Vegetarian pie with wild mushrooms
Recipe
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75 minutes
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130 minutes
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205 minutes
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8 persons
The Christmas pie is a true English classic that is usually packed with meat. This vegetarian version from the Big Green Egg is just as delicious. It takes a little effort, but you can make this entire vegetarian pie with wild mushrooms in advance on your kamado and heat it up during Christmas dinner. Make sure you knead the dough as short as possible. This will make your pastry nice and crispy. The basis for the filling is wild mushrooms, supplemented with vegetables like celeriac, leeks and onion. Flavour the creamy sauce for the filling with dried porcini mushrooms and soy sauce. Surprise yourself and your guests at Christmas with this delicious festive recipe. Want to bet that nobody will miss the meat?
INGREDIENTS
Dough
- 275 g cold butter + soft butter for greasing
- 500 g flour, plus extra for dusting
- 5 g fine sea salt
- 150 ml water
Filling
- 200 ml whipping cream
- 200 ml water
- 50 ml soy sauce
- 50 g dried porcini mushrooms
- 600 g mixed wild mushrooms
- ½ celeriac
- 1 leek
- 2 white onions
- 1 clove of garlic
- 50 g butter
- 1 tsp Madras curry powder
- 4 tbsp flour
Additional ingredients
- 1 egg yolk
IN ADVANCE
- For the dough, cut the butter into cubes. Put all ingredients for the dough in a bowl and mix briefly. Place the dough on your worktop and rub it with your palm until it forms a homogenous dough. Wrap the dough in cling film and put it in the fridge for at least 1 hour.
- Meanwhile, light the charcoal in the Big Green Egg and heat to 220°C using the convEGGtor and the Stainless Steel Grid.
- For the filling, bring the cream, water and soy sauce containing the dried porcini mushrooms to the boil. Remove the pan from the heat and leave to cool.
- Meanwhile, for the filling, brush the wild mushrooms clean and coarsely chop them. Peel the celeriac and cut into cubes of 1 centimetre. Cut the white part of the leek lengthwise into quarters and cut into pieces around 1 cm wide. Peel and chop the white onions and garlic.
METHOD
- Melt the butter in the Green Dutch Oven. Add the onion, garlic and curry powder and fry until the onion is translucent. Add the celeriac and fry for about 3 minutes. Stir in the flour and cook for about 5 minutes.
- Strain the cooled cream sauce and pour into the Dutch oven. Stir and wait until the sauce starts to thicken. Mix the mushrooms into the sauce, remove the Dutch oven from the EGG and stir the leeks into the filling. Leave to cool.
- Grease the Cast Iron Skillet Small with butter and line the bottom with a circle of baking paper. On a flour-sprinkled worktop, roll out about two-thirds of the pastry into a circle about 3-4 mm thick, large enough to line the skillet. Using a rolling pin, cover the skillet with the pastry and allow plenty of overhang.
- Spread the filling over the pastry and smooth it out. Roll out the rest of the pastry on a flour-sprinkled worktop into a circle slightly larger than the skillet to make a lid for the pie. Mix ½ tablespoon of flour with 1 tablespoon of water and brush the edge of the dough base with this paste. Using the rolling pin, place the pastry lid over the skillet and cut off the pastry about 2 cm wider than the skillet and press down on the overhanging pastry. Roll the overhanging pastry edge and press it with the teeth of a fork so that the filling is sealed and airtight.
- Beat the egg yolk and brush the pastry lid with the egg yolk. Using a round cutter (Ø 5 cm), cut out a circle from the middle of the pastry lid and insert an aluminium foil chimney. Roll out the pastry trimmings and use them to decorate the pie as you wish. Brush the decoration with beaten egg yolk.
- Place the skillet on the grill and close the lid of the EGG. Bake the pie for about 40 minutes until the pastry is golden brown.
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