Mushroom and rosemary pot pies
- 2 tablespoons extra-virgin olive oil
- 300g portobello mushrooms, cut into thin wedges
- 300g cup mushrooms, thickly sliced
- 1 onion, thinly sliced
- 2 garlic cloves, crushed
- 1 tablespoon finely chopped fresh rosemary
- 2 tablespoons plain flourall purpose flourX
- 2 tablespoons no-added salt tomato paste
- ¼ cup dry red wine
- ½ cup reduced-salt vegetable stock
- 1 sheet reduced-fat frozen puff pastry, just thawed
- 1 egg, lightly beaten
- 1 cup frozen peas
1 Preheat oven to 180°C. Heat oil in a large deep-frying pan over high heat. Add mushrooms and onion and cook, stirring occasionally, for 10 minutes or until mushrooms are soft and golden. Add garlic and rosemary, stirring to combine, and cook for 1 minute or until fragrant.
2 Add flour and cook, stirring, for 1 minute or until mushrooms are coated. Add tomato paste and cook, stirring, for 1 minute. Add wine and bring to the boil. Add stock, reduce heat to medium and cook for 3 minutes or until mixture boils and thickens. Season with freshly ground black pepper.
3 Divide mixture among four ¾ cup-capacity (about 10cm diameter) ovenproof dishes. Cut four 10cm rounds from pastry, large enough to cover dishes. Place pastry rounds over filling, gently pressing into sides of dishes to secure. Cut a small cross in centre of each pie. Brush tops with egg, then bake for 25 minutes or until pastry is golden and puffed.
4 Meanwhile, cook peas in a small saucepan of boiling water until just tender. Drain. Serve pies with peas on the side.
Instead of serving the peas on the side, mash them with a fork and turn them into pie toppers.
Nutrition Info (per serve)
Total fat 13.3g
–Saturated fat 2.9g
Dietary fibre 6.3g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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