January 11, 2025

Potato, Mushroom Duxelle and Greens Pie with Pickled Walnut Ketchup

11 minutes

Flaky pastry

225g plain flour

150g butter

Pinch salt

Cold water to bind

Wrap the butter cling and place in freezer for 45 minutes.

Mix the salt and flour together and then grate the butter from frozen into the bowl. Mix together then rub to breadcrumb consistency. Add cold water to bind, mix to a smooth dough, roll into a sausage shape and chill for an hour. Roll into a rectangle about 50cm x 30cm on a floured surface. Take a third of the pastry and fold into the middle and fold over the top third. Turn by 180 degrees and roll into the same size rectangle and fold in the same way. Divide the pastry roughly in half but with one side a bit bigger than the other.

Roll out the smaller side into a 30cm round and place on a parchment lined baking tray. Use a knife to cut round a plate and use the trimmings for the top. Roll the other piece into a 40 cm round. Place on parchment paper and chill until ready to assemble.

Mushroom Duxelle

350g mushrooms, sliced

1 tablespoon oil

2 shallots, finely chopped

25g butter

1 tablespoon balsamic vinegar

Salt and pepper to taste

Heat the oil in a large pan until smoking hot. Add the mushrooms and cook for a minute. Dot the butter around and add the shallots. Cook until mushrooms and shallots are golden. Add the balsamic and season with salt and pepper and cook until the liquid has evaporated. Blend to a smooth puree. Cool

2 large potatoes

Peel the potatoes, cut into 1cm slices and cook gently in water until just cooked. Drain and pat dry on kitchen paper.

250g greens – (I used cavalo nero but spinach, chard etc would be great)

2 onions, finely sliced

25g butter

½ teaspoon ground nutmeg

200ml double cream

Salt and pepper

If using cavalo nero, remove the stalk in the middle and coarsely chop the leaves. If using chard, remove the stalks, chop them finely and coarsely shred the leaves. Spinach is ok as it is

Heat the butter in a pan and cook the onions until golden and soft. Add the greens and cook to wilt down for a couple of minutes – season well with salt and pepper. Add the nutmeg and cream and cook until the cream coats the greens and isn’t watery. Allow to cool

1 egg yolk

50g grated

To assemble –

Arrange the potatoes on the pastry in the baking tray leaving a 2cm gap around the edges. Sprinkle over half the parmesan. Arrange the greens on top with the remaining parmesan and finally the mushroom duxelle. Brush the edges with egg yolk and place the other piece of pastry on top, pressing down. Crimp the edges and place a wee hole in the top with a skewer. Brush with the remaining egg yolk and make lines from the top to the edges with a cocktail stick. Set oven to 190oc and bake the pie for about 30 minutes or until crisp and golden.

Pickled walnut ketchup

2 onions, peeled and finely chopped

2 tablespoons oil

1 clove garlic

4 pickled walnuts chopped

100ml red wine vinegar

75g dark muscovado sugar

50g stoned dates, finely chopped

1 teaspoon smoked seasalt

250ml water

Cook the onions in the oil until soft and golden. Add the pickled walnuts, garlic, vinegar, sugar, dates, salt and water and simmer for half an hour. Blend to a smooth puree. Cool and serve with the pie.

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By BBC Radio Ulster

4.4

4747 ratings

January 11, 2025

Potato, Mushroom Duxelle and Greens Pie with Pickled Walnut Ketchup

11 minutes

Flaky pastry

225g plain flour

150g butter

Pinch salt

Cold water to bind

Wrap the butter cling and place in freezer for 45 minutes.

Mushroom Duxelle

350g mushrooms, sliced

1 tablespoon oil

2 shallots, finely chopped

25g butter

1 tablespoon balsamic vinegar

Salt and pepper to taste

2 large potatoes

Peel the potatoes, cut into 1cm slices and cook gently in water until just cooked. Drain and pat dry on kitchen paper.

250g greens – (I used cavalo nero but spinach, chard etc would be great)

2 onions, finely sliced

25g butter

½ teaspoon ground nutmeg

200ml double cream

Salt and pepper

If using cavalo nero, remove the stalk in the middle and coarsely chop the leaves. If using chard, remove the stalks, chop them finely and coarsely shred the leaves. Spinach is ok as it is

1 egg yolk

50g grated

To assemble –

Pickled walnut ketchup

2 onions, peeled and finely chopped

2 tablespoons oil

1 clove garlic

4 pickled walnuts chopped

100ml red wine vinegar

75g dark muscovado sugar

50g stoned dates, finely chopped

1 teaspoon smoked seasalt