RecipesPies & Baked Goods

Mince, Mushrooms & Cheese Pastry Roll

by Micaela Harrasser

Looking for a delicious & easy to make pie? Want to try something different? Then this veggie pie is what you need! It has everything: the golden crust, the rich and earthy filling of mince, mushrooms and cheese, yet it’s still quite light! Perfect as appetizer or finger food for a party!

For the minced ‘meat’ I used the veggie replacement – you can use beef mince of course. For the mushrooms, make sure it’s cut small (1/2 cm cubes) and you can use whichever type you prefer: here I used champignons! Lastly, for the cheese, make sure to go for a medium firm, flavorful one like Emmenthal or gouda. One note for the cheese: make sure you mix it with the rest of the filling at the very end, otherwise it will melt and stick to your pan!

In the instructions I explain how to make the braided pastry – you’ll see it’s easy and the result is super nice! 😊 let me know if you make it how it turns out! 😀

[ratings]

Mince, Mushrooms & Cheese Pastry Roll

Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1 pastry roll store bought
  • 100g mushrooms of choice finely chopped
  • Soffritto (1 small onion, 1 small carrot and half a celery stick finely chopped)
  • 1 tbsp olive oil
  • 70g cheese cubed
  • 200g mince (I used the vegan mince)
  • ½ glass of wine
  • Salt and pepper
  • Garnish: egg wash & sesame seeds

Instructions

  1. Turn the oven to 175C.
  2. Take out the pastry from the fridge.
  3. In a medium pan, heat the olive oil and add the soffritto (chopped vegetables) and cook until the onions are translucent, about 5 minutes.
  4. While you wait, chop the mushrooms and cheese.
  5. Add the mince and mushrooms to the pot. 
  6. Stir, add the salt, pepper and wine, and cook on medium heat until the mushrooms are tender, about 10-15 minutes.
  7. Don’t worry if the end result looks dry – that’s when the cheese comes in to help!
  8. Taste and eventually adjust seasoning.
  9. Let it cool off for a few minutes.
  10. Open the pastry roll and place it onto a tray.
  11. To make a ‘braided’ puff pastry, cut the pastry on the long sides, about one third of the total width of the pastry, making the cuts diagonal as you see in the pictures and about 3 cm wide.
  12. Add the cheese to the filling, quickly mix it through then transfer the mix to the center of the pastry roll.
  13. Take the strips and place them on top of the filling one side at a time. In this way you will get the braided pastry top.
  14. Optional: brush some egg on top to get that golden color, and sprinkle some sesame seeds on top.
  15. Place in the center of the oven and cook until golden, about 30 minutes.
  16. Let it cool until you can touch it before cutting it and serve!

Notes

Storage: you can keep in the fridge in an airtight container for 3 days.

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