Mushroom, Tarragon & Cheese Pot Pies With Olive Oil Pastry
Martin Bosley
![](https://www.cuisine.co.nz/wp-content/uploads/2022/06/Cuisine-Magazine-Martin-Bosley-Recipe-Mushroom-Tarragon-and-Cheese-Pot-Pies-with-olive-Oil-Pastry-1-754x1024.jpg)
Serves
6Preparation
30 minsCook
40 minsRest
2 hrsIngredients
OLIVE OIL DOUGH | |
300g plain flour | |
1 teaspoon baking powder | |
½ teaspoon salt | |
75ml olive oil | |
75ml tepid water | |
PLAIN DOUGH | |
300g plain flour | |
½ teaspoon salt | |
150ml tepid water | |
MUSHROOM FILLING | |
3 tablespoons olive oil | |
400g shallots, peeled, thinly sliced lengthways | |
600g mixed mushrooms – portobello, Swiss browns, shiitake | |
zest of 1 lemon | |
300ml vegetable stock | |
2 tablespoons French tarragon leaves | |
200g Remutaka Pass Creamery Garlic Havarti | |
1 egg, beaten | |
coarse sea salt, to sprinkle over the pastry |
When the temperature drops and it’s wincingly cold, few things satisfy like a savoury pie. Crisp crusts are essential to a decent pie, providing a contrast to the soft filling. If you omit the havarti from this recipe, you’ve a pretty decent dairy-free pie. This dairy-free and lard-free pastry has a light texture, not as flaky as puff pastry but one that has a scone-like quality to it, perfect for the pie as it absorbs all the mushroom juices. The olive oil can leave the pastry feeling a bit greasy, so I use an idea from baker Dan Lepard, and make a simple flour and water dough as well and roll the two together as if making puff pastry.
View the recipe collection here
Instructions
1. | OLIVE OIL DOUGH |
2. | Mix all the ingredients, kneading until smooth – you could use a food processor, but it’s simple enough to mix it by hand. Wrap and chill for 30 minutes. |
3. | PLAIN DOUGH |
4. | Mix the ingredients and knead until smooth. Wrap and chill for 30 minutes. |
5. | Lightly dust a bench with flour and roll the olive oil pastry out to about 1cm thick. |
6. | Roll the plain dough out until large enough to cover the olive oil dough. |
7. | Place the olive oil dough on top of the plain one and fold over the edges until they meet in the middle. |
8. | Roll the dough out to 1cm thick, fold into thirds, repeat the rolling and folding procedure and chill for another 30 minutes. |
9. | Do this twice more, chilling between each turn. |
10. | Finally roll out the dough thinly and cut out circles large enough to cover six 6cm pie dishes, with an overhang. |
11. | MUSHROOM FILLING |
12. | Heat the oven to 190 ̊C. |
13. | Heat a large frying pan over a moderate heat and add the olive oil. |
14. | Add the shallots to the oil and cook for 10 minutes until soft and lightly coloured. |
15. | Sort the mushrooms, washing and peeling them, then halve, quarter or slice as needed. |
16. | Add the mushrooms to the pan and cook for a minute without stirring, adding more oil if necessary. |
17. | Stir the mushrooms and add the lemon zest. |
18. | Continue cooking for several minutes until the mushrooms have softened. |
19. | Pour in the vegetable stock, increase the heat, season with salt and pepper and simmer for about 8 minutes, until the stock has reduced and there is relatively little left. |
20. | Stir the tarragon leaves into the sauce. |
21. | Divide the mushroom mixture equally between the pie dishes. |
22. | Cut the havarti cheese into small pieces and sprinkle over the top of the mushrooms. |
23. | Brush the pastry rounds with water and place over the top of the pie dishes, water-side down. |
24. | Press carefully around the edges to form a seal. |
25. | Brush the top of the pastry with the beaten egg and sprinkle with a little coarse sea salt. |
26. | Place the pie dishes onto a flat tray and bake in the oven for about 20 minutes, until golden. |
Photography Amber-Jayne Bain