Mushroom pizza pasty
A delicious and filling pasty- perfect for summer picnics, road trips and days out on the beach!
I’m really excited about this recipe, as not only does it combine 3 of my very favourite things- garlic mushrooms, pizza and pasty, but it’s such a cost-effective, easy and healthy picnic idea! Once the nice weather starts we tend to need picnic lunches every weekend as we head to the beach or up onto Dartmoor and I really struggle to find something that I can eat that is healthy, but that I am still going to really enjoy- plus an option that the whole family will eat so that I’m not feeling envious of everyone else’s lunch!
If you are on Slimming World, there, are some wholemeal bread mixes that can be used as your Healthy Extra B choice (Aldi and Asda at time of writing), so if you also use half of your HEA cheese then you can have 1 pasty for 1/2 a syn!
Here are some of my own favourite mushroom recipes:
Disclosure: I have been commissioned by The Mushroom Bureau to create and share this recipe. All views and images are my own.
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Mushroom pizza pasty
- 1/2 of a 500g bag wholemeal bread mix 250g
- 4 portobello mushrooms finely chopped
- 2 cloves garlic finely chopped
- 1/2 tbsp olive oil
- 1 tsp oregano
- 1 tbsp tomato puree
- 60 g cheese grated
- Salt and pepper
- 1 egg beaten
- Pre-heat the oven to 180C. Make up half of the 500g packet of wholemeal bread mix into a dough (so add half of the amount of water outlined in the instructions)
- Once you have formed the dough, knead for a couple of minutes (you do not need to now follow the packet instructions as you will be making this up differently)
- Divide the dough into 6 pieces, and roll into balls. (you may need some flour on your hands to do this to prevent sticking). Set aside while you prepare the filling.
- Heat the olive oil in a frying pan, then add the finely chopped mushroom and stir fry on a medium heat for about 2 minutes.
- Add in the garlic and oregano and stir fry for another 2 minutes. Remove from the heat and season with salt and pepper.
- Now, take one of your balls of dough, and use the heel of your hand and your fingertips to squash it down into a circle (approx 12cm across)
- Using a teaspoon, spread a little tomato puree (apprx 1/4 tsp) around the middle of the circle
- Spoon in about 1.5 tbsp of the mushroom mix into the middle, and then sprinkle over some cheese (approx 10g per pasty)
- You now need to fold over the top of the pasty, to form a semi-circle, and seal the filling inside. Use your fingers to press along the curved edge. You can create a crimped look by turning over a little bit of the edge and then pressing down on it.
- Use a pastry brush to egg-wash the top of the pasty. Repeat until you have made all 6.
- Bake at 180c for about 20 minutes, until the tops are golden brown. Delicious served warm or cold.