For me Chicken and mushroom pie is the ultimate comfort food. But MK is vegetarian, so we often make this vegetarian version and it is as delicious as chicken version!! I usually serve it with Potato salad or chips or simple Greek salad! I like this simple recipe as it doesn’t have white sauce.
2 sheets of puff pastry
2 tsp Olive oil
4-5 cloves of garlic chopped
1 medium onion chopped
200 gm Mushrooms quartered
1 cup frozen peas and corn
1 spring rosemary chopped
150 ml fresh cream
1/2 tsp mixed Italian herbs
Lets begin with filling for pie,
1. Heat olive oil in pan, add garlic and fry till raw smell disappears then add chopped onions and fry till they are translucent. add peas and corn (you can add any veggies you like) Add mushrooms and sprinkle little bit of salt, fry off mushroom till they are soft. Sprinkle rosemary and other herbs. lower the heat and slowly add cream keep stirring till its little thick, don’t add too much of cream otherwise pie will have runny filling and soggy crust. let it cool down.
2. Roll out puff pastry on lightly floured surface. brush the bottom of pie dish with butter or cook spray and carefully line the pastry in mold. Trim edges. Keep the trimmings for decoration or to make cheese straws. Prick the base with fork. Spoon the mushroom and veggie filling and cover it with another pastry sheet. Crimp and seal the edges. Prick the top sheet of pastry and egg wash or butter wash the pie.
3. Bake in the preheat oven for 20 to 25 min, until its golden brown. Serve hot!!