Monday, 12 November 2012

Wild Mushroom Pie

This tart is so yummy that it's a blessing. The combination of ingredients gives you a delicious, full of healthy goodness meal. It is perfect with white rice and salad. I hope you enjoy it as much as we did at home!

Ingredients for the pastry:
100g flour
50g wholemeal flour
100 ml water
2 1/2 tbsp vegetable oil
1 tsp salt

Ingredients for the filling:
1 red onions cut in big chunks
2 cloves garlic smashed
250g chestnut mushroom sliced
100g wild mushroom
3 sticks spring onions chopped
200g tofu crumbled
1 vegetable cube
1 tbsp sesame oil

1 - Using your hands mix the pastry ingredients together into a soft-ball consistency
2 - Turn on to a floured surface and knead for 5 minutes, until the dough is smooth and elastic
3 - Open the dough on a 7 or 8 inches round spring form baking tray until the top
4 - Fry the garlic and onion on a tbsp of vegetable oil until tender
5 - Add the chestnut mushroom, vegetable cubes and spring onion and stir for about 5 minutes
6 - Add the wild mushrooms and the sesame oil and stir for another 5 minutes
7 - Turn the fire off and add the tofu
8 - Pour the filling on the baking try and fold the pasta that is left
9 - Bake it at 180c for 30 minutes


1 comment:

  1. I hope I get every measurement converted correctly......I'm in Massachusetts, USA !