Monday, 25 November 2013

Broccoli, Mushroom and Cheese Pie Recipe

For my mum's birthday last week, I spent the day spoiling her!  She enjoyed homemade chocolate and marshmallow teacakes, a Mocha birthday cake and a birthday meal of homemade pie, mashed potato, carrots and swede with gravy.  

The pie I made was another of my open topped, puff pastry pies, filled with a cheesy, broccoli, mushroom and spinach filling.  It's quick, easy and really tasty.  I love making these pies because you can use up anything you have in the fridge along with a sheet of ready rolled puff pastry and you're sorted!  It makes a really hearty, comforting meal, perfect for this time of year without being too heavy.


1 sheet of Jus rol pastry
1 crown of Broccoli
4 cubes of frozen spinach
100 g button mushrooms sliced
4 large Portobello mushrooms sliced 
2 cloves garlic crushed
1 teaspoon mixed herbs
half a tub of cream cheese
75g grated cheese (I used smoked cheddar but Stilton would be perfect)
Ground pepper


Cut the broccoli into florets and boil for about 5 minutes.
Fry the mushrooms and garlic in a pan until softened.
Add the defrosted spinach cubes.
Add the cooked, strained broccoli florets.
When all cooked through and combined reduce heat and stir through the cream cheese.
Add grated cheese and seasonings and stir.
Remove from heat when combined.
Put pastry on a baking sheet.
Put filling in the centre.
Fold up edges.
Glaze with milk.
Put in pre-heated oven at GM6 for about 20-25 minutes.

Serve with mash and vegetables for a wonderful comforting autumnal meal!

And here is a photo of the Mocha birthday cake; marbled chocolate and coffee flavoured sponge with chocolate fudge icing, coffee glace icing, grated chocolate and mini malted chocolate balls to finish.  It was lush!

Mocha Birthday Cake


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