For the filling
- 100g shallots
- 2 garlic cloves
- 1 tbsp oil
- 100g sweet potato
- 100g oyster mushrooms
- 100g walnuts
- ¼ lemon, juiced
- 1.5 tbsp soy sauce
- ½ tsp ground black pepper
- 100g cooked quinoa
For the pastry
- 133g plain flour, plus extra for dusting
- 66.6g salted butter, (cold)
- 30ml water
Method – Pastry
- Measure out the flour, add the cold butter chopped into small pieces and crumb using your fingers and thumbs to combine the flour and butter a little. Add the water in a hole in the middle and combine all the pastry ingredients together trying not to take too long.
- Form into a ball and put in cling film in the fridge for at least an hour or until an hour before you wish to use it.
Method – Filling
- Preheat oven to 180 degrees
- Cook the quinoa as per its instructions and set aside
- Peel and finely chop the shallots and garlic. Cut the oyster mushrooms into thin strips and the sweet potato into bite sized pieces.
- Toast the walnuts in a hot dry pan for about 5 minutes, stirring occasionally. Set aside.
- Heat the oil and add the shallots and garlic and cook for 5 minutes, stirring regularly.
- Add the mushrooms and sweet potato and seasoning, cover and let them sweat for 10 – 15 minutes, stirring occasionally.
- Chop the nuts roughly and add them to the pan with the vegetables.
- Add the soy sauce, lemon juice and cooked quinoa and leave to cook for another couple of minutes, stirring to ensure that all of the flavours are fully incorporated. Taste and add additional seasoning if required. Pour the mix into your pie dish.
- Roll out the pastry and place ontop of the pie mix, crimping around the edges to seal. Using a sharp knife make a cross in the middle of the pastry to let the hot air out during cooking.
- Baste the pastry with a little milk and cook in the oven for 30 minutes, turning half way through.