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Mushroom pies with minted mushy peas

SERVES 8

INGREDIENTS

30g mixed dried mushrooms 100g butter 1⁄3 cup extra virgin olive oil 1kg button mushrooms, sliced 2 leeks, white part only, sliced 4 cloves garlic, crushed 2 Tbsp plain flour ¼ cup tomato paste ½ cup red wine 1 cup vegetable stock 2 Tbsp thyme leaves, plus 6 extra sprigs 2 Tbsp Worcestershire sauce 400g can fava beans, drained, rinsed 100g Swiss brown mushrooms, trimmed Olive oil spray

BLUE CHEESE PASTRY

3 cups plain flour 300g cold butter, chopped 150g blue cheese, chopped ¼ cup chilled water

MINTED MUSHY PEAS

500g frozen peas 50g butter 1 Tbsp chopped mint 2 Tbsp mascarpone or cream

1 Place dried mushrooms in a medium heatproof bowl; cover with boiling water. Set aside for 30 minutes or until soft. Drain; chop coarsely. 2 Meanwhile, make Blue Cheese Pastry. Process flour, butter and cheese until mixture resembles breadcrumbs. Add chilled water; process just until dough starts to clump. Tum out onto a floured surface; form into a smooth ball Divide in hall, then flatten each into a disc; wrap in plastic wrap. Refrigerate for 1 hour. 3 Heat 50g butter and 1 tablespoon of the oil in a heavy-based frying pan over high heat. Add half the sliced button mushrooms; cook, stirring frequently, for 10 minutes or until mushrooms are soft and golden. Season. Transfer to a bowl. Repeat with remaining butter, 1 tablespoon of oil and remaining mushrooms. 4 Add remaining oil to pan: cook leeks and garlic, stirring, for 2 minutes or until leek has softened Stir in flour; cook for 1 minute or until vegetables are coated. Stir in tomato paste; cook for I minute. Add wine; cook for 1 minute. Add soaked, chopped mushrooms, stock, thyme and Worcestershire sauce. Return the fried mushrooms to the pan with any juices, then reduce heat to medium; cook, stirring often, for 3 minutes or until mixture boils and thickens. Season. Stir in fava beans. Transfer mixture to a large tray to cool. 5 Preheat oven to 200°C. 6 Roll each disc of pastry on a large, lightly floured sheet of baking paper into a 35cm round, 3mm thick. Slide each pastry round on paper onto a large oven tray. 7 Divide cooled mushroom mixture between rounds. Spread evenly, leaving a 6cm border. Fold pastry border up and around filling. Bake for 20 minutes. 8 Top pies with Swiss brown mushrooms and extra thyme sprigs; spray with oil spray. Bake for a further 25 minutes or until pastry is browned and crisp and mushrooms are tender. 9 Meanwhile, make Minted Mushy Peas. Cook peas in a medium saucepan of salted boiling water for 2 minutes; drain well. Place hot peas in a food processor with butter, mint and salt; process until coarsely chopped Add mascarpone; pulse briefly to just combine. Keep warm. 10 Serve pies with Minted Mushy Peas.

F O O D

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