Curry Mushroom and Beef Pies
★★★★★ 3.9 (17)
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- Preheat oven to 200°C fan-forced. Heat 20g butter in a large deep frying pan over high heat. Add the leeks and mushrooms and cook for 3-5 minutes or until browned. Add garlic and cook, stirring for 1 minute. Remove from the heat and stir in spinach leaves, until just wilted. Set aside to cool slightly
- Whisk eggs and cream in a medium size bowl. Add mushroom mixture, cheese and lemon rind. Season with salt and pepper
- Lay a 50cm long piece of baking paper on the bench. Top with 1 layer of filo pastry, brush with melted butter, top with another sheet of filo pastry and repeat until all pastry sheets are layered on top of each other
- Heat an oiled large deep frying pan with oven-proof handle over medium heat. Lift baking paper sheet into frying pan, easing down the edges into the pan. Stir egg and mushroom mixture and pour into pastry case
- Scrunch the pastry edges over the mushroom mixture. Transfer to the oven and cook for 20-25 minutes or until the egg is set and the pastry is golden
- Serve with lemon wedges and freshly ground black pepper
Tips & Hints:
- Always use fresh refrigerated filo pastry, anything from the freezer will be brittle and break easily.
- Preheat oven to 200°C fan-forced. Heat 20g butter in a large deep frying pan over high heat. Add the leeks and mushrooms and cook for 3-5 minutes or until browned. Add garlic and cook, stirring for 1 minute. Remove from the heat and stir in spinach leaves, until just wilted. Set aside to cool slightly
- Whisk eggs and cream in a medium size bowl. Add mushroom mixture, cheese and lemon rind. Season with salt and pepper
- Lay a 50cm long piece of baking paper on the bench. Top with 1 layer of filo pastry, brush with melted butter, top with another sheet of filo pastry and repeat until all pastry sheets are layered on top of each other
- Heat an oiled large deep frying pan with oven-proof handle over medium heat. Lift baking paper sheet into frying pan, easing down the edges into the pan. Stir egg and mushroom mixture and pour into pastry case
- Scrunch the pastry edges over the mushroom mixture. Transfer to the oven and cook for 20-25 minutes or until the egg is set and the pastry is golden
- Serve with lemon wedges and freshly ground black pepper
Tips & Hints:
- Always use fresh refrigerated filo pastry, anything from the freezer will be brittle and break easily.
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jennifer
Easy and delicious - Make this all the time.
Toby
Made thus. Very tasty flan! - I'm wondering what it might be like throwing the zucchini in with the mushrooms browning them. As it is....the zucchini doesn't get fried in butter at all. It was still a lovely meal. Doing so might make it a wee bit slushy but then again maybe not?
Janet
Made it and it was great - Great recipe!
+ 18 star only ratings in addition to the reviews above
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