Mushroom Wellington Pie


  • 8oz flour
  • 1tsp baking powder
  • Pinch of salt
  • 4 oz butter
  • 1 egg


  • 2 medium-sized Portobello mushrooms
  • 2 tbsp olive oil
  • 15g dried porcini mushrooms – which we couldn’t get hold of so instead used 75g mixed mushrooms in a jar (Shitake, Porcini, Girolles, etc)
  • 1 onion, finely diced
  • 200g chestnut mushrooms, finely chopped
  • few sprigs of thyme, leaves picked
  • 2 garlic cloves, finely chopped
  • 300g spinach, large stalks removed
  • 70g Camembert, sliced


  1. Make the pastry ahead of time by mixing together the flour, baking powder and salt then crumbling the butter into it using your fingers. Add the egg and incorporate using your hands until the mixture all comes together. Place in cling film and leave in the fridge for at least an hour but ensure that it is removed from the fridge roughly half an hour ahead of using it.
  2. Preheat the oven to 180 degrees and roll out just over half of the pastry to fit your tin (for this we used an 20cm/8 Inch low tin) and blind bake the pastry for roughly 10 minutes.
  3. Meanwhile, wilt the spinach and remove any excess water
  4. Remove the stalks from the Portobello mushrooms and chop finely to go with the other chopped mushrooms
  5. Heat half the oil in a large frying pan and fry the whole mushrooms over a high heat for 3-4 minutes on each side until golden and cooked through. The mushrooms will release lots of juices, so leave them on the heat, turning occasionally, until the liquid is re-absorbed. Remove from the pan and drain on kitchen paper.
  6. If using dried mushrooms – soak them in boiling water for 10 minutes. Drain them, reserving the soaking water, then chop finely.
  7. Place the frying pan back over a medium heat with the remaining oil, add the shallot, chestnut mushrooms and thyme leaves, season well and fry for 3-4 minutes. Add the garlic and chopped porcini and fry for another 3-4 minutes or until all the liquid has been absorbed.
  8. Place the spinach on the pastry base, then the chopped mushroom mix followed by the slices of camembert and finally the large Portabello mushrooms.
  9. Roll out the rest of the pastry and place over the contents of the pie, tucking it in around the edges and trimming off any excess.  Brush it with milk or egg.
  10. Bake for approximately 40 minutes at 180 degrees – turning part way through (assuming you are using a gas oven in the motorhome!!)