Hot Mushroom Pies

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

Preparation info

Makes
6 to 8

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

125 g (¼ lb) button mushrooms, wiped and sliced
25 g (1

Starter
Vegetarian

Method

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 preheat