Quorn and mushroom pie

60 minutes


  • 500g of puff pastry
  • 300g of Quorn chicken pieces
  • 150g of mushrooms, wiped, trimmed and sliced
  • 25g of butter
  • 1 tbsp of rapeseed oil
  • 2 tbsp of parsley, chopped
  • 6 tbsp of crème fraîche
  • salt
  • pepper
  • 1 egg, beaten with a splash of milk


Preheat the oven to 200°C/gas mark 6. Grease 2 x medium pie dishes, 1 large pie tin or 6 individual pie trays
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
Add the parsley and crème fraîche, season to taste with salt and pepper and mix well
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
Bake for 20-25 minutes in the oven until golden brown
Allow the pies to cool slightly before serving with salad and new potatoes