There aren’t many ingredients that I find ‘meaty’ enough to fill a pie with and soy products don’t really do it for me, so I find that portobello mushrooms are perfect for providing a juicy filling. They are also very good at absorbing the other flavours.
This pie is based on my mushroom stroganoff recipe and to it I have added asparagus and courgettes and of course puff pastry.
Go for the juiciest portobellos that you can find. The juicier the better as you need to cook them twice, once in the pan to make the filling and then again in the pie itself.
There is no difficulty to this dish, however, to prevent the dreaded soggy bottom, bleugh, I do find it essential to blind bake the puff pastry case before filling it. To do this I line my pie tin with pastry, pierce the bottom of the pastry case with a fork, lay tin foil over the pastry and then pour in baking beans. Bake. Once cooked I then fill the pastry shell with the filling:
You then place a fresh, uncooked piece of pastry over the top and crimp it down with a fork. It doesn’t matter if you squish down the edges (where the puff has risen) as the fresh pastry top will form enough new puff.
So, if you follow this method you will not be eating soggy bottomed pie!
Your finished, uncooked, egg-washed pie should look roughly like this:
Cook for 25 minutes until golden brown and eat straight away.
- 4 sheets of puff pastry
- 1 onion, chopped
- 10 portobello mushrooms, washed, de-skinned and sliced
- ½ teaspoon garlic, crushed
- ½ cup vegetable stock
- 12 button mushrooms, washed, de-skinned and sliced
- 150 g Sour cream
- 1 bunch fresh parsley, chopped
- 1 tsp paprika
- 1 tsp olive oil spread (or butter)
- 1 tsp olive oil
- 1 courgette, cut into ribbons with a vegetable peeler
- 6 fresh asparagus spears
- 2 sprigs thyme, (use leaves, no twigs)
- salt, for seasoning
- pepper, for seasoning
- 1 beaten egg, (for egg wash)
- Pre-heat oven to 180 degrees celsius.
- Heat a large pan and add your olive oil spread/butter and olive oil.
- Add garlic and onions to the pan and cook until soft (but not brown), approximately 10 minutes.
- Put the asparagus in a pot of salted water, bring to the boil and cook for 1-2 minutes. Drain and leave to sit in cold water.
- Using a vegetable peeler slice the courgette into ribbons and put to one side.
- Add the mushrooms, to the pan, and cook until limp and juice free.
- Add the vegetable stock, paprika and thyme and cook on a low heat until the stock has reduced by half.
- Roll out your pastry on a floured surface then line greased pie tins with the pastry.
- Remove the mushroom pan from the heat and stir through the sour cream.
- Add the courgette ribbons to the pan.
- Chop the asparagus spears in half and add to the pan. Mix well.
- Season with salt and pepper.
- Pour the mushroom mixture into the pastry lined pie tins and place a sheet of pastry over the top of each pie.
- Crimp the edges of the pie and lightly paint on the egg wash.
- Cut some air holes in the top of the pie (or pierce with a fork)
- Cook for 25 minutes, until golden brown.