Garlic mushroom crackle pie
- Holly Bell - Recipes From a Normal Mum
- Jun 8, 2015
- 2 min read
Pies are usually reserved for special occasions in our house, when there’s a crowd to witness the crack of the pie lid and offer up plates for second helpings. This pie is not such a spectacle. It’s a soothing mushroom stroganoff-inspired pie with a crunch and crackle filo topping. Perfect for a Tuesday night when Friday feels so very far away.
INGREDIENTS
1 tablespoon groundnut or sunflower oil
1 small onion, peeled and finely chopped
500g mini portabella mushrooms, sliced
2 garlic cloves, peeled and crushed
splash worcestershire sauce
3 tablespoons cream cheese
ground black pepper
2 filo pastry sheets
2 tablespoons butter, melted
METHOD
Preheat the oven to 200°C. Heat the oil in a frying pan over a low heat and gently fry the onion for 5 minutes until softened. Turn the heat up to high, add the mushrooms and, giving the mixture an occasional stir, cook for about 10 minutes until the mushrooms have browned and reduced in size by half.
Turn the heat down to low and add the garlic, the Worcestershire sauce, cream cheese and a little black pepper. Stir well and split the mixture between two individual pie dishes. Slightly scrunch the filo sheets and place on top of the filling to cover completely. Brush the pastry with the butter and bake for 10 minutes until the top is lightly brown and crunchy. Serve with green beans and a restorative early night.
IDEAS FOR WORCESTERSHIRE SAUCE
Add a dash to cheese on toast for a homely umami hit. Or a little added to beef mince, breadcrumbs, a glug of milk and chopped onions makes for quick and wholesome meatballs. Or mix with tomato ketchup, brown sugar, garlic and red wine vinegar for a flavoursome barbecue marinade. Or adding a dash to a Bloody Mary lifts the humble cocktail to dizzy new heights.
IDEAS FOR FILO PASTRY
Use cooked salmon and cous cous to make mini samosas: just seal the triangles with melted butter and bake at 180°C for 20 minutes until brown. Or bake filo triangles of Camembert and pear. Or make little canapé cups; push squares of filo into oiled cupcake trays, brush with melted butter and bake at 200°C for 10–15 minutes until brown, and fill with sweetened cream cheese, strawberries and melted chocolate when cool.
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