Ingredients
Iced Puff Pastry
- 90 g ice cubes
- 180 g unsalted butter, frozen, roughly chopped (See tips)
- 200 g plain flour
- 1.5 tsp sea salt
Pie filling
- 2 sprigs fresh oregano, leaves only
- 2 garlic cloves
- 1 brown onion
- 2 tbsp olive oil
- 2 tbsp cornflour
- 3 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 1 tbsp vegemite
- 350 g button mushrooms, sliced
- freshly ground black pepper, to taste
- 50 g assorted dried mushrooms, e.g. shiitake, king oyster, black fungus, oyster mushrooms
- 250 g Swiss Mushrooms, sliced
- 2 tablespoon Butter
Pastry
- 1 qty shortcrust pastry, (see tips)
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Place ice and butter into mixing bowl and chop 15 sec/speed 10. Scrape down sides of bowl.
Add flour and salt and mix 5 sec/speed 5. Scrape down sides of bowl, then knead 2 min/
"Closed lid" /
"Dough mode" .Wrap pastry in plastic wrap and place into the refrigerator for 30 minutes before using.
Place the dried mushrooms in a heat proof bowl and cover with hot water. Allow to soak for 15-30 minutes until tender. Drain mushrooms, reserving liquid, slice the mushrooms and set aside.
Grease a large (Texas-size) 6-hole muffin tray and set aside.
Place parsley into mixing bowl and chop 3 sec/speed 7. Set aside.
Place garlic and onion into mixing bowl and chop 3 sec/speed 7. Scrape down sides of bowl.
Add oil and sauté 3 min/Varoma/speed 1.
Add your mushrooms first then butterm cornflour, Worcestershire sauce, soy sauce, Vegemite, black pepper and reserve parsley,
and cookwith
"Counter-clockwise operation" 10 min/100°C/speed 1. Allow to cool completely before assembling pies.Preheat oven to 200°C.
Roll out the shortcrust pastry to a 2mm thickness and line prepared muffin tray. Roll out again and cut six pieces to size to double-line the base of each pie. Place lined tray into the freezer for 15 minutes.
Once chilled, fill each pie shell with cooled pie mixture.
Roll out iced puff pastry to a 5mm thickness and cut into 6 round pieces to form the top of pies. Seal pies by pressing around the edges. Slice across top of each pie to form a slit in the pastry. Lightly brush tops with water and bake 30-35 minutes, or until golden and puffy. Allow to cool slightly before removing from tray.
Iced puff pastry
Pie Filling
Tip
See the Everyday Cookbook for Tomato ketchup, Home made butter and Shortcrust pastry recipes.
Roll out, wrap and freeze any leftover pastry to use at a later date.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I made these again tonight and just have to comment again about how good they are! This time I only used button mushrooms and added two small chillis. So so so delicious!!! Thanks for sharing.
These were so yummy. I love the fact they use vegemite and all some kinds of mushrooms. Fantastic
Follow me on Australian Homesteading