Tenderstem® & mushroom pie with Lincolnshire poacher cheese sauce & spinach lattice pastry
Looking for a perfect pie recipe with a tasty twist? We’ve teamed up with food blogger Belleau Kitchen who has created a Tenderstem® and mushroom pie, a dish that includes a Lincolnshire poacher, one of the region’s most popular cheeses.
1 hour preparation
25 mins cooking
For the pastry:
- 250g plain flour
- 75g cold butter - cut into small pieces
- a pinch of salt
- 100g fresh spinach leaves
- 2 pieces of Tenderstem®
- a splash of water
For the cheese sauce:
- 40g butter
- 40g plain flour
- 1 teaspoon mustard powder
- 1 pint of milk or 1/2 pint of milk and 1/2 pint stock
- 75g Lincolnshire Poacher cheese (or a strong cheddar)
For the filling:
- 4 large flat mushrooms (field or portobello) - halved and then thickly sliced
- 1 sprig of rosemary
- 1 prig of thyme
- fresh chives
- 2 packs (240g) Tenderstem® - roughly chopped
- salt and pepper
- olive oil and butter
To make the pastry, place the spinach and Tenderstem® in a large pan with a lid, add a little sprinkling of water and season well, then gently heat until the spinach and Tenderstem® are soft. Whizz them to a pulp with a stick blender and set aside.
Sieve the flour into a large bowl, add the butter and rub it into the flour until you have a rough breadcrumb texture.
Add two tablespoons of the spinach and Tenderstem® puree and using one hand begin to stir the flour and butter together. It should start to come together into a dough - add in a dash more of the puree to bind it together if needed. Knead it well so that the green is evenly distributed, this process needs to be speedy to prevent the flour from becoming tough.
Once the dough is formed, tip it out onto some cling film, pat it out into a flat disk shape, wrap it up and put it in the fridge for 30 minutes.
Pre-heat the oven to 170C and butter a 20cm round pie-dish.
To make the pie filling, gently heat some olive oil and a little butter in a large pan, then put in the mushrooms and fresh herbs, stir and put the lid on for 6 minutes. The large mushrooms should release all their water and soften quickly, then remove the lid, turn up the heat a little add some salt and plenty of black pepper. Sauté until the mushrooms take on a golden colour.
Add the chopped Tenderstem® on top of the mushrooms in the pan and put the lid back on. Turn the heat to its lowest and let the Tenderstem® gently heat through for 6 minutes then turn the heat off and set aside.
To make the cheese sauce, melt the butter gently in a small pan and once melted, remove from the heat and stir in the flour creating a smooth but thick paste. Next add a dash of the milk/stock and stir into a paste.
Place the pan back on a gentle heat and slowly add the milk, a splash at a time, stirring well between additions. Continue this way until all the milk is gone and you have a nicely thick sauce - let it bubble away very gently on the heat for 10 minutes, stirring regularly. Stir in the grated cheese and mustard powder and set aside.
Place the mushrooms and Tenderstem® into the pie dish and pour the cheese sauce over the vegetables. Set aside to cool for at least 15 minutes.
Roll out the pastry into a large oblong and cut it into 6 long strips and 8 shorter strips. Lay the long strips lengthways along pie dish, with gaps in between, then take one shorter strip and, starting from one edge of the pie dish, weave it over and under each long strip. Continue this way until all your pastry strips are woven.
Brush with a little beaten egg before baking for 25 mins or until the pastry is golden and crisp.