Tonight we've been invited by some friends to a French wine tasting and I was asked to bring some food to share. The wines are all going to be reds from Bordeaux, Burgundy, St Emillon, so I needed to come up with a food match that would compliment the wines, but also be portable.
Mushrooms are a wonderful 'meaty' vegetable and go so well with the wines from Burgundy, made from Pinot Noir. Combined with sweet caramelised onion and creamy brie, what more could you want?
This dish is also great for a dinner party because you can do all the preparation earlier in the day, leaving the baking until just before you are planning to serve. Tonight I'll take the pie uncooked and then just pop it in the oven when I get to my friend's house. Twenty minutes or so later, we'll have a beautiful, golden pastry filled with melted brie and soft onion and mushroom. Perfect with a couple of drinks and great company!
Brie And Mushroom Pie2 medium onions, halved and thinly sliced
A couple of drizzles of olive oil
2 cloves of garlic, finely chopped
2 tsp honey
400g button mushrooms, sliced
120g brie cheese, chopped
2 Tbs parsley, chopped
2 tsp fresh thyme, leaves picked
2 sheets of frozen puff pastry, defrosted
Salt and pepper to taste
egg wash to brush
Place onions in a bowl, cover with damp paper towel and microwave for 3-4 minutes, or until soft.
Heat a drizzle of oil in a frying pan over medium heat and fry onions and garlic for about 5 minutes, or until lightly golden and soft.
Add the honey and cook for a further 2 minutes or until caramelised. Set aside to cool.
In a separate frying pan, heat another drizzle of oil and fry the mushrooms for about 5 minutes until tender and they have released their juices. Season to taste.
When cool, mix the mushrooms and onion together and stir through parsley, thyme and cheese.
Preheat oven to 200 degrees.
Place one sheet of pastry on a baking try lined with baking paper.
Heap the filling into the middle of the pastry square, leaving at least 1cm around the entire edge.
Use the egg wash to brush around the edge and cover with the second sheet of pastry. Try to push out any air in the parcel and gently press the edges of the pastry together to seal.
Cut a couple of holes in the top of the pastry to let steam escape and then brush with the egg wash.
Bake for about 20-25 mins, or until the pastry is puffed and golden. Remove from the oven and rest for 5 minutes before serving.
To serve, cut into large pieces and serve with a simple rocket, pear and parmesan salad.