A tasty alternative for vegetarians, this is a lovely peppery
mushroom and stilton pie.
Ingredients for pastry
225g / 8oz
100g / 3Żoz
1 plus one extra beaten for egg wash
1 tbsp to bind pastry
For the pie
500g / 1lb 2oz
250ml / 9fl oz
200g / 7 oz
Salt and pepper
Preparation Slice the onions
Finely chop the carrots
Trim, clean and cut the mushrooms in half
Rinse and drain the green peppercorns
Crumble the stilton
Pre-heat the oven to 200C/400F/Gas mark 6
Method for Peppered Mushroom and Stilton Pie
Firstly, make the shortcrust pastry as follows.
Blend the flour, butter and egg together until the mixture comes
together into a dough ball. If you have a blender it's far
easier and quicker to do this. Add a few drops of milk if
needed to bind the dough.
Wrap the dough ball in cling film and chill in
the fridge for at least 30 minutes.
Heat the oil in a frying pan and add the onion,
carrot and mushrooms and fry for 3-4 minutes or until soft.
Add the tomato puree and mix well, then continue to cook for another
four to five minutes.
Add the soy sauce, green peppercorns and stock, then
bring the mixture to the boil, reduce the heat and simmer until the
liquid has reduced by half.
Divide the mixture in half and fill the pie
dishes. Sprinkle the crumbled stilton over the top.
Divide the pastry in half, and roll out to fit the top of the pie
dishes. Brush the sides of the dishes with the beaten egg,
then cover the top of each dish with the pastry, trim and brush with
Make some holes in the top of the pies to allow the
steam to be released. Bake the pies for 18-20 minutes or until they are golden brown.
Serve the pie with potatoes and fresh vegetable
of your choice.