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Mushroom & Tunworth cheese pies
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Total Time:
1 hour 30 minutes
Velvety Tunworth cheese melds with earthy mushrooms in a decadent truffle-infused duo.
Ingredients:
  • 1 good handful of porcini mushrooms
  • 4 cloves of garlic
  • 2 onions
  • ½ a bunch of fresh thyme
  • 300 g Maris Piper potatoes
  • olive oil
  • 1 large knob of butter
  • 1 kg fresh mixed mushrooms
  • 500 ml organic vegetable stock
  • ½ a bunch of fresh flat-leaf parsley
  • 120 g Tunworth cheese
  • plain flour for dusting
  • 500 g all-butter puff pastry
  • 1 large free-range egg
  • 2 heaped teaspoons English mustard plus extra to serve
  • 1 tablespoon Worcestershire sauce
Instructions:
  • Begin by soaking the porcini mushrooms in boiling water. Next, peel and finely slice the garlic and onions separately, and pick the thyme leaves. Dice the potatoes. Heat oil in a pan, fry the garlic, thyme, and butter until golden. Add onions, sauté until soft, then add fresh mushrooms and fry for 5 minutes. Chop half of the soaked porcini, add to the pan and fry briefly. Pour in 350ml of stock, potatoes, and season. Simmer for 30 minutes. Blend mushrooms slightly, add parsley. Divide the filling into 6 pie dishes and top with Tunworth cheese. Roll out pastry, cut into 6 pieces, place over the dishes. Brush with beaten egg and bake at 200°C/400°F for 15-20 minutes. For the sauce, stir mustard and Worcestershire sauce into the remaining filling. Pour in porcini liquid and stock, boil. Add parsley, blend until smooth. To serve, pour sauce into pie wells and add a dollop of English mustard on top.

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