The mushroom cheese puff pie wreath is the ultimate, indulgent sharing snack. It is made with deliciously rich pastry and gorgeously gooey cheese, making it a firm Christmas party favourite for all the family.
The expert team at Dobbies Garden Centres have come up with an amazing recipe and I just had to share it!
The recipe
Serves 4-6
Prep 45 mins, plus cooling and chilling
Cook 1 hour 20 mins
Ingredients
- 50g unsalted butter
- 500g chestnut or button mushrooms, wiped clean and cut into 2.5cm chunks
- 2 medium red onions
- 1 vegetable stock cube
- 2 tablespoons of plain flour, plus extra for dusting
- 2 tablespoons of English mustard
- 330ml bottle golden ale or larger
- 1 tablespoon of honey
- 4 fresh (8 dried) Bay leaves
- Small bunch Thyme sprigs (about 12)
- 50g crème fraiche
- 75g soft-rind cheese (camembert or brie), cut into 1.5cm chunks
- 500g block puff pastry
- 1 egg, beaten
Method
1) Heat the butter in a large wide frying pan set over a high heat. Add the mushrooms and onions, season and cook stirring often until all moisture has evaporated and they have start frying to a rich brown colour (about 8-10 minutes). Crush over the vegetable stock cube and sprinkle in the flour, stirring and cooking out for a few minutes. Stir in the mustard, honey and beer, scraping the base of the pan, before bringing it back to a simmer. Tie the Bay leaves and Thyme together with kitchen string and add alongside enough water to barely cover, if needed. Simmer briskly for about 20-25 minutes, until you have a thick saucy stew. Stir through the crème fraiche, season and let cool completely (chill for at least 30 minutes; can be made 3 days ahead).
2) Roll the pastry on a lightly floured surface to a sheet about 0.5cm thick. Using a large dinner plate or bowl (about 27cm) as a guide, cut out a larger circle and then use a 9cm cutter to cut out another circle from the centre to create a ring. Place on a parchment-lined baking tray and chill. Layer up the excess pastry and re-roll as before, cutting out another ring, chilling alongside the other. Roll the remaining scraps again and cut out Christmassy shapes (a tree, stars, holly etc), if liked.
3) Use the second pastry ring as your base, brush the surface with beaten egg. Place the cooled mushroom filling around the ring leaving a 1-2cm border each side. Top with the cubes of cheese and drape over the other pastry ring. Carefully stretch the pastry over, pressing around the inner and outer edges with floured fingers or the prongs of a fork, until well-sealed. Score the pastry with criss-cross pattern, using the back of a small paring knife and brush all over with egg wash. Add the Christmas decorations, if using, and brush these with egg as well. Chill for at least 20 minutes
4) Preheat the oven to 220°C/200°C fan/gas 7. Bake for 10 minutes and then reduce the temperature to 200°C/180°C fan/gas 6. Bake for a further the pie for 25-30 minutes, until puffed and a rich golden-brown colour. Let cool for 5 minutes before serving with a crunchy green salad.