Vegetarian Savoury Pie with Chickpeas and Mushrooms
Vegetarian Savoury Pie with Chickpeas and Mushrooms
Ingredients
- 1 lb (450 g) white mushrooms
- 1 can (19 oz/540 ml) chickpeas, rinsed and drained
- 2 onions, chopped
- 1 leek, white part only, chopped
- 3 garlic cloves, chopped
- 3 tbsp (45 ml) olive oil
- 1/4 cup (60 ml) white wine
- 2 tbsp (30 ml) Dijon mustard
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 pinch ground cloves
- 2 cups (300 g) unbleached all-purpose flour
- 1/2 tsp salt
- 1/4 cup (60 ml) cold water
- 1 tbsp (15 ml) honey
- 1/2 cup (125 ml) canola oil
- Milk for brushing
Instructions
- In a food processor, finely chop the mushrooms. Transfer to a bowl and set aside.
- Coarsely chop the chickpeas in the food processor.
- In a pot over medium heat, soften the onions, leek and garlic in the oil. Add the mushrooms and cook for 5 minutes. Season with salt and pepper. Add the wine, mustard and spices. Simmer until the wine has evaporated. Add the chickpeas and mix well. Adjust the seasoning. Set aside.
- With the rack in the bottom position, preheat the oven to 350°F (180°C).
Vegetarian Savoury Pie with Chickpeas and Mushrooms