Mushroom Pie


  • 1 carrot, dicced
  • 2 Tbsp olive oil
  • 2 Tbsp plain flour
  • 1 lb puff pastry, thawed
  • 2 oz button mushrooms, quartered
  • 1 1/2 cups veggie stock
  • 1 egg
  • 4 Tbsp soy sauce
  • 4 oz mushrooms, sliced
  • 1/2 cup diced onion
  • 1 Tbsp water
  • 1 Tbsp vinegar


  1. Preheat the oven at 180 degrees C. Cut the pastry sheet in two and place one sheet in a pie dish.
  2. In a frying pan, heat the oil over medium heat, add the mushrooms and onions and saute until browned. Stir in the carrot and pour the veggie stock. Bring to a boil, then continue simmering for 10 minutes or until carrot is tender.
  3. Stir in the soy sauce and vinegar. Add the flour progressively, stirring in. Simmer until the sauce becomes thick, for 1-2 minutes. Remove from heat and let cool.
  4. Transfer all the composition into a blender, blend for 1-2 minutes to obtain a smooth mixture and pour it on top of the first pastry sheet. Cover with the second pastry sheet, trimming off the excess.
  5. In a small bowl, whisk the egg and water and brush over the pastry. Bake for 40 minutes or until golden and puffy. Serve warm or cooled.

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