Name: Mushroom pie with minted mushy peas
Cook time: 100 min
Total time: 100 min
Yield: 6
Ingredients: 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

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.

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Ingredients

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

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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