SPINACH & MUSHROOM PIE

SPINACH & MUSHROOM  PIE:
INGREDIENTS:            (servings 8)

Short crust pastry (Dough)
200  g plain flour (all purpose flour)
100  g butter-chilled
1/2  tsp  salt
A big pinch of baking powder
4-5  tbsp ice cold water
Filling
250  g (2 cups) chopped spinach
100  g (10-12) mushrooms-chopped
2  onions-chopped finely
1  tomato-chopped finely
2  green chillies-chopped finely
2  tbsp oil
Salt and pepper to taste
1/2  tsp red chilli powder
1  tbsp cream

METHOD:

• Sift flour & salt.  Add chilled butter. With a fork, break butter gently and mix with the all purpose flour. Mix gently with a fork and do not use your hands, because the heat of the hand will make the pie hard on baking. Then rub quickly & lightly with the finger tips till the flour resembles bread crumbs. See that the butter does not melt. 
• Sprinkle water evenly over the flour.
• Knead lightly to a firm dough of rolling consistency. Chill the dough in a wrapped up wet cloth for 15 minutes.  
• Roll out the dough in one direction only to 1/8" thick, without stretching. The size should be 3" bigger than the baking dish.
• Grease a 7-8" glass dish ot a flat tin with a loose bottom. Line it with the rolled out pastry, such that it covers the bottom and the sides. Cut the sides in level with the dish. Pinch the sides to give a fluted edging.
• Prick the sides and the bottom with a fork.
• Bake blind (empty) in a hot oven at 210C for 15-20 minutes till light brown.
• Remove the pie shell from the dish after 10 minutes. If it is difficult to remove the pie shell, leave it in the dish. Keep aside.
• To prepare the filling, heat oil.  Add onions & cook till transparent.  Add tomatoes & green chilli. Cook for 3-4 minutes.
• Add washed spinach & mushrooms. Cover and cook for 5-7 minutes till done.
• Add red chilli, salt, pepper and cream. Cook till dry. Remove from fire. Cool.
• At serving time, fill the filling in the baked pie shell. Reheat in the oven. To serve, cut into slices.