Perfect for lunch.
Buttery mushrooms are the perfect partner to the two types of cheese in these pies, making them really delicious. They are the ideal size for an indulgent lunch and you can even pick them up if that is the way you like to eat pies (- like an Aussie!).
I also love how the lattice pastry seems to make the pie tops extra crispy. It is a very simple technique which only involves cutting the pastry into thin strips and then placing the strips on top of each other, so please don’t think it is too hard for you to do. I will probably be doing this to all pies that I make from now onwards because I’m so impressed by it 🙂
The recipe below will feed two people but you can easily multiply if required. Possible adaptations include adding some bacon to the mushrooms…. Yum.
Ingredients – serves 2:
- knob of butter (approx 25g/1 oz)
- 200g/7 oz button mushrooms, sliced
- 1/2 teaspoon dried thyme
- freshly ground black pepper, to season
- 1 sheet frozen puff pastry, thawed (the sheet I used was 25cm/10 inches square)
- 50g/2 oz cream cheese
- 1/3 cup grated cheddar cheese (or you could use shredded mozzarella)
- a little milk, to glaze
- salad, optional, to serve
- Heat your oven to 200C/180C fan forced/390F.
- Put the butter into a frying pan over a medium-high heat and add the sliced mushrooms, dried thyme and a good seasoning of black pepper. Cook for a few minutes, stirring regularly, until the mushrooms are lightly golden. Transfer the cooked mushrooms to a plate lined with some kitchen paper to drain off any excess butter. Set aside to cool for a few minutes.
- Cut your pastry sheet in half so you have two rectangles, then place onto a non-stick baking tray.
- Scatter small pieces of cream cheese across the middle third of each pastry piece.
- Divide the cooked mushrooms between the pastry pieces, placing them on top of the cream cheese.
- Top the mushrooms with the grated cheese.
- Use a small knife to cut the top and bottom thirds of each pastry piece into thin strips, then fold these strips up and over the mushroom filling to enclose and form the pies.
- Glaze the tops of the pies with a little milk and add some freshly ground black pepper for decoration.
- Bake for approximately 25 minutes or until the pastry is puffed and golden all over.
- Remove from the oven and leave to cool for 5 minutes before serving.