Chanterelle and Spinach Pie is a modern British recipe for a classic pie of chanterelle mushrooms and spinach with cream and bacon in a puff pastry crust. The full recipe is presented here and I hope you enjoy this classic British version of: Chanterelle and Spinach Pie.
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This recipe is based rather loosely on Greek spanakopita, but using chanterelle mushrooms rather than feta cheese. Chanterelles being amongst the more attractive and flavourful of mushrooms. Cooking them in the pie means that their apricot-like aroma is not released until you cut into the pie, so don't serve until you get to the table.
Ingredients:
40g butter
200g smoked bacon, sliced into strips
3 shallots, peeled and finely diced
500g chanterelles
450g baby spinach
45ml (3 tbsp) double cream
2 tbsp port wine
450g puff pastry
yolk of 1 egg, for brushing
salt and freshly-ground black pepper, to taste
Method:
Pre-heat your oven to 180°C. Place a frying pan over low heat and use to gently melt the butter. Increase the heat and first fry the bacon and then the shallots for 2-13;3 minutes. Now add in the mushrooms and fry for a further 2 minutes until slightly softened.
Add the spinach and gently stir-fry for about 2–3 minutes until wilted. Stir in the cream, take off the heat and set aside to cool.
Add the port to a separate pan, bring to a boil and cook for 1-13;2 minutes, until reduced to a syrup. Stir this into the mushroom and cream mixture.
Take just over half the pastry and roll out on a lightly-floured work surface until just large enough to cover the base and sides of a 20cm diameter pastry tin. Press the pastry into the sides, trim off any excess then brush the inside with the beaten egg yolk. Transfer to your refrigerator and chill for 10 minutes before adding the filling.
Roll out the remaining pastry to make a lid for the pie. Wet the edges of the original pieces of water, sit the second piece of pastry on top then crimp together to make a good seal. Trim off any excess.
Brush the top with egg yolk, cut a couple of slits in the top as steam holes then transfer to the centre of your pre-heated oven. Bake for 35–40 minutes, until the pastry is crisp and golden brown.
Slice into quarters at the table and serve with a crisp dressed salad.
