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Creamy mushroom pie

Name: Creamy mushroom pie
Cook time: 30 min
Yield: 4
Cuisine: Western Europe

with puff pastry and buttered green beans

Ready in around 30 mins

RECIPE FACT:

One of the earliest recorded pie recipes dates back to the ancient Greeks. The Greeks created a pastry shell made of flour and water to hold savoury fillings like meats and vegetables.

Nutritional Info:

Energy: 3,515kJ (840kcal)
Protein: 31g
Carbohydate: 79g
Sugars: 10g
Fat, total:40g
Saturated:21g
Sodium:1,082mg
Contains:Almonds, Eggs, Gluten, Milk, Sulphites, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Peel and finely slice the red onions. Cut the mushrooms into 1 cm slices. Open the bag of steamed Puy lentils, breaking up any clumps by squeezing the bag gently. Break the egg into a small bowl and whisk lightly with a fork.
2. TO MAKE THE PIE FILLING:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the red onion and cook for 2-3 mins, stirring occasionally. Add the mushrooms and cook for 1-2 mins. Add the lentils and mustard sauce, season with salt and pepper, bring to a simmer and cook for a further 1-2 mins.
3. TO ASSEMBLE AND COOK THE PIE:
Pour the mushroom pie filling into an oven-proof baking dish. Gently unroll the puff pastry, discarding the paper it’s rolled in then prick a few times with a fork. Carefully place the pastry on top of the pie filling, folding over any edges that hang over the dish then brush with the egg. Bake in the oven for 15-20 mins until the pastry is golden and cooked. Allow to sit for a few mins before serving.
4. TO COOK THE BUTTERED GREEN BEANS:
Trim both ends off the green beans. Place a non-stick frying pan over a medium-high heat with a knob of butter. Once hot, add the green beans then season with salt and pepper and cook for 2-3 mins, stirring occasionally to create a char. Add the toasted almonds and cook for a further 2 mins, stirring often.
TO SERVE:
Scoop the creamy mushroom pie onto plates and serve the buttered green beans on the side, sprinkling over any remaining almonds from the pan.