mushrooms in pastry (en croute)

Gooood morning, good morning, good morning (said in my head just like Stephen Fry). Right well apparently the weather is about to turn to crap all around the country again, so I thought a wee bit of mushroomy, cheesy pastry was in order. This is such a simple recipe that I put together for my lovely friends at Dish magazine, seriously easy – the only thing you need to watch out for is that the mushrooms are quite dry after cooking, the cheese on the base does a good job of preventing a soggy bottom, but there is a limit to it’s water-proofing abilities…the end result is so bloody good, I hope you give it a whirl 🙂

And in other news, I have just finished an epic couple of days shooting a little project for Simon Gault – seriously, I know it might not sound very difficult, but shopping, prepping, cooking, styling and photographing recipes and not missing anything can be pretty stressful. But phew – job done, apart from the editing that is, but in my head that’s the easiest bit. And now, hurrah, I’m so excited to start thinking about my trip to Melbourne to see Pog and Will – I haven’t seen Henry since the 8th of January which feels like a very, very long time. God I wish it was for longer than two days, but it’s an expensive business. Meanwhile I got the most hilarious message from Hoob yesterday who was fizzing with excitement sitting in a lecture on the philosophy of psychology – darling man. That’s about it really, apart from a very successful quiz night down at the pub the other night – just in case any of my ‘rubble-making’ teammates read this…you were awesome 🙂

1 tbsp olive oil
1 tbsp butter
1 red onion, finely chopped
500grams portobello mushrooms, finely sliced
2 tbsp Marsala or sherry
sea salt & freshly ground black pepper
300 grams ready rolled butter puff pastry (I used Paneton)
1 cup grated gruyere or tasty cheese
1 egg, whisked
2 tsp sesame seeds

Heat the oil and butter together in a large, deep frying pan. Add onions and cook for 5 minutes, then add mushrooms and cook over a medium high heat for another 5 minutes, stirring occasionally. Add Marsala, season with salt and pepper and cook another 5 minutes or until the mushrooms are cooked through and most of the liquid as disappeared. Chill the filling for at least an hour. Lay out the pastry, cutting into two sheets – one 32cm x 26cm and the other 34cm x 28cm. Place the grated cheese in the centre of the smaller sheet of pastry, leaving a 2cm edge around the outside. Brush the exposed border with whisked egg. Top the cheese with chilled mushrooms, then place the bigger sheet of pastry on top and use your hands to press the pastry around them. Trim the edges and use your fingers or the tines of a fork to firmly press the seal together, then trim a little again. Brush the pastry with egg and cut five small slashes in the top to allow steam to escape. Sprinkle with sesame seeds and chill on baking paper for 30 minutes while the oven heats to 190˚C. Put an oven tray in the oven to heat up for five minutes then slide pie in, on the baking paper. Cook for 25-30 minutes until golden and irresistible. Serves 4 with mash and beans or a simple rocket salad and tomato chutney or dijon mustard on the side.


  1. Another scrumptious winter recipe Sarah ?
    I might have to email it to hubby to cook for me as he is about to start all the household chores for next month as I recover from surgery.
    Have a fabulous time in Melbourne with your boys ??

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