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"Every country has their version of a pie to eat on the move," says chef James Strawbridge. "Where I live, in Cornwall, we call it a pasty; in Mexico an empanada; in Poland a pierogi, and in New Zealand and Australia it’s a hand pie. For this version, I’ve paired earthy chestnut mushrooms, a leek for allium warmth, and tarragon for sophisticated anise notes. It’s a pocket full of comfort-food joy."
Recipe from The Complete Vegetable Cookbook: A Seasonal, Zero-waste Guide to Cooking with Vegetables by James Strawbridge (DK)Preheat the oven to 200°C/Fan 180°C/Gas 6. Roll the pastry into 2 sheets about 20 × 30cm, and select 2 large pastry cutters – one about 2cm larger than the other. Cut out 4 pastry discs with the larger cutter, and 4 with the smaller one.
Add the butter to a pan and sauté the mushrooms and leek for 4-5 minutes. Add the white wine, tarragon, and zest, and season with salt and white pepper.
Cook for 3-4 minutes until the wine has reduced, then add the cornflour. Stir, then remove from the heat and allow to cool.
Put a small handful of the filling in the centre of each smaller pastry disc. Then wet the edge, lay the larger disc on top and gently press with a fork to seal. Score and make a small hole in the top for steam to escape.
Lay on a lined baking tray. Brush with egg, bake for 20-25 minutes, and enjoy.
Preheat the oven to 200°C/Fan 180°C/Gas 6. Roll the pastry into 2 sheets about 20 × 30cm, and select 2 large pastry cutters – one about 2cm larger than the other. Cut out 4 pastry discs with the larger cutter, and 4 with the smaller one.
Add the butter to a pan and sauté the mushrooms and leek for 4-5 minutes. Add the white wine, tarragon, and zest, and season with salt and white pepper.
Cook for 3-4 minutes until the wine has reduced, then add the cornflour. Stir, then remove from the heat and allow to cool.
Put a small handful of the filling in the centre of each smaller pastry disc. Then wet the edge, lay the larger disc on top and gently press with a fork to seal. Score and make a small hole in the top for steam to escape.
Lay on a lined baking tray. Brush with egg, bake for 20-25 minutes, and enjoy.
15 minutes
Serves 18-22 scones
