Ingredients
- 1 handful of porcini mushrooms
- 150 g Tunworth cheese
- ½ a bunch of fresh thyme
- 400 g Maris Piper potatoes
- 5 cloves of garlic
- 2 onions
- olive oil
- 1 large knob of butter
- 1 kg fresh mixed mushrooms
- 750 ml organic vegetable stock
- 2 heaped teaspoons English mustard
- ½ a bunch of fresh flat-leaf parsley
- plain flour , for dusting
- 600 g all-butter puff pastry
- 1 large free-range egg
- 1 tablespoon Worcestershire sauce
Method
- Before you start, soak the porcini mushrooms in boiling water and set aside.
- Peel and finely slice the garlic and onions (keep them separate), and pick the thyme leaves. Dice the potatoes.
- Heat a lug of oil in a large pan and fry the garlic, thyme leaves and butter over a medium heat until lightly golden.
- Add the onions, turn down the heat and sauté for 10 minutes, or until soft and sticky, but not coloured.
- Add the fresh mushrooms, turn up the heat and fry hard and fast for 5 minutes.
- Fish out and chop half of the soaked porcini, add to the pan and fry for a few more minutes.
- Add 350ml of the stock and the potatoes and season well. Bring to the boil, then turn down the heat and simmer for 30 minutes.
- Using a stick blender, blitz the mushrooms just a little – you want them to still be fairly chunky.
- Pick and roughly chop the parsley leaves, then stir about half into the mix.
- Divide the filling between 6 small pie dishes, reserving 4 heaped tablespoons for later.
- Chop the Tunworth into 1-2cm pieces and scatter evenly into each of the pie dishes.
- Preheat the oven to 200°C/400°F/gas 6.
- To make the lids, roll out the pastry on a flour-dusted surface to roughly the thickness of a pound coin.
- Cut into 6 pieces, to the shape of your pie dishes, and lay one over the top of each, tucking the edges down slightly. Carefully score each pie lid with a crisscross, then gently press your thumb in the middle of each one to make a well (without puncturing the pastry).
- Beat the egg and brush it over the pies, then place in the oven for 15 to 20 minutes, or until puffed up and beautifully golden.
- Now to make the sauce. In a pan, stir the mustard and Worcestershire sauce into the remaining filling.
- Pour in the leftover porcini liquid, then roughly chop the remaining porcini and add to the mix.
- Place the pan over a high heat, pour in the remaining stock and bring everything to the boil. Stir in the rest of the parsley a minute or two before the end, then blitz in a liquidiser until smooth and pour into a jug.
- To serve, pour the gravy into the wells of the pies, and serve with a dollop of English mustard.
