Roasted Mushroom, Bean And Red Wine Pies
INGREDIENTS
2 red onions, peeled and sliced
50 grams butter
6 cloves garlic, peeled and sliced
120 grams pancetta, diced
¼ cup dried porcini
1½ cups Pinot Noir
1 tsp porcini powder (optional)
400 gram can cannellini beans, well drained
1 tsp green peppercorns, chopped
1½ tblsp cornflour
½ cup chicken or vegetable stock
½ cup cream
¼ cup Port
3 sheets frozen pre-rolled puff pastry, defrosted
Mushrooms are wine friendly, but my favourite match is a good pinot noir. Check the label as pinot can have, mushroomy, berry or smoky characteristics or a combination of these.
METHOD
1. Place the mushrooms and onions on a baking paper-lined tray. Dot with butter and place sliced garlic and chopped pancetta on top.
2. Roast at 180ºC for 30 minutes or until the mushrooms have softened and the smell is heavenly. Cut into quarters and place in a large bowl with the juice.
3. Pour the wine over the dried porcini mushrooms and powder if using, and allow to stand for 30 minutes until the mushrooms have softened. Chop or slice and add to the roasted mushrooms in the bowl along with the wine, beans and peppercorns.
4. In a saucepan stir together the cornflour with the stock, cream and Port and stir over a moderate heat until the sauce begins to thicken. Pour over the mushroom and bean mixture and stir to coat. Divide among into 4 individual pie dishes.
5. From one sheet of the pastry, cut 1cm wide strips and place on the dampened edge of the pie dishes. Brush the pastry edges with milk or water. From the remaining pastry pieces, cut tops for the pies and roll on top of the filling. Seal the edges together and trim. Brush the pastry tops with egg glaze. Decorate with any pastry scraps and glaze.
6. Bake in the upper middle section of a 230ºC for 10 minutes and then lower the temperature to 200ºC for a further 10 minutes or until the pastry is golden, well risen and the filling piping hot. Serve with a winter side salad or your favourite steamed vegetables.
Egg Glaze
1. To make a gorgeous golden top on your pie, beat an egg yolk with a pinch of salt and a tablespoon of water or milk.
COOKS TIPS
Pancetta is prepared from the belly of pork. It is cured in salt and spices and traditionally should be rolled up firmly into a sausage shape and sliced thinly. If you do not have it for this recipe, substitute bacon or even try prosciutto.Cannellini beans are often called butter beans and are available canned in supermarkets from Wattie’s.
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