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    Mushroom & bacon stroganoff pie

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    Mushroom & bacon stroganoff pie
    Preparation time is 15minutes
    Cook time is 35minutes
    Total time is 50minutes
    Serve is for 6 people
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    Difficulty level: 2 out of 4

    12 Ingredients

    Number of servings
    6
    • 250grams Woolworths middle bacon, rind removed, fat trimmed, sliced
    • 1 small brown onion, halved, sliced
    • 2 cloves garlic, crushed
    • 20grams unsalted butter, chopped
    • 400grams button mushrooms, halved, sliced
    • 1/3 punnet rosemary, leaves picked
    • 2tablespoons Worcestershire sauce
    • 1/4 cup plain flour
    • 300mL light thickened cream
    • 60grams baby spinach leaves
    • 8 sheets filo pastry
    • 5mL extra virgin olive oil cooking spray

    Description

    Savoury mushrooms and crispy bacon come together in a creamy stroganoff pie filling for a comforting and flavourful weeknight meal.

    Method

    Step 1 of 3

    Preheat oven 220°C/200°C fan-forced. Heat a 22cm (top) ovenproof frying pan over medium-high heat. Add bacon and cook, stirring, for 3-5 minutes or until golden brown. Transfer to a plate. Add onion and garlic to pan and cook, stirring, for 2-3 minutes or until softened and lightly brown. Transfer to plate with bacon.

    Step 2 of 3

    Add butter to pan and heat until foaming. Add mushrooms and half of the rosemary and cook, stirring occasionally, for 5-8 minutes or until browned and tender. Return bacon, onion and garlic to pan and stir to combine. Drizzle with sauce, then sprinkle with flour. Cook, stirring, for 1-2 minutes or until coated. Add cream. Bring to the boil. Reduce heat and simmer for 5 minutes or until mixture thickens. Remove from heat. Stir in spinach.

    Step 3 of 3

    Place filo on a clean work surface. For each sheet, spray with oil, then scrunch and place on top of mushroom mixture to cover. Spray with oil and bake for 10-12 minutes or until golden brown. Serve sprinkled with remaining rosemary.

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