Mushroom, Stilton and Walnut Pie
Ingredients
- 500 g chestnut mushrooms, sliced
- 150 g Stilton cheese, crumbled
- 80 g walnut halves
- 200 ml double cream
- 1 onion
- 2 garlic cloves
- 320 g ready-rolled puff pastry
- 30 g butter
- 1 tsp fresh thyme leaves
- 1 egg, beaten
Nutrition (per serving)
- Calories
- 937 kcal
- Protein
- 22.6 g
- Carbohydrate
- 36.5 g
- of which sugars
- 7 g
- Fat
- 77.7 g
- of which saturates
- 38.3 g
- Fibre
- 3.9 g
- Salt
- 1.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat oven to 200°C/180°C fan. Melt the butter in a large frying pan over a high heat and fry the mushrooms in two batches until golden and all liquid has evaporated.
- 2
Reduce the heat, add the chopped onion and garlic and cook for 3 minutes. Stir in the thyme.
- 3
Pour in the cream and simmer for 3 minutes until slightly thickened. Remove from heat and stir in the Stilton and walnuts. Season with black pepper.
- 4
Pour the filling into a 23cm pie dish and allow to cool for 10 minutes.
- 5
Drape the puff pastry over the top, crimp the edges, and brush all over with beaten egg.
- 6
Bake for 25–30 minutes until puffed and golden. Serve immediately with a crisp green salad.
Plan the week's 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.