Mushroom Pie
Mushroom Pie
Pie crust
- 2-3 cups of flour (depends on the size of your pie dish)
- Lots of oil
- Chilled water
- Pepper/salt/herbs
*Grab a big bowl and add the flour and pepper etc, pour some oil in and mooch it together with your hands (add more oil if its to dry or more flour if its to wet) until it’s all crumbly. Get your chilled water and 2 butter knifes. What u wana do is add about a tablespoon at a time and chop it in to the mixture. Keep chopping and stirring until it resembles a big ball of dough. Find yourself a flat surface and sprinkle flour on it to stop the dough from sticking. Grab half the dough (the other half is for the top) and flatten the fucker with a rolling pin or a big long round bottle. When it’s flat enough chuck it in your pie dish and push it into the corners. Roll out the other half of the dough and leave it for the top. If you have any left over it keeps for a couple of days in the fridge.
Pie filling
- 1 onion
- 2 big cloves of garlic
- 2 cups of chopped button mushroom (depending on the size of pie your making)
- around 2-3 table spoons of flour
- 1 cup of vegetable stock
- Cracked pepper n salt
- Some herbs (rosemary from someone’s garden aye)
- 3-4 big flat mushrooms
- A hand full of spinach
*Start frying your onion and garlic, then the mushrooms. When this is cooked add the flour, herbs and pepper. Stir it all until it got a golden glow just like Susan Paul. Add the stock a half a cup at a time and simmer and stir until its thick and creamy.
Layer the flat mushrooms and spinach in the pie crust. Pour the filling all over the veggies and cover the whole lot with the other half of the dough and brush the top with some oil. Pinch the sides together so the filling doesn’t dribble out the sides. Bake at
180*-200*C for about 15-20 mins. When it golden brown and smelling delightful take it out of the oven and let it sit for awhile (I know it painful but you wont get a soggy mess when your cutting it up).
Pie crust
- 2-3 cups of flour (depends on the size of your pie dish)
- Lots of oil
- Chilled water
- Pepper/salt/herbs
*Grab a big bowl and add the flour and pepper etc, pour some oil in and mooch it together with your hands (add more oil if its to dry or more flour if its to wet) until it’s all crumbly. Get your chilled water and 2 butter knifes. What u wana do is add about a tablespoon at a time and chop it in to the mixture. Keep chopping and stirring until it resembles a big ball of dough. Find yourself a flat surface and sprinkle flour on it to stop the dough from sticking. Grab half the dough (the other half is for the top) and flatten the fucker with a rolling pin or a big long round bottle. When it’s flat enough chuck it in your pie dish and push it into the corners. Roll out the other half of the dough and leave it for the top. If you have any left over it keeps for a couple of days in the fridge.
Pie filling
- 1 onion
- 2 big cloves of garlic
- 2 cups of chopped button mushroom (depending on the size of pie your making)
- around 2-3 table spoons of flour
- 1 cup of vegetable stock
- Cracked pepper n salt
- Some herbs (rosemary from someone’s garden aye)
- 3-4 big flat mushrooms
- A hand full of spinach
*Start frying your onion and garlic, then the mushrooms. When this is cooked add the flour, herbs and pepper. Stir it all until it got a golden glow just like Susan Paul. Add the stock a half a cup at a time and simmer and stir until its thick and creamy.
Layer the flat mushrooms and spinach in the pie crust. Pour the filling all over the veggies and cover the whole lot with the other half of the dough and brush the top with some oil. Pinch the sides together so the filling doesn’t dribble out the sides. Bake at
180*-200*C for about 15-20 mins. When it golden brown and smelling delightful take it out of the oven and let it sit for awhile (I know it painful but you wont get a soggy mess when your cutting it up).
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