• Cooking Time:
  • Servings: 4-6
  • Preparation Time:



  • For the pastry
  • 250g/8.8 oz flour
  • 125g/4.4 oz softened butter
  • 1 egg
  • A pinch of salt
  • A little water
  • For the filling
  • 500g/1lb mushrooms (I used button mushrooms but you can use any you like)
  • 1-2 tbsp salted butter
  • Pepper to taste
  • Thyme to taste
  • 70g/2.5 oz Fourme d’Ambert, or any other cheese you like (the amount will depend on the cheese)
  • 1 egg, beaten


  • Start with your pastry: in a bowl, mix the flour, butter, egg and salt. Add a little water, just enough so the dough comes together. Wrap in Clingfilm and refrigerate while you prepare the mushrooms.
  • Clean the mushrooms and slice as regularly as possible.
  • Heat a large frying or sauté pan over medium-high heat, melt the butter and sauté your mushrooms until they rendered all their water and it has evaporated. Pepper to taste, add the thyme and allow to cool.
  • Take your pastry out of the fridge, and onto a baking tray lined with baking parchment.
  • Preheat oven at 180°C/355°F
  • Roll out the pastry to a rough circle, using your hands or a rolling pin.
  • Crumble your cheese in the centre of your dough, about 5 to 8cm (2-3 inches) from the edge. Top with the mushrooms, then fold the dough over towards the centre but without closing it completely.
  • Brush with the beaten egg.
  • Bake about 30 minutes or until golden brown.

Categories: Dairy  Dinner  Lunch  Mushroom  Savory Pie 

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