Ingredients
200g mushrooms, diced
1 spring onion, sliced
1 bunch Baby Broccoli, chopped
2 bacon rashers, rind removed and remainder sliced thinly
150ml chicken stock
250ml cream
30g butter
30g plain flour
1 tsp Dijon mustard
4 sheets store bought shortcrust pastry
Method
Render the bacon rind in a heavy based saucepan. Remove rind and add sliced bacon, spring onions and mushrooms to the pan. Saute for 3-4 minutes until slightly browned. Add butter and flour and stir to coat bacon mushroom mixture. Add stock, mustard and cream and reduce heat. Bring to a simmer and cook 5 minutes until sauce thickens. Turn off the heat and add broccoli florets. Leave to cool.
Preheat pie maker in accordance with appliance instructions. Cut shortcrust pastry circles for top and bottom to fit your pie maker. When heated, place bottom pastry circle in pie maker and add 1⁄2 cup bacon mushroom mix then place on pastry top. Cook in pie maker for 10 minutes or until golden brown and cooked through.
Vegetarian Option - omit bacon
