Mushroom Pie

My first few attempts at baking a pie.....and it was gooodddd :))))

Lets get down to the recipe right away, before I forget any details!

For the pie pastry:

200gms butter

250gms maida

135ml sour cream

For preparing this pastry, I searched high and low for sour cream, but just couldn't get it in any decent store. So finally had to make it at home itself. For making sour cream, just add a teaspoon of curd/ dahi to 135ml of fresh cream (I used Amul fresh cream, and it turned out quite good) and let it stand for about 24 hours - Your sour cream is ready to use!

To prepare the dough, the butter has to be chilled. Place the butter and the maida in the food processor and grind them till the mixture resembles bread crumbs. Then add the sour cream and form a dough. Once the dough is ready, fold into a rectangle and wrap in a plastic film and place it in the fridge for a minimum of 15 mins.

For the mushroom filling:

1 packet of button mushrooms

3 small onions

3 green chillies

5 cloves of garlic

2 tablespoons maida

1 cup milk

salt to taste

pepper to taste

coriander

olive oil

1. Heat some olive oil in a pan and add in the garlic. Saute for a few seconds.
2. Add in the finely diced onions and green chillies and saute till soft and transparent.
3. Chop mushrooms into big pieces and add them to the onions. Cook till the mushrooms are done.
4. Add salt and pepper to taste.
5. Add maida, fry for a few minutes.
6. Add milk and cook till it forms a thick sauce.
7. Add finely chopped coriander and get off the flame. Allow to cool.

Take the pastry out of the fridge and roll out into two 3 mm discs. Measure the container in which you would be baking the pie and make one circle a couple of inches larger than the base, as it needs to cover the sides as well. The second circle needs to be the exact diameter of the container, as it forms the lid of the pie. Place these two circles in the fridge till the filling is ready and cooled to room temperature.

Place the larger circle in the container and let the extra part hang off the sides. Pour the mushroom filling into this. Place the smaller circle on this filling and seal the ends with the extra ends of the first circle. Brush the top of the pie with a mixture of egg and milk to give it a lovely glaze on baking.

Pre-heat the oven to 220 degrees Celsius. Bake the pie for around 16-20 mins. Done!