Mushroom, Cheese & Onion Pie
Quick & Easy Mushroom, Cheese & Onion Pie
This is simplicity itself to make and is very tasty indeed. I adapted this from my Leek and Cheese Pie - you'll probably see the similarities; both use frozen puff pastry to create the shell and then are filled with a delicious mushroom, onion and cheese mix.
Preparation time, if you exclude baking time, is only about ten minutes so this is ideal for a quick dinner when you're busy. One thing I love about this recipe - and similar ones - is that it's also great if you're entertaining guests.
The pastry shell can be baked in advance, the vegetable mix can be made ahead too and even the cheese can be grated ready to add to the prepared case. Then all you have to do is assemble the ingredients and warm them through until the cheese has melted.
As you can see from the photograph, I served this with peas (also from the freezer) which take just two minutes to cook and some sliced tomatoes along with a few salad leaves. This is so very quick and easy and full of gorgeous flavors too.
Photographs © BritFlorida.
What you'll need
This serves two as a main course. It can also be served as a starter to serve four.
- 8 oz. mushrooms
- 1 medium onion
- 3 oz. sharp cheese
- 1½ oz. blue cheese
- 1 slab frozen puff pastry - defrosted according to the directions on the packet. The brand I use takes about 40 minutes at room temperature
- A little olive oil
Prepare the pastry shell
PRE-HEAT THE OVEN
The brand of Of dough I use recommends a cook time and temperature - 400° for twenty minutes. This is probably the same with most different makes but check the pack to be sure.
PREPARE THE PASTRY
The slab is exactly the right size to fit into my favorite baking dish, so I flour the dish and add the pastry. If necessary, roll the it to the desired size - mine is about 11" x 5". Then make cuts about a half inch inside the edge of the slab, as shown in the photograph. Don't cut the pastry all the way through - just make indentations with your knife.
DECORATE THE TOP OF THE SHELL
This is purely optional, but pretty. I had a little pastry left from a previous dish - I hate wasting food - so I rolled it into small balls and then flattened them with my fingers to that they were about the size of a quarter. These were then laid on top of the lid to give a decorative touch.
Put the dish containing the pastry into the oven and bake for about twenty minutes until it has risen and is golden.
HEAT THE OIL
Place a pan on the heat and chop the onion. Add the onion to the pan, stir so that the oil is evenly distributed and then turn the heat to medium while you wash and slice the mushrooms.
When you have sliced these, add them to the pan with the onions and stir.
ADD A LITTLE WINE
At this stage I add a little red wine to the mushroom and onion mix. Bring it to the boil - which destroys the alcohol - and then simmer. Note that I don't add anything like the amount in the photograph - that is my glass of red wine that I always find to be a necessary part of my cooking equipment :) I actually add about a tablespoon.
Then grate the two and mix them together. You can now leave the vegetables simmering and the pastry shell baking.
When the pastry is golden and risen, remove it from the oven but leave the oven turned on. Use a knife to gently remove the 'lid'.(
IF YOU'RE MAKING AHEAD
If you're making this dish in advance, carefully store the baked shell in the fridge preferably in a tupperware-type container so that it won't be damaged. You can also store the other ingredients in the fridge until you're ready to assemble the dish.
ADD THE MUSHROOMS
With a spoon gently pile them into the pastry shell.
Lightly sprinkle the cheese on top of the mushroom / onion mix. Replace the lid and put the dish back into the oven until the cheese has melted and is running into the vegetable mix.
SERVE WITH THE SIMPLEST ACCOMPANIMENTS
Whenever my mum used to cook frozen peas she'd add a knob of butter and it certainly was delicious. I don't do that because for us, there are already enough calories in the pastry but if calories aren't a concern, go ahead and add butter. The tomatoes were simply cut into wedges and served without dressing. Quick and easy.This image shows a quarter of the pie - we like to have second helpings.
We have at least one mushroom-based meal every week. They are quick to cook, inexpensive and very tasty. I'm always looking for new ideas for meals. Check these out.
Learn more about this versatile ingredient.
Because we eat these so often, I'm glad of these helpers in my kitchen.
Cute and very useful.
An invaluable storage solution.
All photograph taken in my own kitchen during the preparation of this pie. and © me!
© 2013 Jackie Jackson