Mini pies

Style at Home (UK) - - Cook It | Take One... -


400g mushrooms, sliced 1 leek, sliced

1tbsp oil 1tbsp plain flour ⁄2tsp dried

1 tar­ragon 100ml white wine 410g can con­densed mush­room soup 125g peas 1tbsp mus­tard 400g puff pas­try 1 egg, beaten

1 Pre­heat oven to 210°C/ Gas 7. Fry mushrooms and leeks in oil for 5 min. Add flour and tar­ragon to make paste; cook for 2 min. Whisk in wine; boil un­til thick­ened. Add soup, peas and mus­tard; sim­mer. 2 Roll out pas­try. Cut out 4 x 10cm lids and 4 x 12cm bases. Brush egg on rims, di­vide pie mix among the bases; add lids, crimp the edges to seal. Make a hole in the cen­tres and score the tops. 3 Brush with egg and bake for 20 mins.

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