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mushroom cheese wreath pie

Mushroom & Cheese Wreath Pie

A showstopping veggie pie to impress your guests at Christmas

mushroom cheese wreath pie


Serves 4-6 

Prep: 45 mins, plus cooling & chilling 

Cook: 1 hour 20 mins 

  • 50g unsalted butter 
  • 500g chestnut or button mushrooms, wiped clean & cut into 2.5cm chunks 
  • 2 medium red onions 
  • 1 vegetable stock cube 
  • 2 tbsp plain flour, plus extra for dusting 
  • 2 tsp English mustard 
  • 330ml bottle golden ale or lager 
  • 1 tsp honey 
  • 4 fresh (8 dried) bay leaves 
  • small bunch thyme sprigs 
  • 50g crème fraîche 
  • 75g camembert or brie cheese, cut into 1.5cm chunks 
  • 500g puff pastry 
  • 1 egg, beaten 


  • Heat the butter in a large wide frying pan set over a high heat. Add the mushrooms & onions, season then cook, stirring often until all moisture has evaporated & they have start frying to a rich brown colour, approximately 8-10 minutes.
  • Crush the vegetable stock cube & sprinkle into the pan along with the flour, stir in for a few minutes. Next add in the mustard, honey & beer, scraping the base of the pan, before bringing it back to a simmer. 
  • Tie the bay leaves & thyme together with kitchen string, add to the pan along with enough water to barely cover, if needed. Simmer briskly for about 20-25 minutes, until you have a thick saucy stew. Stir in the crème fraiche & season to taste, then let cool completely (for at least 30 minutes; can also be made 3 days ahead).  
  • Roll the pastry on a lightly floured surface to a sheet about 0.5cm thick. Using a large dinner plate or bowl (about 27cm) as a guide, cut out a larger circle and then use a 9cm cutter to cut out another circle from the centre to create a ring. Place on a parchment-lined baking tray & chill. Layer up the excess pastry & re-roll as before, cutting out another ring to chill with the other. Roll the remaining scraps again & cut out decorative shapes e.g. a tree, stars or holly 
  • Use the second pastry ring as your base, brush the surface with beaten egg. Place the cooled mushroom filling around the ring leaving a 1-2cm border each side. Top with the chunks of cheese & drape over the other pastry ring. Carefully stretch the pastry over, pressing around the inner & outer edges with floured fingers or the prongs of a fork, until well-sealed. Score the pastry with criss-cross pattern, using the back of a small knife & brush all over with egg wash. Add the Christmas decorations, if using, & brush these with egg as well. Chill for at least 20 minutes 
  • Preheat the oven to 220°C/200°C fan/gas 7. Bake for 10 minutes, then reduce the temperature to 200°C/180°C fan/gas & bake for a further the pie for 25-30 minutes, until puffed with a rich golden brown colour.  
  • Let cool for 5 minutes the serve & enjoy with seasonal vegetables.