Mini Mushroom Pies and my new writing gigs
Editors note: The following recipe makes 24 mini pies that are meant to served as appetizers one each per person with a salad or a dipping sauce of your choice. It is not a main course or even something that is advised to be used as a snack everyday but something you can truly enjoy in a small quantity. This blog is not a fat-free blog, soy free, or even sugar-free (something I do not really like anyway) but a celebration of food and the art of cooking. One day you would come here and see a salad, next day some strange ice cream. I think that people who write about food, sell food or market food have a public responsibility to not offer unhealthy options often but this blog is not a healthy lifestyles blog it is a blog abt food that happens not to exploit animals and sometimes there is a pie in the mix, a salad or a drink. So to all you vegans out there that are vegans for health reasons good for you…this is not that kinda blog even if I would have recipes that are useful for persons following a low-calorie lifestyle. I am a foodie and this blog represents that without the animal products and if you do not like that, do not read the blog.
Woody, rustic, rich and textured are the many words that people use to describe mushrooms. I remember mushrooms were never consumed when I was growing up in Barbados but one day my father bought a can at that time (as fresh were not available back then) and I was hooked and so was he. My mom …not so much. Since then I tried to introduce my peers to mushrooms by adding them to curries or in rice.
A few weeks ago a client requested a mushroom pie at the company I work with and because of the volume of work that they had that day they were going to tell the client that it was unavailable. I overheard the convo and I chirped in I can make it. My boss said but you only have 30 minutes before they collect it. I cooly said ” I would have about 5 minutes left to let it cool” I left my desk full of my routine paper work and started to throw flour, fat, salt and sugar in a bowl. I ran down to the ice machine to get some water and the same time grabbed a tin of mushroom and the cooks started to open it for me. In 5 minutes my dough was finished in the blast chiller and I started to make my mushroom filling. My boss sauntered in the kitchen and looked at me and said “you only have 20 minutes Taymer are you sure you can do this?” I said yes it is going into the oven just now…” 10 minutes elapsed my mushroom pie creamy filling was chilling out in the blast chiller and I was rolling my pastry and baking it blind. 15 minutes pie in and covered, brushed and was baking. I washed my hands and went back to my desk. 15 minutes later I got up took out the most beautiful rustic pie I ever saw. Voila! I handed my boss the pie and he just looked up at me wordless. It wasnt one of the biggest moments in my life but doing that gave me a sense of I can do anything I put my mind to…something I needed at that point of my life.
A few days later the same client came back again and said they loved my pie so much they wanted it again but this time in mini portions. That time I did not rush the pie and today I am sharing my recipe with you.
Moral of the story…sometimes it is not your job to do something but if you know you can do it well …do it and do it well and do it because you want to do it.
Mini Mushroom Pies
by Taymer Mason
Makes 24 full pastry cups with lids
2 3/4 cups flour
2 sticks vegan butter ( I am using Earth Balance)
1 tbs sugar
1 tsp salt
1 cup ice-cold water
Rub fat into flour and add sugar salt.
Add water and mix quickly and well.
Divide dough in 2 pieces and wrap in kitchen paper. Store in the fridge.
See tutorial for the rest of the method.
2 heaping tbs vegan butter
2 1/2 cups fresh mushrooms chopped small
3- 4 shallots finely minced
heaping 1/4 cup flour
1/4 cup plus 2 tablespoons plain soy or almond mil
100 ml white wine
2 green onions white and green parts finely minced
2 tsp fresh thyme pulled
1 tsp minced fresh tarragon
1 heaping tbs dijon mustard (the good kind please if you can afford it)
1 heaping tbs yeast flakes
black pepper and salt to taste
Reserve 1 tsb Dijon mustard
1/4 cup soy creamer and a pinch turmeric and paprika
fresh herbs for dusting tops
Heat butter and add mushrooms , shallots and green onion until mushrooms start to go soft
Add flour and stir well, add milk , wine,Dijon and yeast flakes. Stir well and let mixture get thick.
Season with salt and pepper and cool in the fridge. The mushroom mixture will get very thick as it cools.
See tutorial below
Here is how you get them done
Place pastry disks in cupcake pan
Bake Blind for 16 minutes in a 350 F / 180 C oven
Fill cooled half-baked shells with cool mushroom mixture.Overfill them a little as you would cover after
Make Pastry disk and cover mushroom cups seal well
Let the cups breathe by cutting slits at the top
Brush tops with soy creamer mixed with turmeric and paprika to enhance colour and give a sheen on the tops
Bake for 30 mins at 180 C for about 30 minutes …brush periodically with more soy cream mixture. Sprinkle chopped herbs on the tops when they come out of the oven. Serve warm.
Until next time…. read to find out which two amazing site I am the new contributing writer.
Announcement in the next post.