Mushroom & tarragon pot pies

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olive magazine

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Recipe by olive magazine

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1. Fry the onion gently in a little oil until completely softened and starting to go golden, about 10 minutes. Add the mushrooms and cook for 5-10 minutes until they are browned and any liquid has evaporated. Add the peas, tarragon and cream. Bubble up for a couple of minutes and season. Divide between 4 individual pie dishes (or use 1 big one).
2. Cut 4 puff pastry lids about 2cm bigger than the dishes. Brush the rims with egg then drape over the pastry lids and press the edges onto the dish. Brush all over with egg. Bake for 25-30 minutes until puffed and golden.

Per serving

546 kcalories, protein 11.3g, carbohydrate 32.9g, fat 42 g, saturated fat 18g, fibre 4.3g, salt 0.59 g

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• ange

  05 November 2007

  ange rated this recipe

  

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• laineyj

  04 December 2007

  laineyj rated and commented on this recipe

  

  I added some pancetta was really tasty!

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• milo9632

  08 August 2008

  milo9632 commented on this recipe

  I add some fried chicken

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• maddieson

  01 November 2008

  maddieson rated and commented on this recipe

  

  AWESOME RECIPE!

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Ingredients

• 1 large onion , halved and sliced
• oil for frying
• 400g chestnut mushrooms , halved or quartered if large
• 200g frozen peas , defrosted
• a small bunch tarragon , leaves chopped
• 142ml carton double cream
• 250g puff pastry , rolled out (puff made with butter tastes better, look for Jus-rol)
• 1 egg , beaten

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Difficulty and servings

Serves 4

Preperation and cooking times

Vegetarian

Ingredients

• 1 large onion , halved and sliced
• oil for frying
• 400g chestnut mushrooms , halved or quartered if large
• 200g frozen peas , defrosted
• a small bunch tarragon , leaves chopped
• 142ml carton double cream
• 250g puff pastry , rolled out (puff made with butter tastes better, look for Jus-rol)
• 1 egg , beaten

Per serving

546 kcalories, protein 11.3g, carbohydrate 32.9g, fat 42 g, saturated fat 18g, fibre 4.3g, salt 0.59 g

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