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Vegetarian Savoury Pie with Chickpeas and Mushrooms

Preparation
40 MIN
Cooking
1 H 15
Photo Vegetarian Savoury Pie with Chickpeas and Mushrooms
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Ingredients

    Filling

  • 1 lb (454 g) white mushrooms
  • 1 can (540 ml/19 oz) chickpeas, rinsed and drained
  • 2 onions, chopped
  • 1 leek, white part only, chopped
  • 3 cloves garlic, chopped
  • 3 tablespoons (45 ml) olive oil
  • 1/4 cup (60 ml) white wine
  • 2 tablespoons (30 ml) Dijon mustard
  • 1/2 teaspoon (2.5 ml) ground cinnamon
  • 1/4 teaspoon (1 ml) ground nutmeg
  • 1 pinch ground cloves
  • Salt and pepper
  • Pastry

  • 2 cups (500 ml) unbleached all-purpose flour
  • 1/2 teaspoon (2.5 ml) salt
  • 1/4 cup (60 ml) cold water
  • 1 tablespoon (15 ml) honey
  • 1/2 cup (125 ml) canola oil
  • Milk for brushing

Preparation

    Filling

  • 1. In a food processor, finely chop the mushrooms. Transfer to a bowl and set aside.
  • 2. Coarsely chop the chickpeas in the food processor. Set aside.
  • 3. In a saucepan over medium heat, soften the onions, leek and garlic in the oil. Add the mushrooms and sauté for about 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.
  • 4. With the rack in the bottom position, preheat the oven to 180°C (350°F).
  • Pastry

  • 5. In a large bowl, combine the flour and salt. Set aside.
  • 6. 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 about 2.5 cm (1 inch) thick.
  • 7. Roll out each disc between 2 sheets of parchment paper. Line a 23-cm (9-inch) pie plate with one pastry round. Spread the filling evenly in the pie shell. Cut a few slits in the second pastry round, then cover the filling. Seal tightly by crimping the edges of the pastry using a fork or your fingers. Brush with milk.
  • 8. Bake for about 55 minutes.
  • 9. Serve with Beet and Cranberry Chutney.
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