Woodland Funghi Pasties
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
- Ingredients
- 3 Tbsps olive oil
- 12 ozs Chestnut mushroom (chopped)
- 2 shallots (finely chopped)
- 2 Tbsps Madeira Wine
- 1 Tbsp Wholegrain Mustard
- ⅜ cup Crème fraiche
- 1 tsp Dijon mustard
- 4 slices lightly cooked Bacon (chopped)
- 1 Tbsp chopped thyme
- salt
- peppers
- 18 ozs gluten-free puff pastry
- 1 egg (beaten, to glaze)
Preparation steps
1.
Heat the oven to 220°C (200° fan) 425°F gas 7. Grease 8 individual pudding tins.
2.
Heat the oil in a large frying pan and cook the mushrooms and shallots, stirring, over a high heat for 5 minutes until golden and cooked through. Add the wine and wholegrain mustard and cook for 1 minute.
3.
Remove from the heat and stir in the creme fraîche, dijon mustard, bacon and thyme and season to taste. Set aside to cool.
4.
Roll out the pastry on a lightly floured surface and cut 8 rounds, large enough to line the tins.
5.
Line the tins with pastry, allowing a generous overhang of pastry and fill each with the mushroom mixture. Fold the overhanging pastry over the filling, pleating it decoratively. Cut a slit in the top of each pie.
6.
Brush with beaten egg and bake for about 20 minutes until the pastry is crisp and golden.
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