Creamy Truffle Mushroom and Spinach Puff Pie
with Cheddar and Roasted Carrots
Pies are comforting and perfect for the colder months, plus they don't need meat to be a real comfort food. This riff on a mushroom pie adds truffle for extra earthy richness and cheese for gooey, pull-apart gorgeousness, making a delicious veggie meal to cosy up with.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½ pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
250 grams
Mushrooms
1 unit(s)
Echalion Shallot
1 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains Milk)
3 unit(s)
Carrot
150 grams
Creme Fraiche
(Contains Milk)
15 grams
Vegetable Stock Paste
100 grams
Baby Spinach
1 sachet(s)
Truffle Zest
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Meanwhile, remove the puff pastry from your fridge and allow to come up to room temperature.
Thinly slice the mushrooms. Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).
Grate the cheese.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until tender, 25-30 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the shallot and cook until softened, 3-4 mins.
Add the mushrooms and season with salt and pepper. Fry until browned, 5-6 mins, stirring occasionally.
Stir in the garlic and fry until fragrant, 30 secs.
Stir the creme fraiche, veg stock paste and water for the sauce (see pantry for amount) into the mushrooms. Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins.
Once thickened, add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
Stir through the truffle zest and cheese until fully combined, then remove from the heat. Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.
Once the pie filling is cooked, transfer it to an appropriately sized ovenproof dish.
Cover with the pastry (see ingredients for amount), pressing it over the side of the dish or just sitting it on top, then trimming off any excess. Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.
Bake your pie on the top shelf of your oven until golden brown, 15-20 mins.
Once the carrots have roasted for about 10 mins, move them to the middle shelf and bake the pie on the top shelf until golden brown, 15-20 mins.
When everything's ready, serve your pie on plates with the roasted carrots alongside.
Enjoy!
