The Hour

Running The Sisters restaurants in Glasgow, chef Jacqueline O’Donnell is used to whipping up culinary treats, and today she shares yet another of her tasty dishes with The Hour.

This filling mushroom, pepper and blue cheese pie is bursting with delicious ingredients and is perfect to serve up as a hearty lunch or dinnertime meal.

If you’d like to try out Jacqueline’s dish, here is the recipe complete with step-by-step instructions.

Ingredients:
• I pack of puff pastry
• 2 tsp rapeseed oil
• 1 onion, sliced
• 2 carrots, finely chopped
• 500g/1lb 2oz shiitake or chestnut mushrooms, trimmed, cleaned and cut in half
• Salt and freshly ground black pepper
• 1 tbsp tomato puree
• 1 tbsp soy sauce
• 1 tbsp green peppercorns (from a jar), rinsed and drained
• 250ml/9fl oz  vegetable stock
• 200g/7oz Strathdon blue/ Dunsyre blue , crumbled

Method:
1. Pre-heat the oven to 200C/400F/Gas 6
2. For the pie filling, heat the oil in a frying pan over a medium heat, add the onion, carrot and mushrooms and fry for 3-4 minutes, or until softened
3. Add the tomato purée, stir well to combine, then continue to cook for 4-5 minutes
4. Add the soy sauce, green peppercorns and stock and bring the mixture to the boil. Reduce the heat and simmer the mixture for 6-8 minutes, or until the volume of liquid has reduced by half
5. Divide the mixture equally among four small ovenproof pie dishes or ramekins. Sprinkle over the crumbled Stilton
6. Divide four equal balls. On a lightly floured work surface, roll the dough balls into circles large enough to cover the pie dishes
7. Brush the edge of each pie dish or ramekin with a little egg wash, then place one pastry circle on top of each and press down to secure. Trim any overhanging edges and brush the pastry all over with the remaining egg wash. Make a small hole in the top of each pie with the tip of a knife
8. Bake the pies in the oven for 18-20 minutes, or until the pastry is crisp and golden-brown
9. To serve, place one of the pie dishes or ramekins into the centre of each serving plate. Spoon a portion of mashed potato and green beans alongside