Recipe

Mushroom pie with minted mushy peas

A mushroom pie with crushed minty peas is an age-old classic for a reason. With a fresh herbed pastry and rich red wine gravy, this is a one is a keeper.

  • 1 hr 40 mins cooking
  • Serves 6
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Ingredients

Mushroom pie with minted mushy peas
  • 75 g butter
  • 1 tablespoon extra virgin olive oil
  • 600 g mushroom cups, sliced
  • 100 g shiitake mushrooms, sliced
  • 1 fresh bay leaf
  • 1 medium (350g) leek, diced
  • 1 clove garlic, chopped finely
  • 2 tablespoons plain flour
  • 2 tablespoons tomato paste
  • 1/4 cup (60ml) red wine
  • 1/2 cup (125ml) vegetable stock
  • 2 sheets frozen puff pastry
  • 1 egg, beaten lightly
Cream cheese thyme pastry
  • 2 cups (300g) plain flour
  • 1 tablespoon fresh thyme leaves
  • 200 g cold butter, chopped
  • 100 g cream cheese, chopped
  • 2 tablespoons cold water
Minted mushy peas
  • 500 g frozen peas
  • 50 g butter
  • 1 tablespoon finely chopped fresh mint
  • 1/2 teaspoon sea salt flakes
  • 2 tablespoons mascarpone or pouring cream

Method

Mushroom pie with minted mushy peas
  • 1
    Heat butter and oil in a frying pan over high heat. Add mushrooms and bay leaf; cook, stirring frequently, for 10 minutes or until mushrooms are soft and golden. Stir in leek and garlic; cook for 2 minutes or until leek is softened.
  • 2
    Stir flour into mushroom mixture; cook for 1 minute until vegetables are coated. Stir in tomato paste; cook for 1 minute. Add wine; stir until combined. Add stock; reduce heat to medium, cook, stirring continuously, for 3 minutes or until mixture boils and thickens. Cool.
  • 3
    Make cream cheese thyme pastry: Process flour, thyme and a pinch of salt until combined. With motor operating, add butter and cream cheese. Add the water; process just until dough starts to clump. Turn out onto a floured surface; form into a smooth ball. Divide equally into six portions; flatten each into a disc. Stack discs on a plate; wrap in plastic wrap. Refrigerate for 30 minutes.
  • 4
    Preheat oven to 180°C/160°C fan. Lightly oil six 10cm loose-based tart tins.
  • 5
    Roll each portion of pastry on a floured surface into a 20cm round, 2mm thick. Line tins with pastry, trim excess. Line pastry with foil; fill with dried beans or rice. Place tins on an oven tray. Bake for 20 minutes. Remove foil and beans; bake for 3 minutes or until pastry is golden and dry. Increase oven temperature to 200°C/180°C fan.
  • 6
    Divide mushroom mixture among pie shells. Cut six 12cm rounds from puff pastry; place on pies, gently pressing into the sides of the tin. Cut a small cross in the centre of each pie. Brush pastry with egg. Bake pies for 20 minutes or until golden and puffed.
  • 7
    Meanwhile, make minted mushy peas: Cook peas in a saucepan of salted boiling water for 5 minutes; drain well. Process hot peas with butter, mint and salt until coarsely chopped. Add mascarpone; process briefly to just combine. Keep warm.
  • 8
    Serve hot pies with mushy peas and, if you like, gravy.

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