Mushroom Lattice Pie With Gravy
Preparation: 20 mins
Cooking: 50-55mins
Serves 8
Pastry:
250g Allinson’s wholemeal plain flour
125g butter, cubed
a pinch of salt
beaten egg to glaze
Filling:
500g mushrooms, wiped
25g butter, melted
1 clove garlic, crushed (optional)
salt and freshly ground black pepper
3 tbsp chopped fresh parsley
Gravy:
1 tbsp vegetable oil
2 shallots or 1 small onion, chopped
1 bay leaf
450ml water
1 tbsp cornflour
Method:
1 Make the pastry: place the flour, cubed butter and salt into a large bowl. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Use a round bladed knife to stir in 3-4 tbsp cold water, mixing until the pastry comes together.
2 Lightly knead the pastry on a floured surface. Roll out two thirds of the pastry and use to line the base and sides of a 24cm pie tin. Line with crumpled baking parchment and half fill with baking beans. Place on a baking sheet and bake blind for 10 mins.
3 Prepare the filling: Remove the stalks from the mushrooms and set aside. Slice the mushrooms cups and place in a large bowl, add the melted butter, (garlic if using) parsley and plenty of salt and pepper and mix well.
4 Remove the paper and beans, heap the mushrooms into the pastry case. Roll out the remaining pastry and cut into 1 cm wide strips. Lay the strips on top of the mushrooms in diamond lattice, attach the ends to the pastry shell with water. Brush the pastry all over with beaten egg.
5 Return the pie to the oven and bake for 20 mins. Remove the pie from the oven and carefully pour off the mushroom juices and reserve. Return the pie to the oven for a further 10-15mins or until golden brown.
6 Whilst the pie cooks, make the gravy, heat the oil in a medium pan, add the onion or shallots and saute until soft. Add the reserved mushroom stalks, bay leaf, water, reserved mushroom juices and seasoning. Bring to the boil, then simmer for 10 mins. Mix the cornflour to a paste with cold water, then add to pan, stirring until the gravy thickens. Strain into a jug.
7 Serve the pie hot with the gravy and some braised red cabbage.
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