Mushroom, Ale, and Pearl Barley Pot Pies

Ingredients

• mixed mushrooms, sliced450 g
• pearl barley140 g
• dark ale300 ml
• onion, finely chopped1 large
• celery, finely chopped2 stalks
• carrot, diced1 medium
• garlic, minced3 cloves
• vegetable stock650 ml
• wholegrain mustard1 tbsp
• fresh thyme1 tbsp leaves
• shortcrust pastry320 g
• egg, beaten1

Method

1. 1Heat the oven to 200°C and place a baking tray inside to warm.
2. 2Cook the onion, celery, and carrot with a little oil in a heavy pan until softened and lightly browned.
3. 3Add the mushrooms and garlic, cook until their moisture evaporates, then stir in the barley, ale, stock, mustard, and thyme.
4. 4Simmer gently for about 35 minutes, stirring now and then, until the barley is tender and the mixture is thick and glossy.
5. 5Spoon into 4 ovenproof bowls, top each with pastry lids, crimp the edges, and cut a small steam hole in the center.
6. 6Brush with beaten egg and bake on the hot tray for 20 to 25 minutes, until deeply golden and bubbling.
7. 7Rest for 5 minutes before serving so the filling settles and the pastry stays crisp.

Tips

• Use a dark, robust ale for the richest flavor, but keep the heat gentle so it does not turn bitter.
• If the filling looks too loose before baking, simmer uncovered for a few extra minutes.
• A spoon of horseradish cream on the side adds a lively finish.

Nutrition