Spinach and mushroom pie!

Welcome to little chef’s apron! Today, we will make something that I tried for the first time ever. It was very delicious and the best part is that you can make your own versions which may be tastier!

I just wanted to say that my first newsletter would come out tomorrow, at Saturday and all the others would also come on Saturdays. If you want you can sign up by leaving a comment with your email or by contacting me through the mail given at the end of the post! 

Ingredients for base:

1/3  cup butter

1 cup all purpose flour

1 tsp salt

Cold milk as required

A pinch of freshly grated nutmeg

For the top pastry: half the ingredients:

½ cup flour

¼ + 1 tbsp butter

½ tsp salt

Cold milk as required

Directions:

Add the nutmeg and salt to the flour and give it a good mix.

Then mix in the butter. Keep rubbing the mixture in between your hands and it would become crumbly.

When you hold it together, it should be this type of binding.

Keep adding milk until you get a dough that has come together completely .the texture would be completely like a cookie dough.

Repeat the process for the top pastry and keep both of them in the refrigerator.

Stuffing:

Ingredients:

1 cup sliced mishrooms

1 cup chopped,blanched spinach leaves

1 tsp thyme,oregano,salt,pepper

1/2 cup cheddar/Parmesan cheese

1/2 cup cut baby corns(optional but highly recommended)

4-5 cloves of chopped garlic

Directions:

First Blanche the spinach leaves and chop them. Then in a pan add a teaspoon of oil and fry the garlic.

Then add in the baby corns and mushrooms. Only once they are cooked add the spinach or else the spinach might turned black and lose its green colour.

Once all the vegetables are done add in the spices like thyme salt and pepper. Mix it all up and add grated cheese on low flame.

As these are hard cheeses if you add it on high flame, then they may turn crisp instead of melting.

Assembly:

Ingredients:

2 tsp milk for the wash

Flour to dust

Extra cheese to sprinkle on top( optional)

Take the dough out of the fridge and use a rolling pin to roll the dough out.If the dough is breaking a lot then roll it out between two sheets of parchment paper.

Once it is rolled out, place it on the pie mould carefully and cut off the excess edges. Spread it nicely and make sure hat the dough is even throughout.

Then, add a parchment paper on this and add any pulses that you find. Lentils,kidney beans, anything will do.

Bake this at 200°C for 15 minutes. Once this is done, add the stuffing and spread it evenly.if you want, you can add some cheese too at this step.

Then, either, keep it simple and just place a sheet of rolled dough on top or you can do a little fancy by weaving the strips together.

Do a milk wash on top for the beautiful brown colour and bake it at 200°C for 20 minutes. Enjoy!

Check this out!

I recently started a Pinterest board where I upload my final outcome of recipes. Here is the link to the Pinterest board:

https://pin.it/2OaIMHn

My contact email:

If you have trie don’t any of my recipes, make sure to either mail them here or leave them in the comments section… I would love to see your creations! Also, if you don’t want to make your email public, then you can contact me through this email for the subscription of the newsletter:

aarushi407sehgal@gmail.com

I hope you guys liked this recipe and do let me know in the comments:

If you need,ore details and information about the newsletter, here is the link to that:

https://thecookingjournal.food.blog/2021/03/13/i-have-a-tiny-announcement-to-make/

QUESTION OF THE DAY: what is the one dish that you absolutely love mushroom, spinach or baby corn in? Or is there any other vegetable that you can eat with literally anything?

30 thoughts on “Spinach and mushroom pie!

  1. Wow, Aarushi, and you’re only 13?! That’s awesome.
    Thanks for stopping by my site, the follow, and likes.
    I’ll love to try this recipe some day. Hope that’s okay.
    Keep cooking and baking. I’m sure I can learn some things from you. 🤗

    Liked by 1 person

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