Mushroom and Red Wine Pie with Puff Pastry Topping
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 500 g chestnut mushrooms, sliced
- 1 onion, finely chopped
- 2 garlic cloves
- 150 ml red wine
- 200 ml vegetable stock
- 100 ml double cream
- 1 ready-rolled puff pastry sheet
- 1 egg, beaten
Nutrition (per serving)
- Calories
- 540 kcal
- Protein
- 10.9 g
- Carbohydrate
- 38.9 g
- of which sugars
- 6.2 g
- Fat
- 34.6 g
- of which saturates
- 18.4 g
- Fibre
- 2.7 g
- Salt
- 1.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Heat a little oil in a pan and soften the onion for 6 minutes, then add the garlic and mushrooms and fry for 8 minutes until golden.
- 2
Pour in the red wine and vegetable stock, simmer for 10 minutes until reduced, then stir in the cream.
- 3
Tip the mushroom mixture into a pie dish.
- 4
Top with the puff pastry, trimming to fit and pressing the edges to seal, then brush with the beaten egg and cut a few slits in the top.
- 5
Bake for 20-25 minutes until the pastry is puffed and golden.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.