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.

BABY CORN & MUSHROOM QUICHE

BABY  CORN & MUSHROOM QUICHE:
INGREDIENTS:            (serves 4 )

Shell
1/3  cup melted butter
1-1/2  cups  all purpose flour (maida)
A  big pinch of baking powder
1/4  cup  grated cheese
3  tbsp  water, or as required

Filling
3/4  cup  sliced baby corns-blanched with a pinch
                                    of turmeric powder for colour
75  g (3/4  cup) mushrooms- sliced finely
1/2  tbsp butter
1-1/2   cups (150 g) grated mozzarella or pizza cheese
3  tbsp cream
1  tbsp tomato puree
1  tbsp cornflour
1/2  tsp salt
1/4  tsp pepper powder
2  tbsp chopped fresh parsley or coriander leaves
1/2  tsp dried oregano
1  small tomato-sliced into rings, a few olives-sliced, optional

METHOD:

• Sift flour and baking powder. Combine butter with flour, rubbing well until it looks like bread crumbs.  Add cheese.  Add just enough water to bind and knead lightly to a firm dough. Chill the dough, well covered in a wet cloth, for 15 minutes.
• Roll out to a thin chappati, slightly bigger than the baking tin. If it gets difficult to roll up to the right size, roll out to a 5-6" inch round and place it in the flat tin. Press the mixture into a buttered 9 inch quiche or flan tin, pressing well to extend the dough and cover the base and a little of the sides too. Press carefully to get a well levelled base.
• prick with a fork all over to avoid the crust from puffing up during baking.
• Bake the quiche crust in a hot oven (200C/390F), for about 15-20 minutes, until light golden brown. Allow to cool.
• To prepare the filling, heat butter.  Add mushrooms and cook until water evaporates and they turn dry.  Add baby corns. Cook for a few seconds. Remove from fire.
• In a cup, mix together-cream, tomato puree, cornflour, salt, pepper and parsley.
• Spoon corn mixture into the cooled quiche crust, smooth out.
• Sprinkle 1 cup grated cheese on it, keeping 1/2 cup for the top.
• Spread the cream -tomato puree mixture on the cheese. Garnish with olives & remaining mushrooms, baby corns and parsley. Sprinkle some oregano.
• Bake in a preheated oven set at 190C/375F for about 20 minutes or until the filling is set and the top is golden.  Allow to cool before slicing.