Mushroom Ragu Pies
Mushroom Ragu Pies
Who doesn’t love a fresh, homemade pie! They also freeze perfectly, ideal for those nights you need a quick, hearty meal. If using homemade pastry, freeze the pies uncooked for up to three months. If using frozen and thawed pastry, cook the pies for 10 minutes, cool and
then freeze. You can also substitute the homemade pastry with four sheets of store-bought shortcrust pastry.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 300g plain flour
- 250g chilled butter, chopped into cubes
- 100g chilled water
- Mushroom ragu filling (from Mushroom Ragu Pasta recipe)
- 1 egg, lightly beaten
Method
- Preheat oven to 200°C. Grease 4 × 1-cup individual pie dishes.
- To make the shortcrust pastry, place the flour, butter and water in a food processor and pulse until the mixture resembles breadcrumbs. Tip it out onto a floured surface and bring together into a ball.
- Wrap and refrigerate for 20 mins.
- Remove the chilled dough, roll it out and cut to fit the individual pie dishes. Or cut out the pre-rolled pastry if preferred.
- Line the base of each dish with the pastry. Spoon in the fi lling, then top with more pastry. Crimp the edges and brush the top with the beaten egg.
- Place the pies on a baking tray and cook for 25 mins or until pastry is crisp and golden.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
