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  Peppered Mushroom and Stilton Pie

A tasty alternative for  vegetarians, this is a lovely peppery mushroom and stilton pie.

KEY POINTS

 Preparation Time:

 Cooking Time:

 How Difficult

  Easy

 Freeze?

  No

 Servings

2 Pies


Ingredients for pastry

How Much

Plain flour

225g / 8oz

Unsalted butter

100g / 3Żoz

Eggs 1 plus one extra beaten for egg wash
Milk

1 tbsp to bind pastry

For the pie

How Much

Vegetable oil

2tsp

Onion

1

Carrots

2

Chestnut mushrooms

500g / 1lb 2oz

Tomato puree

1 tablespoon

Soy sauce

1 tablespoon

Green peppercorns

1 tablespoon

Vegetable stock

250ml / 9fl oz

Stilton crumbled

200g / 7 oz

Salt and pepper

To taste

COOKING EQUIPMENT
Frying pan
Pie dishes

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 beaten egg.

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.

4 COMMENTS HAVE BEEN MADE
4 RATINGS GIVEN - AVERAGE

5 October 2010 From: Not Given
Also nice with pastry as a base.

14 October 2010 From: Not Given
Yum!

14 October 2010 From: FM
Very nice to have a pastry pie with gravy like sauce which is something that's missed when u don't eat meat.  Make sure you get a nice strong creamy stilton and not one that's salty.  Nice with potatoes, leek & boursin cheese mash, YUM!

15 July 2011 From: Victoria
I would like to say, bravo, finally some easy recipes for us not-so-wonderful cooks, you get a 5* rating from me, and believe me when I say, tastes grand, thanks again...keep the recipes coming.

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