Cakes & Bakes: Mushroom pasty

Home-made mushroom pasty made with sourdough pastry | H is for Home

I’ve been wondering for ages what I’d choose for this week’s Cakes & Bakes recipe. You see, it’s Sourdough September and I wanted to make something more than a just a plain sourdough loaf. I’ve come up with a mushroom pasty recipe using sourdough pastry.

Sourdough September logo #SourdoughSeptember

I only feed my sourdough starter in the summer months – our old, stone house just isn’t conducive to developing the warmth-loving wild yeasts for much of the year. When the temperature drops and the wood-burning stove needs to be sparked up, I store a small batch of starter in the freezer to revive again the following year.

Sourdough starter | H is for Home Sourdough starter | H is for Home

This sourdough pastry recipe is very similar to plain shortcrust pastry but the taste is so much better – and it’s more buttery and flakier too.

Sourdough pastry ingredients | H is for Home Sourdough pastry ingredients | H is for Home

I’m sure some Cornish people and other pasty aficionados will be up in arms with my mushroom pasty recipe. However, I’m vegetarian and a meat pasty isn’t tempting. I used Rustica mushrooms. However, you can use any kind – button, woodland, chestnut, wild… add a handful of garden peas if it takes your fancy. I used Maris Piper potatoes, but as with the mushrooms, it’s down to personal preference or what’s to hand. Also, a bit of onion, garlic and fresh thyme.

Cooked mushrooms and potato | H is for Home Cooked mushroom and potato mixture | H is for Home

We have some 20cm/8-inch starter plates that are the perfect diameter for a pasty pastry cutter. Just roll out the pastry, place a plate on the top and cut around it with the tip of a sharp, pointy knife.

Circle of sourdough pastry | H is for Home Filling a circle of sourdough pastry | H is for Home

I picked up a(nother!) tip from Nadiya Hussain for making pasties. Use the tip of the self-same knife – this time, the un-sharp side of the blade – to just gently push the pastry inwards at 1cm intervals to crimp.

Uncooked mushroom pasty | H is for Home

The recipe made 6 pasties; I cooked off half of them for immediate consumption – and put the other three into the freezer for a later date. They were truly delicious. Justin and I agree that this pastry is one of the best – if not THE best I’ve ever made – and the simple combination of flavours in the filling worked brilliantly too. 

Two freshly-cooked mushroom pasties on parchment paper | H is for Home

Click here to save this mushroom pasty recipe to Pinterest for later.

Mushroom pasty
Yields 6
Made with a delicious, buttery sourdough pastry!
Cook Time
30 min
Cook Time
30 min
For the pastry
  1. 185g/6½oz plain flour
  2. 1tsp salt
  3. 225g/8oz very cold butter, cubed
  4. 225g/8oz cold sourdough starter
  5. a little beaten egg to glaze
For the filling
  1. 250g/9oz potatoes, cubed
  2. 30g/1oz butter
  3. 2 medium onions, finely chopped
  4. 1 large clove of garlic, finely chopped
  5. 250g/9oz mushrooms, sliced
  6. sprig of thyme
  7. salt & ground black pepper to tasteHome-made mushroom pasty ingredients
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For the pastry
  1. Sieve the flour and salt into the bowl of a food processor
  2. Scatter the cold, cubed butter over the top of the flour mixture and pulse a few times until the butter breaks up into small chunks
  3. Spread the sourdough starter over the top of the flour/butter mixture
  4. Pulse again until the mixture just starts to clump together a bit, but is still crumbly. The dough should feel like it will stay together if you pinch it with your fingers
  5. Lay out two strips of cling film at right angles to each other and empty the pastry mixture into the middle
  6. Bring the mixture together using the lengths of cling until it just about comes together into a ball. Quickly flatten the ball into a round, wrap and chill for an hour in the fridge
For the filling
  1. In a medium-sized saucepan, just cover the potatoes with cold, salted water and bring to the boil for 5 minutes
  2. Using a colander, strain the water away
  3. In a large saucepan, melt the butter over a low heat
  4. Add the onions and garlic and sweat until they're soft but not browned
  5. Add the mushrooms, thyme and salt & pepper and continue to sweat until the mushrooms have softened
  6. Strain any liquid away (or you can reserve this to make a mushroom sauce using a dash of cream)
  7. Mix the potatoes into the mushrooms until well combined
  8. Set the mixture aside to cool
To finish
  1. Preheat the oven to 180ºC/350ºF/Gas mark 4
  2. Divide the pastry into 6 equal pieces. Put five back into the fridge to keep cool while you make the first pasty
  3. Form the pastry piece into a round and roll out on a floured work surface
  4. Place a side plate on to the pastry and cut out a circle
  5. Spoon some of the cooled mushroom filling into the centre of the pastry
  6. Brush around the edge of the circle with water, carefully fold the pastry over into a semi-circle - keeping the filling away from the edge
  7. Gently press the edges of pastry together before crimping
  8. Repeat this process until you have used all the pastry and filling
  9. Put the pasties on to a baking sheet lined with parchment paper and brush the tops with a little beaten egg
  10. Bake for 30 minutes until the tops are golden brown
  11. Remove from the oven and allow to cool on a wire rack for 10 minutes before eating
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Bookmarks: Pie

