Creamy Truffle Mushroom and Spinach Pie

Name: Creamy Truffle Mushroom and Spinach Pie with Cheddar and Roasted Carrots
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 3.5 unit(s) Filo Pastry Sheets; 225 grams Closed Cup Mushrooms; 1 unit(s) Echalion Shallot; 1 unit(s) Garlic Clove**; 30 grams Mature Cheddar Cheese; 3 unit(s) Carrot; 150 grams Creme Fraiche; 15 grams Vegetable Stock Paste; 100 grams Baby Spinach; 1 sachet(s) Truffle Zest; 125 milliliter(s) Water for the Sauce

with Cheddar and Roasted Carrots

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Our Creamy Truffle Mushroom and Spinach Pie is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Veggie

Allergens:

Cereals containing gluten

•Soya

•Milk

•Celery

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.

Total45 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

3.5 unit(s)

Filo Pastry Sheets

(Contains: Cereals containing gluten, Soya)

225 grams

Closed Cup Mushrooms

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove**

30 grams

Mature Cheddar Cheese

(Contains: Milk)

3 unit(s)

Carrot

150 grams

Creme Fraiche

(Contains: Milk)

15 grams

Vegetable Stock Paste

(Contains: Celery)

100 grams

Baby Spinach

1 sachet(s)

Truffle Zest

Not included in your delivery

125 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2463 kJ

Energy (kcal)589 kcal

Fat31.9 g

of which saturates18.8 g

Carbohydrate60.6 g

of which sugars18.6 g

Protein17.1 g

Salt4.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Tea Towel

•Garlic Press

•Grater

•Baking Tray

•Pan

•Oven dish

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Remove the filo pastry from the fridge and bring it to room temperature (see ingredients for amount). Remove it from the packet and lay flat on the counter, covered with a damp tea towel.

Thinly slice the mushrooms. Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).

Grate the cheese.

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until tender, 25-30 mins. Turn halfway through.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the shallot and cook until softened, 3-4 mins.

Add the mushrooms and season with salt and pepper. Fry until browned, 5-6 mins, stirring occasionally.

Stir in the garlic and fry until fragrant, 30 secs.

Stir the creme fraiche, veg stock paste and water for the sauce (see pantry for amount) into the mushrooms. Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins.

Once thickened, add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Stir through the truffle zest and cheese until fully combined, then remove from the heat. Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.

Transfer the pie filling to an appropriately sized ovenproof dish.

Halve the filo pastry sheets to make squares. Scrunch each square into a very loose ball and place on top of the filling. Repeat until the whole pie is covered, making sure not to overcrowd the pastry (discard any excess pastry). Drizzle the whole pie with oil.

Once the carrots have roasted for about 15 mins, move them to the middle shelf and bake the pie on the top shelf until the filo is golden, 10-15 mins.