Foodies Blog

Mushroom and ale pie

Ingredients – Serves 4

Olive oil shortcrust lids

  • 250g plain flour (and extra for rolling)
  • Pinch of salt
  • 6 tbsp good quality olive oil
  • 50 ml cold water

Mushroom and ale filling

  • 1 tbsp olive oil
  • 1 onion, chopped roughly
  • 3 cloves of garlic
  • 200g chestnut mushrooms, cleaned and sliced
  • 200g closed cup mushrooms, cleaned and sliced
  • 250ml ale (ensure vegan friendly; I use Suma Mytholme Mist)
  • 1 tbsp tomato ketchup
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Pinch of sea salt and black pepper


  • 1 tbsp olive oil
  • 1/4 tsp turmeric

1. Start by making the shortcrust pastry. In a large bowl, mix together the flour and salt. Pour in the olive oil and use a fork to mix until it resembles breadcrumbs.

2. Pour in the cold water and bring together to form pastry dough. Wrap in cling film and refrigerate for 30 minutes to rest the pastry.

3. In the meantime, make the pie filling. In a pan heat the olive oil, onion and garlic until softened but not browned.

4. Add the mushrooms and cook down for 2–3 minutes. Pour in the ale, tomato ketchup, thyme, rosemary, salt and pepper and cook over a low heat for 15–20 minutes until the ale has reduced down. Pour into a pie dish.

5. Pre-heat the oven to 190C/ Gas Mark 5.

6. Remove the pastry from the fridge and place onto a floured surface. Lightly dust a rolling pin with flour. Roll the pastry out, handling it as little as possible, to approximately 3mm thick.

7. Carefully place the pastry over the pie dish and use your fingers to seal the edges. Use a fork to pierce the centre of the pastry lid.

8. Whisk together the olive oil and turmeric until combined. Use a pastry brush to lightly glaze the pastry lid. Bake in the oven for 25–30 minutes until the pastry lid is golden. Enjoy!

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