Truffle Mushroom Pie
with cheddar and roasted carrots
The quantities provided above are averages only.
Ingredients
265 grams
Puff Pastry
(Contains: Wheat May be present: Milk)
250 grams
Mushrooms
1 unit(s)
Shallot
2 unit(s)
Garlic
50 grams
Grated Cheese
(Contains: Milk)
2 unit(s)
Carrot
110 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Vegetable Stock
120 grams
Baby Spinach
1 pack(s)
Truffle Oil
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
Milk (Optional)
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Meanwhile, remove the puff pastry from your fridge and allow to come up to room temperature.
Thinly slice 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.
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.
Meanwhile, heat a drizzle of oil in a pan on medium-high heat.
Once hot, add the shallot and cook until softened, 3-4 mins.
Add the mushrooms and season with salt and pepper. Fry until browned, 5-6 mins, stirring occasionally.
Stir in the garlic and fry until fragrant, 30 secs.
Stir the creme fraiche, veg 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 oil 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.
Once the pie filling is cooked, transfer it to an appropriately sized ovenproof dish.
Cover with the pastry, pressing it over the side of the dish or just sitting it on top, then trimming off any excess. Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.
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 them to the middle shelf and bake the pie on the top shelf until golden brown, 15-20 mins.
When everything's ready, serve your pie on plates with the roasted carrots alongside.
