Fear not, for this is not a complicated pastry recipe. In fact it is an absolute doddle as it uses two ready-made puff pastry sheets which are exactly the right size. No rolling required!
No-fuss puff-pastry mushroom pie – to feed 4
- 5 medium onions
- butter or oil
- 350g firm mushrooms
- a small handful of chopped thyme or oregano
- 200g crème fraîche
- 425g puff pastry
- a little beaten egg or milk to glaze
Roughly chop the onions and cook slowly with butter or oil over a low heat for about 20 minutes, until golden and soft. Slice the mushrooms and add to the onions, adding more butter or oil if needed. Leave them to turn golden and tender but stir now and then so they don’t stick. Season with the chopped herbs and stir in the crème fraîche with some salt and pepper. Make sure it is creamy rather than runny by bubbling it for a couple of minutes to thicken.
Heat the oven to 200ºC/Gas 6. Lay one puff-pastry rectangle on a lightly floured baking sheet and spread the mushrooms and onions over, leaving a rim around the edge. Brush a little egg or milk around the rim, lay the second sheet on top and squeeze the edges together well to seal. Brush with some more of the egg or milk, then cut a couple of small holes in the top.
Bake until puffed up like a cushion and nicely browned – about 25 minutes. Check the bottom to make sure it’s crispy underneath.
Serve with a green salad.
(Original recipe from Nigel Slater’s Appetite, Fourth Estate, 2000.)
Wine Suggestion: We would suggest a medium bodied but well structured white wine with minerality such as a good Chardonnay. We had the benefit of trying a 2004 Cullen Margaret River Chardonnay which was youthful, fresh and superb; full of personality and minerality while still being effortless and elegant.