SPINACH AND MUSHROOM PIE : OVERCOMING THE PASTRY HORROR

 Pastry is one of the trickiest aspects of baking , it is known for giving a tough time even to professional bakers , let alone us amateurs . But with a positive mindset and perseverance it was more of an experience than a challenge to me . Follow this recipe and get over the fear of  pastry .

INGREDIENTS :

FOR THE PASTRY :

• 200 gms flour (maida ) , for multigrain option take 100 gms of multigrain flour and 100 gems of flour (maida) 
• 200 gms of cold butter 
• ice-cold water just enough to mix in the ingredients and give it a dough consistency 

FOR THE FILLING: 

• 1 Bundle of spinach leaves
• 15 Button Mushrooms 
• 100 ml Milk 
• 200 ml Cream ( small tetra pack of amul fresh cream )
• 2 free range eggs 
• 4 cubes of Cheese Cubes 

METHOD:

• Preheat the Oven at 250 Degrees Celcius
• Grease 3 small pie dishes or 1 regular sized pie dish.( TIP: if you are making it for the first time i would advise you to make small pies as rolling out the dough for a big pie dish is slightly tricky )

PASTRY DOUGH 

• In a medium sized bowl break the cold butter with finger tips 
• Slowly add in the flour in parts , i usually do it in 2 parts , and use your finger tips to mix the four and butter together , the mixture will be dry and flaky resembling crumbs .
• Add in water enough to give the consistency of a dough ( i usually put in 8-10 spoons depending on the texture )
• Knead the dough for about 3-5 minutes , form a ball and wrap it in cling film , refrigerate for about 1.5 hours .
• Take out the dough , sprinkle some dry flour on a flat surface and roll the dough to the size of the pie dish (this is the trickiest part of the dish as the dough breaks , to avoid that i advise you flatten the dough with your fingers and use the rolling pin first horizontally , once its thin enough and it can't be flattened any more in that direction , flatten it vertically , avoid using a lot of force on the edges , as the dough might break , use a knife to lift up your pastry from the most secure looking edge of your rolled out dough and use your both hands to delicately support the pastry and transfer it to the pie dish, if you are not able to do it once try it again the first time i tried i had to go over 9 times :) 
• Cover the dough with baking paper put some kidney beans (rajma) or any pulse in the dish over the paper and place it in the pre- heated oven and cook for about 7minutes 

This is how your pastry would look like 

FILLING:

• In a sauce pan , add a teaspoon of cooking oil , allow it to heat and add the chopped spinach leaves and lid it for 2 minutes , as the spinach leaves change colour and are shrivelled up , they are ready 
• Chop the mushrooms length- wise along with the stem and sauté them with a a pitch of salt and pepper TIP: (don't crowd the mushrooms while cooking )
  

• In a mixing bowl , whisk the egg, cream and milk and grate 2 cubes of cheese in the mixture .

ASSEMBLING THE PIE :

Assembled and ready to Bake

• After removing the pastry from the oven , ( continuing from the last step of the pastry dough ), let it cool for about 5-7 minutes until your filling is being prepared 
• Place the spinach and mushroom in the pastry , and pour in the liquid mixture , it should fill up till more than 3/4th of the pie (Tip: avoid over filling it till the brim )
• Grate the remaining 2 cubes of cheese over the pie , for garnishing 
• Bake the Pie for 40 Minutes Or until set .

THE FINISHED PIE , THE PASTRY HAS A NICE GOLDEN BROWN COLOUR AND THE FILLING IS PERFECTLY SET . SERVE IT WARM WITH TABASCO SAUCE TO ADD A ZING TO ITS FLAVOURS