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Mushroom and Herb Pie with Cream

Putting the mushrooms raw into this pie heightens the flavour as their juices seep into the rich, creamy filling

ingredients

1 1/2 cups (175 g) 6 oz wholemeal (whole grain) flour
pinch fine sea salt
40 g (1 1/2 oz) 3 tbls butter
40 g (1 1/2 oz) 3 tbls lard or a white vegetable fat (shortening)
cold water to mix
beaten egg for glaze

for the filling

75 ml (3 fl oz) 6 tbls clotted cream (Devonshire cream)
2 eggs, beaten
30 ml (2 tbls) chopped mixed herbs
1 medium-sized onion
1 tbls (15 g) 1/2 oz butter
225 g (1/2 lb) open mushrooms
sea salt
freshly ground black pepper

method

1. Make the pastry and chill it.

2. Heat the oven to 200°c (400°f) gas mark 6

3. Put the cream into a large bowl and gradually beat in the eggs. Mix in the herbs.

4. Thinly slice the onion.

5. Melt the butter in a frying-pan on a low heat. Mix in the onion and cook it until it is golden. Cool it a little.

6. Thinly slice the mushrooms and mix these and the onion into the eggs and cream. Season, using more pepper than salt.

7. Line a 20 cm (8 in) diameter flan tin or ring (pie or tart pan) with two-thirds of the pastry.

8. Put in the filling and cover it with the remaining pastry. Seal the edges.

9. Brush the pie with the beaten egg and bake it for 35 minutes.

This pie is delicious hot or cold.

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