VEGETARIAN NUT ROAST PIE
Although this is a vegetarian roast, it really is a meal fit for a king. I admit it's not the shortest of recipes, but it's really satisfying to make and the baking is brilliantly quick and easy.
- 30 g (2 tbsp.) Butter
- 3 garlic cloves, crushed
- 140 g (5 oz.) Fresh brown breadcrumbs
- 250 g (9 oz) mushrooms, finely chopped
- a few fresh sage leaves, finely chopped
- 500 g (18 oz) parsnips (unprepared weight)
- 2 large eggs, beaten
- 175 g (6.2 oz) extra mature cheddar cheese, grated
- 450 g (16 oz) mixed nuts (Brazil nuts, cashews, almonds, walnuts, etc.)
- 1 large onion, finely chopped
- a few sprigs of fresh thyme and rosemary leaves only, finely chopped
- salt and pepper
- 180 ml (3/4 cup) water
- 2 eggs, beaten
- 1/2 teaspoon of salt
- 500 g (4 cups + 2 tbsp.) All-purpose flour
- 150 g (1/2 cup + 2 tbsp.) Butter
- 1 beaten egg, to glaze
First, preheat oven to 200 ° C / 400 ° F / gas 6. Grease an 18 cm deep, loose bottom cake pan. Spread the nuts out on a roasting pan and place them under a wire rack, stirring occasionally, until golden brown. Let cool.
Then, melt the butter in a large saucepan and add the onion and garlic, cook gently for about 10 minutes until translucent. Add mushrooms and herbs and cook until mushrooms are tender and liquid has evaporated; set aside to cool.
Peel the parsnips, cut them into pieces and cook them in a saucepan of salted water until tender; drain then crush, let cool.
Place the nuts in a food processor and mix until finely chopped. Pour into a large bowl with the breadcrumbs, stir in the cheese, cooled vegetables and parsnip puree and season generously with salt and pepper, to taste, then stir in the beaten egg until well combined.
For the dough, combine the flour, salt and eggs in a large bowl. Put the butter and water in a saucepan and heat until the butter is melted and the mixture begins to boil. Beat it quickly in the flour mixture, little by little until everything is combined and the mixture is smooth, it should be quite soft. Shape into a ball, wrap in cling film and refrigerate for 10 minutes until cool to room temperature.
Knead the dough very briefly, then reserve two-fifths for the lid and decorations. Roll the rest on a lightly floured surface until it is 5mm thick. Carefully lift it out of the box, relieving it at the corners; cut the excess dough, leaving 1 cm on the edge of the mold.
Pour the filling into the mold and press it down. Brush the exposed edge of the dough with the beaten egg. Roll out the remaining dough to 5 mm thick then cut a circle 1 cm wider than the mold. Place dough on top of pie and press edges together to seal then crimp. Cut a slit in the middle to let the steam escape.
Roll out leftover pastry and toppings again, then cut out decorative shapes such as stars or holly leaves with a cookie cutter. Brush the bottom of each with a small beaten egg then arrange them on top of the pie. Brush the entire top of the tart with the beaten egg.
Bake for 1 to 1 1/2 hours until heated through, a metal skewer inserted in the center should be hot to the touch. Cover the top of the pie with foil after about 20 minutes to prevent it from burning.
Let the pie cool in the pan for 10 minutes then unmold it carefully. If the sides are too pale, you can place it on a baking sheet and return to the oven for 10 to 15 minutes (keeping the top covered) until golden brown. You can also brush the sides with the beaten egg before returning it to the oven if you want the whole pie to be shiny.