Mushroom and Sea Aster Rustic Pie is a traditional British recipe for a classic rustic vegetarian pie of vegetables, sea aster leaves, mushrooms and cheese. The full recipe is presented here and I hope you enjoy this classic British version of: Mushroom and Sea Aster Rustic Pie.
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Ingredients:
125g unsalted butter
350g plain flour
Salt, to taste
25g Parmesan cheese
1 egg yolk
water
250g sea aster leaves, washed and drained
25g butter
1 large onion, chopped
75g oyster mushroom
75g field mushroom
4 skinned, chopped, plum tomatoes
125g diced mozzarella cheese
salt and freshly-ground black pepper, to taste
3 eggs, beaten
Method:
Rub 125g unsalted butter into 350g plain flour with a pinch of salt to make a fine crumb texture. Stir-in 25g of grated parmesan cheese and then add an egg yolk and enough cold water to mix to a dough. Knead lightly and chill the pastry for 30 minutes.
Meanwhile wash 250g sea aster leaves and cook for 1–2 minutes until just wilted. Drain well and then roughly chop. In a frying pan, melt 25g butter, adding a chopped large onion. Cook until soft and golden. Add this to the same bowl as the spinach, mixing in 150g total of a well-textured mushroom such as oyster mushrooms, field mushrooms, porcini or chanterelles.
Add four skinned, chopped plum tomatoes, 125g diced mozzarella cheese, salt, pepper and three large beaten eggs. Mix together well, then trim 2/3 of the pastry, rolling out in preparation to line a 23cm-deep quiche tin. Trim the edges, and dampen with water, spooning-in the filling. Roll out the remaining pastry, and cover the top, pinching the edges together to seal. Brush the top with a little beaten egg and bake in a pre-heated oven at 200°C (400°F/Gas Mark 6) for 25 minutes, or until golden.
