Individual Mushroom Pies


20g Dried porcini mushroom

3 – 4 tablespoons Boiling water

200g Portebellini mushrooms

200g Brown mushrooms

200g Oyster mushrooms

3 tablespoons Lemon juice

800g Ready made puff pastry

1 big Clove Garlic finely sliced

Olive oil.

Freshly ground black pepper.


1. Pre heat oven to 200°C

2. Soak porcini mushrooms in boiling water for 20 minutes.

3. Fry portebellini mushrooms in a little olive oil until golden brown, remove and do the same with the brown and oyster mushrooms.

4. Add lemon juice and garlic to warm mushrooms.

5. When cooled down slice mushrooms and add to drained porcini mushrooms.

6. Use a medium size muffin pan, cut rounds of pastry and place in cavities.

7. Ensure mushrooms have been drained of excess liquid then spoon even amounts into each round.

8. Cover with another round, make a small slit in the tops to allow steam to escape and crimp sides together.

9. Bake for 20 minutes the turn heat down to 180°C and bake until golden brown.

10. Serve warm with onion marmalade.


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