Fennel, Mushroom & Camembert Pot Pie with Quorn Pieces
What better way to warm up than a delicious vegetarian pot pie. Try a hearty Quorn fennel, mushroom & camembert pot pie recipe. Find the full recipe here.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.quorn.com.au.
Cooking tools:
- Skillet
- Oven
- Kitchen scale
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Whisk
- Wooden spoon
- Baking dish
- Baking sheet
- Pastry brush
Ingredients
- 1 pack Quorn Pieces [https://www.quorn.com.au/products/quorn-pieces]
- 40ml vegetable oil
- 250g brown mushrooms, sliced
- 3 shallots, chopped
- 1 fennel bulb, chopped (150g)
- 1 carrot, chopped (105g)
- 1 tbsp finely chopped fresh thyme
- 1/2 tsp salt, divided
- 1/2 tsp pepper, divided
- (40g) plain flour
- 180ml milk, plus more for brushing over pastry
- 200ml vegetable stock
- 100g vegetarian camembert, chopped into cubes
- 11/2 tsp Dijon mustard
- 2 tbsp finely chopped fresh parsley (5g)
- 1 sheet ready rolled puff pastry (170g)
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