Tuesday, 4 December 2007
No, this is not a Quiche Lorraine, but a Mushroom Pie.
Made this pie for lunch yesterday, using a recipe from a Chinese cookbook. It was a breeze making the pie crust as the pastry was not overly soft or sticky. The only problem I had was the fillings! I didn't follow the recipe to use dairy whipping cream and milk to make the sauce as I ran out of cream. So I thought I could replace it with a ready-made pasta cream sauce which I bought recently.
To our great disappoint, the sauce didn't taste very good! Not only there was too much sodium, the taste was a bit off!
Thanks to my "temperamental" oven, the sides of the pie crust was not very browned, it was still quite pale when I unmold the pie. As a result it was not very crisp.
Here's a photo of the innards. Not very appetizing...as the sauce was not white but light brown...it was a "grilled chicken sausage" flavour. I added fresh button mushrooms and some picnic ham to the sauce. I am lucky to be blessed with 2 boys and a cute niece who are not fussy eaters. The four of us gobbled down the entire 8" pie in no time!
For those who are interested to try this out, I have posted the recipe here. I am sure if I were to make the fillings from scratch, this pie will really taste much better!
70g butter, chilled
15g dry grated parmesan cheese
50~60 ml ice water
500g assorted fresh mushrooms
salt and pepper
120g dairy whipping cream
1 egg, lightly beaten (for brushing the pie crust)
- Stir fry assorted mushrooms with butter. Add salt and pepper to taste. Let cool.
- Mix whipping cream with fresh milk.
- Lightly grease an 8 inch pie pan, set aside.
- In a mixing bowl, combine flour, cheese powder and salt, stir to mix. Rub-in the butter into the flour mixture, until the mixture resemble crumbles. Drizzle the ice water over the mixture and mix to form a soft dough. Shape dough to form a round disk and store in a plastic bag or cling wrap. Chill in the fridge for at least 30mins or up to overnight.
- Roll out the pastry in between 2 sheets of cling wrap or baking paper (I used two sheets of cut-out plastic bags) to about 2~3mm in thickness.
- Remove one side of the cling wrap or baking paper. Place it over the prepared pie pan. Mould the pastry into the pan, smoothing the edges and the rim carefully.
- Use a fork to poke holes on the pastry. Line the pie crust with a piece of foil or parchment paper, and fill it with dried beans, uncooked rice or metal pie weights. Bake in a preheated oven at 190 degC for 10mins. Remove the weights and continue to bake for another 10mins. Remove from oven and brush the surface with the lightly beaten egg.
- Drain and add in the cooked assorted mushrooms.
- Pour over the whipping cream/milk mixture. Top with grated cheese. Bake at preheated oven at 160 degC for 30mins until the cheese turn golden brown.
Recipe source: adapted from 曾美子的黃金比例蛋糕