Search

Cheese pie

(42 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Cheddar and mushroom pie recipe
Cheddar and mushroom pie recipe
  • Serves: 4

  • Cooking time:

  • Costs: Cheap as chips

This is one of those oh-so-easy family dishes that's guaranteed to please everyone. And the best bit is, it's ready in just half an hour.

Ingredients

  • ½ x 375g (13oz) packet ready-rolled puff pastry
  • Knob of butter
  • 1½ tbsp crème fraîche
  • 450g (1lb) open-cap mushrooms, cut into chunks
  • 1tsp crushed garlic
  • 2 large carrots, grated
  • 150g (6oz) mature Cheddar, grated
  • 4 individual ramekins (small ovenproof dishes)

Top tip: This tastes great served with green beans or a tossed green salad.

Method

  1. Unroll the pastry and cut out four 7.5cm (3in) circles, or cut around an individual ramekin to get the correct fit .
  2. Fry the mushrooms and grated carrot in the butter with the garlic for 5-7 mins
  3. Sprinkle the grated cheese in with the mushroom mix while it's still hot, then stir in the crème fraîche.
  4. Divide the mushroom mix between the four ramekins and top with the pastry circles
  5. Bake in a hot oven for 15 mins at 200°C (400°F, gas mark 6), or until the pastry is golden brown, then serve.

Your rating

Average rating

  • 3
(42 ratings)

Your comments

comments powered by Disqus

FREE Newsletter