http://www.flickr.com/photos/saucesupreme/5464668333/
Mushroom Pie
Ingredients
- 1 carrot, dicced
- 2 Tbsp olive oil
- 2 Tbsp plain flour
- 1 lb puff pastry, thawed
- 2 oz button mushrooms, quartered
- 1 1/2 cups veggie stock
- 1 egg
- 4 Tbsp soy sauce
- 4 oz mushrooms, sliced
- 1/2 cup diced onion
- 1 Tbsp water
- 1 Tbsp vinegar
Directions
- Preheat the oven at 180 degrees C. Cut the pastry sheet in two and place one sheet in a pie dish.
- In a frying pan, heat the oil over medium heat, add the mushrooms and onions and saute until browned. Stir in the carrot and pour the veggie stock. Bring to a boil, then continue simmering for 10 minutes or until carrot is tender.
- Stir in the soy sauce and vinegar. Add the flour progressively, stirring in. Simmer until the sauce becomes thick, for 1-2 minutes. Remove from heat and let cool.
- Transfer all the composition into a blender, blend for 1-2 minutes to obtain a smooth mixture and pour it on top of the first pastry sheet. Cover with the second pastry sheet, trimming off the excess.
- In a small bowl, whisk the egg and water and brush over the pastry. Bake for 40 minutes or until golden and puffy. Serve warm or cooled.
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