Prep: 40 mins (plus chilling) | Cooking time: 40 mins | Makes: 24
- 2 tablespoons extra virgin olive oil
- 1 brown onion, finely chopped
- 400g large flat mushrooms, diced; or 400g white or brown mushroom, diced
- 2 garlic cloves, crushed
- 2 teaspoons finely chopped fresh thyme leaves
- 2 eggs
- 2 x 125g cans four bean mix, rinsed, drained
- 2 teaspoons Dijon mustard
- ½ cup stale breadcrumbs
- ¼ cup finely chopped fresh flat-leaf parsley
- 2 sheets frozen puff pastry, partially thawed, halved
- Sesame seeds, to sprinkle
- Tomato sauce, to serve
- Preheat oven to 220°C/200°C fan-forced. Line 2 baking trays with baking paper.
- Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring occasionally for 2 minutes or until softened. Add mushroom, garlic and thyme. Cook, stirring occasionally, for 6-7 minutes or until liquid has evaporated and mushrooms start to golden. Transfer to a large plate. Refrigerate for 10 minutes to cool.
- Meanwhile, place 1 egg, beans and mustard in bowl of small food processor. Process until smooth. Place cooled mushroom mixture in a large bowl. Add bean mixture, breadcrumbs and parsley. Season with salt and pepper. Mix thoroughly.
- Place 1/4 of the filling along 1 long side of 1 pastry half. Roll up pastry to enclose filling. Carefully cut into 6 pieces (filling is quite soft). Place, seam-side down, on prepared trays. Repeat with remaining filling and pastry. Lightly beat remaining egg. Brush pastry with egg. Sprinkle with sesame seeds. Bake for 25 to 30 minutes or until pastry is golden and puffed. Serve with tomato sauce.
- 1 tbsp olive oil
- 500g chicken thigh fillets, trimmed, cut into 3cm cubes
- 400g of Swiss Brown Mushrooms, cleaned, trimmed, thickly sliced
- 50g butter
- 35g (1/4 cup) plain flour
- 1½ tsp mixed spice
- 500ml (2 cups) milk
- 1 cup frozen peas
- 2 sheets puff pastry, thawed in the fridge
- 1 egg yolk
- Salt and pepper, to season
- Heat the oil in a large frying pan over medium-high heat. Season the chicken with salt and pepper. In batches, cook the chicken for 5 minutes, turning, until browned, then remove from the pan and set aside. Add the mushrooms, cook for 4 minutes or until golden, tossing the pan frequently, then remove and set aside.
- Reduce the heat to medium. Melt the butter in the pan, then stir in the flour and mixed spice. Cook for 1 minute before gradually whisking in the milk until thickened slightly. Return the chicken and mushrooms to the pan and season to taste with salt and pepper. Cook for a further 2 minutes or until sauce thickens. Transfer the mixture to a bowl and allow to cool.
- Preheat the oven to 190°C. Remove the pastry sheets from the fridge and cut each sheet in half and place one on top of the other. Using a rolling pin, roll the pastry out to a 4mm-thick rectangle that fits the size of a rectangular 1.5-2L baking dish.
- Stir the frozen peas through the pie filling to combine, then transfer to the baking dish. Place the pastry over the top to cover, pressing down on the edges with a fork to seal in the filling. Make a small cross-incision in the center of the pie to allow the steam to escape. Brush the egg yolk over the surface of the pie, then bake in the oven for 35-40 minutes or until the pastry is golden. Serve immediately.
Handy hint:
White or brown mushrooms can be used with this recipe.
For those who enjoy more flavour, we recommend swiss brown mushrooms to add a flavour punch!
