Little mushroom and cheese pies recipe
These lush little pies are a great canapé or starter idea for a party – especially when the nights are drawing in. The Camembert combines with the creamy mushroom and rosemary filling for a taste sensation.
See method- Serves 9 (makes 9 pies)
- 10 mins to prepare and 30 mins to cook and 20 mins to cool
- 316 calories / serving
Ingredients
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 250g (8oz) Redmere Farms mushrooms, sliced
- 1 garlic clove, finely chopped
- 3 sprigs rosemary, leaves stripped and chopped
- 75ml (3fl oz) double cream
- 500g (1lb) puff pastry
- 125g (4oz) Camembert, cut into 1cm (½in) cubes
- 1 egg, beaten
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Shop ingredientsEach serving contains
- Energy
- 1315kJ 316.0kcal
- Fat
- 23g
- Saturates
- 12g
- Salt
- 0.7g
- Sugars
- 2g
of the Reference intake
Carbohydrate 22.3gProtein 7.4gFibre 1.5g
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- Heat the oil in a large frying pan over a high heat and fry the onions, mushrooms and garlic for 8-10 minutes until soft and turning golden. Turn the heat to low, stir in the rosemary and cream and season.
- On a floured work surface, roll out the pastry to approximately 30-35cm (12-14in) square and stamp out 9 circles with a 10cm (4in) round cutter.
- Spoon the onion mixture onto half of each piece of pastry and sprinkle over the chunks of cheese. Brush the edges of the pastry with beaten egg and fold to enclose the filling. Press the edges with a fork to seal and glaze with the remaining egg. Transfer to a baking tray lined with nonstick baking paper and chill for 20 minutes.
- Preheat the oven to gas 6, 200°C, fan180°C. Bake the pies for 20-25 minutes, until puffed and golden.
- See more British classics
