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No-dish mushroom pie

03 OCTOBER 2012

Serves 6
Cooking and preparation time: 45 minutes

Ingredients
:
• 1 pack Just Roll Pastry Sheets
• Beaten egg to glaze
• 50g butter
• 350g chestnut or button mushrooms, wiped and quartered
• 25g porcini mushrooms
• 100g peeled chestnuts
• 3-4 tbsp chopped parsley
• 4-5 tbsp. soured cream
• Salt, pepper and grated nutmeg


Method:

1. Sauté mushrooms in butter until just tender, stir in porcini, 80g of the chestnuts and parsley, season well and allow to cool. Meanwhile preheat oven to 200ºC Gas mark 6

2. Unroll one pastry sheet onto a lined baking tin, stir the soured cream into the cooled mushroom mixture and pile onto centre of sheet, leaving a border all round edges. Brush border with beaten egg.

3. Place second pastry sheet on top and press edges together well to form a seal and crimp up the edges to give a rustic appearance. Brush top again with beaten egg and sprinkle with remaining chestnuts – roughly chopped.

4. Make a couple of slits in top and bake for approx. 20 mins until pastry golden brown. Serve hot.

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