Mushroom And Onion Pie
|Onions||6 Ounce, thinly sliced (175 Grams)|
|Carrot||1 Large, coarsely grated|
|Mushrooms||6 Ounce, sliced (175 Grams)|
|Dried oregano||1⁄2 Teaspoon|
|Egg||1 Large, beaten|
|Wholemeal flour||4 Ounce (100 Grams)|
|Self raising flour||2 Ounce (50 Grams)|
|Lard/White fat||2 Ounce (50 Grams)|
|Margarine||1 Ounce (25 Grams)|
|Watercress||2 (For Garnish)|
|Tomato slices||4 (For Garnish)|
To make the filling, melt the fat with the oil in a frying pan and fry the onions until softened.
Add the carrot and mushrooms and cook for a further 3 minutes.
Season well with salt and pepper and add the oregano, then remove from the heat and cool.
Meanwhile make the pastry.
Mix the sifted flours and salt together, then rub in the fats until the mixture resembles breadcrumbs.
Bind to a dough with eold water.
Roll out the dough and use to line a 23 cm/9 inch flan tin or ring.
Spoon the mushroom filling into the pastry case.
Beat together the egg and milk and pour over the top.
Bake in a preheated moderately hot oven (200°C/400°F, Gas Mark 6) for 35 to 40 minutes or until the pastry is golden and the filling is firm.