Mushroom Pie

 
  • 1 or 2 onions, finely chopped
  • 12 oz. (300g) mushrooms, chopped
  • 8 oz. (200g) mixed nuts, chopped or milled
  • 4 oz. (100g) bread crumbs (4 oz. is about 3 medium-thick slices of bread)
  • 12 oz. (300g) shortcrust or puff pastry
  • 1 tsp. thyme
  • 1 tsp. marjoram
  • 1 tbsp. soy sauce
  • ¼ pint (125ml) vegetable stock
  

See here for advice on abbreviations and measurements.

Fry onion until soft. Add mushrooms and cook. Remove from heat and add nuts, breadcrumbs, herbs, soy sauce, vegetable stock, salt and pepper. Allow to cool.

Line a large pie dish with pastry. Fill with the mixture and cover with more pastry.

Cook for 20 minutes at Gas Mark 7 / 220 °C / 425 °F. Reduce heat to Gas Mark 5 / 190 °C / 375 °F and cook for 1 hour.

You can use frozen puff pastry for this recipe (e.g. JusRol), in which case reduce the cooking time to about 1 hour at Gas Mark 5 / 190 °C / 375 °F.