Mushroom, Tarragon & Cheese Pot Pies With Olive Oil Pastry - Cuisine Magazine - From New Zealand to
When the temperature drops and it’s wincingly cold, few things satisfy like a savoury pie. Crisp crusts are essential to a decent pie, providing a contrast to t
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Ingredients
- OLIVE OIL DOUGH
- 300g plain flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 75ml olive oil
- 75ml tepid water
- PLAIN DOUGH
- 150ml tepid water
- MUSHROOM FILLING
- 3 tablespoons olive oil
- 400g shallots, peeled, thinly sliced lengthways
- 600g mixed mushrooms – portobello, Swiss browns, shiitake
- zest of 1 lemon
- 300ml vegetable stock
- 2 tablespoons French tarragon leaves
- 200g Remutaka Pass Creamery Garlic Havarti
- 1 egg, beaten
- coarse sea salt, to sprinkle over the pastry
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