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.