Bacon and mushroom pies

Name: Bacon and mushroom pies
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 325 g pack ready-rolled puff pastry; 1tsp vegetable oil; 2 shallots, finely sliced; 200 g (7oz) smoked bacon lardons; 200 g (7oz) button mushrooms, halved if large; 200 g (7oz) tenderstem broccoli, trimmed into shorter pieces; 3tbsp cornflour; 600ml (1 pint) whole milk; 2tsp wholegrain mustard; 125 g (4oz) frozen peas

Cooking the pastry lid whilst you whip up the filling saves lots of time.

By The GH Kitchen TeamPublished: 14 February 2014

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Yields:

Cook Time:

30 mins

Total Time:

30 mins

Cal/Serv:

642

Ingredients

325 g pack ready-rolled puff pastry
1tsp vegetable oil
2 shallots, finely sliced
200 g (7oz) smoked bacon lardons
200 g (7oz) button mushrooms, halved if large
200 g (7oz) tenderstem broccoli, trimmed into shorter pieces
3tbsp cornflour
600ml (1 pint) whole milk
2tsp wholegrain mustard
125 g (4oz) frozen peas

Directions

1. Step 1
  Preheat oven to 220°C (200°C fan) mark 7. Unroll pastry and cut into 4 equal rectangles (or smaller pie lids, if you prefer). Transfer pastry rectangles to a large baking sheet, spacing slightly apart, prick well with a fork and bake for 20min until puffed and golden.
2. Step 2
  Meanwhile, heat the oil in a large frying pan over medium heat and fry the shallots, lardons, mushrooms and tenderstem broccoli for 8-10min until the lardons are cooked through and the veg is tender. Tip into a bowl and set aside.
3. Step 3
  Off the heat, put the cornflour in the empty pan and gradually whisk in the milk (don't worry if the mixture seems lumpy - it will become smooth during cooking). Bring the mixture to the boil, whisking constantly until the mixture thickens. Add the mustard, peas and lardon mixture. Heat through and check the seasoning (add a splash of water if the mixture becomes too thick).
4. Step 4
  Divide the filling among four plates, top each with a pastry rectangle and serve with a green salad.

Per Serving:

Calories: 642
Fibre: 6 g
Total carbs: 44 g
Sugars: 9 g
Total fat: 40 g
Saturated fat: 19 g
Protein: 23 g

The GH Kitchen Team

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