Mushroom filo pie (serves 6)

I’ve been trying to think up some new ideas for our meat free days. I try to include at least one veggie dinner each week. It helps keep our food costs down; we all know how pricey meat is these days, even with a brilliant deal from my butcher each month. It also brings a little balance to our eating habits and gives us a little extra nutritional boost.

As diverse and versatile as vegetables are, I do get a bit stuck in a rut sometimes and I want to keep it interesting. Anyway, I came up with the idea for a filo mushroom pie. I’ve followed a similar Jamie Oliver recipe once before with salmon as a filling. Well, similar in as much as it uses filo pastry. The rest of this recipe is all mine. The Husband really enjoyed this and took the leftovers to work with him the next day. The kids liked the crunchy filo but my eldest decided this was the perfect day to declare that she’d “gone off mushrooms”. Grr. Perfect. Can’t please everyone, I guess!

If you did want to add meat, some cooked shredded chicken or snipped up bacon bits would make a tasty alternative.



Pack of filo pastry sheets
Punnet of button/chestnut mushrooms, sliced and quartered
200g mixed mushrooms, finely chopped (I used jarred but you could use dried and rehydrate according to the packet instructions)
1 onion, sliced
Handful of frozen peas
1 clove minced garlic
1 egg
Small tin of mushroom soup

1 mozzarella ball, sliced
Handful of grated cheddar



Pre-heat the oven to 180 degrees.

Gently soften the onion and garlic in a little oil. Meanwhile, prepare the mushrooms. I sliced half the chestnut mushrooms and quartered the rest to give a slight difference in textures. Then I finely chopped the jarred mixed mushrooms.

When the onion is nicely softened, add all the mushrooms to the pan with a handful of peas. Leave them to cook for a few minutes.


While the vegetables are cooking, carefully arrange the filo sheets one at a time in a circular non-stick baking tin. I used a cake sandwich tin because it was the right sort of size for a pie. Use a pastry brush to lightly oil each sheet as you layer them up in the dish.


By now the veggies should be done. Add the mushroom soup to the pan and warm through. Remove from the hob and stir in a beaten egg and plenty of black pepper. Carefully transfer the filling into filo-lined pie dish.


If you want to, you can now add some sliced mozzarella and grated cheddar for added gooey cheesiness when you cut into the finished pie.


The sheets are very delicate and you don’t want to tear them or the filling will all leak out in the oven. Cover the filling by folding and overlapping the loose sheets of filo.


Brush lightly with oil. I made the top of the pie look a bit scrunchy for extra crunchy bits. Bake for 25 minutes or so, until the filo is golden brown.


Mine came out of the tin fairly easily. The egg you added should make it quite easy to slice, with a tasty gooey cheesy filling. I served with new potatoes and green veg.


Lucy’s List – October (weeks 2 and 3)

I’ve got a meal planning double whammy for you this week! Mainly due to my extremely slack blogging of late but we’ll gloss over that.

I didn’t realise how much stodge I’ve been serving up until I added all the photos to this post! There’s an awful lot of pastry and creamy sauces and rich, roasted meats. Admittedly the weather has been really grotty – dark and wet and windy. Hibernation weather – snuggling up indoors with a hearty meal. But looking at this, maybe I need to rein it in a bit!



MONDAY: lasagne


TUESDAY: chicken korma, brown rice and paratha


WEDNESDAY: mushroom filo pie, minted new potatoes and green veg


THURSDAY: breaded cod, boiled potatoes, parsley sauce and mixed veg

FRIDAY: mustard glazed pork loin steaks, jackets and cauliflower cheese


SATURDAY: I left The Husband and kids to fend for themselves with a frozen pizza and went out to a quiz night!

SUNDAY: chicken tray bake (with onion, carrots, parsnips and sweet potatoes)



MONDAY: Jamie Oliver’s ‘hangover noodles’, with prawn crackers

TUESDAY: bacon and onion roly poly, roasted new potatoes and stuffed mushrooms

WEDNESDAY: minced beef pie with green veg


THURSDAY: chicken kiev, mash and broccoli (with a parenting win on presentation!)


FRIDAY: payday takeaway!

