Mushroom Pies
225 – 350g mushrooms
25g butter
2 – 3 shallots or 1 finely chopped onion
1 clove finely chopped garlic
1 tbs four
4 -5 tbs yoghurt, sour cream or cream
dash Tabasco sauce or pinch of cayenne pepper
1 tbs finely chopped parsley
a little chopped fresh or pinch dried lemon thyme
freshly grated nutmeg
squeeze lemon juice
egg wash
salt & pepper
Cream cheese pastry
75g soft butter
75g cream cheese
175g four
good pinch salt
Cream cheese pastry: cream soft butter well, beat in cream cheese, sift in flour & salt & work to a dough. Knead briefly into a flat disc & rest in a plastic bag in the fridge for ½ to 2 hours
Mushroom Filling: Melt butter in pan & fry finely chopped shallots until softened. Slice & add mushrooms, cutting the slices in halves or quarters if large, add chopped garlic & fry over high heat until lightly cooked, the moisture has evaporated & the butter is again apparent (sometimes mushrooms can be watery, & you have to remove them from the pan & boil the liquid off before returning them & continuing. Sprinkle over the flour & cook for a moment or two, then add yoghurt, spoonful by spoonful, stirring all the time & letting it cook into the dish so that it does not curdle, season with Tabasco or cayenne, nutmeg, s & p & chopped herbs, add a good squeeze of lemon juice & cook until thick & creamy. Cool mixture.
Roll pastry thinly & cut bottoms & lids to fit pies tins, large muffin tins or line large ramekin dishes. Lay in the bases & fill with mixture. Moisten lids round the edge with cold water & press in place. Prick the tops, brush with egg wash & bake in hot oven 400 F 200 C Gas for 15 – 20 minutes until crisp & brown.
You can keep the uncooked pies or the prepared filling in the freezer.
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