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Tunworth and mushroom pie recipe

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


•             300 g Tunworth (diced)

•             400 g chestnut mushrooms (sliced)

•             100 g 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 180 c
  • 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 10 cm circles (or you could use a small bowl to cut around). Then cut out 4 x 12 cm 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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