This is ideal if you want something hearty but don’t have a lot of time, you can also make individual pies or one big pie. I like to serve this with steamed organic vegetables and ‘champ’ (mash potatoes with the greens from the spring onions)
- 300g Chestnut Mushrooms or Seasonal Mushrooms
- 1 Packet of Puff Pastry
- 300ml of Dark Ale or Stout
- 1/2 tbsp Cornflour
- 1/2 tbsp Marmite
- 2 bunches of Spring Onions
- Potatoes for your mash
- 1/2 tsp of sugar
- Get your puff pastry out the fridge ready.
- Pre-heat the oven to 200C or Gas Mask 7
- Chop your spring onions up to about the 4cm mark – keeping the green part to mix into the mash.
- Gently sautee the spring onions until soft in a knob of the butter – just a few minutes.
- Chop the mushrooms – not too small as you want some substance to the pie.
- Brown the mushrooms with spring onions for around 5 minutes.
- Take off the heat and mix in the cornflour.
- Pop back on the heat and add the Ale/Stout and and Marmite.
- You can also at this point add fresh herbs to taste – such as Rosemary or Thyme.
- Cook down until you have a gravy like consistency – will only take a few minutes.
- Taste it now – it may need a little pinch of sugar just to life the savoury flavours – you wont need any salt as the Marmite will have taken care of this.
- Roll out your puff pastry on a floured surface, slightly larger than you need. Leave for 1 minute before covering your mixture so the pastry shrinks back to size.
- Move your mixture to a pie dish and cover with your pastry.
- Brush will milk and cook for around 20 minutes.
- Whilst it is cooking you can boil the potatoes for your mash. when your mash is done mix in the chopped spring onions greens etc
This is lovely with fresh seasonal greens, and I recommend buying at least two bottles of the Ale/Stout so you can enjoy one with meal. I recommend ‘Bath Ales’ Dark Side – its delicious and very smooth.