Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, individual mushroom picnic pies. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Individual Mushroom Picnic Pies is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Individual Mushroom Picnic Pies is something that I have loved my entire life. They’re fine and they look fantastic.
First, I feel I should pre-emptively say: I am aware that my mini mushroom picnic pies look decidedly rustic. Creamy, garlicky mushrooms wrapped in crispy pastry - heaven! Creamy, garlicky mushrooms wrapped in crispy pastry - heaven!
To get started with this particular recipe, we have to first prepare a few ingredients. You can have individual mushroom picnic pies using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Individual Mushroom Picnic Pies:
- Get 500 g white & chestnut mushrooms
- Make ready 50 g dried Shitake mushrooms
- Get 2 cloves garlic, crushed
- Make ready 2 tbsp tomato puree
- Prepare 2 tbsp soy sauce
- Get 2 red onions, diced
- Take 2 packs ready rolled shortcrust
- Make ready Plant milk for glazing
Savoury pies are serious business in Britain, and one of the oldest traditional English dishes, dating as far back as to the Middle ages. Traditional fillings for hot pies include chicken & mushroom, steak & ale, minced beef & onion, lamb, or meat & potato. Mini Chicken, Leek and Mushroom Pies are great to pack for a picnic with friends/family. It's getting to that time of year when I'm thinking about Summer outdoor parties, and in particular, picnics!
Steps to make Individual Mushroom Picnic Pies:
- Add 350mls of boiling water to the shiitake mushrooms and set aside to soak for at least half an hour.
- Prepare all the veg, dice the mushrooms and onions and crush the garlic.
- In a large pan, gently fry the onions and garlic for 10 minutes in a little olive oil. Add the shiitake soaking liquid, soy sauce and tomato purée, then add in your raw mushrooms and chopped, soaked shiitake mushrooms. Cook for 15-30 mins until it starts to thicken up and is nicely cooked through.
- Allow the mushroom mixture to cool while you prepare your cases. I used muffin trays to make my pies. Cut out a larger circle and press into the case for the base. Prick the base with a fork.
- Fill the case with mushroom mixture, then brush the edges of a smaller circle for the lid and press the wet edges down onto the base to create your lid. Cut a slit into the lid to let the steam escape and brush all over with milk to glaze. Bake at 190 C for 20 minutes.
I've loved picnicking ever since I was a child. There was always something that felt special about eating outdoors with friends and family. The inclement weather in much of the UK has put a bit of a dampener on National Picnic Week. However, our blogger Victoria Glass is an 'incurable optimist' and recounts her love of picnics starting from her student days. She kindly shares two recipes for delicious pies that can be packed up quickly and eaten on the move, if the rain stops your picnic.
So that is going to wrap it up with this special food individual mushroom picnic pies recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
