Mushroom and Ale Pie

Saturday evenings are special in my house. On a Saturday, my husband cooks dinner for me, forcing me to sit in the living room and ‘relax would you woman, for god’s sake’ This evening he made a mushrooms and ale pie, which was deeply delicious, and perfect for the weather (dark, cold windy, rainy). The recipe came from the  new ‘Cook Vegetarian’ magazine (with some modifications) and we’ll definitely be doing it again.

We’re not vegetarian, the husband describes us as vegecurious,  which I think is a good summary. I tend to not buy meat, as I’m fussy about it’s origins, and simply can’t afford to buy the meat I would be happy eating on a daily basis. I choose, therefore to eat vegetables instead. I refuse to eat quorn, or any of the ‘fake meat’ products that are around, cos I figure I can have an interesting, tasty diet without it, and I feel lazy using meat substitutes rather than exploring what I can do with veg. Anyway, enough of that for now, here’s the mushroom and ale pie

mushroom and ale pie

Mushroom and Ale Pie

1 block frozen puff pastry – defrosted

1 onion finely chopped

500g mushrooms, thickly sliced

2 tblsp flour

1/2 teaspoon marmite

300ml ale (we used Hobgoblin)

  1. heat the oven to 200c
  2. saute the onions in butter, until soft
  3. add the mushroom, and cook for 5 mins, until they’re starting to colour
  4. take off the heat, and sprinkle in the flour, and stir it in
  5. back on the heat, and add in the marmite and the ale.
  6. cook for another 5-10 mins until the mushrooms are softening, and the gravy is thick.
  7. Line 2 individual pie dishes with pastry, divide the mushrooms between the too. Don’t overfill them.
  8. Brush round the edge with milk, top with a pastry lid, and pinch right the way round to get a good seal.
  9. glaze the top, and make a small hole to let the steam escape.
  10. bake for 20 mins until golden

We had this with mash and sweetcorn, and it was gorgeous!

Published in: on November 15, 2008 at 11:53 pm  Leave a Comment  
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Apple pie

I’ve been uploading pictures of food i make onto my facebook page for a while now, and i’ts occurred to me that a better place for it would be an actual proper blog! I suppose also I might be the only eLearning administrator who has never written a blog of their own, but teaches other people how to, it’s time to rectify that.

I love baking, and sometimes get quite jittery if I’ve not been baking for a while. My neighbours and work colleagues are the happy recipients of much of what come out of the oven, much to my husbands disgust. I do point out we would both be the size of a house if it didn’t but he doesn’t buy it. At the moment i’m on a bit of an apple pie kick, las week made a fabulous apple pie using a bag of Thorntons treacle toffee. It was the best apple pie I’ve ever had.

apple pie

The recipe:

For the pastry –

120g butter
80g caster sugar
2 small eggs, beaten, plus 1 beaten egg for glazing
240g plain flour

Place the butter and sugar in a mixing bowl

and, using an electric mixer on high, cream together until the mixture is pale and fluffy.

Add beaten eggs and flour and mix until blended, being careful not to over-mix.

Cover the pastry and leave it to chill in the fridge for 1 hour.

For the filling –

100g butter
100g granulated sugar
500g cooking apples – peeled, cored and sliced
175g Thorntons Treacle Toffee

1. Melt butter and sugar in a saucepan. Add the sliced apples to the saucepan, cover, and simmer for 5 minutes or until they are starting to soften. Occasionally stir, being careful not to break the apple slices. Transfer to a plastic bowl and cool for 20 minutes.
2. Preheat the oven to gas mark 4/180OC/350OF.
3. Roll out the pastry to a 5mm thickness, line a 7-8inch pie dish and trim off the excess. Roll out a lid for the pie the same size as the dish with the remaining pastry.
4. Once apples are cool, place into the pastry case. Using a rolling pin or hammer, break the toffee (using the step outside the back door, to hammer onto) and scatter the toffee over the apples.
5. Glaze the edges of the pastry case with beaten egg and place the pastry lid on top. Press the edges down firmly and trim the excess. Glaze the top of the pie.
6. Bake in the centre of the oven for 30-40 minutes or until golden brown. Remove from oven, and sprinkle with caster sugar.
7. Serve immediately with vanilla ice cream or custard.

Published in: on November 15, 2008 at 11:50 pm  Leave a Comment  
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