Indian spiced exotic mushroom, cauliflower and pea pie
For years I’d stopped eating pies. I’d happily bolt past the pasty stand at kings cross station, without a single hankering. I’d swiftly flick past the recipes for pies in the magazines and didn’t stop to consider the modern day varieties. My mind deleted the pie entries in restaurants and I certainly never made one at Christmas, just because we are vegetarians.
I think I stopped eating them because I found them boring, simple as that. Maybe there was a health factor too; after all, I was going to fitness classes 3-4 times a week. After a class of body attack, I didn’t want a pie. I just don’t fancy a load of mushrooms in pastry. We used to have one with samosa mix inside and cheese which was pretty scrummy, but even then…no.
Funnily enough, I became reacquainted with pies because I picked up some exotic mushrooms in Tesco and I was making a vegetable and cheese sauce for my tot. Exotic mushrooms are, for want of a better description, really mushroomy. They are delicate too and don’t need a lot of cooking. They are light and feathery and go so, so well with a crispy ad puffy pastry top. Also, the folks are staying this week whilst the husband is in Moscow. It is quite enlightening, seeing parents age and almost regress to behaviours such as a lack of patience, the emotional sensitivity and the need to be heard, a lot.
As you can imagine, juggling food preferences is no picnic. The boy likes spinach and tofu curry, dad won’t eat tofu. Dad wants a chip butty, the boy won’t eat bread. Mum can’t cope without chappati, I need variety. Dad likes lots of chilli and salt, I can’t cope with either. I want a herb pesto, dad thinks it is too fussy. I want gnocchi and he wants a jacket potato. You see where I’m going with this. So I made pie (right up his street) but my way. Guess who ate half the pie? (I’m not kidding, he really did).
This recipe does justice to mild and distinct flavours as well as being fragrantly spiced and sunny coloured. I’ve only got a pastry top on it, rather than the stuffing being encased in pastry. The stuffing is the star of the dish, gently but mature. Colourful and developed. Don’t get me wrong, there are some serious flavours in this pie, but it isn’t the spices.
350g puff pastry sheet, thawed if frozen (per packet instructions)
50g plain flour
300ml vegetable stock
A large nob of butter and a drizzle of oil
175g mixed exotic mushrooms. I’ve used pink oysters, yellow oysters and shiitake mushrooms
Half a head of a medium sized cauliflower
2 cloves of garlic
One large onion, sliced
The spices; salt to taste, 1/2 tsp turmeric, 1/2 tsp chilli powder, 1/2 tsp garam masala, 1 tsp cumin seeds
1. Start by making the stuffing. Heat a couple of tbsp of oil a d add the cumin seeds. Allow them to sizzle before adding the onion and garlic, sauté for a coupe of minutes.
2. In the meantime, boil the cauliflower and the peas for 3-4 minutes. Wen they are el dente remove from the heat and drain.
3. Stir in the mushrooms with the onions and garlic and sauté for about 3-4 minutes.
4. Add the cauliflower and peas to the mushrooms and add the salt, garam masala, turmeric and chilli powder. Mix well before turning off the heat.
5. To make the sauce, heat the butter and soften it with a drizzle of oil. Then add the plain flour and make a paste. Stir in the milk gently whilst whisking to avoid lumps. Add the vegetable sauce and on a medium flame, keep whisking until the lumps have dissolved and the sauce starts to thicken, before adding the cheese. Continue to stir until the sauce thickens, when you should turn off the heat.
6. Combine the sauce and the vegetables before pouring them into a circular oven proof dish. Mine is about 20cm diameter.
7. Top the pie with 3-4 long strips of pastry and dong forget to make s small steam hole in the top and bake in the oven at 180degrees for about 30minutes or until golden brown and crispy on top.