This vegetarian centrepiece is the perfect meal to bring the New Year in with!
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- 1 tsp. olive oil
- 3 shallots, finely sliced
- 1 garlic clove, crushed
- 2 tsp. tomato purée
- 75 g baby chestnut mushrooms, finely sliced
- 50 ml French pinot noir/red wine, we used M&S Domaine Mandeville Pinot Noir
- 1/2 Tbsp. Cumberland sauce (or use redcurrant jelly)
- 2 thyme sprigs, leaves picked, plus extra to serve
For the pastry
- 100 g plain flour, plus extra to dust
- 1/2 tsp. English mustard powder
- 50 g unsalted butter, chopped
- 25 g mature/vintage Red Leicester or Cheddar, grated
- 1 egg yolk, beaten
- Step 1First, make the pastry. Using the small bowl of a food processor, pulse flour, mustard powder and butter until mixture resembles fine breadcrumbs. Alternatively, rub butter into flour and mustard powder using your fingertips. Pulse/mix in cheese and a large pinch of fine salt, followed by 1-2tsp icy cold water. Pulse/mix until pastry just comes together. Tip on to a work surface, shape into a disc, wrap in clingfilm and chill for 30min.
- Step 2Heat oil in a small frying pan over medium heat and cook shallots for 4-5min, stirring occasionally, until softened. Add garlic and tomato purée and cook for 2min. Increase heat to high, add mushrooms and fry, stirring occasionally, until tender and there’s no moisture left in pan. Add wine, Cumberland sauce, thyme and seasoning and bubble until reduced to a thick, sticky sauce. Remove from heat and leave to cool.
- Step 3Roll out pastry on a lightly floured surface into a rough 20.5cm circle. Transfer to a baking sheet lined with baking parchment. Spread over the filling, leaving a 3-4cm border around the sides. Fold in the pastry so it partly covers the filling (don’t worry if it looks a little rustic). Chill for 30min.
- Step 4Preheat oven to 200°C (180°C fan) mark 6. Brush folded pastry with egg yolk and cook in oven for 30min, until pastry is golden brown. Sprinkle over extra thyme and serve.
Get ahead
Make to end of step 3 up to a day ahead. Cover with clingfilm and chill. Complete recipe to serve.
Per serving:
- Calories: 492
- Protein: 11g
- Total fat: 29g
- Saturates: 17g
- Carbs: 44g
- Total sugars: 5g
- Fibre: 3g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
