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    Mushroom, spinach & cider pie

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    Mushroom, spinach & cider pie

    • Vegetarian
    • Preparation time: 20 minutes, plus cooling
    • Cooking time: 50 minutes
    • Total time: 1 hour 10 minutes, plus cooling

    Serves: 4


    400g chestnut mushrooms
    1 tbsp olive oil
    30g unsalted butter
    3 shallots, sliced
    1 tbsp English mustard powder
    8 sprigs thyme, leaves picked
    2 heaped tbsp plain flour
    250ml cider
    300ml vegetable stock
    235g ready washed spinach
    1½ tbsp mango chutney
    50g Essential mature cheddar
    320g puff pastry sheet
    1 egg, beaten


    1. Preheat the oven to 200˚C, gas mark 6. Wipe the mushrooms clean, then halve or quarter, depending on their size. Put a large, wide saucepan over a medium heat and add the oil and butter. Stir in the sliced shallots and fry for 2-3 minutes, then add the mushrooms. Fry for 5-7 minutes so that they release their liquid and start to brown. Stir in the mustard powder and thyme leaves, then season. Stir in the flour, fry for a minute, then pour in the cider. Bring to the boil, let it bubble away for a few minutes to cook off the alcohol, then add the vegetable stock and bring back to the boil.

    2. Reduce the heat a little and simmer for 5 minutes until thickened. Remove from the heat and stir in the spinach and mango chutney. Spoon the filling into a 22-23cm pie dish. Roughly chop the cheddar and dot over the top. Brush some beaten egg around the rim of the pie dish, then lay over the rolled-out pastry. Trim off the excess and crimp the edges. Brush the pastry with the remaining egg and decorate the top of the pie as you like with the pastry offcuts.

    3. Put the pie dish on a baking sheet and bake for 30 minutes, until golden all over. Remove from the oven and leave to sit for 5-10 minutes before serving with buttered greens such as savoy cabbage, if liked.

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