Vegetarian mushroom stroganoff pot pie Recipe


Elements

1 tbsp olive oil

1 massive knob butter (about 25g)

1 brown onion, diced

1 leek, white half solely, finely sliced

3 garlic cloves

420g combined mushrooms, sliced

1 cup vegetable inventory

2 tbsp tomato paste

1 cup thickened cream

375g sheet of all-butter puff pastry (I used Careme model)

1 egg plus 1 tablespoon of milk, whisked collectively in a small bowl

Technique

1. Preheat the oven to 170C fan-forced (190C standard).

2. Add the olive oil and butter to a big frypan over medium warmth. As soon as foaming, add the onion and leek. Prepare dinner for two minutes then add the garlic and prepare dinner till the leeks are gentle, and the onions are utterly cooked by way of and translucent.

3. Add the mushrooms and prepare dinner till gentle, about 3-5 minutes.

4. Add the inventory and prepare dinner till the inventory has largely been absorbed and evaporated (about 10 minutes).

5. Add the tomato paste after which the cream and switch right down to a simmer. Prepare dinner till the combination has lowered once more and the cream sauce is a stunning thick consistency (about 8 minutes however keep watch over it). Season generously.

6. Scoop your mushroom combination into your pie dish of selection. Lower a chunk of puff pastry to suit your cooking mould (I lower discs to the scale of my particular person little tins). Place on high of the mushroom combination and press down gently. 

7. Brush the pastry tops with the eggwash and place within the oven for 20-Half-hour or till the pastry has puffed and brought on a stupendous golden hue. Finest eaten piping sizzling.

Be aware: Given the pastry basically simply sits on high of the combination and puffs, you are not restricted to the cooking vessel by any means. I made these pies in particular person roasting dishes, however you actually may use something, reminiscent of a Pyrex baking dish or particular person pie moulds.

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