Cheese and mushroom pasties recipe
Give this easy savoury bake a try, using pre-made pastry to save time. Mix mushrooms, fresh greens and Cheddar for the filling, and bake until golden.
See method- Serves 4
- 5 mins to prepare and 40 mins to cook
- 565 calories / serving
- Freezable
- Vegetarian
Ingredients
- 25g butter, plus 1 tbsp
- 380g pack mushrooms, sliced
- 10g fresh thyme, leaves picked
- 1 garlic clove, crushed
- 150g fresh greens, washed, thick stalks removed and leaves shredded
- ½ vegetable stock cube, made up to 200ml
- 500g block puff pastry
- 80g grated Cheddar
- plain flour, to dust
- 320g frozen peas
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Shop ingredientsEach serving contains
- Energy
- 2355kJ 565.0kcal
- Fat
- 37g
- Saturates
- 19g
- Salt
- 1.8g
- Sugars
- 7g
of the Reference intake
Carbohydrate 39.5gProtein 17.3gFibre 9.2g
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Method
- Heat 25g butter in a frying pan over a medium heat until melted. Add the mushrooms and fry for 5-6 mins until golden and tender, and all the water that comes off them has evaporated. Season and stir in the thyme and garlic. Fry for 1 min more until fragrant.
- Add the shredded greens to the pan and pour over the stock. Simmer for 5 mins until the greens are tender and the stock has reduced. Remove from the heat, tip into a bowl and leave to cool for a few mins.
- While the filling is cooling, roll out the pastry on a lightly floured work surface to 5mm thickness. Using a bowl or plate with about a 16cm diameter as a template, cut out 4 rounds from the pastry with a sharp knife. Transfer the circles to a baking tray lined with nonstick baking paper.
- Heat the oven to gas 6, 200°C, fan 180°C. Stir the cheese into the mushroom filling, then divide the mixture between the pastry rounds, spooning onto one side of each one, leaving a 1cm border around the edge. Brush the border with a little water. Fold the empty pastry side over the filling and crimp the edges with your finger and thumb to seal the pasties.
- Bake for 25-30 mins until golden and crisp. A few mins before they’re ready, boil the peas for 2-3 mins until bright green and tender. Drain well and stir in the 1 tbsp butter and season. Serve alongside the pasties.
- Tip: Glaze the pasties with beaten egg or a splash of milk for a more golden finish.
- See more Vegetarian recipes
Freezing and defrosting guidelines
The pasties can be made up to the end of step 4 and frozen. Cook the frozen pasties at gas 4, 180°C, fan 160°C for 45-50 mins until golden and crisp, and the filling is piping hot in the centre.
