Mushroom & Parsnip Pie
It’s much easier to shape this pie if everything is cold. You can make both 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 from the filling and serve it with rice like a curry.
Serves 6-8
INGREDIENTS
For the filling
1 onion, diced
2 tablespoons ghee or neutral oil
1 pound king oyster mushrooms, diced
½ pound potato, peeled and diced
½ pound 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 (14-ounce) can coconut milk, unsweetened
1 tablespoon cornstarch
To finish the crust
1 egg, beaten
1 teaspoon nigella seeds
1 teaspoon cumin seeds
Flakey salt
For the chutney
1 bunch cilantro
2 jalapenos, seeded
1 tablespoon ginger, diced
1 lemon, juice only
2 tablespoons olive oil
METHOD
Make the crust. Follow our recipe. It’s savory, so remember to omit the sugar.
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 bloom 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 a few minutes, until the mixture thickens, then set aside to cool.
Preheat the oven to 400°F with the fan on.
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.
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.
Make the cilantro chutney. While the pie bakes, use a blender to puree all the ingredients in a blender. Taste for seasoning and adjust.
FURTHER READING
