We love a good pie! It makes a perfect alternative to meat in a roast dinner when served with all the accompaniments. It also goes perfectly with mash and peas and gravy, or even with chips and mushy peas! I have a few pies in my repetoire, but this is one of the quickest and easiest ones that I make (especially if you have some previously cooked rice to use up). It has evolved from a Rose Elliot Christmas recipe that I once made.
Mushroom En Croute
Ingredients
1 pack of puff pastry
1 lb mushrooms
2 small chopped onions
1 crushed garlic clove
4 oz cooked rice
4 oz cream cheese (full fat works best)
1 teaspn chopped parsley
2 tspns lemon juice
black pepper
Method
Fry the onion until soft (using butter or oil).
Add the garlic and cook for a further 2 minutes
Add the sliced mushrooms and gently cook until all the liquid has evaporated.
Remove from heat.
Add parsley, rice, lemon juice, pepper and cream cheese and stir through.
Roll out pastry and place filling in centre.
Bring up edges and seal using a little water.
Fold up ends.
Glaze with egg or milk.
Cook for about 25 minutes at GM6
