Quorn and mushroom pie
Karen Burns-Booth serves up comforting Quorn and mushroom pies, with Quorn chicken-style pieces substituting the meat in the traditional recipe. Serve with a simple salad and steamed new potatoes.
Ingredients
Method
1
Preheat the oven to 200°C/gas mark 6. Grease 2 x medium pie dishes, 1 large pie tin or 6 individual pie trays
2
Heat the butter and oil in a large frying pan and fry the mushrooms until they are golden brown. Spoon them into a dish and add the Quorn pieces to the pan, adding a little more butter and oil if necessary. Sauté until golden brown and then add the mushrooms back to the pan
3
Add the parsley and crème fraîche, season to taste with salt and pepper and mix well
4
Roll out the pastry and line the pie tins or trays with half of the pastry. Divide the pie mixture between the lined pie tins and the top with the remaining pastry. Decorate with pastry trimmings and brush with the beaten egg
5
Bake for 20-25 minutes in the oven until golden brown
6
Allow the pies to cool slightly before serving with salad and new potatoes
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Quorn and mushroom pie
