- Mushroom & Brie Bauble Pie.jpg (32.53 KiB) Viewed 504 times
Takes: 50 minutes
Serves: 8
No nutritional information available.
Ingredients
- 12 flat mushrooms, sliced
- 100g button mushrooms, trimmed
- 500g chestnut mushrooms, quartered
- 4 king oyster mushrooms, sliced
- 3 tbsp butter, plus extra for greasing
- 2 garlic cloves, finely chopped
- 3 sprigs fresh thyme
- Salt and pepper
- 500g puff pastry
- 500g chilled Brie, sliced lengthways
- 70g redcurrant jelly
- 1 egg
Method
1. Preheat the oven to 200°C/180°C Fan/Gas Mark 6 and grease the oven tray. In a large saucepan fry the musrooms in butter with garlic for 4 - 5 minutes until soft. Transfer to a large a bowl and mix in the thyme. Season with salt and pepper and set aside.
2. Roll out two circles of pastry, one 28cm and one 35cm (saving the offcuts). Transfer the smaller circle to a prepared oven tray. Drain the mushrooms, then pile them on the pastry, leaving a 3cm border. Place the Brie slices in a spiral on top of the mushrooms. Dot the redcurrant jelly over the Brie.
3. Decorate the large circle of pastry by scoring with a sharp knife. Place the larger piece of pastry over the mushroom and Brie, pressing firmly around the edges to seal the pie. Decorate the top with a pastry star cut from the offcuts.
4. Brush the entire top with beaten egg. Sprinkle with salt, then bake for 20 minutes.
5. Turn the oven down to 180°C/160°C Fan/Gas Mark 4 and bake for a further 15 minutes. Allow to cool slightly before serving.
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