Mushroom, tarragon and oyster pie

00. Matt Tebbutt recipe template

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves
Serves 6–8


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the filling

  • 25g/1oz unsalted butter
  • 2 shallots, diced
  • 1 bay leaf
  • 1 tsp fennel seeds, crushed
  • 1 garlic clove, minced
  • 250g/9oz girolle mushrooms, cleaned
  • 3 field mushrooms, sliced
  • 150ml/5fl oz white wine
  • 200g/7oz baby leaf spinach
  • 100ml/3½fl oz double cream
  • 8 oysters, juices and shells reserved
  • 1 tbsp chopped fresh tarragon

For the hot water crust pastry

  • 60g/2¼oz lard
  • 60g/2¼oz unsalted butter
  • 350g/12oz plain flour
  • 1 tsp salt
  • 1 free-range egg

For the pastry glaze

  • 1 free-range egg, plus 1 free-range egg yolk, beaten

To serve

  • tarragon sprigs
  • chervil sprigs
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