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John Whaite’s mushroom & bacon filo pies
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250g chestnut mushrooms
2 tsp sunflower oil
1 onion, finely chopped
6 smoked streaky bacon rashers, cut into 1cm pieces
150ml double cream
150g Gruyère, coarsely grated
¼ tsp ground black pepper
¼ tsp ground nutmeg
For the pastry
3 sheets filo pastry
40g unsalted butter, melted
1. Set 2 of the mushrooms aside then chop the rest. Heat the oil in a frying pan set over a medium-high heat and add the onion and bacon. Fry for 5-8 minutes until the onions are soft, then add the chopped mushrooms. Fry for a further 5-6 minutes until all of the moisture from the onions has evaporated and the contents of the pan are fairly dry. Remove from the heat and stir in the cream, half of the cheese, the pepper, nutmeg and salt to taste. Set aside and allow to cool.
2. Preheat the oven to 190°C, gas mark 5. Cut each sheet of filo into 12 x 7.5cm squares (36 in total). Paint a square of filo with melted butter, then place another square on top of it at a slightly rotated angle, then repeat with a third sheet of filo, ensuring each layer of filo is painted with melted butter. Place the filo into a 12-hole deep muffin tin to form a pastry case, leaving the edges of the filo folded against the top of the tin. Repeat with all of the pastry until you have lined all 12 muffin cavities.
3. Divide the cooled filling between the 12 filo pastry cases. Sprinkle the remaining cheese on top of the filling. Slice the remaining mushrooms and place a slice on top of the cheese on each pie. Bake for 15-20 minutes, until the filo is golden brown and crisp, and the filling is bubbling. Allow to cool then serve.
Typical values per serving:
This recipe was first published in May 2021.