Mushroom Pie
Mushroom Pie
Serves 4
Preparation time: 45 minutes
- 2 bunches spring onions
- 500g small button mushrooms
- 50g margarine
- 210g ready rolled puff pastry
- Half teaspoon Marmite
- 1 tablespoon cornflour
- 300 veggie stock
- Milk to brush
Heat your oven to 200c/400f or Gas Mark 6.
Melt the margarine in a sizeable non-stick frying pan. Chop the spring onions finely and saute for a couple of minutes.
Slice mushrooms and add to the pan. Sauté for a few minutes until they colour.
Remove from heat. Sprinkle cornflour over the mushrooms. Add the Marmite and 300ml of the veggie stock. Cook another 5 minutes, till the mushrooms soften. If too dry, add more of the veggie stock.
Place mixture equally into 4 small ceramic pie dishes. Cut 4 circles of pastry for the pie tops, allowing room to rise. Brush on top with milk, inserting a hole in the top for steam to be released. Bake for 20 minutes at Gas Mark 6, removing when golden.
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