Wild mushrooms make a delicious filling for these vegetarian-friendly pies and are in season in the UK from September to November. Make a batch and serve them to the whole family.
Mushroom, Chestnut, Stilton And Cranberry Pies
Makes: 8 pies
Ingredients:
For the filling:
- 30g butter
- 250g field or chestnut mushrooms, sliced
- 1 garlic clove, chopped
- 1 tbsp finely chopped fresh rosemary
- 3 tbsp English Provender wild cranberry sauce
- 70g stilton, crumbled
- 100g chestnuts, crumbled
For the pastry:
- 375g Ready rolled shortcrust pastry
- 1 medium free-range egg yolk, beaten
Method:
- Melt the butter in a frying pan. Fry the mushrooms over a high heat until soft. Add the garlic and cook for another 40 seconds. Place in a mixing bowl and stir in the rosemary, wild cranberry, stilton and chestnuts.
- Preheat the oven to 200°C. Cut out 8 x 10cm circles from the pastry and place in a muffin tin. Place 2 tbsp of filling into each pastry case.
- Cut out 8 x 9cm circles and press these lids onto the pies. Brush with egg, then cut small steam holes in the lids. Bake for 15-20 minutes, until golden.
The English Provender Co. Wild Cranberry Sauce (240g) is available from selected Waitrose. Booths and Tesco, stores nationwide and online at www.englishprovender.com, RRP £1.89
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