Wild Mushroom Pie

There’s so much incredible produce to enjoy throughout Autumn. Different varieties of squashes and pumpkins are roasted on rotation in our house, then thrown onto warm grain salads to have with herby yoghurt. Beetroots, parsnips and carrots are thinly sliced then fried into crisps for enjoying with a glass of red wine on the weekend, or blended into velvety soups; like a hug from an old friend. Wild mushrooms are cooked in butter with sage from our garden then eaten on toast, or even better, pie.

I don’t know about you, but pie is a MUST for this time of year, so this is my version of the perfect pie. We’re talking flaky, buttery pastry, both top and bottom. A proper pie has to have a bottom! I serve this pie with really garlicky mash and marinated greens.

Serves 2 generously

Takes a while - it’s pie from scratch! But completely worth it.

Pastry

85g plain flour, plus extra for dusting

Pinch of sea salt flakes

40g cold, salted butter, cut into cubes

Rub the flour, salt and butter together in a large bowl, using your index and middle fingers and thumbs, until you’ve got large, rough flakes. (Don’t worry if some of the butter remains quite chunky.)

Stir in a few splashes of cold water until the mixture is combined to a dough. Try not to overwork it, as this is what will keep your pastry flaky and crisp. Wrap the dough in cling film or beeswax wrap and pop in the fridge for 1 hour or overnight. (Up to 2 days ahead in the fridge is fine.)

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Pie Filling

6 tablespoons cold-pressed rapeseed or light olive oil

2 onions, finely sliced

Sea salt flakes

10 sage leaves, roughly torn

3 garlic cloves, peeled and roughly crushed

Black pepper

300g mushrooms (use a mix of chestnut, button and wild varieties)

1 tablespoon plain flour

1 teaspoon miso paste

150ml white wine

Heat 3 tablespoons oil in a wide pan on high, add the onions, a pinch of salt, sage, garlic and a few grindings of black pepper. Gently fry on a medium-low heat for 10 -15 minutes until really soft and golden, stirring occasionally.

Meanwhile, using a pastry brush or piece of kitchen paper, brush any dirt off the mushrooms, then roughly slice. Aim for different shapes and sizes to keep the natural shape of the beautiful mushrooms.

Transfer the onions to a plate then scrape out the pan. Increase the heat to high, add 3 tablespoons oil to the pan along with the mushrooms and a pinch of salt. Fry on medium-high for 5-10 minutes, or until the mushrooms have softened and slightly caramelised with some lovely colour on them.

Reduce the heat to low, return the onions to the pan then stir in the flour, miso paste and wine. Simmer for 2 minutes, or until you get a juicy gravy. Make sure you scrape any caramelised bits from the bottom of the pan then have a taste for seasoning. You might want to add a splash of water if you feel like the filling could be juicier. Set aside.

The pie filling can be made a few days ahead in the fridge, but I wouldn’t suggest freezing it.

Pie Assembly

You’ll need baking beans or rice for blind-baking. Plus a few splashes of milk for brushing the pie.

Preheat the oven to 180°C (350F/gas 4). Remove the pasty from the fridge and lightly dust your work surface and rolling pin. Cut 2/3 pasty off and roll out wide enough to cover the base and sides of your pie dish. Using a sharp knife, cut away any overhang. Prick the base with a fork. Cover the pastry base with a sheet of greaseproof and the baking beans or rice to weigh the pastry down. Bake in the preheated oven for 20 minutes. Remove the paper and baking beans, bake for a further 5 minutes, then allow to cool for a few minutes. Add in the cooled mushroom filling.

Roll out the remaining pastry to make the pie lid and lay it over the top of the filling. Cut out any decoration you like from any off-cuts, or keep it simple and rustic. Using a fork or your fingers, press all the way round the pie lid to crimp and seal the edges, then brush with milk. Cut a few incisions to allow any steam to escape.

Return to the oven and bake for a further 20 minutes or until golden and crisp.

Pics are from my Autumn Series 2022. Ahh that golden light in the Studio!