Photo: Priscilla Du Preez
Mushroom & tarragon pot pies
8 ingredients
Serves 4
openrecipes
The veggie dish that meat eaters love, too
Estimated Nutrition (whole recipe, rough)
473
Calories
14g
Protein
36g
Fat
25g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Chestnut | not in our table | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large onion , halved and sliced
- oil for frying
- 400g chestnut mushrooms , halved or quartered if large
- 200g frozen peas , defrosted
- a small bunch tarragon , leaves chopped
- 142ml carton double cream
- 250g puff pastry , rolled out (puff made with butter tastes better, look for Jus-rol)
- 1 egg , beaten
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes