Hot Mushroom Pies


  • 125 g (¼ lb) button mushrooms, wiped and sliced
  • 25 g (1 oz) unsalted butter
  • 2 tablespoons dry Oloroso or Amontillado sherry
  • freshly ground pepper
  • salt
  • 2 chopped pickled walnuts – optional
  • good pinch of mace
  • 2 tablespoons soft white breadcrumbs
  • grated zest of ½ lemon, and a little juice
  • 200 g (7 oz) flaky pastry
  • free-range egg yolk, for glaze – optional


Fry the mushrooms in the butter over a high heat, add the sherry and let it evaporate. Season, and mix with the wal-nuts, mace, breadcrumbs, lemon zest and juice. Roll out the pastry, and line some small tart tins. Place some of the mixture in each lined tart tin and top with a pastry lid. Brush with an egg yolk and water glaze if you wish, and bake in a preheated oven at 200°C/400°F/gas mark 6 for 15 to 20 minutes. Serve hot or warm.