We Have Pies for Dinner???

Aaahhhhh…Pies….

What’s not to love?

There’s a crisp shortcrust shell holding the filling of your choice which is then covered in a buttery flaky pastry and baked to perfection. My mouth waters at the thought.

The task is to get a meatless pie filling that will satisfy a meat eater as well as a vegetarian and as they say “mushrooms are the meat for vegetarians”, and so began the hunt for the perfect mushroom pie recipe.

A little from this recipe and a little from that recipe and according to my husband we have a winner…

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Mushroom, Red Wine and Onion Pie

This is my big batch so some get eaten for dinner now and the rest get frozen for another time.

You’ll need a couple of sheet of Puff Pastry for the top.

For the shortcrust pastry:

600g plain flour

300g salted butter – cubed

1 egg yolk

6-8 Tblsp cold water

Rub the butter into the flour until it’s a breadcrumb consistency. A few little lumps of butter are okay. Mix the water and egg yolk together and add to the flour. Mix it all together until you get a ball then flatten into a circle, wrap in cling film and put in the fridge while you get the filling ready.

For the Onion Filling:

4 Tblsp olive oil

700 g onion – diced (whatever size you like)

1 Tblsp thyme leaves

1/2 cup brown sugar

1/4 cup balsamic

1 tsp salt

1/2 tsp freshly ground black pepper

Heat the oil in a large fry pan or saucepan and add the onions. Cook, stirring occasionally, over medium high heat for 12 – 15 minutes or until the onions are soft and starting to brown.

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Stir in the thyme, sugar, salt, pepper and balsamic and cook, stirring occasionally, for another 10 – 12 minutes until the vinegar is absorbed. Taste and adjust the seasoning if needed.  Set aside to cool.

For the Mushroom Filling:

100 g salted butter

1 Tblsp olive oil

1 kg mushroom (I love Portobello or Swiss browns for this) thickly sliced

2 Tblsp thyme leaves

1 tsp salt

1 tsp freshly ground black pepper

1/2 tsp smokey paprika

3 Tblsp plain flour

150 ml red wine (I used some left over Merlot)

100 ml water or veg. stock

200 g crushed tomato or passata

Heat the oil and butter in a wide based saucepan then add the mushrooms. Stir over medium high heat until the mushrooms are starting to brown, about 10 – 12 minutes.

Add the thyme, salt, pepper, paprika and flour and stir for a minute to cook the flour a little then add the red wine, water or stock and tomato. Give it a good stir and let it cook for a few minutes , stirring often, until it’s all thick and glossy and yummy. Taste and adjust the seasoning if needed.

I managed to get 10 single serve pies out of this batch but you can make mini pies or larger family sized pies.

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Roll out the shortcrust pastry to cover the base and sides of your pie tins then put back in the fridge for about 15 minutes. (This helps minimise pastry shrinkage)

Blind bake pastry cases for about 20 minutes (place a sheet of baking paper over the pastry and add some dried beans or rice). Remove the paper and beans.

Spoon some of the mushroom filling into the par-baked pastry cases. Top with a couple of teaspoons of onion the cover with some puff pastry using a fork to seal the puff pastry onto the shortcrust.

Bake for 30 – 40 minutes in a 200 C oven until golden brown.

The mushroom and gravy together with the sweetness of the onion is amazing.

Serve with peas or broccoli and wedges of fresh tomato and a squeeze or two of your favourite tomato sauce.

A winner.

Enjoy…

 

 

 

 

 

 

 

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Mushroom, Leek and Goat’s Cheese Quiche

It’s been quite warm for so early in spring. Hard to know what the weather is going to do next.

Casserole and soup time didn’t last very long at all.  Being a big soup and casserole fan, I feel like I’ve missed out.

Oh well, good thing I like salads and quiches too.

My favourite is Quiche Lorraine but I had a leek in the fridge ( that doesn’t sound too good, but you know what I mean) and I couldn’t go past the mushrooms at the green grocer.

The good thing about quiches is you can put just about anything in them, as long as you have enough egg and cream to keep it all from falling apart.

Hope you try and like this veggie version.

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Pastry : 250g plain flour

120g butter – cubed

2 – 3 Tbs ice cold water

Filling : 30g butter + 1 Tbs olive oil

1 large leek – finely sliced (about 300g)

200g sliced mushroom

6 eggs

180g thickened cream

salt, pepper and sweet paprika

as much goats feta or cheese you like.

I make the pastry in a food processor. It’s so easy and so much faster. Simply put the flour and butter into the food processor bowl and pulse for a minute until butter and flour resemble breadcrumbs. Add the water and continue mixing until it comes together. Roll the pastry out to cover the base and sides of a 25cm loose bottom tart tin and chill for an hour.

Blind bake tart shell by covering with some baking paper and pouring in some dried beans or rice and baking in a pre-heated 170c oven for 12 minutes. Remove the beans and paper and prick the bottom of the shell with a fork. Put back in the oven for another 10 minutes.

For the filling :

Heat the butter and oil in a large fry pan.  Add the leek and sweat for 8 – 10 minutes , stirring often, until wilted but not browned.

Remove from the heat and spread evenly over the baked tart shell.  Arrange the mushroom on top.

In a bowl or large jug, whisk the eggs, cream and seasonings until well combined. Pour over the mushrooms and leeks.

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Dot with your goats cheese and bake at 170c for 35 – 40 minutes.Image

This will easily feed 4 – 6 people with a big salad on the side.

Enjoy…