Yes, it’s a pie in a mug but it is tasty and satisfying. Ideal for Christmas day as the filling can be made a day in advance and it’s simple to make.
- 1 medium onion, diced
- 300g mushrooms (we used chestnut mushrooms), cut into chunks
- 2 cloves of garlic, crushed
- 1 large handful of cooked chestnuts
- 1tsp of dried rosemary
- 4tbsp double cream
- 50ml hot water
- 250g puff pastry
- 1 egg beaten
- Preheat the oven to 180c. Heat a tbsp of oil in a large frying pan. Add the onion and cook for 10 minutes or until softened.
- Increase the heat to high, add the mushrooms and stir briefly but not too much as it will cause the mushrooms to release its liquid and flavour. Add the rosemary and season. Cook until golden (about 5 minutes). Reduce the heat to medium, add the garlic and cook for a further minute before adding the water and chestnuts.Cook for a further 8-10 minutes.
- Reduce the heat to low, add the cream, remove from the heat and set aside.
- Take the puff pastry and roll out until it has a thickness of a pound coin. Take a mug that you’ll be using for the pie and place the top of the mug down on the pastry and cut around until you have your pastry top for the pie. Repeat the process for the remaining pies. You can also cut out star shapes for decoration to sit on top of the pie.
- Spoon the mushroom mixture into the mugs leaving about 1cm clear from the top. Place the pastry disk on top, place the star on top and brush with the beaten egg.
- Place the pies onto a baking tray, place it in the oven and cook for about 15-20 minutes or until golden.
- Remove from the oven and allow to sit a few minutes before serving. It might be handy to wrap a serviette around the handle to prevent any little hands getting hurt (for little ones, it’s probably best just to let the pie and mug cool enough before serving).