Ingredients

• 1 kilogram flat mushrooms, quartered
• 2 red onions, peeled and sliced
• 50 grams butter
• 4 teaspoons minced garlic
• 4-5 rashers bacon, diced
• 400 gram can cannellini beans, well drained
• ½-1 teaspoon cracked or coarsely ground black pepper
• 1½ tablespoons cornflour
• 1 cup red wine
• ½ cup chicken or vegetable stock
• ½ cup cream
• 3 sheets frozen pre-rolled puff pastry, defrosted

Method

1. Preheat the oven to 180ºC.
2. Put the mushrooms and onions on a baking tray. Dot with the butter and scatter the garlic and bacon on top.
3. Bake in the preheated oven for 35-40 minutes until the mushrooms are soft. Transfer mixture with any juice to a bowl. Scatter over the beans and pepper.
4. Increase the oven heat to 230ºC. Place oven shelf just above centre in the oven.
5. In a saucepan, stir the cornflour, red wine, stock and cream together over a moderate heat until the sauce begins to thicken. Pour over the mushroom and bean mixture and stir to coat. Transfer the mixture to a 4-5 cup capacity pie dish.
6. From one sheet of the pastry, cut 1cm-wide strips and place these on the dampened edge of the pie dish. Brush the pastry edges with milk or water.
7. Place the remaining two pastry sheets on top of each other and roll out on a lightly floured bench until large enough to cover the top of the pie dish. Place on top of filling, seal the edges and trim.
8. Brush pastry with milk or beaten egg to glaze. Decorate with pastry scraps.
9. Bake for 10 minutes, the lower the temperature to 200ºC for a further 10 minutes or until the pastry is golden.