Mushroom and potato pie

Ingredients

• 400 g button mushrooms
• 400 g potatoes
• 40 g vegan butter
• A pinch of thyme
• 1 onion
• 400 ml water
• 225 g flour, plus a little more for rolling out, for the pastry
• ¼ teaspoon baking powder, for the pastry
• 4 tablespoons olive oil, for the pastry
• About 100 ml ice-cold water, for the pastry
• Salt to taste
• Black pepper to taste

Missing an ingredient?

• What to use instead of olive oil
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• What to use instead of baking powder
• What to use instead of vegan butter
• What to use instead of potatoes
• What to use instead of black pepper
• What to use instead of thyme

Instructions

1. For the oil pastry, mix the flour and baking powder while dry. Add the oil and work it in with your fingertips, the way you rub vegan butter into flour. Add the water little by little until you have an elastic dough.
2. Roll it into a rectangle, fold it in three, give it a quarter turn, roll it out and fold it in three again. Wrap it and put it in the fridge for 15 minutes. Repeat the rolling and two folds twice more, flouring the counter each time, with 15 minutes in the fridge in between. This way the pastry rises in layers, like a simple puff pastry.
3. Clean the mushrooms, separate the stems and peels, and slice the caps. Put the stems and peels on to cook with the onion and 200 ml of the water, covered and over low heat, to make a mushroom broth.
4. Preheat the oven to 200°C (400°F). Peel the potatoes and slice them thinly. Mix them with the mushrooms, the melted vegan butter, salt, pepper and the thyme, and put it in a deep baking dish.
5. Cover it with the rest of the water.
6. Bake until the pastry is golden and the potatoes are tender, about 45-50 minutes.
7. When it comes out, strain the mushroom broth and pour a little through the hole: according to the author, it makes it much better.

Nutrition facts

Approximate, per serving (about 376 g). Calculated with data from USDA FoodData Central.