Tunworth and mushroom pie recipe
Tunworth is our own, very British, Camembert. Produced in Basingstoke and Hampshire, and still made entirely by hand, from the cutting to the ladling!
• 300 g Tunworth (diced)
• 400 g chestnut mushrooms (sliced)
• 100 g wild mushrooms (sliced)
• 2 shallots
• 4 garlic cloves
• 2 sprigs of thyme
• 1 egg (beaten)
• 1 sheet rolled puff pastry
• baby carrots
• new potatoes
• truffle oil (optional)
- Preheat the oven to 180 c
- Sauté the mushrooms in oil for 2 minutes at a medium heat.
- Finely chop the onion and garlic and add to the pan of mushroom and cook for 5 minutes more or until the mushrooms are dry.
- Cool down the mushrooms and add the chopped thyme and Tunworth with salt and pepper.
- Lay out the rolled puff pastry and cut 4 x 10 cm circles (or you could use a small bowl to cut around). Then cut out 4 x 12 cm circles.
- Place the small circles of pastry on the baking tray with parchment paper on the bottom.
- Brush the pastry with half the beaten egg.
- Spoon the Tunworth mix onto the 4 circles of pastry making sure the mix is placed like a dome.
- Stretch the larger pastry circle over the top of the mix and crumple the edges with a fork
- Brush the top with the rest of the egg.
- Make a small hole in the top for the steam to escape and cook in the oven for 20 minutes.
- Once the pie is golden brown, remove from the oven and place on a baking rack to cool down.
- Serve with steamed new potatoes and roasted carrots with a drizzle of truffle oil around the plate.