Deep Mushroom One-Pot Pies

Prep Time: 0:20
Cook Time: 0:20
Serves: 2

Ingredients / Shopping List


100g flour

50g margarine

2 tblsp water

1 egg ( to glaze the pastry crust)


500g closed cap mushrooms

60g butter

60g flour

Freshly ground black pepper

1 tsp light soy sauce

Prep to Cook: Chopping board, veg knife, mixing bowl, pan and wooden spoon, teaspoon.

Oven on 210ºC or Gas Mark 7

Prep: 1.  Prepare the filling:

Dust the mushrooms and cut into quarters

Place 60g butter in a deep sided pan

Melt the fat and add the mushrooms

Season well with freshly ground black pepper

Stir and cook for 5 minutes until the mushrooms give out juice

Boil gently for a further 4 minutes

Blend the flour with 2 tablespoons cold water in a cup

Make sure this mixture is smooth and lump free

Add it to the mushrooms and stir well until the sauce thickens

Stir in soy sauce

Remove from heat and put the mushrooms in deep sided ovenproof dishes

Allow to cool.

2.  Prepare the pastry:

Put the flour into a mixing bowl

Rub in the margarine

Add cold water and mix with a knife to make pastry

Knead lightly on floury table top – cut into two portions

Roll to a thick circle – neaten edges with your hands

3.  Prep the pie tops:

Lift pastry into position on top of the mushroom dishes

Press firmly into place and trim edges

Glaze with beaten egg and decorated with pastry scraps

Cook in the oven until golden and crisp – about 20 minutes.


Check it out!

Deep mushroom one-pot pies are individual and pastry topped. They delight vegetarians and make a lovely lunch with potato wedges and crisp green salad. This recipe tastes better that it sounds.

Mixed your mushrooms by trying chestnut mushrooms and white button mushrooms, or for a more expensive treat add some shitake mushrooms.

Recipe Science

Cooks Know How: You will find your fingers as you rub the fat into the flour for the pastry and this will improve your technique.  You will become more confident adding water and making the dough.  You will enjoy dividing the dough and shaping the thick pastry ‘one-pot’ pie tops.  You will see the value of glazing the pastry with the egg to bring out a golden colour and glorious shine on the crust. More than anything you will notice the way that stir-frying the mushrooms develops their flavour yet still retains their texture.  You will learn how the flour thickens the juices to create a wonderful sauce.