MTT: Mushroom, Pea and Tarragon Pot Pies
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
If you really do need meat, add leftover roast chicken to the pies before the lids go on.
Ingredients
  • 1 large onion, sliced and chopped
  • 100g quartered chestnut mushrooms
  • 100g halved and sliced portobello mushrooms
  • 100g peas, fresh or defrosted
  • 80ml double cream
  • a pack of ready made jus-rol puff pastry
  • 1 beaten egg
Instructions
  1. Pre-heat the oven to 200 degrees C
  2. Fry the onion in a little oil until soft, about 5-7 minutes.
  3. Add the mushrooms and cook for 5-10 minutes until browned and any liquid has evaporated.
  4. Add the peas, tarragon and cream. Bubble up for a couple of minutes and season with salt and pepper.
  5. Cut 2 puff pastry lids according to the size of the dishes you are using, or use 1 larger one (I do this by putting my dishes face down on the pastry and cutting one cm around). Seal the edges with a fork.
  6. If you're quick you can create some fancy pastry art on to put on top (I did an 'A' and 'W' for 'Alice' and 'Will'). I wasn't quick enough in the photographed example and my lids sunk a bit.
  7. Brush with egg and bake for 25-30 minutes, until puffed and golden
Recipe by More Than Toast at https://morethantoast.org/mtt-mushroom-pea-and-tarragon-pot-pies/