Fresh asparagus and mushroom pie

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    Fresh asparagus and mushroom pie

    Fresh asparagus and mushroom pie

    (85)
    1hr


    90 people made this

    About this recipe: Fresh asparagus, garlic and mushrooms are cooked in butter, covered with creamy hollandaise sauce and baked inside puff pastry. So good!

    Ingredients
    Serves: 8 

    • 110g butter
    • 2 bunches fresh asparagus, trimmed and cut into 2.5cm pieces
    • 450g sliced fresh mushrooms
    • 6 cloves garlic, diced
    • 225ml prepared hollandaise sauce
    • 1 (500g) packet puff pastry

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat the oven to 200 C / Gas mark 6.
    2. Melt the butter in a large frying pan over medium heat. Add the asparagus pieces; cook gently for about 10 minutes. Stir in the sliced mushrooms and garlic; cook and stir until the mushrooms are soft. Set aside.
    3. Prepare the hollandaise sauce according to packet directions. Add the cooked asparagus and mushrooms; stir well.
    4. Roll out one block of puff pastry on a floured surface and lay it flat on the bottom of a 22x33cm baking dish. It's fine if it goes up the sides of the baking dish too. Spread the asparagus mixture evenly over the pastry. Roll out the other block of puff pastry and place on top; pinch the edges together to seal.
    5. Bake for 25 to 30 minutes in the preheated oven, until pastry is golden brown. Cool for a few minutes before serving.
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    Reviews & ratings
    Average global rating:
    (85)

    Reviews in English (83)

    EmilyMariee
    0

    I made this for me, my mum and my brother last night - a big hit!  -  02 Aug 2010

    sarahsue
    0

    My husband and I really enjoyed this dish, though next time we'll use a bit less butter. I don't think that much is necessary.  -  07 Apr 2010

    by
    276

    This recipe is truly delicious and a hit at the potluck I brought it to! It was fairly expensive to make though as asparagus is about $5/bunch where I live right now. I have a few suggestions to add to the recipe. 1. Oil baking pan well before putting puff pastry in. 2. Cut venting holes or slits in the top layer of puff pastry 3. Ten minutes was too long to cook the asparagus. I sliced my mushrooms to around 1/4" thick. Next time I make this I will fry the asparagus and mushrooms in butter together no more than 5 - 7 minutes. They have further cooking time in the oven and soggy asparagus is kind of gross. 4. Go ahead and use all of the prepared Hollandaise sauce (just shy of 2 cups). 5. Brush the top layer of puff pastry with a beaten egg before baking to give a nice glazed appearance to the finished product.  -  18 Dec 2005  (Review from Allrecipes US | Canada)

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