A warming garlic mushroom and spinach filling coated in a classically made vegetable veloute sauce, topped with a light and buttery puff pastry topping. Perfectly accompanied by thickly cut crispy chips to mop up all that saucy goodness :). A great introduction into classic French cooking techniques.
Preparation time: 25 Minutes Total Cooking Time: 35 Minutes Serves: 4
For the Pie Filling
- 4 Large Portobello Mushrooms, chopped roughly
- 240 g Spinach
- 2 Shallots, finely sliced
- 1 Large clove of garlic, finely diced
- Handful of Parsley, chopped roughly
- Cracked pepper
- Small pinch of Celctic Salt
- Block of puff pastry
- Sprig of Parsley to garnish
- 750 ml Vegetable stock
- 40 g Flower
- 40 g Butter
- Juice of 1/2 Lemon
Tips and Tricks: Look for mushrooms that are very firm and dry to touch, these are the fresher mushrooms so will produce more flavour. If you fancy having a go at making your own puff pastry then please give it a go, I however used the ready made block.
- In a large pan boil approx. 750 ml water and dissolve in 2 tsp. sugar. Place in all the spinach, turn off the heat and leave with the lid on for 3 minutes. Rinse with cold water and squeeze out any excess moisture and roughly chop.
- Mix all the ingredients for the pie filling including the blanched spinach into small pie dishes , season the top with salt and pepper, set aside for later.
- To make the sauce produce a light roux with the flower and butter, slowly add the vegetable stock along with the lemon juice and bring to the boil. Simmer for 30 minutes to cook out the flower. Pass through a fine sieve.
- Pour sauce into the prepared pie dishes to just below the level of the mushroom. Egg wash the side of the dish and line with a 1 cm strip of puff pastry. Egg wash the strip of puff pastry, place over a lid of pastry rolled out to 2 cm thick and trim with a sharp knife.
- Crimp the edges of the pie using a small knife and leave the pie in a cool place for as long as possible.
- To cook pre heat the oven to 200 °C (fan) 220 °C, Gas mark 6, liberally egg wash the top of the pie.
- Place into the oven with a baking tray underneath for 15 minutes at 200 °C, followed by covering the pie in in foil, reducing the temperature to 140 °C and cooking for a further 20 minutes.
- Remove from the oven allow to cool,garnish with parsley and serve with thick cut chips.
Tips and Tricks: Blanching the spinach keeps their colour as well as preventing the final sauce turning a green colour. Allowing your pie to rest will dramatically increase how well your puff pastry rises in the oven so be patient :), it will be worth it.