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 clove garlic cloves
• 320 g ready-rolled puff pastry
• 30 g butter
• 1 tsp fresh thyme leaves
• 1 egg, beaten

Method

1. 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. 2

   Reduce the heat, add the chopped onion and garlic and cook for 3 minutes. Stir in the thyme.

3. 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. 4

   Pour the filling into a 23cm pie dish and allow to cool for 10 minutes.

5. 5

   Drape the puff pastry over the top, crimp the edges, and brush all over with beaten egg.

6. 6

   Bake for 25–30 minutes until puffed and golden. Serve immediately with a crisp green salad.