Pie Crust
Ingredients
- 2 cups all-purpose flour
- 1 tsp sea salt
- 8 tbsp cold unsalted butter, cubed
- 1 large brown egg
- 1/4 cup cold water
Instructions
In a food processor, combine flour and salt. Add butter and pulse until mixture becomes crumbs.
In a small bowl combine egg and water and add to the food processor and pulse until the mixture clumps together.
Transfer mixture onto a plastic wrap, fold and press the crumbs until dough binds together. Shape into circle, wrap and chill for 30 minutes.
On a lightly floured surface roll dough out to 15-inch circles.
Carefully roll around the rolling pin and transfer to a 9×2 1/2-inch springform pan, pressing into the sides.
Trim overhanging dough to 1 inch and press firmly against the outside of the ring to help prevent from shrinking.
Use trimmings for top of the pie.
Freeze the shell for 20 minutes.
Preheat oven to 400 degrees.
Place pan on a baking sheet and line shell with foil, long enough to overhang from the sides.
Bake 20 minutes or until the edge of the dough lightly browned.
Remove foil and continue baking the pastry shell for 15 minutes longer or until lightly browned on the bottom.
Transfer pan onto cooking rack and let it cool before filling.
Filling
Ingredients
- 2 lbs large whole mushrooms, trimmed
- 1/2 cup onion, chopped
- 2 scallions, chopped
- 2 carrots, chopped
- 1 tbsp garlic, mince
- 2 tbsp JuJu Royal Garlic Extra Virgin Olive Oil
- 1/2 tsp sea salt
- 2 cups vegetable broth
- 2 tbsp flour
- 1/4 tsp Worcestershire sauce
Preheat oven 425 degrees
In an iron skillet place mushrooms, onion, scallions, carrots and garlic.
Add olive oil, salt and mix until thoroughly coated.
Bake for 20-25 minutes.
In the meantime, in a small bowl whisk together broth, flour and Worcestershire sauce.
Pour sauce over the baked vegetables and bake for 5 minutes until sauce thickens.
Remove from the oven and let cool, 20 minutes
Topping
Ingredients
- 5 gold potatoes, peeled and cubed
- 3 tbsp sea salt
- 1/4 cup butter, softened
- 1 1/2 cup fat-free milk
- 1/4 tsp black pepper
- 2 tbsp parsley, chopped
- 1 organic brown egg, beaten
In a large pot, place potatoes in 1 inch of water and cover.
Add 2 tbsp salt and bring to a boil.
Cook until tender for 20 minutes.
Mash potatoes with remaining salt, add butter, milk, pepper, parsley and egg.
Assembly
Take springform pan with pie crust and pour in vegetable filling.
Next spoon potato mixture on top and gently spread out evenly.
With the remaining dough trimmings, cut into strips and place on top of potatoes and brush with olive oil.
Bake 20 minutes to set potatoes, then broil for 2 minutes to brown.
Remove from the oven and serve immediately.