A family friendly budget meal recipe.
Cook: 30 Mins
Serves: 4
Price: £0.97 per serving
Nutritional Information
Each 320g serving contains
Energy
4499kj
336kcal
4499kj
336kcal
17%
Fat
21.1g
21.1g
High
30%
30%
Saturates
9.6g
9.6g
High
48%
48%
Sugars
4.8g
4.8g
Low
5%
5%
Salt
1.25g
1.25g
Med
21%
21%
of your reference intake.
Typical energy values per 100g:
1406kj/336kcal
Typical energy values per 100g:
1406kj/336kcal
Ingredients
375g Ready rolled puff pastry, dusted and rolled to accommodate 4 ramekins
750g White Mushrooms
2 Large handfuls spinach
2 tbsp White Miso Paste
2 Onions
100ml Single cream
300ml Vegetable stock cube
2 tbsp Olive oil
Black pepper
1 tbsp Cornflour slurry
Milk (optional)
Method
1
Preheat oven to 170°C. Start by sweating the onions in half of the olive oil. Season with black pepper and cook until softened (approx 5 mins). Remove from the pan and set aside.
2
Next, add the mushrooms into the pan. There are a lot of mushrooms in this recipe so if your pan isn’t big enough, cook the mushrooms in two batches. Cook the mushrooms until all the moisture is released and they have taken on a nice colour, frying for around 8 minutes.
3
Meanwhile, cut your puff pastry into 4 circles, tracing around the ramekins leaving around ½ cm excess space to allow for some crimping.
4
Add the onion back into the pan along with the spinach. Fry for a minute before adding the miso paste, stock, cream and cornflour slurry. Heat until combined and thickened.
5
Divide the creamy miso mushrooms into 4 ramekins, topping with the puff pastry circles. Use a fork to crimp around the edge of the pie. Slice two small lines in the middle of the pies and add any decorative pieces using the left-over pastry.
6
Optionally, lightly brush with milk for an extra golden crust. Pop in the oven for 10-15 minutes or until golden brown. Leave to stand for a couple of minutes before tucking in!