Ingredients
2tbsp / 30ml vegetable oil
1 onion, chopped
6oz
/ 175g string beans, cut into ½in / 1cm pieces
8oz / 225g chestnut mushrooms, quartered
10oz / 275g open cup mushrooms, sliced
5tsp / 25ml flour
200g
carton virtually fat free fromage frais
2tsp / 10ml Dijon mustard
salt and pepper
Pastry:
2oz / 65g margarine
5oz / 150g plain flour
2tsp / 10ml fresh mixed herbs, chopped
cold water to mix
To glaze:
Beaten free range egg or milk
Method
1. Heat oil and cook onion and beans in a covered pan over a gentle
heat for about 4 minutes.
2. Stir in all the mushrooms, cover and continue cooking for another
5 minutes.
3. Stir in flour and cook for a minute.
4. Gradually stir in fromage frais, mustard and seasoning.
Bring to the boil, stirring.
Turn mixture into a pie dish and allow to cool.
5. Rub margarine into flour until mixture resembles fine breadcrumbs.
Stir in herbs and enough water to form a fairly stiff dough.
6. Roll out and use to cover pie in usual way.
Decorate with pastry leaves cut from frimmings.
Brush with egg or milk, then cook in oven 400°F/200°C/gas mark 6
for about 35 minutes.
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