Individual bacon & mushroom pies with rosti topping
These pies are a wonderful party dish - replace bacon with other vegetables for a vegetarian option.
|1 tbsp||Wholegrain mustard|
|1 tbsp||Olive oil|
|250 g||Button mushrooms|
|½ cup||Fresh parsley|
|1 pinch||Cayenne pepper|
|4 slices||Streaky bacon|
1. Melt the butter in a small saucepan over a medium heat. Stir in the flour to make a thick paste. Gradually stir in the milk and bring to the boil, stirring to form a thick smooth sauce. Season to taste and stir in the mustard. Set aside.
2. Heat olive oil in a frying pan and cook finely chopped onion, streaky bacon (roughly chopped) and halved mushrooms until onion is tender. Stir in the mustard sauce and the parsley. Spoon the creamy bacon mixture into foil pie cases.
3. Peel potato and parsnip and coarsely grate onto a clean tea towel. Gather up the edges of the towel and wring out the excess water from the potatoes. Put into a bowl and season with salt and cayenne pepper.
4. Cover each pie with grated potato and parsnip and dot all over with small amounts of the butter. Cover with plastic cling film and freeze for up to 3 months. When needed, thaw well, then heat in a hot oven until bubbling, grilling for the last 5 minutes to crisp the topping.
This dish is best matched with
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