Wednesday, 27 November 2013

Mushroom and cheese pasty - recipe

This is a lovely versatile recipe that you could serve hot with veggies as a main dish, its great cold and would be just the thing for picnics, small min versions could be made as a starter or for buffets, or even make a large version for a whole family feast.

You might remember I was recently asked, along with some other food writers/bloggers to try to come up with some recipes using Applewood spreadable. Applewood is a range of British cheddar cheese famed for its smoky flavour and added paprika. You can see my chunky vegetable soup recipe with Applewood spreadable cheese here. The 'spreadable' has a distinctive smoky flavour to it, perfect for autumn recipes, and you don't need too much to get that smoky background flavour.

Applewood spreadable is perfect for this pasty recipe as its melts into the pasty mushroom filling, alongside the mushrooms, the brandy cream and mustard the cheese adds to a lovely flavour combination. I used those big breakfast type mushrooms but any mushroom combination would work well.
this made 3 big pasties
1 packet puff pastry
3 or 4 large mushrooms sliced (or you can use small ones)
30g of butter
1 shallot copped finely
1 clove garlic chopped finely
dash of brandy
2 or 3 tbsp single cream
half tub Applewood spreadable (a smoked cheese spread)
1 tsp grain mustard
sea salt
black pepper
beaten egg to glaze
1. Prepare the filling by melting the butter in a frying pan and adding the shallot and garlic, sweat these over a low heat until they are cooked through but are still pale in colour.
2. Add the mushrooms and cook these through still on a low heat. Gently does it.
3. When the mushrooms are cooked add the brandy, burn off the alcohol then add the single cream, you want the mix to be loose but not too runny. Mix together, take the pan off the heat then add half a tub of Applewood spreadable, fold in gently add the mustard and season to taste. Leave to cool.

4. Pre heat the oven to 170C fan.
5. Make the pasty cases by rolling out the pastry, I used a small saucer to cut rounds (2 for each pasty). Place a round of pastry onto a greased or lined baking sheet.
6. Once the filling has cooled. Place a generous amount in the centre of each round of pastry then brush the edges with water. Top with another round of pastry and seal and crimp the edges. Decorate the top if you like, and make a hole in the top of the pasty. Brush with beaten egg.
7. Bake in the oven for about 35 minutes.
Serve hot, warm or cold with fresh greens or a lovely crisp salad...
N.B. I (along with other food bloggers) was sent a hamper of lovely things to come up with recipes with Applewood spreadable. The views expressed on this product are entirely mine.


  1. Ooh, we do love a nice pasty in this house and yours look fabulous.
    I love the little leaf decoration on the top.
    Thanks for the recipe, I feel compelled to try it asap.

    1. Thanks Jean if you love mushrooms you will love this.

  2. Sounds good to me. I do love my carbs and there is nothing better than a good vegetarian pie - yum.


Please leave a comment...if you have tried one of my recipes I'd love feedback, and thank you for taking time to pop by to read my blog.

Susan x