Mushroom and Cheese Puff Pastry Pie


serves 6.
1 1/2 lb (700g) ceps (boletus edulis) or your own choice of mushrooms
1 clove garlic, finely chopped
2 tbsp finely chopped parsley
3 tbsp olive oil
1 x 8 - 9 oz (250 g) packet frozen puff pastry, thawed
butter plain flour
18 fl oz (500 ml) thick bechamel sauce
7 oz (200 g) mild semi-soft cheese, very thinly sliced
1 egg, lightly beaten
1 1/2 tbsp sesame seeds
salt and pepper


1. Preheat the oven to 400°F (200°C) mark 6.

2. Trim and wipe the mushrooms. Cut into thin slices.

3. Heat the oil in a wok or large frying pan and stir-fry the mushrooms with the garlic and parsley over moderately high heat for a maximum of 5 minutes, adding a pinch each of salt and freshly ground pepper when they are nearly done. Simmer briefly to reduce any juices they have produced, then set the wok aside.

4. Make a bechamel sauce and stir in the cheese. Cut the thawed pastry in half; roll both halves out on a lightly floured pastry board into thin discs or circles about 10 1/2 in (27 - 28 cm) in diameter and use one to line a prepared 9 1/2 in (24 cm) shallow tart tin or quiche dish greased with butter and lightly dusted with flour.

5. Lightly beat the egg and use just over half to glaze this pastry case with a thin coating, using a pastry brush. Cover evenly with two thirds of the cheese sauce, spread the mushrooms out on top and then cover them with the remaining sauce.

6. Place the other pastry disc on top as a lid, pinching the edges tightly together or pressing with the prongs of a fork to seal.

7. Brush the remaining beaten egg over the surface of the lid and make a small, neat hole in the centre to allow the steam to escape as it cooks. Finally, sprinkle with the sesame seeds and bake for 20-25 minutes.

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