Mushroom & tarragon pot pies

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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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• Di

  28 September 2009

  Di rated and commented on this recipe

  

  This was ok, I found it a bit bland and a bit rich.

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• catherineg

  10 April 2010

  catherineg rated this recipe

  

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• woo

  08 July 2011

  woo rated and commented on this recipe

  

  Great recipe and really tasty. I have adapted the recipe several times - dry fried bacon lardons in a separate pan and adding them after the mushrooms have cooked and also trying a variety of mushrooms; portobello mushrooms thickly sliced work well. For very little effort and a few ingredients I think this is a really inventive and delicious recipe.

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• Mcg3001

  29 September 2012

  Mcg3001 rated this recipe

  

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• Peter

  13 February 2013

  Peter commented on this recipe

  Try replacing the pastry with mashed root vegetables,say neps and carrots,for a more substantial meal.

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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

Preparation and cooking times

Ready in 1 hour

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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