mushroom and thyme pie display image  c097ff5d


For the pastry:
Spelt flour – 1 cup
Water – add a bit at a time
Onion powder/flakes, to taste
Salt and pepper, to taste
Sesame oil – 1/2 tablespoon

For the filling:
Approx 8 chestnut mushrooms, chopped into small chunks
1 medium onion, chopped into small chunks
Fresh thyme, to taste
Creamed coconut, 100g
The juice of half to one lime
Onion powder/flakes, to taste
Salt and pepper, to taste
Sesame oil – a drizzle

1. Preheat the oven to 180°c.
2. For the pastry, mix all ingredients together in a bowl. You’ll want to add a bit of water at a time until you reach a dough type consistency. It needs to stick together but not be too sticky so that you can’t roll it.
3. Next step is to roll it out. I always sprinkle some flour onto the flat surface to prevent it from sticking to it. You want the pastry to be a few mm thick. Don’t roll it too thin.
4. Get an oven proof dish, brush oil over the dish and then place the pastry in it.
5. Brush some oil over the pastry, and then pop it in the oven for 5 minutes only!
6. Whilst the pastry is in the oven, make the filling. Fry the onion and mushroom in a drizzle of oil, onion powder/flakes, salt and pepper.
7. When the onion starts to go a bit translucent and the mushrooms soft, add in the creamed coconut. Add a little bit of water at a time until you get a nice sauce consistency.
8. Next add in the lime and majority of the fresh thyme.
9. Let it simmer for a while, mixing often. You want the sauce to thicken. Taste and add more salt, pepper, onion powder/flakes, thyme or/and lime.
10. The pastry should have hardened slightly from being in the oven for 5 minutes. Now add the filling inside of it, and place back in the oven for approximately 20 minutes, or until the pastry is fully cooked.

It was so good, and tasted great the next day too! Enjoyyy ♥️

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