Mushroom Pasties

This is a medieval recipe from Maggie Black’s excellent The Medieval Cookbook which she produced for the British Museum Press. I first served these patties at a lunch which I did for dear Michael Bateman and the Independent on Sunday where they had great acclaim. They are excellent for drinks parties or a buffet.


For the Pastry

  • 280g/10oz plain flour
  • ½ tsp salt
  • 85g/3oz butter
  • 85g/3oz lard

For the Filling

  • 450g/1lb mushrooms (Paris mushrooms are best)
  • 2 tbsp olive oil
  • salt and freshly ground black pepper
  • 55g/2oz Cheddar cheese, grated
  • ¼ tsp dry mustard
  • 1 egg, beaten


To make the pastry cases, sift the flour into a bowl and rub in the butter and lard. Press into a dough, adding a little iced water if necessary to bind.

With two thirds of the pastry line small deep patty-pans. Chill. Preheat oven to 200°C/400°F/Gas 6. Trim off mushroom stalks, put the tops into a sieve and dip the mushrooms into boiling water. Drain them then pat dry and chop. Put them into a bowl and mix in the oil, cheese and seasonings. Fill the pastry cases with the mixture. Roll out the remaining pastry and make lids for the cases. Seal the lids with the beaten egg. Make a small x-cut in the centre of each lid. Bake in the oven for 15-18 minutes. Serve warm.