Bangin’ Barley, Mushroom & Kale Rendang Pies Recipe - Zest Byron Bay

Ingredients

• 150g button mushrooms sliced
• 20g dried shitake mushrooms
• 2 cloves garlic
• 1 lt veg stock
• 1 tbs light soy sauce
• 1½ cups plain flour
• ¼ tsp salt
• Pinch sugar
• 90g cubed chilled unsalted butter
• 30g cubed chilled veg shortening
• 4 tbs cold water (more if needed)
• ¾ cup barley
• 250g button mushrooms quartered
• ½ bunch kale sliced
• 1 egg yolk with 2 tsp milk for sealing & glazing
• Zest Rendang Blend
• Pinch plain flour