Name: Vegetarian Savoury Pie with Chickpeas and Mushrooms
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: 5 serving(s)
Ingredients: 1 lb (450 g) white mushrooms; 1 can (19 oz/540 ml) chickpeas, rinsed and drained; 2 onions, chopped; 1 leek, white part only, chopped; 3 garlic cloves, chopped; 3 tbsp (45 ml) olive oil; 1/4 cup (60 ml) white wine; 2 tbsp (30 ml) Dijon mustard; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1 pinch ground cloves; 2 cups (300 g) unbleached all-purpose flour; 1/2 tsp salt; 1/4 cup (60 ml) cold water; 1 tbsp (15 ml) honey; 1/2 cup (125 ml) canola oil; Milk for brushing

Preparation

Filling
- In a food processor, finely chop the mushrooms. Transfer to a bowl and set aside.
- Coarsely chop the chickpeas in the food processor.
- In a pot over medium heat, soften the onions, leek and garlic in the oil. Add the mushrooms and cook for 5 minutes. Season with salt and pepper. Add the wine, mustard and spices. Simmer until the wine has evaporated. Add the chickpeas and mix well. Adjust the seasoning. Set aside.
- With the rack in the bottom position, preheat the oven to 350°F (180°C).
Pastry
- In a large bowl, combine the flour and salt.
- In a measuring cup, combine the water and honey. Add the oil. Pour over the dry ingredients and stir with a fork until the flour is just moistened. Shape the dough into 2 discs, each about 1 inch (2.5 cm) thick.
- Roll out one disc at a time between 2 sheets of parchment paper. Line a 9-inch (23 cm) pie plate with one circle of dough. Spread the filling evenly in the pie shell. Cut a few slits in the second circle of dough, then place over the filling. Seal tightly by crimping the edges of the dough with a fork or your fingers. Brush with milk.
- Bake for 55 minutes
- Serve with Beet and Cranberry Chutney.

Vegetarian Savoury Pie with Chickpeas and Mushrooms

Categories

Ingredients

Filling

Pastry

Preparation

Filling

Pastry

Personal Note

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