Creamy mushrooms, peas, potatoes and spinach encased in a crispy, golden pie crust. This pie is a great choice to serve to both vegans and meat-eaters!
Jurgensburg is proud to be 100% Latvian. And since Proclamation Day of the Republic of Latvia is just around the corner, we wanted to create something festive to be placed on the table on the 18th of November.
COURSE: Dinner
CATEGORY: Vegan, Gluten Free, Non dairy
PREP TIME: 15 minutes
COOKING TIME: 35 minutes
SERVINGS: 1 pie
Ingredients
CRUST
Jurgensburg Organic Brown Pea flour – 3 cups (340g)
Jurgensburg Organic Potato Starch – 0.5 cups
Sea salt – 1 tsp
Olive oil – 6 tbsp
Cold water – 7 tbsp
FILLING
Olive oil – 2 tbsp
Garlic (minced) – 2
Porcini/ button mushrooms (sliced) – 500 g
Onions (minced) – 1
Sweet peas – 1cup
Potatoes medium (boiled and cut in cubes) – 2
Baby spinaches (sliced) – 1cup
Dried mixed herbs – 2tsp
Salt & pepper – varies
SAUCE
Ghee butter – 1tbsp
Potato Starch – 0.5 cups
Coconut milk – 350 ml
Ground nutmeg – 2 tsp
A pinch of salt and pepper
Organic Product
Preparation
- In a medium bowl, whisk together the Brown pea flour, Potato starch and salt.
- Add the olive oil and water. Using your fingers, work the butter into the flour mixture until completely blended.
- Evenly press the dough into the bottom and sides of a 20cm pie plate. Loosely cover with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 180 C.
- Add the olive oil to a large saucepan on a medium heat. Fry the onions and garlic for 2 minutes, to soften.
- Add the mushrooms, potatoes, peas, herbs, salt and pepper and stir for a minute. Place the lid on top and cook for 8 minutes
- Meanwhile, in a small saucepan, melt the Ghee butter on medium heat. Add the potatoes starch and stir until combined. Slowly add in the milk, a tablespoon at a time and whisk, until you have a smooth thick mixture. Stir in the nutmeg and season with salt and pepper
- Combine the cooked vegetables with the sauce and leave to cool completely
- Add the leek and mushroom mixture to a pie dish and top with a think layer pastry, cutting off any excess pastry around the edges.
- Crimp the edges using a fork and score a criss – cross pattern on the top with a sharp knife. Finally, dip a pastry brush in the aquafaba (or a little dairy-free milk) and brush the top of the pie, to help it brown, plus secure the edge of the pie crust to the dish.
- Cook for 30 minutes until golden brown. Serve straight away
Recipe by Katrina G
