Flaky Pastry Truffle Mushroom Pie with Irish Bacon
with cheese and roasted carrotsCalories
:
1020 kcalProtein
:
29.9g proteinTotal
:
45 minutesDifficulty
:
EasyFamily Friendly
Allergens:
- Wheat
- Cereals containing gluten
- Milk
- Milk
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 unit(s)
Puff Pastry
(Contains: Wheat, Cereals containing gluten May be present: Milk)
250 grams
Mushrooms
1 unit(s)
Shallot
2 unit(s)
Garlic
50 grams
Grated Cheese
(Contains: Milk May be present: Milk)
2 unit(s)
Carrot
110 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Vegetable Stock
120 grams
Baby Spinach
1 sachet(s)
Truffle Zest
100 grams
Irish Bacon Lardons
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)4267 kJ
Energy (kcal)1020 kcal
Fat67.7 g
of which saturates20.2 g
Carbohydrate70.2 g
of which sugars18.3 g
Dietary Fiber9.2 g
Protein29.9 g
Salt5.3 g
Calcium18 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Grater
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Meanwhile, remove the puff pastry from your fridge and allow to come to room temperature.
- Roughly chop the mushrooms. Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).
- Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
2
- Pop onto a large baking tray.
- Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until tender, 25-30 mins. Turn halfway through.
3
- Meanwhile, place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the shallot and cook until softened, 3-4 mins.
- Add the bacon and mushrooms and season with salt and pepper. Fry until browned, 5-6 mins, stirring occasionally. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
- Stir in the garlic and fry until fragrant, 30 secs.
4
- Stir in the creme fraiche, stock and 50ml water (per 2P).
- Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins.
- Once thickened, add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
- Stir through the truffle zest and cheese until fully combined, then remove from the heat.
- Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.
5
- Once cooked, transfer the filling to an appropriately-sized ovenproof dish.
- Cover with the pastry, pressing it over the side of the dish or just sitting it on top. Trim off any excess. Make a small hole in the middle to allow steam to escape.
- Bake your pie on the top shelf of your oven until golden brown, 15-20 mins.
- Once the carrots have roasted for about 10 mins, move to the middle shelf and bake the pie on the top shelf until golden brown, 15-20 mins.
TIP: Brush the pastry with a little milk if you have some.
6
- When everything's ready, divide the pie between plates.
- Serve the roasted carrots alongside.
