Mushroom & tarragon pot pies
The veggie dish that meat eaters love, too
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hour
Vegetarian
- 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).
- 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
Recipe from olive magazine, September 2006.
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http://www.bbcgoodfood.com/recipes/4364/
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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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- You get an online binder, where you can store all your favourite recipes and create menus.
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