Thanks to chef Simon Sandall who rattled off this suggestion on the spur of the moment when we were making beef Wellington together and wondering what to do with leftover mushroom duxelles and pastry off-cuts. You could always make the duxelles specifically for these pies and whip up a larger batch of mushroom & cheese pies with a full sheet of Carême’s gorgeous all-butter puff pastry. Don’t worry about precise disc sizes, you just need smaller ones for the base and slightly larger ones to enclose the filling – though I find it easier to shape the parcels upside down. If you can’t get hold of Pyengana cheddar from Tasmania, use a good crumbly English cheddar – this recipe is all about creating something delicious with what’s on hand. I love the synergy of a dark Sherry with the umami hit of the mushroom and cheddar in these pies; Williams & Humbert Dos Cortados Palo Cortado is an especially good match.
Makes 4 pieces
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