Creamy mushroom pot pie
Creamy, fragrant mushrooms encased in crisp, buttery pastry makes this creamy mushroom pot pie the perfect vegetarian comfort food.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
for the filling
- 750 g mixed mushrooms roughly chopped
- 2 garlic cloves thinly sliced
- 5 sprigs fresh thyme leaves removed
- 2 tablespoons flour
- 200 ml vegetable stock
- 200 ml cream
- squeeze of fresh lemon juice
- salt & pepper to taste
for the pie
- 1 roll ready-made puff pastry thawed
- 1 egg yolk beaten
Pre-heat the oven to 180°c.
In a large frying pan, sauté the mushrooms in a splash of olive oil/butter until golden brown.
Add the garlic and thyme and sauté for another minute before stirring in the flour.
pour in the vegetable stock and cream and whisk until the sauce is smooth. Allow to simmer gently for 5-10 minutes then season with the lemon juice, salt and pepper.
Transfer the creamy mushrooms to individual oven-proof ramekins/bowls.
Roll the pastry out on a floured surface and cut out circles big enough to fit the ramekins.
Press the pastry onto the sides of the ramekins and crimp the sides. Cut a small slit into the pastry to allow steam to escape then brush with the egg yolk.
Place in the oven and allow to bake for 15-20 minutes until the pastry is golden brown and cooked through.
Remove from the oven and serve.
Calories: 388kcal | Carbohydrates: 31g | Protein: 7g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 259mg | Potassium: 437mg | Fiber: 4g | Sugar: 4g | Vitamin A: 492IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 2mg