A creamy, cheesy mushroom pie filled with lots of juicy Quorn Pieces. Possibly the best pie you will ever have. Don't believe us? Try it out for yourself.
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Serves
6
Quorn Pieces
Onion
Garlic
Mushroom
Thyme
Tarragon
Plain Flour
Miso Paste
Comté
Crème Fraîche
Sheet Puff Pastry
Egg
Salt
Black Pepper
Serves
6
Quorn Pieces
Onion
Garlic
Mushroom
Thyme
Tarragon
Plain Flour
Miso Paste
Comté
Crème Fraîche
Sheet Puff Pastry
Egg
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely chop the onions and garlic before slicing up the mushrooms.
Step 2.
Pick the leaves off the thyme and finely chop the tarragon.
Step 3.
Sauté the onions in a pan with a glug of oil. Cook for 5 mins until softened, then add in the mushrooms with a big pinch of salt. Cook for 15 mins until the water has evaporated and the mushrooms start to crisp up.
Step 4.
Add in the garlic and cook for 1 minute until fragrant.
Step 5.
Add in the flour and mix well so that there are no large bits.
Step 6.
Combine the miso paste with 300ml of hot water, whisk until it's dissolved.
Step 7.
Slowly pour the miso liquid into the mushrooms, mixing well in between so the flour doesn't form lumps.
Step 8.
Add in the Quorn Pieces and bring to a bubble. Grate in the comté cheese and stir through the crème fraîche, thyme and tarragon.
Step 9.
Taste and season with salt and pepper.
Step 10.
Pour this into your pie dish and allow it to cool down for 20 mins.
Step 11.
Preheat the oven to 190°C.
Step 12.
Cover the pie with the puff pastry, trim the edges and crimp them with your thumb and forefinger.
Step 13.
Brush with egg yolk and pop into the oven for 30 mins until the pastry is puffed and golden.
Step 14.
Allow to cool for 30 mins, slice and serve.
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Notes (1)
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Hattie T.
7 months ago
Pie loved making this! Very comforting, perfect for a cold winter meal :))
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