Pie oh my!
Mushroom & rosemary pot pies
Serves 4 Prep time 15 mins Cook time 45 mins Cost per serve $3.15
✔vegetarian ✔diabetes friendly
2 tablespoons extra-virgin olive oil
300g portobello mushrooms, cut into thin wedges
300g cup mushrooms, thickly sliced
1 onion, thinly sliced
2 garlic cloves, crushed
1 tablespoon finely chopped fresh rosemary
2 tablespoons plain flour
2 tablespoons no-added salt tomato paste
¼ cup dry red wine
½ cup reduced-salt vegetable stock
1 sheet reduced-fat frozen puff pastry, just thawed
1 egg, lightly beaten
1 cup frozen peas
Preheat oven to 180°C. Heat oil in a large deep-frying pan over high heat. Add mushrooms and onion and
