Mushroom Pies with Goat's cheese & pine nuts
Pies / Winter / Ray McVinnie / Serves: 6

3 tablespoons olive oil
3 large shallots, chopped
2 tablespoons chopped flat-leafed parsley
1 teaspoon dried tarragon
750g mixed mushrooms (such as Portobellos, buttons, brown buttons), wiped with a damp cloth and sliced thickly
100ml white wine
1/2 cup roasted pine nuts
200g creamy goat's feta, broken into bite-size pieces
salt and freshly ground black pepper
800g flaky puff pastry
1 beaten egg for brushing


Issue 123
July 2007

Heat the oil in a large frying pan over moderate heat and add the shallots, parsley and tarragon.
Fry gently for 10 minutes or until the shallots are soft.
Add the mushrooms, cover and fry gently for about 5 minutes until they have completely softened.
Turn up the heat and add the wine.
Let it bubble until evaporated.
Take off the heat and cool completely.
Stir in the pine nuts and feta. Taste and season.

Preheat the oven to 200°C.
Roll the pastry out on a floured surface and line 6 x 200ml pie dishes.
Cut 6 tops as well.
Fill each lined pie dish with the mushroom mixture and brush the edges of the bottom layer of pastry with egg.
Place the tops on and crimp the edges together.
Brush the tops with egg and make a couple of slits to let the steam escape.
You can use the pastry off-cuts to make decorative leaves to go on top of the pies.
Brush them with egg as well.
Bake for 25 minutes until well cooked and browned.