Mushroom, spinach & cider pie

Name: Mushroom, spinach & cider pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 400 g chestnut mushrooms; 1 tbsp olive oil; 30 g unsalted butter; 3 shallots, sliced; 1 tbsp English mustard powder; 8 sprigs thyme, leaves picked; 2 tbsp heaped plain flour; 250 ml cider; 300 ml vegetable stock; 235 g ready-washed spinach; 1½ tbsp mango chutney; 50 g Essential mature cheddar; 320 g puff pastry sheet; 1 egg, beaten

This hearty, vegetarian pie serves the whole family and is filled with earthy mushrooms, wilted spinach and is flavoured by sweet mango chutney, cider, and fresh time. It is topped by a golden, egg washed puff pastry sheet.

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Vegetarian

Serves4
CourseMain meal
Prepare20 mins
Cook50 mins
Total time1 hr 10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

400g chestnut mushrooms
1 tbsp olive oil
30g unsalted butter
3 shallots, sliced
1 tbsp English mustard powder
8 sprigs thyme, leaves picked
2 tbsp heaped 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

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.
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.
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.

Typical values per serving when made using specific products in recipe