Mushroom Gorgonzola Pie
My first savory pie and it was perfect. I literally could have ate the entire thing. Soft mushrooms, running strong gorgonzola, sauteed onions, all steaming with the hint of sage baked in a marvelous pastry. It was a lovely meal. I didn't even plan on photographing it because I really didn't want to wait to try it. But the look of the pie bird was just so funny, I made myself suffer the wait. Worth it.
I have always been plagued by the idea of a savory pie after seeing an episode of some Samantha Brown travel show, many years ago. She was in Cornwall, I think, and someone showed her how to make cornish pasties. They looked so amazing, even though they all had meat. Tradition old recipes like that from the UK have always fascinated me. They were all so glamourous, in a rustic way, reminding me of the beautiful British countryside. Food that I would want to eat if I ate meat.
Anyways, when I saw a recipe for a savory pie that was vegetarian on that British recipe site I like, Channel 4, I believe. I knew I had to make it, it was a must. The original recipe was a bit different, one main thing, it only had a top crust but I need a double dose. That crispy shortcrust would be perfect, again.
Last week I met up with Kamran of The Sophisticated Gourmet! I had such an amazing afternoon with him. He was in town from the East Coast, doing business, and had a few hours free so we met up. I was a bit nervous at first, just because I was meeting someone that I had only seen their photo a few times online. So I did that awkward, make eye contact with every guy that could plausibly fit his description to see if it was him. So after finally finding each other, we walked around Market Street, down the the Ferry Building (I got my first Weck jars!) the to Fog City News & Union Square. Fog City News, a magazine & chocolate shop that I had randomly stumbled upon one day. When I said, 'Oh there is some magazine shop that has good foodie mags up here' to Kamran, he went, Fog ... Something? I heard about this amazing chocolate and magazine shop that so & so told me I had to go to. My reaction was 'I have no clue what it's called, but it had chocolate & its amazing, so maybe!' and it turns out we were both thinking of the same shop! Very funny coincidence. A lovely afternoon talking with someone that actually had the same interests as me. I generally don't have much in common with people my age. No one seems to care about an amazing old piece of wood to use as a background, the wonderfulness of brown butter or can relate on always feeling the stress of putting up a new post. It really made me feel normal to be able to talk to someone who understands. Thanks for taking time out of your trip to meet up with me Kamran :)
mushroom & gorgonzola pie
makes one 9-inch pie
3 1/4 cups (400g) flour, chilled
pinch of salt
14 tbsp (200g) butter, chilled in cubes
just under 1/2 cup (100ml) cold water
1 onion, sliced
6 cups (500g) button mushrooms, halved
2 tbsp vegetable oil
1 tbsp tomato paste
1/2 cup + 1 tbsp (150ml) vegetable stock
salt & pepper
small handful of sage, chopped
1/3 cup (200g) gorgonzola, crumbled
1 beaten egg
Put flour & salt in a food processor. Pulse to combine. Add in butter
then pulse for 20 seconds to incorporate. Put into a chilled bowl.
Make a well in the center & pour in 2/3 of the water. Twist in
with your hand being very gentle. Add in the last bit of water & work
until ball has formed. Knead on a lightly floured surface until it has
come together. Form into two disks, wrap in plastic then chill for 2 hours.
Oven 350 f.
On a lightly floured surface, roll out first disk of dough to
slightly larger than a 9-inch pie dish. Line dish with the pastry.
Line with parchment, fill with pie weights. Bake for 15-20 minutes
until lightly golden. Take out of oven & set aside.
In a fry pan, heat the vegetable oil on medium high. Add the
mushrooms & onion. Cook until they are soft. Add the tomato paste
& cook for 5 more minutes. Add stock & bring to a boil. Reduce heat
to medium, cook until liquid has reduced by half. Season with salt
& pepper; stir in sage.
Roll out second dough disk to a 9-inch circle. Cut a small
slit in the center, if using a pie bird.
Pour filling into prepared crust & crumble cheese over top. Place pie
bird in the center. Brush the crust of the pie with beaten egg.
Top with dough, letting pie bird stick out through the slit. Crimp down
the bottom & top crust with a fork. Brush the top with remaining egg wash.
Bake for about 30 minutes until crust is crisp & golden.