Savory pie recipe
Well, thanks to the fact that I had tethering enabled on my phone when I dropped it, I can still (for now) use it to get onto the web. I'm glad I had the brainstorm 5 minutes ago and decided to check, since ATT is taking its sweet time sending out my new phone. BLAH.
That said, tonight I came up with a recipe that turned out well and happened to be accidentally vegetarian (who'd have thought?). I'd put up a picture with this post, since the pie *looks* nice, by my phone being busted nixes that thought.
Ria's Mushroom-Spinach Pie
Ingredients
1 bunch fresh spinach
4-5 cups chopped mushrooms (I used shiitake, portobello, and shimeji/brown beech mushrooms)
2 large eggs
approx 3/4 cup cheese (I used mushroom Brie, sliced into chunks, but other bries or maybe a cheddar would work just as well)
3 scallions
1 cup chopped fresh parsley
2 Tbsp soy sauce (regular)
2 Tbsp mirin (may substitute sugar-water/simple syrup)
1 Tbsp Worcestershire Sauce
Olive oil (enough to saute the mushrooms)
1 3/4 cups flour
1/4 cup shortening
1/4 cup butter
ice water to bind
Preheat the oven to 400.
1) Pie Shell -> soften the butter, and mix it with the shortening and flour, using about 4-5 Tbsp ice water to bind. Separate the flour into two balls, and refrigerate for 30 minutes.
2) Pie filling -> Roughly chop up the mushrooms into medium-large pieces and saute in the olive oil on med-low heat (n.b. know your mushrooms -> if you're mixing mushroom varieties, stagger the lengths of how long you saute' them according to their cook time). Once the mushrooms are about halfway done, add the soy sauce, mirin, and Worcestershire sauce.
While you are sauteing the mushrooms, rinse, parboil, and drain the spinach. When the mushrooms are done cooking, add in the spinach and turn the burner heat up to medium, stirring regularly. When the excess liquid has cooked away, turn off the heat. Chop the scallions (use the white parts of the stems) and add the scallions and chopped parsley to the mixture. Do NOT cook the parsley or scallions. Set the mixture aside.
3) roll out the dough lumps into two sheets, one for the pie base and one for the top. Lay the base down and fill with the veggie mixture. Lay slices of cheese/sprinkle cheese across the top of the filling. Whip/scramble the two eggs and pour them over all of the filling. Lay the rest of the dough down to make a top crust, and poke holes in it with a fork.
Bake for 45 minutes or until golden brown.
*Make sure to remember to cook off the excess liquid from the filling (step 2) and to use the eggs. These steps keep the pie from being drippy, and give it a lighter/foamy/quiche-y texture and taste.
That said, tonight I came up with a recipe that turned out well and happened to be accidentally vegetarian (who'd have thought?). I'd put up a picture with this post, since the pie *looks* nice, by my phone being busted nixes that thought.
Ria's Mushroom-Spinach Pie
Ingredients
1 bunch fresh spinach
4-5 cups chopped mushrooms (I used shiitake, portobello, and shimeji/brown beech mushrooms)
2 large eggs
approx 3/4 cup cheese (I used mushroom Brie, sliced into chunks, but other bries or maybe a cheddar would work just as well)
3 scallions
1 cup chopped fresh parsley
2 Tbsp soy sauce (regular)
2 Tbsp mirin (may substitute sugar-water/simple syrup)
1 Tbsp Worcestershire Sauce
Olive oil (enough to saute the mushrooms)
1 3/4 cups flour
1/4 cup shortening
1/4 cup butter
ice water to bind
Preheat the oven to 400.
1) Pie Shell -> soften the butter, and mix it with the shortening and flour, using about 4-5 Tbsp ice water to bind. Separate the flour into two balls, and refrigerate for 30 minutes.
2) Pie filling -> Roughly chop up the mushrooms into medium-large pieces and saute in the olive oil on med-low heat (n.b. know your mushrooms -> if you're mixing mushroom varieties, stagger the lengths of how long you saute' them according to their cook time). Once the mushrooms are about halfway done, add the soy sauce, mirin, and Worcestershire sauce.
While you are sauteing the mushrooms, rinse, parboil, and drain the spinach. When the mushrooms are done cooking, add in the spinach and turn the burner heat up to medium, stirring regularly. When the excess liquid has cooked away, turn off the heat. Chop the scallions (use the white parts of the stems) and add the scallions and chopped parsley to the mixture. Do NOT cook the parsley or scallions. Set the mixture aside.
3) roll out the dough lumps into two sheets, one for the pie base and one for the top. Lay the base down and fill with the veggie mixture. Lay slices of cheese/sprinkle cheese across the top of the filling. Whip/scramble the two eggs and pour them over all of the filling. Lay the rest of the dough down to make a top crust, and poke holes in it with a fork.
Bake for 45 minutes or until golden brown.
*Make sure to remember to cook off the excess liquid from the filling (step 2) and to use the eggs. These steps keep the pie from being drippy, and give it a lighter/foamy/quiche-y texture and taste.