MINCE, MUSHROOM, ONION & CREAM PIE

MINCE, MUSHROOM, ONION & CREAM PIEMINCE, MUSHROOM, ONION & CREAM PIEMINCE, MUSHROOM, ONION & CREAM PIEMINCE, MUSHROOM, ONION & CREAM PIEMINCE, MUSHROOM, ONION & CREAM PIEMushroom and mince pie 2Mushroom and mince pie 3MINCE, MUSHROOM, ONION & CREAM PIEMINCE, MUSHROOM, ONION & CREAM PIEMushroom and mince pie 1Mushroom and mince pie 5Mushroom and mince pie 4Mushroom and mince pie 6

15 second Thermomix Pastry (http://wp.me/P4lhBm-cf) If you don’t have a Thermomix, you can buy ready made puff or shortcrust pastry.

Filling Ingredients:

750g mushrooms or wild mushrooms
2 onions, finely sliced
750g minced beef
2 eggs, beaten (+ 1 egg yolk for basting)
300ml thick cream
Salt, pepper, herbs (I use thyme)

Fry the mushrooms in butter until all liquid has evaporated. Reserve.
Fry the onions in butter until they’re really soft and starting to brown.
Add the minced beef and stir-fry for around 15 mins.
Add the cooked mushrooms, salt, pepper and herbs of your choice – to taste.
Incorporate the cream and beaten eggs.
That’s your filling done!

Line a shallow baking tin (I find the pastry turns out better in a tin than in pyrex or porcelain) with 2/3 of the pastry (this pastry’s great as you can handle it well with your fingers, stretching it as necessary). Pour in the filling, wet the pastry edges with water and top with the remaining 1/3 of the pastry, sealing it by pressing a fork around the edges. Make 3 generous slits around the middle. Brush the surface all over with egg yolk and bake for around 40mins in the centre of a preheated oven (180ºC).

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