Flaky Mushroom Pie with Ginger & Coriander Sauce

Taken from the BBC Vegetarian Good Food book. The filling for this pie is a creamy mushroom risotto mixture.

For the pie:


25g butter
2 tbsp olive oil
1 small onion - finely chopped
1 garlic clove - crushed
450g mixed sliced mushrooms - shiitake, oyster, chestnut, flat
150g risotto rice
1 pint vegetable stock
6 tbsp chopped fresh herbs - tarragon, chives, basil, chervil
4 tbsp freshly grated parmesan
Flaky pastry - make your own (see below) or buy ready-made
Salt and ground black pepper
Beaten egg to glaze



  • Preheat oven to 200°C / 400°F / Gas 6
  • Heat butter and oil in a heavy-based pan and cook the onion and garlic until softened
  • Stir in the mushrooms and cook for 5 minutes until golden
  • stir in the rice
  • Heat the stock in a separate pan and simmer gently
  • Add a few tablespoons of the stock to the rice and cook, stirring continuously until absorbed
  • Add the stock in this way until all used and the rice is just tender - should take about 20 minutes
  • Stir in the herbs, parmesan and seasoning, and leave to cool
  • Roll out two-thirds of the pastry and line a 9 inch loose-bottomed cake tin
  • Spoon in the mushroom mixture and spread level
  • Roll out the remaining pastry and cover the pie, sealing the edges well
  • Brush with beaten egg and bake for 25-30 minutes until crisp and golden

For the sauce:


1 shallot - finely chopped
15g butter
15g preserved stem ginger - finely chopped
4 tbsp dry white wine
1 tsp plain white flour
225ml double cream
1 tbsp fresh coriander - chopped
1 tbsp lemon juice



  • Cook the shallot in the butter until softened
  • Add the ginger and wine and simmer until the liquid is reduced by half
  • Stir in the flour and cook for 30 seconds
  • Add the cream and simmer for 2 minutes, stirring constantly until the sauce is smooth
  • Strain and pour into a clean pan
  • When ready to serve, reheat and stir in the coriander and lemon juice and season to taste

Flaky pastry


175g butter
225g plain flour
Pinch of salt
Glass of iced water with a slice of lemon



  • Place the butter in the freezer until hard
  • Sift the flour amd salt into a bowl
  • Coarsely grate the butter into the flour (wrap one end in foil to hold)
  • Stir the butter into the flour with the blade of a knife until each poece is coated with flour
  • Sprinkle 3-4 tablespoons of iced water over the ingredients and mix to a soft dough with a round-bladed knife
  • Bring it together with your hands, wrap in clingfilm and chill for 30 minutes