Quorn and mushroom pie

Quorn and mushroom pie


Share recipe

hide story show story

I am a big pie lover, and regular Great British Chefs readers may have seen my old fashioned Lattice apple pie. But, it’s chicken and mushroom pie that is a firm favourite in our house and today’s recipe is for a veggie version using Quorn chicken pieces.

This pie has all the elements of a traditional chicken and mushroom pie, such as creamy sauce, flaky pastry and a generous filling of chicken and mushrooms, but, the chicken is replaced with Quorn. The little pies are baked with an eggy glaze and are perfect for supper, lunch, lunch boxes, snacks and picnics.

I served mine with new potatoes in mayonnaise and salad when I made them, and the remaining pie that wasn’t eaten, was popped into the freezer for future pie-eating days. You can make one large pie, two medium sized pies, as I did, or six individual pies – the ingredients that follow are suitable for all sizes.

I used a good quality ready-made puff pastry, and instead of a fiddly white sauce, I added crème fraîche to the cooked mushrooms and Quorn pieces to make a creamy filling for the pies. Serve them with salad and new potatoes, as I did, for a light spring or summer luncheon dish, or with mashed potatoes, chips and cooked seasonal vegetables for a more substantial meal.

Preheat the oven to 200°C/gas mark 6. Grease 2 x medium pie dishes, 1 large pie tin or 6 individual pie trays
Heat the butter and oil in a large frying pan and fry the mushrooms until they are golden brown. Spoon them into a dish and add the Quorn pieces to the pan, adding a little more butter and oil if necessary. Sauté until golden brown and then add the mushrooms back to the pan
Add the parsley and crème fraîche, season to taste with salt and pepper and mix well
Roll out the pastry and line the pie tins or trays with half of the pastry. Divide the pie mixture between the lined pie tins and the top with the remaining pastry. Decorate with pastry trimmings and brush with the beaten egg
Bake for 20-25 minutes in the oven until golden brown
Allow the pies to cool slightly before serving with salad and new potatoes
Share recipe