Fennel, Mushroom & Camembert Pot Pie with Quorn Fillets
What better way to warm up than a delicious vegetarian pot pie. Try Quorn's hearty 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.us.
Cooking tools:
- Pastry brush
- Baking dish
- Kitchen scale
- Skillet
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Baking sheet
- Oven
- Stove
- Paring knife
Ingredients
- 1 pack (9.7oz) Quorn Meatless Fillets, defrosted and roughly chopped into
- cubes
- 2 ¾ tbsp vegetable oil
- 9oz baby portabella mushrooms, sliced
- 3 shallots, chopped
- 1 fennel bulb, chopped (5 ½ oz)
- 1 carrot, chopped (3 ¾ oz)
- 1 tbsp finely chopped fresh thyme
- 1/2 tsp salt, divided
- 1/2 tsp pepper, divided
- (1 ½ oz) plain flour
- ¾ cup milk, plus more for brushing over pastry
- ¾ cup vegetable stock
- 3.5oz vegetarian brie, chopped into cubes
- 1 ½ tsp Dijon mustard
- 2 tbsp finely chopped fresh parsley
- 1 sheet ready rolled puff pastry (6oz)
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