Vegetarian mushroom pie
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | Onion; chopped | |
| 6 | ounces | String beans; cut into 1/2in / |
| ; 1cm pieces | ||
| 8 | ounces | Chestnut mushrooms; quartered |
| 10 | ounces | Open cup mushrooms; sliced |
| 5 | teaspoons | Flour |
| 1 | 200 gram car virtually fatree fromage frais | |
| 10 | ounces | Open cup mushrooms; sliced |
| 2 | teaspoons | Dijon mustard |
| Salt and pepper | ||
| 2 | ounces | Margarine |
| 5 | ounces | Plain flour |
| 2 | teaspoons | Fresh mixed herbs; chopped |
| Cold water to mix | ||
| Beaten free range egg or milk | ||
Directions
PASTRY
TO GLAZE
1. Heat oil and cook onion and beans in a covered pan over a gentle heat for about 4 minutes.
2. Stir in all the mushrooms, cover and continue cooking for another 5 minutes.
3. Stir in flour and cook for a minute.
4. Gradually stir in fromage frais, mustard and seasoning. Bring to the boil, stirring. Turn mixture into a pie dish and allow to cool.
5. Rub margarine into flour until mixture resembles fine breadcrumbs. Stir in herbs and enough water to form a fairly stiff dough.
6. Roll out and use to cover pie in usual way. Decorate with pastry leaves cut from frimmings Brush with egg or milk, then cook in oven 400øF/200øC/gas mark 6 for about 35 minutes.
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