Mushroom and guiness pie

Ingredients

Ingredient	Quantity	Preparation	Alternatives	Notes
Puff pastry	500g
Vegan butter	2 tbsp		Vegetable oil	Optional
Olive oil	3 tbsp
Brown sugar	1 tbsp
Plain flour	2 1/2 tbsp
Dijon mustard	1 tbsp
Chestnut mushrooms	700g	Quartered
White onions	4	Sliced
Garlic	6 cloves	Finely chopped
Rosemery	3 sprigs (fresh)	Finely chopped with stalk discarded
Guiness	300ml		Any other stout/brown ale
Thyme	3 sprigs (fresh)	Finely chopped with stalk discarded
Soy sauce	25ml
Salt
Black pepper

Other info

Timing: 1h 30min

Produces: 1 pie (4 servings)

Used in: None

Variations

None

Instructions

1. Preheat the oven to 180°C and line a tray with baking paper.
2. Spread the mushrooms over the lined baking tray and drizzle with 1 tbsp of oil. Roast for 15 minutes.
3. Once they are done, remove the mushrooms and set aside, reserving any juices. Keep the oven on.
4. Add the remaining oil to a large pot along with the onions and garlic. Fry for 10 minutes until softened.
5. Reduce the temperature to medium-low and add the rosemary and thyme. Fry for a further 10 minutes until the onions are golden.
6. Pour the ale into the pot and bring to a simmer. Reduce the liquid for 10 minutes.
7. Reduce the heat to low and add the mushrooms with any juices, the flour, the mustard, and the soy sauce. Simmer gently for 15–20 minutes.
8. Season to taste with salt and pepper.
9. Pour the mixture into a pie dish.
10. Roll out the pastry into a sheet that will cover the pie dish.
11. Brush the rim of the pie dish with water then add the pastry over the top. Cut off any excess pastry and crimpt the edges all the way around.
12. Melt the butter in the microwave and brush all over the pastry.
13. Cut one or two small holes in the pastry so steam can escape.
14. Bake for 30–35 minutes.