Creamy Bacon and Mushroom Pie
with Chives and Garlicky Green Beans
This Creamy Bacon and Mushroom Pie is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Puff Pastry Sheet
(Contains: Cereals containing gluten)
1
Red Onion
1
Chives
2
Garlic Clove
60
British Smoked Bacon Lardons
180
Sliced Mushrooms
150
Creme Fraiche
(Contains: Milk)
10
Chicken Stock Paste
10
Wholegrain Mustard
(Contains: Mustard)
150
Green Beans
Not included in your delivery
150
Water for the Sauce
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C. Remove the puff pastry from your fridge. Halve, peel and chop the red onion into small pieces. Roughly chop the chives (use scissors if easier). Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the bacon lardons, onion and sliced mushrooms to the pan and cook until the lardons are golden and the veg has softened, 5-6 mins, stirring occasionally. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly. Stir in half the garlic and cook until fragrant, 1 min.
Add the creme fraiche, chives, chicken stock paste, mustard and water for the sauce (see ingredients for both amounts) to the pan. Stir together, then bring to the boil. Reduce the heat to medium-low and simmer the sauce until slightly thickened, 3-4 mins. Season to taste with salt and pepper, then remove from the heat.
Once thickened, transfer the filling to an appropriately sized ovenproof pie dish. Cover with the puff pastry (see ingredients for amount), trimming off any excess. Press some of the pastry over the side of the dish if you can, or just sit it on top. Make a small hole in the middle - this allows the steam to escape. TIP: Brush the pastry with a little milk if you have some. Bake your pie on the top shelf of your oven until golden brown, 15-20 mins.
About 10 mins before the pie is cooked, trim the green beans. Clean out the frying pan and pop it back on medium-high heat with a drizzle of oil. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the remaining garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow them to cook until tender, 4-5 mins. Remove the pan from the heat.
Once the pie is baked, allow to stand for 2 mins before serving. When everything is ready, divide the creamy bacon and mushroom pie between your plates and serve with the garlicky green beans alongside. Enjoy!
