Portion size: serves 6
Preparation Time: 5 mins
Cooking Time: 60 mins
For the filling:
130g Chestnut mushrooms
2 garlic cloves
4 Asparagus sticks
1 handful of spinach
2 Tbsp Olive Oil
60ml White wine (a nice helping)
150ml Vegetable stock (you could replace with chicken stock if you want to give it more flavour)
3 Tbsp Double cream
1 tsp salt
1 tsp pepper
1 tbsp plain flour
For the pastry:
1 Sheet of Shortcrust Pastry
1 Sheet of Puff Pastry
I buy the ready made sheets as it saves me a whole heap of time, you can make your own if you want….here is a great recipe!
1 . Preheat oven to 180 degrees.
2. Remove pastry from fridge and open but leave rolled, this is to allow it to adjust to room temperature (it makes it easier to work with).
3. Begin by chopping the garlic, leek, chestnut mushrooms and asparagus.
4. Heat a medium based saucepan with the oil. Add the asparagus, leek and garlic and leave to soften (roughly 4 mins). Add the mushrooms and leave everything to soften (5 mins), stir every 20 seconds is my rule, I don’t have time to stand there stiring!
5. Lay the shortcrust pastry in the base and up the sides of your pie dish (or casserole dish, or any dish!) put this is in the oven for 12 mins.
6. Add white wine, spinach, salt and pepper to the saucepan that should be bubbling away nicely, turn to simmer (for about 15 mins) but keep stirring!
7. Add the vegetable stock, cream and flour (if you have time sift the flour) to the saucepan. Leave to simmer for around 10 mins, or until thick and creamy.
8. Pour the contents of the saucepan into the partly baked shortcrust base you have.
9. Add your puff pastry sheet as a lid and trim to size, fold the edges so it is pressed tightly around the edge of the shortcrust base (you could do some pretty fork marks all the way around the edge if you wish).
10. Brush gently, with beaten egg over the top. Cook for around 25-30 minutes, or until a nice golden brown on top.
Serve immediately, with mashed potato and gravy! YUM!!!