Monday, 29 May 2017

Mushroom and Bacon Pot Pie

May in the UK can be getting the sun cream out one minute then racing back indoors for an umbrella and a coat the next so my cooking swings from barbecues to heartier fare.

This pot pie is nothing fancy but it is very tasty.

Bacon and Mushroom Pot Pie - Serves 1


100g, 3.5oz Mushrooms, I used chestnut mushrooms
75g, 2.5oz Smoked bacon
1 Clove garlic, left whole
100ml, 3.5floz Low salt or salt free chicken or vegetable stock
2 tbsp Double (heavy) cream
1 tsp Cornflour (cornstarch)

Ready made puff pastry


Cut up the bacon into small pieces and dry fry it in a frying pan with the sliced mushrooms and the whole clove of garlic.  When the mushrooms look almost cooked, add in the stock and cream and bubble and reduce slightly.  Mix the cornflour into a paste with cold water and pour in, stirring to thicken.  Remove the clove of garlic then pour into a small oven proof dish.

It's now best to leave the filling to cool if you have time but if not or when you're ready to cook, put on the oven to 210oC, 410F, Gas Mark 6-7.

Cut out a circle of the puff pastry to the right size to top the pie then top with any shapes you like and add a vent hole.  Brush with milk and top the pie with the pastry.

Bake for approx 15-20 minutes or until the pastry is cooked and the filling is hot.

Serve with vegetables.

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