Search

Simon Rimmer's peppered mushroom and Stilton pie

(32 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
Simon Rimmer's peppered mushroom and stilton pie
Simon Rimmer's peppered mushroom and stilton pie
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

This hearty vegetarian pie is the perfect comfort food - the buttery pastry, tangy Stilton and creamy mushrooms are delicious.

Ingredients

For the pastry:
  • 225g (8oz) plain flour
  • 100g (3½ oz) butter
  • 1 egg
  • A little milk to bind, if needed
  • Egg wash, to glaze

For the filling:

  • 1 onion, sliced
  • 500g (1lb 2oz) button mushrooms, halved
  • 2tbsp vegetable oil
  • 1tbsp tomato purée
  • 1tbsp soy sauce
  • 1tbsp green peppercorns in brine, drained
  • 250ml (9fl oz) vegetable stock
  • Salt and freshly ground black pepper
  • 200g (7oz) Stilton cheese

Top tip: Simon would serve this dish with buttery mash and green beans.

Method

  1. For the pastry, simply pulse the ingredients together to form a dough, adding a little milk if needed. Wrap in cling film and chill for at least 30 mins.
  2. To make the filling, start by frying the onion and mushrooms in hot oil until soft.
  3. Add the tomato purée and cook for 5 mins, then add the soy sauce, peppercorns and stock, bring to the boil, then reduce heat slightly and cook until the liquid has reduced by half. Season to taste.
  4. Divide the mixture between four individual pie dishes. Crumble the Stilton and divide that between the dishes too.
  5. Preheat the oven to 200°C (fan 180°C, gas mark 6). Cut the pastry into four pieces and roll into four circles, just bigger than the dishes.
  6. Damp the rim of the dishes with water and cover the pie dishes with pastry, trim the edges and cut a little hole in the top. Brush all over with beaten egg to glaze. Bake the pies for about 20 mins until crisp and golden.

The Seasoned Vegetarian by Simon Rimmer is published by Mitchell Beazley, £14.99 www.octopusbooks.co.uk

Your rating

Average rating

  • 4
(32 ratings)

Your comments

Mrs Gray

I've cooked this pie a couple of times. It's great for carnivores because it's quite a hearty meal which helps get over the psychological 'must have meat' thing. It's very tasty and quite easy to make. Love it!

comments powered by Disqus

FREE Newsletter