Packed with a medley of tender mushrooms, vibrant kale, edamame beans, and aromatic tarragon, this comforting pie recipe is just what we're craving as the winter chill sets in. It requires minimal prep – making it perfect for time-short weeknights – and, served with seasonal steamed vegetables, is the perfect way to feed a crowd.
Advertisement - Continue Reading Below
Yields:
4 - 6 serving(s)
Prep Time:
35 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 45 mins
Cal/Serv:
439
Ingredients
3Tbsp.
Olive oil
700g
Mixed mushrooms, chopped
1
Onion, finely sliced
2
Garlic cloves, crushed
1tsp.
Dried tarragon
200g
Frozen edamame beans
200g
Chopped kale, tough cores removed
600ml
Unsweetened soya milk
3Tbsp.
Cornflour
1tsp.
Onion granules
4Tbsp.
Nutritional yeast flakes
Pinch grated nutmeg
320g
Puff pastry sheet (we used Jus-Rol)
25g
Dairy-free spread, melted
Directions
Step 1Heat a little of the oil in a large frying pan over high heat. Fry the mushrooms for 5-6min (you will need to do this in batches) until golden and any moisture has evaporated from the pan. Lift into a bowl and repeat with more oil and the remaining mushrooms.
Step 2Reduce heat under pan to medium and fry the onion for 5min until tender and just golden. Stir in the garlic, tarragon and edamame beans. Cook for 2min, then return mushrooms to the pan and set pan aside.
Step 3Put the kale in a large heatproof bowl and cover with boiling water from a kettle. Leave for 2min, drain well, and refresh in a bowl of cold water. Drain again. Working handfuls at a time, squeeze out excess moisture, then roughly pat dry with kitchen paper. Stir the kale into mushroom mixture and season generously.
Step 4Preheat oven to 220°C (200°C fan) mark 7. To make the sauce, put the soya milk, cornflour, onion granules, nutritional yeast, nutmeg and plenty of seasoning into a medium pan over medium heat. Cook, stirring constantly, until thickened (it will need to boil). Stir sauce through the kale and mushroom mixture, then pour into a 1.8 litre (31⁄4 pint) pie dish.
Step 5Unroll the pastry and check whether it will cover the top of the pie dish. If not, roll out a little further. Cut o a few strips to fit around the pie dish rim, press strips on to rim and brush with some of the melted spread. Lift pastry lid into place to cover filling. Press down firmly on the edges to seal and crimp. Trim excess pastry. Reroll any trimmings and cut out decorations, if you like. Brush top with more melted spread, then stick on decorations (if using) and brush again with the melted spread. Cut a small steam hole in the centre of the pastry.
Step 6Cook in the oven for 35min until pastry is golden and puffed. Serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. 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. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. 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.
