- Healthy recipes
- Healthy snacks
- Healthy lunches
- Healthy chicken recipes
- Healthy fish recipes
- Healthy vegetarian recipes
- Main Ingredient
- Chicken
- Pasta
- Vegetables
- Fish
- Beef
- Eggs
- View more…
- Special Diets
- Vegan
- Vegetarian ideas
- Gluten-free
- Dairy-free
- Budget recipes
- One-pan recipes
- Meals for one
- Breakfast
- Desserts
- Quick fixes
- View more…
- Baking recipes
- Cakes
- Biscuit recipes
- Gluten-free bakes
- View more…
- Family recipes
- Money saving recipes
- Cooking with kids
- School night suppers
- Batch cooking
- View more…
- Special occasions
- Dinner party recipes
- Sunday roast recipes
- Dinner recipes for two
- View more…
- 5 Ingredients Mediterranean
- ONE
- Jamie’s Keep Cooking Family Favourites
- 7 Ways
- Veg
- View more…
- Nutrition
- What foods are good for gut health?
- Healthy eating tips
- Special diets guidance
- All about sugar
- Learn about portion size
- View more
- Features
- Cheap eats
- Healthy meals
- Air-fryer recipes
- Family cooking
- Quick fixes
- View more
- How to’s
- How to cook with frozen veg
- How to make the most of your oven
- How to make meals veggie or vegan
- View more
- More Jamie Oliver
- YesChef x Jamie Oliver
- Cookbook Club
- Jamie Oliver Group website
- Jamie Oliver Cookery School
- Ministry of Food
- Vegepedia
Mushroom & Tunworth cheese pies
With rich mushroom gravy
- Vegetarianv
With rich mushroom gravy
- Vegetarianv
“Soft, nutty, camembert-like Tunworth is a real winner. Its gorgeous truffle flavour goes perfectly with the mushroom. ”
Makes 6
Cooks In1 hour 30 minutes
DifficultyNot too tricky
Jamie MagazineSt. George's DaySunday lunchBritishMains
Nutrition per serving
-
Calories 654 33%
-
Fat 41.8g 60%
-
Saturates 16.3g 82%
-
Sugars 5.6g 6%
-
Salt 1.7g 28%
-
Protein 20.9g 42%
-
Carbs 45g 17%
Of an adult's reference intake
Recipe From
Jamie Magazine
By Jamie Oliver
Tap For Method
Ingredients
- 1 good handful of porcini mushrooms
- 4 cloves of garlic
- 2 onions
- ½ a bunch of fresh thyme
- 300 g Maris Piper potatoes
- olive oil
- 1 large knob of butter
- 1 kg fresh mixed mushrooms
- 500 ml organic vegetable stock
- ½ a bunch of fresh flat-leaf parsley
- 120 g Tunworth cheese
- plain flour , for dusting
- 500 g all-butter puff pastry
- 1 large free-range egg
- 2 heaped teaspoons English mustard , plus extra to serve
- 1 tablespoon Worcestershire sauce
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Recipe From
Jamie Magazine
By Jamie Oliver
Tap For Ingredients
Method
- Before you start, soak the porcini mushrooms in boiling water and set aside.
- Peel and finely slice the garlic and onions (keep them separate), and pick the thyme leaves. Dice the potatoes.
- Heat a lug of oil in a large pan and fry the garlic, thyme leaves and butter over a medium heat until lightly golden.
- Add the onions, turn down the heat and sauté for 10 minutes, or until soft and sticky, but not coloured.
- Add the fresh mushrooms, turn up the heat and fry hard and fast for 5 minutes.
- Fish out and chop half of the soaked porcini, add to the pan and fry for a few more minutes.
- Add 350ml of the stock and the potatoes and season well. Bring to the boil, then turn down the heat and simmer for 30 minutes.
- Using a stick blender, blitz the mushrooms just a little – you want them to still be fairly chunky.
- Pick and roughly chop the parsley leaves, then stir about half into the mix.
- Divide the filling between 6 small pie dishes, reserving 4 heaped tablespoons for later.
- Chop the Tunworth into 1-2cm pieces and scatter evenly into each of the pie dishes.
- Preheat the oven to 200°C/400°F/gas 6.
- To make the lids, roll out the pastry on a flour-dusted surface to roughly the thickness of a pound coin.
- Cut into 6 pieces, to the shape of your pie dishes, and lay one over the top of each, tucking the edges down slightly. Carefully score each pie lid with a crisscross, then gently press your thumb in the middle of each one to make a well (without puncturing the pastry).
- Beat the egg and brush it over the pies, then place in the oven for 15 to 20 minutes, or until puffed up and beautifully golden.
- Now to make the sauce. In a pan, stir the mustard and Worcestershire sauce into the remaining filling.
- Pour in the leftover porcini liquid, then roughly chop the remaining porcini and add to the mix.
- Place the pan over a high heat, pour in the remaining stock and bring everything to the boil. Stir in the rest of the parsley a minute or two before the end, then blitz in a liquidiser until smooth and pour into a jug.
- To serve, pour the gravy into the wells of the pies, and serve with a dollop of English mustard.
Related features
Gorgeous halloumi recipes
What to buy him this Father’s day
Recipe From
Jamie Magazine
By Jamie Oliver
Related video
How to make shortcrust pastry for pies: Jamie Oliver
© 2024 Jamie Oliver Enterprises Limited
- Terms of Use
- Privacy Policy
- Cookies
- Jamie Oliver Group
- Contact
- Sitemap
© 2024 Jamie Oliver Enterprises Limited