Mushroom Stroganof Pi Pielets

I have stopped cooking. Which is why there have been no posts for a very long time. I got knocked up and completely lost my food imagination and any desire to cook. I have been eating, but generally sticking to the easiest recipes. Like spaghetti with olive oil, garlic, chillies, fresh herbs and cheese. Or 2min noodles (sometimes I add fresh dhanya to make myself feel like I am eating something healthy). Now my sense of smell has decided that cooking smells are too hectic. Luckily I can close myself in another side of the house while others cook, or I can eat raw food. Or just bite sections of the cheese dipped in mustard straight from the block.

Luckily I have a bit of a backlog of recipes to upload. These were some mini pi pies Dean made on a cold wintery night a few months ago.

Ingredients:

  • 1 onion
  • 2/3 cloves of garlic
  • sprig of rosemary
  • Tbsp butter
  • 1 tin tomatoes
  • 1 sachet tomato paste
  • dash of mixed herbs
  • 500g mushrooms
  • 100ml of red wine
  • 2 Tbsp maizena
  • 1 tub of cream
  • Salt and pepper to taste
  • Puff pastry

Chop the onion, garlic and rosemary. Melt the butter in a pot and add the onions. When they are soft, add the garlic and rosemary. When the garlic is golden, add the mushrooms and the wine. Cook with the lid on.

Put the tin of whole peeled tomatoes, the tomato paste and a bit of dried herbs into a blender and whirr. When the mushrooms have reduced nicely, add the tomato mixture and cook together. Mix maizena with some water and add to the sauce to thicken. Add the cream and salt and pepper and cook until it reduces and becomes thick and rich.

While the mushrooms are cooking, roll out the puff pastry. Place the empty ramekins upsidedown and cut squares just larger than the ramekin. Add the sauce to ramekins. Place the pastry as a lid over the ramekin and fold and cut around the edges, allowing about a centimeter to fold over. Using a fork, press down the edges of the pastry on the ramekins. Cut the pi symbols and place on top of the dough. Using a brush, gently brush some milk over the pastry (which helps as glue and also to brown the pastry). Place in an oven that has been heated to 180 degrees. Bake until the puff pastry puffs and is golden brown. Serve in front of a fire.

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We had some of the sauce left over so we added some kidney beans. Cook it all up a little before pouring it over spaghetti and smothering it with parmesan.

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