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King oyster mushroom and parsnip pie with cilantro chutney

Yield: 8

Makes one 9-9 ½ inch tart pan

Overview: make the crust, make the filling, assemble the pie, and bake

It’s easiest to shape the pie if everything is cold - make the filling and the crust up to three days in advance. The filling is also delicious on its own. If you’re disinclined to make a crust, simply omit the cornstarch and serve it with rice.

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Ingredients

For the filling

• 1 onion, diced
• 2 tablespoons ghee or neutral oil
• 1 lb king oyster mushrooms, diced
• ½ lb potato, peeled and diced
• ½ lb parsnip, peeled and diced
• 3 garlic cloves, minced
• 2 tablespoons ginger, minced
• 1 teaspoon coriander
• 1 teaspoon cumin
• ½ teaspoon turmeric
• ¼ teaspoon fenugreek
• ¼ teaspoon cinnamon
• 1 can (~ 14oz) coconut milk
• 1 tablespoon cornstarch

For the chutney

• 1 bunch cilantro
• 2 jalapenos, seeded
• 1 tablespoon ginger
• 1 lemon, juiced
• 2 tablespoons olive oil

Instructions

1. Make the crust. See recipe below.
2. Make the filling. Saute the onion in ghee over medium-high heat for 8 minutes. Add the mushrooms and cook until everything is golden brown. Add the garlic and ginger and cook for 1 minute. Stir in the spices and cook for 30 seconds. Add the parsnips, potatoes, coconut milk, ½ teaspoon salt, and ½ cup of water. Simmer until the potatoes are tender. Whisk the cornstarch with 1 tablespoon of cold water and add the slurry to the curry. Taste for seasoning and adjust. Simmer for 1 minute, then set the filling aside to cool.
3. Preheat the oven. 400°F with the fan on.
4. Make the pie. Lightly flour your work surface. Roll out one crust into a circle large enough to line a 9-inch pie plate with an inch of overhang. Drape the crust into the dish and press down into the edges. Fill evenly with the cooled filling. Roll out the other crust and top the pie. Trim off all excess dough except for 1 inch. Tuck the pie crusts under each other and press into the pan’s lip. Crimp with a fork or make a fluted design.
5. Bake the pie. Brush the pie crust evenly with the beaten egg. Sprinkle the top with flaky sea salt, nigella, and cumin seeds. Bake for 20 minutes. Reduce the oven temperature to 375°F and bake for another 20-30 minutes, until the pie is golden brown. Allow to rest for at least 10 minutes before serving.
6. Make the cilantro chutney. While the pie bakes, blend together all of the ingredients in a blender and taste for seasoning.

© 2025 Aster Pantry LLC, All Rights Reserved

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All-Butter Pie Crust Recipe

Makes two pie crusts

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Ingredients

• 2 ½ cups all purpose flour
• 1 ½ teaspoons salt
• ½ pound (1 cup) butter, chilled and diced
• ~ ½ cup ice water
• 1 teaspoon each nigella and cumin seeds (optional, for finishing)
• 1 egg, beaten (optional, for finishing)

Instructions

1. Whisk together the flour, sugar, and salt.
2. Cut the butter into the dry mixture. You can use a mixer, food processor, pastry blender, or just your fingers (be careful if you use a mixer or food processor, though - it goes fast). Incorporate the butter until the mixture resembles wet sand. You should still be able to see plenty of butter bits.
3. Add just enough water to bring the dough together. I usually end up using the whole ½ cup, but it’s a good idea to start with ¼ of a cup.
4. Form the dough into 2 disks, wrap them tightly in plastic, and let them rest in the refrigerator for at least 1 hour (and up to 3 days) before rolling them out. Or you can freeze the dough disks for at least a couple of months.

© 2025 Aster Pantry LLC, All Rights Reserved