Pie is one of the most common and popular savoury pie served in Britain. It is usually a baked dish. The outside crust and bottom  of a pie which covers completely is made of pastry dough and filling is mushroom and creamy sauce.

To get the nutritional benefit of mushroom it has to be cooked. It’s a good source of calcium, fiber, selenium, protein, iron, vitamin C, vitamin D, potassium and phosphorus. It’s low in calories, helps in fighting cancer, boosts immune system and prevents heart disease.

In this recipe the filling is Indian type as I have used Indian Masala to prepare the mushrooms. Mushrooms are cooked in onion, tomato, garlic-ginger paste, garam masala and green chillies for spiciness.

Capsicum gives crunchiness and sweet corn adds little sweetness to the filling. Oregano gives it extra flavour.

INGREDIENTS

FOR THE PIE CRUST

  • Maida/ flour 2 tea cup
  • Butter 50 gm
  • Ice cold water 1/4 tea cup
  • Salt. 1/2 tsp
  • Sugar 1 tsp

OTHER INGREDIENTS

  • Mushroom finely chopped 200 gm
  • Capsicum medium     1
  • Onion finely chopped  1
  • Tomato.   1
  • Boiled Sweet corn. 1/4 cup
  • Peas 1/4 cup
  • Coriander powder 1 tsp
  • Turmeric powder 1/4 tsp
  • Coriander leaves chopped 1/4 cup
  • oregano seasoning  1 tsp
  • Egg(optional).    1
  • Salt to taste
  • Butter/oil. 2 tsp

FOR GROUND PASTE

  • Clove 1
  • Coriander powder.   1 tsp
  • Cinnamon 1″
  • Cardamom 1
  • Garlic 4-5
  • Green chillies 1-3
  • Ginger  1″
  • Carom seeds 1/4 tsp
  • Fennel seeds  1/4 tsp
  • Cumin seeds 1/4 tsp

SERVES – 4-5  PEOPLE ( 6-7 PIES)

METHOD

HOW TO PREPARE PIE CRUST

In a food processor, place the flour, salt and sugar and process until combines. Add the butter cut in cubes which should be taken out from the fridge and process until the mixture resembles coarse meal (15 seconds). If you are not using food processor use your hands.

Take out the mixture in a bowl and then slowly add ice cold water in a spoon little by little and knead  until the dough just holds together when pinched. Gather it .

Divide the dough into two equal parts and flatten each dough into two equal disks separately and wrap in plastic and chill in fridge for an hour.

HOW TO PREPARE THE FILLING

Wash and Chop the mushrooms finely. Keep it aside.

In a mortar and pestle ground cloves, cinnamon, cardamom, garlic, ginger, carom seeds, fennel seeds, cumin seeds and green chillies. Keep the ground masala aside.

Heat 2 tsp oil/ butter in a kadai/ deep frying pan. Add finely chopped onions till onions becomes translucent. Add ground masala and saute for a minute on low heat. Add turmeric powder and saute for a minute.

Add the finely chopped tomatoes ( or pulse in a blender) and cook till they are mushy. Add finely chopped mushrooms, peas and cook on low to medium heat. As mushroom releases water so let it cook in its juices. Once it becomes dry( the liquid should evaporate) add finely chopped capsicum, finely chopped coriander leaves, boiled sweet corn, oregano seasoning and saute for two minutes. Incorporate them well. Season with salt. Turn off heat and keep it aside to cool down.

Break an egg in a bowl and keep it aside ( to brush on top of pastry). Instead of egg milk can b used to brush on top.

HOW TO PREPARE CHICKEN PIE

After one hour take out the dough. With a rolling pin roll out one disk of the pie (bottom part). While rolling the sides will break but gather and roll into ( I am rolling out the dough on a cling film, it’s easier to roll out).

Cut into six circles of 10cm in diameter or 4″ out of one disk.

Place the cut dough into each mold. Press the dough inside on to the sides of the mold so that it takes the shape of the mold.

Fill with fillings in each mold.

Roll out the second disk ( for top crust). Cut into eight circles ( slightly smaller than the bottom circles) and place it on top of each pie. Pinch sides together, make slits on top for the steam to escape. Brush with egg or milk on top of each pie.

Preheat oven for ten minutes. Bake at 190°C/375°F for 30 minutes ( For twenty minutes bake on lower rack on bake mode, then for ten minutes on grill  mode) until crust is golden brown.

Let it cool for 10 minutes on wire rack before serving.

Enjoy as evening snack or starter.

A video on how to make mushroom pie

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