If there was ever an excuse to eat pies then surely this is it. It’s British Pie Week everyone, hip hip hooray! I have to confess, I’ve never actually made a pie before, it always seemed like more trouble than it’s worth but armed with a packet of puff pastry, these mini pies were a piece of cake… I mean pie.
Anyway, you can make one big pie or a few little pies, I opted for mini ones this time so I could use my cute mini casserole dishes. I actually made my pie filling a few days earlier and kept it in the fridge so that when it came to assembling my pies, all I had to do was fill my dishes and top with pastry. I was pretty stunned at how well these turned out, they were super cute and utterly delicious. Jamie loved his little pie so it’s a shame he won’t get to eat one ever again. We discovered shortly after he ate his pie that he has a rather severe onion intolerance, so no more pies for Jamie.
But pies for everyone else, yay!
Shallot & Mushroom Pies
Serves 4 as 1 big pie or makes 3-4 individual pies / Hands on time 40-50 mins / Total time 1hr 10mins / V
250g chestnut mushrooms, roughly sliced
250g portobello mushrooms, roughly sliced
30g unsalted butter
400g banana shallots, whole but peeled (you can use regular shallots but the smaller the shallot, the harder it is to peel. Banana shallots tend to be bigger so less tricky).
1 sprig of rosemary
2 bay leaves
300ml veg stock (1 vegetable stock cube or pot)
200ml red wine (or a small bottle of 187ml)
1 Tbs plain flour
2 tsp Dijon mustard
Handful of chopped parsley
Pack of ready rolled puff pastry 375g
1 egg beaten
Mini heart pastry cutter (optional)
TIP: Not keen on pastry? Why not try this pie topped with mashed potato? 4 large baking potatoes should do it.
1. Preheat oven to 200°C /180°C fan/gas mark 6. Peel the shallots keeping them whole and then fry for 5 minutes in a knob of butter on a medium heat in a large pot until slightly golden. (I’m quite rough with my shallots, often I’ll just chop the stalks off and peel an entire layer of flesh off, its quicker.)
2. Roughly chop the mushrooms and add them to the shallots and give them a good stir. Cover with a lid and cook for a further five minutes. Remove the lid and add the stock, wine, bay leaves, rosemary and bring to the boil. Reduce the heat and simmer for 20 minutes.
3. Meanwhile, in a separate small saucepan, melt a tablespoon of butter and whisk in a heaped tablespoon of flour. Once combined, stir straight into the mushroom filling to help thicken the sauce. (You don’t need to wait 20 minutes to add this.)
4. Once reduced, add the mustard, parsely and season with salt and pepper. Carefully fish out the rosemary and bay leaves and fill your pie dishes with the mixture. Top your dishes with pieces of puff pastry a little bigger than the pie dishes themselves. Crimp the pastry around the edge with your fingers or with the back of a fork (don’t worry if your pies look a bit flat and messy, they’ll look wonderful once they’re cooked). Insert a knife into the middle of your pies to allow air to escape. I like to do a cross because it’s prettier.
5. Cut the remaining pastry into heart shapes using a cutter and place them on top of the pies or make your own shapes (this step it optional). Brush each pie with a bit of beaten egg and bake in an oven, on the middle shelf for 20-25 minutes.
6. Serve with steam vegetables and mash. Good times.
If you’ve had a go at making my pies or any of my other recipes I’d love to hear about it. @corrieheale email@example.com