Recipe of the day: Open party pies

Preparing Open Party Pies is a fantastic way to get creative in the kitchen. You can experiment with seasonings and ingredients, like adding cheese or herbs for an extra flavour punch.

Serve them warm alongside dipping sauces like sweet chilli or tangy barbecue, and watch as your guests devour them! Perfect for birthday parties, holiday celebrations, or casual get-togethers, Open Party Pies are sure to become a staple in your entertaining repertoire.

Enjoy the compliments as everyone savours each delightful bite.

ALSO READ: Recipe of the day: Roasted hake on tomato and mushroom lentils

Open Party Pies

A delicious Portabellini mushroom and asparagus open pie to have while entertaining friends and family.

Prep Time: 1 hour 30 minutes

Cook Time: 25 minutes 

Course: Snack

Cuisine: Greek

Serves 8, open pies

Ingredients

Béchamel:

• 250 ml full-cream milk
• 30 g butter
• 20 g flour
• 1 large pinch of salt
• 1 tsp mustard powder
• 1 sprinkle of ground nutmeg

Pies:

• 2 250g puff pastry sheets
• 100 g pancetta, sliced in half
• 150 g asparagus spears
• 250 g baby Portabellini or baby button mushrooms, sliced in half
• 40 g Parmesan cheese, grated
• 1 large egg, beaten, for egg wash
• olive oil
• Salt and pepper, to taste

Instructions 

• For the béchamel: In a small saucepan over low heat, warm the milk. (Do not let any evaporate) In a second slightly larger saucepan, melt the butter. When melted, add the flour. Whisking constantly, cook for about 2 minutes. The mixture should not darken but turn a very light golden and smell like biscuits. Slowly pour in the warm milk, whisking constantly to keep the sauce smooth. Cook, whisking constantly, until the sauce thickens.
• Season generously with salt and add the mustard powder and nutmeg to taste. Pour into a bowl and cover with cling film on the surface to avoid creating a skin. Set aside in the fridge.
• For the pies: Preheat oven to 200˚C. Line a baking tray with baking paper .
• Heat a drizzle of olive oil in a large frying pan. Sauté the mushrooms on high heat until golden brown. Season lightly and remove from the heat .
• Thaw the puff pastry and cut each sheet into quarters so you have 8 squares. Place them diagonally so they look diamond-shaped on the lined tray.
• Spread a good dollop of béchamel on each piece of pastry, spreading it from the bottom corner to the top corner. Follow with a few pieces of pancetta and two spears of asparagus.
• Dot the cooked mushrooms over each piece.
• Finish with a sprinkle of grated Parmesan.
• Fold up the two side corners and seal them using a little bit of water on your fingertips.
• Egg wash the open pies and bake for 25 minutes until golden brown and cooked through.
• Serve with some lightly dressed microgreens and enjoy!

Recipe supplied by mushroominfo.co.za