Remembering the pastry from yesterday morning I got home from work in time to very thinly slice onions (I wanted them melty not chunky), chunking instead the mushrooms, frying some minced beef (or fake veggie alternative) and adding a generous dollop of dijon mustard and a squib of marmite, plus a touch of water, beef stock and cornflour to thicken. I wanted quite a dry pie, but can never resist the temptation to gravy-up a dish.
Using my weekend Lakeland purchase of a dozen individual pie tins (they were on offer), I buttered and floured the tins, then thinly rolled out the chilled spelt pastry and lined five of the pretty enamel tins. I spooned the mixture into the cavity and topped with smaller ovals of pastry, securing with the egg wash that then glossed the tops. I did the forky thing round the edge.
35 minutes in a medium hot oven later and I served two for the boy with lots of tenderstem broccoli and more mustard on the side.
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