Mushroom and Blue Pies

Ingredients for 4 servings

1 large onion sliced
2 tbsp Sunflower oil
500 g mushrooms – chestnut, button or a combination of the two – wiped and quartered
2tbsp. Tomato purée
Soy sauce
2 tsp. Wholegrain mustard
250 mL. vegetable stock
1 pack Castello Traditional Danish Blue
375 g Shortcrust pastry
Beaten egg or milk to glaze

Mushroom and Blue Pies


Sauté onions in the oil in a large pan until soft, add mushrooms – tomato purée and a good sprinkling of soy sauce. Stir well to combine, then add vegetable stock and simmer to reduce. Finally stir in the mustard and season with black pepper, allow to cool.

Meanwhile heat oven to 200ºC/400ºF

Crumble half the cheese into the mushroom mix and fold through then divide this between 4 individual pie dishes or l large one, crumble remaining cheese on top.

Roll out pastry to make lids, brush rims of dishes with beaten egg or milk to help pastry to stick, top dishes with pastry, trim off and make a small hole in centre of tops. Brush with beaten egg and bake for 15 minutes until pastry golden brown.

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