Ingredients
Yield: 6 servings
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1
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onion
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200
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g
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chestnut mushrooms
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300
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g
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root vegetables (parsnip, kohlrabi, celeriac, swede, turnip)
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500
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g
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puff pastry
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1
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tablespoon
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olive oil
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some
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dried porcini mushrooms
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1
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tablespoon
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cornflour
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2½
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cups
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water
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1
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teaspoon
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yeast
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1
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vegetable stock cube
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1
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egg
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Posted by MollyDD on Aug 3, 2010
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Instructions
Heat the oil in a large pan and saute the onion for 5 minutes.
Wipe the fresh mushrooms and chop them into halves or quarters. Add to the onions and cook for 10 minutes, making sure the mixture doesn't burn.
Chop the dried porcini finely and add to the pan.
Peel the root vegetables and chop into 1 cm cubes. Add to the pan and stir well. Cover and saute for 10 minutes, stirring regularly, add the cornflour to the pan and stir to coat the vegetables. Cook for 1 minute.
Mix the water with the yeast extract and the stock cube. Add to the pan, about 1/3 at a time, stirring to create a sauce.
Simmer gently over a low heat for 30 minutes, until the vegetables are soft. Season to taste with salt and pepper. Pre-heat the oven to 200C.
Cut the pastry in half. Roll out one half to be big enough to line the bottom of an 8 inch pie dish. Put it in the dish and leave the excess hanging over the rim.
Spoon the filling into the pie dish.
Roll out the second piece of pastry to be large enough to top the dish. Brush the bottom pastry with beaten egg and cover with the pastry lid. Press the edges together firmly and trim any excess with a knife. Brush this with egg. Make a hole in the middle for steam to escape.
Bake for 35 minutes, until the pastry is risen and golden.
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