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Mushroom, spinach and cheese pies
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Chive pastry adds flavor and color to these delicious meat-free pies.
Ingredients:
  • 40g butter
  • 18.20 gm extra virgin olive oil
  • 500g cup mushrooms, thickly sliced
  • 1 brown onion, coarsely chopped
  • 120g baby spinach leaves
  • 40g (1/2 cup) coarsely grated gruyère or cheddar
  • 40g (1/2 cup) finely grated parmesan
  • 150g fresh ricotta
  • 2 eggs, lightly whisked pastry
  • 55g (1/3 cup) pine nuts
  • 300g (2 cups) plain flour
  • 1 bunch fresh chives, finely chopped
  • Pinch celery seeds
  • Pinch salt
  • 125g butter, chopped
Instructions:
  • Preheat your oven to 200C/180C fan forced. Grease six 185ml (3/4 cup) Texas muffin pans. To make the pastry, finely chop pine nuts in a food processor. Then, add flour, chives, celery seeds, and salt. Pulse until the ingredients are well combined.
  • Combine butter until mixture resembles fine breadcrumbs. Add egg until dough just comes together. Knead gently on a floured surface until smooth. Divide dough into 2 portions, wrap in plastic, and refrigerate for 30 minutes.
  • Roll the dough out to 3mm thickness on a lightly floured baking paper. Cut out six 14cm-diameter rounds. Line the pans with the pastry rounds and refrigerate. Shape the remaining dough into a disc, cover, and store in the fridge.
  • In a deep-sided frying pan over medium-high heat, heat butter and oil until the butter is foamy. Cook the mushroom and onion for 8 minutes, stirring occasionally, until soft and liquid has evaporated. Stir in the spinach until just wilted, then let cool slightly.
  • Mix the gruyère, parmesan, ricotta, and half of the egg in a bowl. Combine with the mushroom mixture, season generously. Distribute evenly onto the pastry-lined pans, then brush the edges with the remaining egg.
  • Roll out the rest of the pastry between two sheets of baking paper until 3mm thick. Use a 7cm-diameter round cutter to cut out 6 rounds. Place one pastry round over each pie, brush with remaining egg, crimp the edges to seal, and cut two small slits in the top of each pie for steam to escape. Bake for 25 minutes or until pastry is golden. Let the pies cool for 5 minutes, then remove from pans and transfer to a wire rack to cool slightly. Serve warm.

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