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Meat-free mushroom pie with sesame pastry

Is there anything mushrooms can’t do? These nutrient-dense fungi make the most delicious filling in this meat-free mushroom pie.

SERVES 8 // COOKING TIME 1 hour 20 min

For the sesame pastry
¼ cup black sesame seeds
1 tsp cracked black pepper
400 g cake flour
220 g butter
½ tsp salt
3 tbsp cold water
1 egg, beaten
For the mushroom pie filling
110 g butter
3 garlic cloves, peeled and crushed
¼ cup flour
1 tsp Dijon mustard
2 cups milk
½ cup grated mozzarella
¼ cup grated Parmesan
3 tbsp olive oil
10 g thyme
450 g mixed mushrooms, chopped

For the sesame pastry
1. In a food processor, pulse the sesame seeds and pepper until ground. Add the flour, butter and salt. Pulse until combined.
2. Add the water, 1 tbsp at a time, until the mixture comes together into a dough.
3. Turn out the dough on to a lightly floured surface and knead until smooth. Roll into a ball, wrap in cling film and place in the fridge to rest for 1 hour.
For the mushroom pie filling
1. Heat 1 tsp butter and fry the garlic until golden.
2. Melt 4 tbsp butter in a pot over low heat. Remove from the heat and mix in flour, mustard, fried garlic, and salt and pepper.
3. Return the pot to the heat. Gradually add the milk, stirring, until the sauce is smooth.
4. Remove from the heat again and add the cheeses. Mix until they melt.
5. Heat 3 tbsp olive oil, another 3 tbsp butter and the thyme in a pan. Add the mushrooms and fry until they are golden. Mix half the mushrooms into the cheese mixture.
To assemble
1. Preheat oven to 180ºC and grease a 23 cm baking tin.
2. Cut the ball of pastry in half. On a floured surface, roll out half to fit the tin. Press it into the tin and blind-bake it for 10 minutes.
3. Pour the cheese filling into the pastry case. Top with the remaining mushrooms.
4. Roll out the rest of the pastry and cut into 1 cm strips. Lay out all the horizontal strips on top of the pie first. Fold half of them back on themselves. Working from the middle of the pie out, lay down a vertical strip, then weave it in.
5. Brush the pastry lattice with egg and bake for 40 minutes, until golden.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen //

Since we’re getting creative with home-made goods, why not try your hand at making this pawpaw and sesame sorbet? It’s perfect for if you have leftover sesame seeds.

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