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Tunworth and Mushroom Pie

Tunworth is our own, very British, Camembert. Produced in Basingstoke and Hampshire, tunworth is still made entirely by hand, from the cutting to the ladling! 


•             300g tunworth (diced)

•             400g chestnut mushrooms (sliced)

•             100g wild mushrooms (sliced)

•             2 shallots

•             4 garlic cloves

•             2 sprigs of thyme

•             1 egg (beaten)

•             1 sheet rolled puff pastry

•             baby carrots

•             new potatoes

•             truffle oil (optional)


•             Preheat the oven to 180c

•             Sauté the mushrooms in oil for 2 minutes at a medium heat.

•             Finely chop the onion and garlic and add to the pan of mushroom and cook for 5 minutes more or until the mushrooms are dry.

•             Cool down the mushrooms and add the chopped thyme and tunworth with salt and pepper.

•             Lay out the rolled puff pastry and cut 4 x 10cm circles (or you could use a small bowl to cut around). Then cut out 4 x 12cm circles.

•             Place the small circles of pastry on the baking tray with parchment paper on the bottom.

•             Brush the pastry with half the beaten egg.

•             Spoon the tunworth mix onto the 4 circles of pastry making sure the mix is placed like a dome.

•             Stretch the larger pastry circle over the top of the mix and crumple the edges with a fork

•             Brush the top with the rest of the egg.

•             Make a small hole in the top for the steam to escape and cook in the oven for 20 minutes.

•             Once the pie is golden brown, remove from the oven and place on a baking rack to cool down.

•             Serve with steamed new potatoes and roasted carrots with a drizzle of truffle oil around the plate.

Serves 4. 

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