This recipe is a great balance between a comforting winter dish and a fresh spring meal. It’s really cheap to make, doesn’t require a huge amount of skill to put it together and it tastes fantastic. What more could you want?
I made this pie for the first time a couple of weeks ago when there wasn’t a huge amount of ingredients left in the fridge. The beauty of a recipe like this is that you can chop and change a lot of the ingredients fit in with what you have in your fridge. For example, if you don’t have shitake or oyster mushrooms, don’t worry, you could always replace them for portobello or common white mushrooms.
You can serve the pie with a small side-salad, some red cabbage coleslaw or a side of vegetable cous cous (one of my favourite sides!).
Ingredients
- 4x Sheets of vegetarian friendly filo pastry (shop-bought)
- ¼ of a brown onion (diced)
- Forestiere mushrooms (sliced)
- Chestnut mushrooms (sliced)
- Shitake mushrooms (sliced)
- Oyster mushrooms (ripped)
- 75ml of single cream
- 3x florets of broccoli
- 1 clove of garlic (finely sliced)
- ¼ of a red chili (thinly sliced)
- Pinch of salt/pepper
- 30g of walnuts (roughly chopped)
- 60g of vegetarian friendly mozzarella
- Handful of fresh parsley (finely chopped)
- 1 egg yolk (washing the pastry)
- 30ml olive oil (washing filo sheets)
Method
- Chop the broccoli florets into thin slices (around 5mm thick) and add them to a pre-heated frying pan with a glug of rapeseed oil (or vegetable oil).
- After a minute, add the chopped onions, garlic, walnuts and chili slices to the pan and fry them on a medium heat for around 5 minutes until the onion and broccoli start to brown.
- Turn down the heat slightly and add all of the single cream to the pan. Along with the cream, add the four types of mushroom that you’ve sliced. Make sure that you rip the oyster mushrooms by hand instead of slicing with a knife.
- Stir the contents of the pan regularly and add a pinch of salt/pepper. Keep the pan on a low/medium heat for around 2 minutes, add in the chopped fresh parsley and add the mozzarella (rip into small strips first). Stir the content of the pan and then take it off of the heat.
- Preheat the oven to 180° Celsius / 356° Fahrenheit (gas mark 4).
- Cut the filo pastry sheets into a square (roughly 30cm wide) and lightly brush each of the individual sheets with olive oil.
- Spoon in around 6 heaped spoonful’s of the filling into the middle of the stacked pastry sheets. Try to keep the filling within a diameter of around 8cm so that it doesn’t get spread out across the pastry too much.
- Pinch the top left and bottom right corner of the pastry sheets and bring them together in the middle. Also pull in the top right and bottom left corner to seal the pit at the top. Use a little olive oil to seal the corners together.
- Finally, brush the outside of the pie with a thin layer of egg yolk and place the pie in the pre-heated oven on a greased baking tray. Leave to cook for around 25-30 minutes on the bottom tray of the oven, checking that the pie doesn’t burn.
- Serve the pie with a small side salad, coleslaw or some vegetable cous cous.
although the prep time ran me a little longer than expected, this was so delicious! I used two florets of broccoli and half of a head of cauliflower along with the mushrooms. What a great recipe! Can’t wait to eat my left overs tonight.