Mushroom, spinach & cider pie
Waitrose and Partners

Mushroom, spinach & cider pie

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.

5 out of 5 stars(1) Rate this recipe
Vegetarian
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook50 mins
  • Total time1 hr 10 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 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
  • tbsp mango chutney
  • 50g Essential mature cheddar
  • 320g puff pastry sheet
  • 1 egg, beaten

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,597kJ/ 623kcals

Fat

38g

Saturated Fat

18g

Carbohydrates

48g

Sugars

10g

Fibre

5.1g

Protein

16g

Salt

1.4g

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Overall rating (5/5)

5 out of 5 stars1 rating