Murrumbateman Mushroom Family Pie
Chock full of local Murrumbateman mushrooms.
Housed in a sour cream pastry shell. And topped with our signature Pepe Saya butter puff pastry.
20cm sharable pie.
Prep: 8mins | Bake: 30-40mins
Bake from frozen
- Preheat oven to 195C° with an oven tray inside.
- Remove pie from freezer. Remove from bag, keeping pie in parchment case.
- Thaw for 15 minutes.
- Place pie in parchment case on the heated oven tray.
- Bake for 30 – 40 minutes until golden.
Pastry base: Premium NSW wheat, water, Pepe Saya butter, sour cream, salt, vinegar, egg.
Pastry lid: Premium NSW wheat, Pepe Saya butter, water, salt, vinegar.
Mushroom fill: Mushroom (portobello, white button, swiss brown), onion, white wine, butter, olive oil, garlic, soy sauce, salt, pepper, xanthan gum.
Keep frozen. Store at or below -18 degrees. Reseal after opening and use within best before.