Tourte aux Champignons

A variation on the classic French tourte, Tourte aux Champignons (toort oh sham-peen-yon) may be served hot or cold as a nourishing and fairly inexpensive family meal. Any white fish fillets may be substituted for whiting, 6-

2 oz. butter

1 lb. mushrooms, wiped clean and chopped

1 teaspoon salt

½ teaspoon black pepper

1 garlic clove, crushed

10 oz. cooked potatoes, mashed

1 lb. cooked whiting fillets, skinned, boned and coarsely minced medium-sized onions, finely chopped and sauteed in

1 oz. butter FOR 5 minutes

1 egg, well beaten

½ teaspoon grated nutmeg

12 oz. Puff Pastry

1 egg yolk, well beaten with

2 teaspoons milk

Preheat the oven to hot 425 °F (Gas Mark 7, 220°C). Line a medium-sized baking sheet with greaseproof or waxed paper and set aside.

In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the mushrooms, salt, pepper and garlic. Fry, stirring frequently, for 5 minutes or until the mushrooms are cooked and tender. Remove the pan from the heat. Drain off and discard any cooking juices and set the mushroom mixture aside.

In a medium-sized mixing bowl, com-bine the potatoes, fish, onions, egg and nutmeg, beating well with a wooden spoon until the mixture is smooth. Set aside.

On a lightly floured surface, divide the dough in half. Roll out one-half into an 8-inch circle and the other into a 9- inch circle.

Place the 8-inch circle on the prepared baking sheet. Using a flat-bladed knife, spread a thick layer of the potato and fish mixture over the dough to within i-inch of the edges. Top with a layer of mushrooms and continue making layers in this way until all the ingredients are used up.

Moisten the edges of the dough circle with a little cold water.

Carefully place the 9-inch dough circle over the filling and bring the edges of the two circles together to seal the pie.

Using the point of a sharp knife, make a hole in the top of the pie. With a pastry brush, coat the pie with the egg yolk and milk mixture.

Place the baking sheet in the oven and bake for 5 minutes. Reduce the heat to moderate 350°F (Gas Mark 4, 180°C). Continue baking for a further 25 to 30 minutes or until the pastry is deep golden brown.

Remove the pic from the oven. Carefully transfer it to a warmed serving dish and serve immediately, or leave to cool completely before serving.

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