Mushroom and tarragon pies

Let’s time travel again, back to Christmas when I served up Meaty mince pies to my friends. Tentative interest turned into a battle for the last warm mince pie and there was general joy and rejoicing, apart from the vegetarians. They couldn’t join in. But I’m a nice hostess so I baked them a batch of  Mushroom and tarragon pies (although I have a suspicion that most of these pies got scoffed by the meat eaters who missed out on mince pies).

The recipe below is for 10 individual pies. If you want to make one large pie to eat with, say, buttery mashed potatoes and heaps of kale or cabbage, then double the mushrooms, tarragon and crème fraîche. Mushrooms are like spinach; you have a huge pot of them and you think that this is surely a ridiculous amount of mushrooms. Then you cook them and they reduce down to barely a cupful.

Use a 23cm pie plate, but don’t line it with pastry. Instead, just heap in the mushrooms and cover with a puff pastry lid. Reserve the mushroom liquor and use it as the base for a gravy made with vegetable stock, a splash of white whine and a flour and butter roux to thicken it.

Mushroom and tarragon pies
Makes 10

Butter, for greasing and frying
500g mixed mushrooms (I used closed cap, chestnut and field), chopped, thickly sliced or quartered, depending on size
1/2 bunch tarragon, leaves only, roughly chopped
2 heaped tbsp crème fraîche
1 x 500g pack all butter puff pastry
Flour, for rolling out

1 Melt a slice of butter in a large pan (about 30g should do it) and add the mushrooms. Fry, stirring frequently, over a low heat for about 20 minutes, until the mushrooms have softened and there is a lot of liquor in the pan.

2 Drain the mushrooms. Melt a smaller lump of butter in the pan, return the mushrooms and cook for a further 10 minutes, stirring frequently. Remove from the heat and stir in the tarragon and crème fraîche. Season to taste with salt and pepper. Set aside.

3 Preheat the oven to gas mark 4/180°C/fan oven 160°C. Melt some butter and brush it in 10 holes of a 12-hole bun/cake tin to coat. Dust your work surface with a little flour and roll out the pastry quite thin – about 1/2 as thick as a £1 coin. Stamp out 10 8cm rounds and use them to line the bun tin. Fold the pastry trimmings back together (don’t scrunch them into a ball, because that ruins the flaky layers that have been folded into the pastry) and reroll. Stamp out 10 5-6cm rounds.

4 Spoon the mushrooms into the pastry cases and brush the edges of the pastry with milk. Press the smaller rounds on top and pinch the edges together to seal. Brush the tops with milk to glaze. Bake for 20–30 minutes, until the pastry is risen and golden. Cool for a couple of minutes, then serve warm.

Tagged with: BakingEnglishVegetarian
 

0 Responses to Mushroom and tarragon pies

  1. […] This post was mentioned on Twitter by Mathilde's Cuisine, ginandcrumpets. ginandcrumpets said: New post: Mushroom and tarragon pies (Warning: contains absolutely no swearing): http://bit.ly/6c2Itv […]

  2. Your mushroom pies looks fabulous. Wish this year we had abundance of mushrooms to pick. Hélas no but we were rewarded with lots of walnuts. 🙂

    Here’s my version of making wild mushrooms pie. Hope you’ll try it out one day. 🙂

    • ginandcrumpets says:

      I think a harvest of walnuts is still pretty good! Your mushroom pie sounds lovely – definitely on my list of things to try.

  3. The Grubworm says:

    These look rather cook, I think as a confirmed meat eater I would would for these just as much as meaty mince pies. There’s something just so unctuous about mushrooms. I like the idea of using the liquor as a base for a gravy, that’s something I’ll try next time it’s mushroom time… A very appetising photo as well.

    • ginandcrumpets says:

      Thanks for the nice words. Mushrooms are very meaty, in their own way, and they just about past muster as a meat replacement, now and then 🙂

  4. These look delicious. I love mushrooms

  5. Sharona Adler-Posen says:

    I made these last night, and we finished them off this morning! So yummy!

    • ginandcrumpets says:

      Really? I’m glad you liked them! I shouldn’t be so surprised when people make one of my recipes, should I? I hope you, Ben and Toby are all well. x

  6. Sharona Adler-Posen says:

    You’d think I’d be trying to catch up on sleep or relax by reading a book, but no! I opt to make a mess, then spend time tidying up.
    It was even planned….. I ordered all the stuff from Ocado in anticipation. Imagine! AND, and even bought the special 12 hole tin thing too. (To be fair a kitchen shop has just opened up a few minutes from us)

    We’re all doing well, thanks. Slowly coming out of the newborn haze …. xx

    • ginandcrumpets says:

      You’re a vision of domestic bliss! Toby looks so gorgeous in the pics. If I haven’t said it before – congratulations! And if I have, it’s worth repeating 🙂

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