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Flaky forester pie
Serve hot or cold with salad for a light but satisfying meal.
What you need
- 25 g butter
- 3 tsp vegetable oil
- 225 g onions, peeled and chopped
- 50 g pine nuts, chopped
- 200 g bacon chopped,
- 1 clove garlic, peeled and crushed
- 100 g chestnut mushrooms, wiped and sliced
- 75 g button mushrooms, wiped and sliced
- 6 tsp soured cream
- 3 tsp snipped fresh chives
- seasoning
- 450 g puff pastry, thawed if frozen
- 75 g stilton cheese, crumbled
- 1 beaten egg to brush
- To top
- 1 dash sea salt
- 3 tsp freshly grated parmesan cheese
Method
Heat the butter and oil together until melted. Add onions, pine nuts and bacon. Cook for 4-5 min until softened. Using a slotted spoon, remove onion mixture from pan and set aside.
Add the garlic and mushroom to pan and cook for 2 min or until just softened.
In a large bowl, mix the onion and mushroom mixture together and stir in the soured cream, chive and seasoning to taste. Leave to cool.
Preheat oven to 220°C.
Divide pastry into 2 halves. Roll out one half to a rectangle 25 cm x 15cm. Spread the filling over the rectangle leaving a 2.5cm gap around each edge. Sprinkle over the crumbled Stilton.
Roll out the remaining pastry to a rectangle, slightly larger to cover the filling. Seal the edges together with a little cold water. Knock them up and flute.
Using a sharp knife, make a few slits in the top of the pie to allow the steam to escape. Brush over the beaten egg and sprinkle over the salt and Parmesan.
Cook in the oven for 30 min, until well risen and golden brown.
Serve hot or cold in slices.
My Cookbooks Add Recipe My List Add Recipe Preparation 35 minutes Cook 36 minutes Total 1 hour, 11 minutes Energy 719 kcal/serving Fat 19.6 g/serving Carbohydrates 268.54 g/serving Glycaemic Index 51 Glycaemic Load 23.23 
Serving suggestion
Garnish with a sprig of flat leaf parsley.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 3010 | 1150 | 10475 | 8350 |
| Energy (kcal) | 719 | 275 | 2500 | 2000 |
| Protein (g) | 21.1 | 8.05 | ||
| Carbohydrate (g) | 45.5 | 17.4 | 345 | 275 |
| Fat (g) | 51.2 | 19.6 | 95 | 70 |
| Fat (saturated) (g) | 15.6 | 5.98 | ||
| Fibre (g) | 2.63 | 1.00 | ||
| Sodium (mg) | 969 | 370 | ||
| Salt (equivalent) (g) | 2.42 | 0.93 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 89.4 | 34.2 | 800 |
| Vitamin B-12 (µg) | 0.52 | 0.20 | 1 |
| Vitamin B-6 (mg) | 0.28 | 0.11 | 2 |
| Vitamin C (mg) | 3.35 | 1.28 | 60 |
| Vitamin D (µg) | 20.9 | 7.97 | 266 |
| Vitamin E (mg) | 5.59 | 2.14 | 10 |
| Zinc (mg) | 2.17 | 0.83 | 15 |
| Calcium (mg) | 121 | 46.5 | 800 |
| Folate (mcg) | 107 | 41.1 | 200 |
| Iron (mg) | 3.74 | 1.43 | 14 |
| Magnesium (mg) | 53.1 | 20.3 | 300 |
| Niacin (mg) | 7.32 | 2.80 | 18 |
| Pantothenic acid (mg) | 1.03 | 0.39 | 6 |
| Riboflavin (mg) | 0.56 | 0.21 | 1.6 |
| Phosphorous (mg) | 305 | 116 | 800 |
| Thiamin (mg) | 0.72 | 0.28 | 1.4 |
This recipe is:
Citrus free
Corn-free
Peanut free
Shellfish free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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