zoom Winter veg, mushroom and red onion pies

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Winter veg, mushroom and red onion pies

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Winter veg, mushroom and red onion pies

    • Vegetarian
    • Preparation time: 35 minutes
    • Cooking time: 25 minutes or 40 mins from frozen
    • Total time: 1 hour 60 minutes

    Serves: 4


    2 red onions
    2 x 350g packs ready diced butternut squash and sweet potato
    1 tbsp olive oil
    250g chestnut mushrooms, halved
    2 tbsp brandy
    1 tbsp chopped thyme
    200ml crème fraîche
    A large pinch freshly grated nutmeg
    375g puff pastry block
    Plain flour, for dusting
    1 egg, lightly beaten


    1. Preheat the oven to 200C, gas mark 6. Cut 1 red onion into thin wedges and put in a roasting tin with the butternut squash and sweet potato and olive oil. Roast for 15 minutes, then stir in the mushrooms, season and cook for a further 10 minutes.
    2. Transfer the mixture to 4 individual pie dishes. Add 2 tbsp of water, the brandy and thyme to the roasting tin and bring to the boil on the hob, scraping any caramelised bits off the bottom of the tin as you go. Add the crème fraîche and, as it starts to simmer, stir in the nutmeg. Divide the sauce between the pie dishes.
    3. Cut the pastry into 4, then roll out each piece on a floured surface to a size slightly larger than the dishes. Brush the rims of the dishes with the beaten egg and sit the pastry on top. Trim away any excess and seal the edges with a fork; glaze the tops with egg, then make a small incision in the centre of each pie, to allow steam to escape. Slice the remaining onion into rings. Put a few slices on top of each pie.
    4. If using within 24 hours, chill until needed, then bake in a preheated oven at 220C, gas mark 7, for 25 minutes until golden. Alternatively, cover with clingfilm and freeze for up to 3 months, then remove the clingfilm and bake from frozen at 220C, gas mark 7, for 40 minutes, until it's golden, and piping hot in the centre.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    This sumptuous Australian blend is as rich and full of flavour as this superb pie, with ripe peach and apricot flavours and a creamy feel2. It’s also suitable for vegetarians.
    d'Arenberg, The Hermit Crab, Marsanne / Viognier 2008 McLaren Vale, S Australia 017729


    Average user rating

    5 stars