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
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.