Mushroom pie recipe

Directions

1. 1
   First make the pastry.
2. 2
   Sift the flour and salt into a bowl.
3. 3
   Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
4. 4
   Add the egg yolk and a little cold water, if necessary, and mix to combine; press the dough together to make a smooth ball, wrap in cling film and chill for 30 minutes
5. 5
   Meanwhile, put the porcini mushrooms in a small bowl and just cover with boiling water; leave to soak for 20 minutes.
6. 6
   Strain them, serving 3 tablespoons of the soaking liquid, then roughly chop
7. 7
   Heat the olive oil over a medium-low heat and fry the onions, stirring occasionally, for 15-20 minutes, partially covered, until golden and very soft.
8. 8
   Add the garlic, porcini and chestnut mushrooms and thyme and fry, uncovered, for 5 minutes, stirring occasionally.
9. 9
   Add the sherry, soy sauce and reserved mushroom liquid and simmer for 2 minutes or until the liquid has reduced by half
10. 10
    Finely grind the cashews in a food processor.
11. 11
    transfer to a large bowl and stir in the breadcrumbs and almonds.
12. 12
    Put the mushroom mixture in the food processor and process to a smooth paste, then add to the cashews.
13. 13
    Season with salt and pepper and stir until well combines and the mixture has the consistency of a firm pate
14. 14
    Preheat the oven to 200C/400F/gas 6.
15. 15
    Grease four 150ml/5fl oz/scant 2/3 cup dariole moulds.
16. 16
    Roll out the pastry on a lightly floured work surface and cut out 4 circles to line the moulds, gathering up the trimmings.
17. 17
    Put 1 circle in each mould and press it from the bottom upwards to get rid of any air bubbles and shape it into a pastry case.
18. 18
    Leave 2cm of the pastry overhanging the top of the mould
19. 19
    Fill the pastry cases nearly to the top with the mushroom mixture.
20. 20
    Re-roll the pastry trimmings and cut out 4 circles to fit as lids on top of the moulds.
21. 21
    Wet the edge of each pastry case with water and press the lid on top, pinching with your fingers to seal.
22. 22
    Trim any excess pastry
23. 23
    Brush the tops with egg, put the pies on a baking sheet and bake for 35-40 minutes until golden.
24. 24
    Leave to rest for 2-3 minutes before loosening the pies with a knife and carefully turning them out.
25. 25
    Serve hot with chutney