Delicious and warming on an Autumn evening.
320g Ready-Rolled Puff Pastry
250g Button Mushrooms Washed and Quartered
1 Large Onion – Sliced
3 Cloves Garlic – Finely Chopped
2 Medium Carrots
50g Frozen Peas
250ml Vegetable Stock
1 Tbsp Yeast Extract (Marmite)
Spray Light Oil
Spray a heavy-based pan with oil and add the onion and garlic. Sweat gently for around 10 minutes.
Turn up the heat and add mushrooms; 5 minutes.
Add stock, carrots, peas and stir in yeast extract.
Bring to boil then reduce heat and simmer for 20 minutes or until carrots are tender.
Cook your puff pastry top as per pack intructions.
Spoon mushroom mixture into an oven-proof dish, top with pastry and pop back in the oven for around 5 mins.
Serve with potatoes and vegetables of your choice.