Pot pies are just so pretty, they’re almost the anti-pie. Not humongous, not begging to be scooped into with a gargantuan serving spoon, not even the type of supper you might need to stop half way for a break. No, they’re dainty and just for you. And mushroom and artichoke is a delicious pairing. Dare I say meaty?
One year ago: Death by chocolate cake and Lemon brioche
Two years ago: Macarons and Sausage and potato pie
Three years ago: Mince pies and Easy cheesy pasta
Mushroom & artichoke pot pies with shortcrust pastry
Makes 4 pot pies
- 300g plain flour, plus extra for rolling
- 150g cold butter, cubed
- A little cold water
- 500g chestnut mushrooms, finely sliced
- 1 large onion, finely sliced
- 15g butter
- 15mls groundnut oil
- 1 x 400g can of artichokes, drained
- 100mls hot vegetable stock
- 60g crème fraiche
- Egg wash – 1 egg beaten with a pinch of salt
Place the flour into your stand mixer bowl or if doing by hand in a large bowl then add the butter and either use the flat beater at speed 1 to make breadcrumbs, or if making by hand rub the butter into the flour until you have a breadcrumb type consistency. Add cold water a dribble at a time and use a blunt knife to pull the pastry together. Once it forms a ball, wrap in clingfilm and chill for 30 minutes.
Fry the mushrooms and onions in the butter and oil on a medium heat until both are starting to brown a little, add the artichokes, stir and then add the stock. Turn the heat up until the mixture is bubbling then add the crème fraiche and stir. Remove from the heat and season to taste, allow to cool.
Meanwhile flour the work surface and roll the pastry out using a forwards motion rather than a backwards and forwards motion. Turn the pastry 90 degrees after each roll until he pastry is about 3mm thick. Spoon the filling into your pie dishes then paint the edges of the dishes with egg wash. Cut strips to fit onto the edges, pressing down as you fix them, then egg wash them too. Then cut a lid for the pie and place over the top. Press onto the edges gently, fixing the pastry to the previously egg washed pastry, being careful not to stretch the pastry as you do this. Cut the edges of the pastry just a little larger than the edge of the dish and use a spoon end of fork to make a pretty pattern around the edge. Place back in the fridge for 20 minutes to chill the pastry and stop it shriking too much in the oven. Egg wash the whole pie lid then cut a cross in the middle of each pie and bake in a preheated oven for 25 minutes at 200C/gas mark 6.