Mush­room pie

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 6 PREP AND COOK TIME 1 HOUR 40 MIN­UTES (+ RE­FRIG­ER­A­TION TIME) 2 ta­ble­spoons ex­tra vir­gin olive oil 2 medium (300g) onions, chopped finely 200g Swiss brown mush­rooms, sliced 200g but­ton mush­rooms, sliced 4½ cups (200g) finely chopped kale leaves 200g full-fat ri­cotta 1 tea­spoon finely grated lemon rind ¼ cup coarsely chopped flat-leaf pars­ley ¼ cup (20g) finely grated parme­san 445g savoury short pas­try 1 egg, lightly beaten 1 Heat oil in a large fry­ing pan. Add the onion; cook, stir­ring, over medium heat for 10-15 min­utes or un­til soft and browned lightly. Add the mush­rooms; cook, stir­ring oc­ca­sion­ally, for a fur­ther 10 min­utes or un­til the mush­rooms are com­pletely cooked down and no mois­ture re­mains. Trans­fer mix­ture to a large bowl. 2 In the same pan, add kale; cook, stir­ring, for 5 min­utes, or un­til kale is just ten­der. Add to bowl with mush­room mix­ture. Stir in re­main­ing in­gre­di­ents ex­cept pas­try and the egg; sea­son to taste with sea salt flakes and freshly ground black pep­per. 3 Roll out thawed pas­try to make two 13cm x 40cm rec­tan­gles for top and base. Re­frig­er­ate re­main­ing pas­try on a tray to use for dec­o­ra­tions. Place one pas­try rec­tan­gle onto a lightly floured sheet of bak­ing pa­per; top with a sec­ond sheet of pa­per and roll out to form a rec­tan­gle 15cm x 45cm. This will be the top of pie. Slide on pa­per onto a tray; re­frig­er­ate. 4 Line a large tray with bak­ing pa­per. Put the re­main­ing rec­tan­gle of pas­try onto the lined tray. Spoon mush­room mix­ture down the cen­tre of pas­try, leav­ing a 3cm bor­der. Lightly brush edges of pas­try with beaten egg. Re­move top piece of pas­try from the re­frig­er­a­tor and lay it over the mush­room mix­ture (be­low). Press and lift edge slightly; roll to­wards fill­ing to make an at­trac­tive edge (or crimp with fin­gers and thumb, or press lightly with a fork). Brush with beaten egg. Chill un­til ready to bake. 5 Mean­while, pre­heat oven to 200°C (180°C fan-forced). Place a large oven tray into the oven while pre­heat­ing. 6 Re­move re­main­ing pas­try from fridge; us­ing tip of sharp knife, cut out dec­o­ra­tive shapes. Top pas­try with shapes; brush with beaten egg. Slide the pie on bak­ing pa­per onto hot tray; bake on lower shelf for about 30 min­utes or un­til browned. Not suit­able to freeze or mi­crowave.

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