Well, it was rather quite at the cafeteria today, hence the reason I have found a little time to play catch up and blog.
On the daily specials menu today, we had a Thai Green Curry and these individual Paprika Mushroom and Potato Pies that were served with sauteed cabbage and garden peas. Individual home-made pies sell very well at my little cafeteria, the two runaway successes are my Caerphilly Cheese, Leek and Potato Pies and Garlic, Mushroom and Parsley Pies. I've also started making Macaroni Cheese Pies too, a vegan variation too.
Back to these pies though. I know I should have sliced into this pie to show you what it looked like on the inside, but this one was not destined for my belly, but for D's working day lunch. I suppose you can describe this pie a little like a mushroom goulash. These are very rich, creamy and quite filling would you believe. And good to eat, warm or cold.
Paprika Mushroom and Potato Pie filling
Makes 6 - 8pies
400g potatoes, peeled and cubed
400g chestnut mushrooms, halved or quartered if large
2 – 4 tablespoons olive oil
1 large onion, finely sliced
4 celery stalks, finely sliced
40g plain flour
2 teaspoons sweet paprika or standard
1 teaspoon dried thyme
½ teaspoon cayenne
400ml vegetable stock
Salt and pepper to taste
Cook the potatoes in salted water until tender, drain and set aside
Heat the oil in a wide pan, add the onion and celery and fry gently until the onion is soft and lightly coloured. Add the mushrooms and cook for a couple of minutes. Sprinkle the flour over the mushrooms mixture, stir until well incorporated, then add the paprika, thyme and cayenne. Remove from the heat and gradually stir in the stock. Return to the heat and simmer, stirring constantly, until the sauce has thickened and smooth. Remove from the heat. Stir in the potatoes. Season with salt and pepper to taste.