Farmhouse mushroom pie

Farmhouse mushroom pie

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
125g butter
125g ham or bacon, chopped
1 large onion, chopped
2 fresh sage leaves, chopped
or 1/4 teaspoon dried sage
1 teaspoon fresh thyme, chopped
or 1/4 teaspoon dried thyme
500g mushrooms
salt and freshly ground black pepper
370g rice, cooked
4 hard-boiled eggs, sliced
1 quantity Flaky pastry
or 1 x 375 g packet frozen puff pastry, thawed
egg, beaten, to glaze

Method

  1. Melt half the butter and fry ham or bacon until golden. Add onion and cook gently until soft. Stir in sage and thyme. Remove from heat and cool a little. Leave mushrooms whole if small; cut into halves or quarters if large.
  2. Generously butter a 2 litre pie dish and put in half the mushrooms in one layer. Dot with butter and season lightly with salt and pepper. Cover with one-third of the rice then one-third of the onion mixture and half the eggs. Season again. Repeat these layers and top with remaining third of rice and remaining third of onion mixture.
  3. Roll out pastry and cover dish. Chill for 30 minutes. Brush with beaten egg and bake in a preheated very hot oven for about 10–15 minutes or until pastry is well risen and lightly coloured, then turn heat down to moderate and bake for 20 minutes longer, covering top loosely with foil if browning too much.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again