Bacon and mushroom pies

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

By The Good Housekeeping Cookery 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

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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