Vegetables · FIRST EDITION
Mushroom & spinach puff pie
Golden pastry over mushrooms, spinach and white beans in a savoury sauce.
80 minutes · Serves 2
Centrepiece dishes and slower meals for a dinner or brunch worth gathering for.
If a pie is familiar comfort food, mushrooms and beans make a filling that needs no meat or cream.
Here’s how.
- 1
Brown the filling
Heat oil in a wide pan. Cook onion for 6 minutes, then mushrooms for 8–10 minutes until their liquid has evaporated. Stir in garlic and thyme for 30 seconds.
- 2
Thicken the sauce
Stir in flour for 1 minute. Gradually add water and soy sauce, stirring. Add beans and simmer for 3 minutes until thick. Stir in spinach until wilted. Transfer to a small pie dish, about 18 × 14 cm for two, and leave for 10 minutes.
- 3
Add the pastry
Heat oven to 210°C / 410°F (190°C fan), or the pastry packet temperature. Lay pastry over the dish, trim a small overhang and press against the rim. Cut a steam slit and brush with oat milk.
- 4
Bake until crisp
Put the dish on a tray and bake for 25–30 minutes, or following the pastry packet, until the lid is puffed and deeply golden and the filling is bubbling. Let stand for 5 minutes.
Cool the filling briefly before adding cold pastry. For more servings, use a larger dish and enough pastry to cover it.
First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.