Mushroom pie with minted mushy peas | Women's Weekly Food

Ingredients

• 75 g butter
• 1 tablespoon extra virgin olive oil
• 600 g mushroom cups, sliced
• 100 g shiitake mushrooms, sliced
• 1 fresh bay leaf
• 1 medium (350g) leek, diced
• 1 clove garlic, chopped finely
• 2 tablespoons plain flour
• 2 tablespoons tomato paste
• 1/4 cup (60ml) red wine
• 1/2 cup (125ml) vegetable stock
• 2 sheets frozen puff pastry
• 1 egg, beaten lightly
• Cream cheese thyme pastry
• 2 cups (300g) plain flour
• 1 tablespoon fresh thyme leaves
• 200 g cold butter, chopped
• 100 g cream cheese, chopped
• 2 tablespoons cold water
• Minted mushy peas
• 500 g frozen peas
• 50 g butter
• 1 tablespoon finely chopped fresh mint
• 1/2 teaspoon sea salt flakes
• 2 tablespoons mascarpone or pouring cream