

Step 2

Turn out onto a lightly floured board, knead gently and form into a rectangle. Roll the dough until about 20 x 50cm. Keep edges straight and even. Fold the dough in thirds in the width and then roll up from the bottom. Roll out again to 3 times the length. Fold as before, cover with cling film and chill for at least 20 minutes.

Step 3

Preheat oven to 200°C. Roll the pastry out on a floured surface until 1⁄2cm thick. Place ramekins on the pastry and cut a circle around, 3cm wider than the ramekin. Cut vents in the circles and refrigerate.

Step 4

Heat the cooking oil in a large pan over medium- high heat. Add the mushrooms, carrots, onions, thyme, salt and pepper. Cook until the vegetables start to get tender. Add the plain flour to the pan and cook, stirring, for about 30 seconds. Add the stock and bring to a boil.

Step 5

Divide the mixture between the ramekins, then lay a piece of pastry on top and press the edges so the pastry is sealed. Brush with beaten egg.

Step 6

Bake for 25 minutes, or until the crust is golden - brown.

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