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'Pie' book by Genevieve Taylor


Today’s Bookmarks review features Pie by Genevieve Taylor. What a treat, as we love a good pie… who doesn’t?

foreword in 'Pie' book by Genevieve Taylor

We haven’t met the world’s lone pie-hater yet either!

game pie

Buttery pastry & rich fillings – tasty, hearty & homely. What’s not to like?

salmon encroute

You can, of course, find bad examples – the infamous petrol station pie springs to mind – cold, pale, soggy & bland. A very poor substitute for the wonderful offerings in this book.

apple pie

They’re not difficult things to make. A bit of preparation maybe, but once they’re in the oven, they look after themselves. No last minute running around. Just the gorgeous smell of bubbling fillings &  pastry browning to heighten the appetite.

double crust pie

This book expertly guides you through the whole process.

lamb filo pie

There’s an early chapter covering pastry – different types, methods, techniques & tips.

different pastry recipes

Then lots of examples of what to do with it.

suet pudding

Hot pies, cold pies, sweet & savoury pies.

smoked gammon pie

Pies from Britain & the rest of Europe , North Africa, America and the Caribbean.

leek, bacon and cheese quiche

It features meat & vegetarian options.

Greek pie

Some very traditional pies such as steak & ale, cheese & onion and raised game. Others are far less familiar – Tunisian egg pastry pie, creamed celeriac & Serrano ham tartlets, greengage & ginger strudels.

steak and ale rough puff pie

There are a hundred recipes in all, so you’ll never run out of ideas!

lattice pie pie

The wonderful photography by Mike Cooper is sure to inspire you. The pies are beautifully staged with wooden boards, old knives, vintage enamelware, tins & crockery. The lighting is superb and the images really live.

summer tartlet

Recipes are clear & concise – each neatly fitting onto its own page so there’s no turning backwards & forwards.

Moroccan carrot tart tatin

When it comes to pie, home-made is definitely best so this book is a must for any kitchen shelf. Pies can provide the perfect meal for a relaxed family gathering, a light lunch or a dinner party.

weekend pies

We defy you to read this book and not want to get baking.

smoked salmon tarts

So what’s keeping you – there’s pie to be made!!

stargazy pie

Pie is also available from Hive and Amazon.

Here’s a little preview of the first pie we tried from the book. It’s a leek, blue cheese & wild garlic pie – an interesting combination of ingredients that could all be locally sourced… and truly delicious which is the most important thing. Blog post with recipe to follow in a couple of days!

blue cheese with wild garlic pie

[Many thanks to Bloomsbury for this review copy]