About this recipe:A super-delicious pie, which is simple to make. Mushrooms with lashings of gravy are hidden under a flaky pastry lid. For more flavour, try fancy mushrooms, such as shiitake or chanterelles.
2 tablespoons olive oil
150g diced onion
125g mushrooms (any variety), sliced
50g button mushrooms, quartered
350ml vegetable stock
4 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 medium carrot, diced
2 tablespoons plain flour
1/2 teaspoon dried thyme
250g puff pastry, thawed if frozen
1 tablespoon water
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 180 C / Gas 4.
Heat oil in a frying pan over medium-high heat. Add onions and mushrooms. Saute until browned.
Stir in carrot. Pour in vegetable stock and stir. Bring to the boil, then cover and simmer for 8-10 minutes or until carrots are tender.
Stir in soy sauce and balsamic vinegar. Sprinkle in flour and stir in. Simmer until sauce has thickened, about 1-2 minutes. Remove from heat and stir in thyme.
Pour the pan contents into a pie dish. Cover with a sheet of pastry, trimming off any excess.
In a small bowl, whisk egg and water to form an egg wash. Brush over the pastry.
Bake in preheated oven for 40 minutes or until pastry is golden and puffy.
I just made this pie and can only call it one thing - delicious! Rich flavours with woody mushroom , sweetness of carrots and mouthwatering gravy and pastry too! I have printed this recipe off and will be making it for my next dinner party. - 26 Apr 2013