IN SEASON
HAND-RAISED MUSHROOM PIE
This impressive pie has a hot water crust pastry case – so it looks similar to the classic English pork pie – and is filled with a combination of mushrooms, herbs and vegetables.
Serves 6-8
25g dried porcini mushrooms 40g butter 2 leeks, finely chopped 4 garlic cloves, finely chopped 2 tbsp thyme leaves or 1 tbsp dried 1 tbsp chopped rosemary
500g forestière or chestnut mushrooms, finely chopped 2 carrots, finely grated 2 tbsp light soy sauce 200g day-old fresh breadcrumbs 2 tbsp crème fraîche Sea salt and freshly ground black pepper
FOR THE HOT WATER CRUST PASTRY
50g butter, cut into pieces, plus extra for greasing
550g plain flour, plus extra for dusting 1 tsp salt 125g vegetable fat, cut into small pieces 1 egg, lightly beaten, to glaze
20 | THE WEST COUNTRY FOODLOVER
1 To make the pie filling, put the dried porcini in a bowl and cover with just-boiled water. Leave for 20 mins to soften, then drain well (reserving the soaking liquid for another recipe). Squeeze out any excess water and roughly chop the porcini.
2 Heat the butter in a large sauté pan over a medium–low heat and fry the leeks for 3 mins until softened. Increase the heat to medium, add the porcini, garlic, thyme, rosemary, mushrooms, carrots and soy sauce, and cook for another 5–7 mins, stirring regularly, until the vegetables are tender and there is no trace of liquid. Stir in the breadcrumbs followed by the crème fraîche, then season generously with salt and pepper. Transfer the mixture to a bowl to cool.
3 Meanwhile, make the pastry. Preheat the oven to 200C/gas 6 and lightly grease a 20cm/8in deep springform cake pan. Put the flour and salt in a large mixing bowl, and make a well in the middle. Heat the butter and vegetable fat with 200ml water in a saucepan, stirring until it comes to the boil. Pour the mixture into the flour and mix with a wooden spoon, then use your fingers until it comes together into a ball of dough. Tip the dough
onto a lightly floured work surface.
4 Working quickly, cut off one-third of the pastry, cover and set aside. Roll out the remaining pastry and use to line the prepared pan, pressing it into the base and up the sides. Spoon the mushroom mixture into the pan. Roll out the remaining pastry to make a lid. Dampen the edge of the pastry case, put the lid on top and trim any excess. Press the edges together to seal and crimp neatly.
5 Brush the top of the pie with the beaten egg and make a couple of steam holes in the middle. Cut leaves from the pastry trimmings to decorate the top of the pie and brush with a little more egg. Bake for 50 mins, or until the pastry is crisp and golden, placing foil over the top of the pie if it browns too quickly. Leave to stand on a wire rack for 10 mins before removing from the pan. Serve warm or cold, cut into wedges.
The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free by Nicola Graimes, published by Nourish Books
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