FOOD + DRINK
A KENTISH CHRISTMAS CONT .
Mushroom Cheese Puff Pie Wreath
Recipe by : Dobbies www . dobbies . com
The ultimate , indulgent sharing snack , with deliciously rich pastry and gorgeously gooey cheese , making it a firm Christmas party favourite for all the family .
Serves : 4-6 Ingredients :
• 50g unsalted butter
• 500g chestnut or button mushrooms , wiped clean and cut into 2.5cm chunks
• 2 medium red onions
• 1 vegetable stock cube
• 2 tbsp plain flour , plus extra for dusting
• 2 tsp English mustard
• 330ml bottle golden ale or larger
• 1 tsp honey
• 4 fresh ( 8 dried ) bay leaves
• small bunch thyme sprigs ( about 12 )
• 50g crème fraiche
• 75g soft-rind cheese ( camembert or brie ), cut into 1.5cm chunks
• 500g block puff pastry
• 1 egg , beaten
Method :
1 . Heat the butter in a large wide frying pan set over a high heat . Add the mushrooms and onions , season and cook , stirring often until all moisture has evaporated and they have started frying to a rich brown colour ( about 8-10 minutes ). Crush over the vegetable stock cube and sprinkle in the flour , stirring and cooking out for a few minutes . Stir in the mustard , honey and beer , scraping the base of the pan , before bringing it back to a simmer . Tie the bay leaves and thyme together with kitchen string and add alongside enough water to barely cover , if needed . Simmer briskly for about 20-25 minutes , until you have a thick saucy stew . Stir through the crème fraiche , season and let cool completely ( chill for at least 30 minutes ; can be made 3 days ahead ).
2 . Roll the pastry on a lightly floured surface to a sheet about 0.5cm thick . Using a large dinner plate or bowl ( about 27cm ) as a guide , cut out a larger circle and then use a 9cm cutter to cut out another circle from the centre to create a ring . Place on a parchment-lined baking tray and chill . Layer up the excess pastry and re-roll as before , cutting out another ring , chilling alongside the other . Roll the remaining scraps again and cut out Christmassy shapes ( a tree , stars , holly etc .), if liked .
3 . Use the second pastry ring as your base , brush the surface with beaten egg . Place the cooled mushroom filling around the ring leaving a 1-2cm border each side . Top with the cubes of cheese and drape over the other pastry ring . Carefully stretch the pastry over , pressing around the inner and outer edges with floured fingers or the prongs of a fork , until well-sealed . Score the pastry with a criss-cross pattern , using the back of a small paring knife and brush all over with egg wash . Add the Christmas decorations , if using , and brush these with egg . Chill for at least 20 minutes
4 . Preheat the oven to 220 ° C / 200 ° C Fan / Gas Mark 7 . Bake for 10 minutes and then reduce the temperature to 200 ° C / 180 ° C Fan / Gas Mark 6 . Bake the pie for a further 25-30 minutes , until puffed and a rich golden-brown colour . Let cool for 5 minutes before serving with a crunchy green salad .
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