SATURDAY: prawn fajitas with all the trimmings


SUNDAY: roast pork and crackling with swedey mash, braised red cabbage and apple sauce

NibNibs: A review and giveaway

We all get a bit snack happy sometimes, don’t we? The munchies? Picky fingers? When we wander into the kitchen and stare into “The Snack Cupboard” (we all have one, yes?) not really knowing what we want? I call it foraging. Apt description, I think. It’s the modern equivalent of searching yonder woods for berries and mushrooms. Sometimes you’re going to return empty handed. Disappointing. But oooh, looky what we have here! SNACKS!


I was sent this bundle of munchy goodness from NibNibs. They are mainly crunchy little mini breadsticks (plus one pot of peanuts) and made right here in the UK. Yorkshire to be precise. I’m always enthusiastic about supporting British brands. I was sent a good range of flavours to try:

Cheddar MiniNibs
Cheddar and onion MiniNibs
Cheddar and chilli MiniNibs
Salt and pepper peanuts.

Four well-packaged tubs, with an inner stay-fresh foil seal and a reusable plastic lid for leftovers (HA! Leftovers?! As if!). This was going to involve some serious snacking that required group participation! So I took the MiniNibs along to my weekly craft group meet-up. There is always a cup of tea on offer and, on this particular occasion, there may have a been a cheeky midweek glass of cava! The perfect social setting to test the product in a realistic context.

Well, there were none left at the end of the evening so that’s a good sign! They were crunchy and nibbly and very moreish. I would’ve liked the plain cheddar ones to have a stronger punch. I like a really tangy extra mature cheddar and these just didn’t have that zing. They tasted quite mild to me and very dry but would perhaps be better with a salsa or dip. The packaging actually suggests eating them with a dip. That said, one of the group totally disagreed and said they had a good cheesy taste.

The cheese and onion ones were a favourite with the whole group, with a sweet, tangy taste. The cheddar and chilli flavour had a lovely heat that crept up on me. Not that horrible tongue-burny spice but a tingly warmth that develops gradually at the back of your throat. Again, a couple of us thought they were quite dry and needed a dip but someone else said they really liked the crumbly texture.

The nuts were delicious, with a little peppery kapow to them. I could also taste a subtle sweetness to them. A quick glance at the ingredients revealed onion powder. I really liked these but was disappointed that, upon emptying the foil bag into the tub, it was only half full. Maybe a healthy portion for one person but not enough to put out for lots of people at a party. Nevertheless they were tasty and we scoffed the lot!


Overall, they were a success but the consensus was, with the festive season approaching, that a larger size of tub is needed in the MiniNibs range because, with a dish of salsa and a few other crudites, they’d make a good addition to a buffet or party nibbles.

The clever bods at NibNibs have arranged a giveaway for one lucky reader to win a selection of their goodies. Yummy yummy in your tummy! Just click the Rafflecopter linky below to enter. Open to UK entrants only. Closes at noon on 12th November 2014.

Click here to enter the NibNibs Rafflecopter giveaway


I was not paid for this post. I was sent a range of free samples in exchange for an honest review.

Where to begin?

I recently had a really interesting discussion online with a bunch of people wanting to know more about reusable menstrual products. Many of them were initially freaked out by the idea, which is completely understandable when you realise that we are drip fed the message from childhood that periods (and therefore our bodies) are dirty, embarrassing things that ought to be hurriedly flushed away and not spoken about in polite company. But after posting some basic information for them, they gradually started to accept the idea. Some were even interested in switching!

Anyway, I thought I’d address one of the more common questions I am asked by nervous people, unsure of whether cloth is for them – “will cloth sanitary pads be able to cope with my heavy periods?”.

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Silent Sunday (26/10/2014)


Tightening the belt

I should start by saying this post is in no way sponsored by Aldi. I haven’t been paid or given any freebies at all (although maybe I should, come to think of it!).

I mentioned a few weeks ago that I’d be trying to reduce our weekly food shop. Christmas is coming and, although the goose might be getting fat, my bank account is looking distinctly scrawny.

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Devon Sun Yarns

Waaaaaaay back in March I ordered some sock yarn from the glorious Daisy at Devon Sun Yarns. Sock yarn is a really versatile yarn. Thinner than double knit (DK) and useful for making delicate shawls, shrugs and scarves. But I wanted to make … umm … socks. For all the family! A pair for me, The Husband and our two girls. Now I must admit, this project has since turned into one of those long term makes that I dip in and out of from time to time. One day, we’ll all have a very fancy pair of socks each. But for now, I’ll just show you the wonderful yarn Daisy created for me.
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