Nourishing and sustaining dish, Mush-room Pie is very simple to make and is a delightful meal served with green vegetables.
6 oz. flour
½ teaspoon salt
5 oz. butter, cut into walnut-sized pieces
4 tablespoons iced water
1 egg, lightly beaten
1 oz. butter
2 medium-sized onions, finely chopped
1 ½ lb. button mushrooms, wiped clean
1 tablespoon butter, melted
1 teaspoon salt
1 teaspoon black pepper
5 fl. oz. double cream
4 teaspoon cayenne pepper
2 teaspoon dried oregano
4 hard-boiled eggs, sliced
First make the pastry. Sift the flour and salt into a medium-sized mixing bowl. Add the butter and the iced water. With a knife, mix quickly to a firm dough which should be lumpy.
On a lightly floured surface, roll out the dough into an oblong shape. Fold it in three and turn it so that the open edges face you. Roll out again into an oblong shape and proceed as before. Repeat this once again to make three folds and turns in all. Wrap the dough in greaseproof or waxed paper and put it in the refrigerator to chill for 30 minutes.
A filling and nutritious dish, Mushroom Pie is perfect as a main course for a lacto-vegetarian meal.
Preheat the oven to fairly hot 400 F (Gas Mark 6, 200 C).
Meanwhile, make the filling. In a large frying-pan, melt the 1 ounce of butter over moderate heat. When the foam subsides, add the onions and fry, stirring occasionally, for 5 to 7 minutes or until they are soft and translucent but not brown.
Remove the pan from the heat. Using a slotted spoon, transfer the onions to a deep pic dish.
Arrange the mushrooms on top of the onions and, with a pastry brush, coat them with the melted butter. Season with ½ teaspoon of the salt and -½ teaspoon of the pepper. Pour over the cream and sprinkle ever the remaining salt and pepper, the cayenne and orcgano. Top with the slices of hard-boiled egg.
Remove the dough from the refriger-ator. If it looks streaky, roll it out into an oblong shape and fold it in three again.
On a floured surface, roll out the dough to 1-inch larger than the top of the pic dish. With a knife, trim the edges and cut out a g-inch strip around the dough. Dampen the rim of the dish with water and press the dough strip on top of the rim. With a pastry brush dipped in water, lightly moisten the strip.
Using the rolling pin, lift the dough on to the dish. With a knife, trim the dough and, with your fingers, crimp the edges to seal them to the strip already on the dish. With a sharp knife, cut a fairly large cross in the centre of the dough.
With a pastry brush, coat the surface of the dough with the beaten egg.
Roll out the dough trimmings and use them to make a decoration for the top of the pie.
Place the pic in the oven and bake for 30 minutes or until the pastry is golden brown. Remove the pie from the oven and serve immediately.