Mushroom Pastry

As you know when I make a savory pastry I usually use either my cheese pastry or my potato pastry but when I decided to have ago at making a mushroom quiche I decided it might be quite nice to add dried mushrooms to the pastry and do you know it worked and was delicious. So much so that I also gave it ago when making a chicken & mushroom pie and I have to say that turned out equally as delicious.

If you would like to have ago at making mushroom pastry then here you go.

From your store cupboard you will need

8oz/225g plain flour
1oz/25g dried mushrooms
pinch of salt
4oz butter diced
1 large egg
2-3 tbsp of cold water

• start by blending your dried mushrooms into a powder you want about 25g of powder
• add the mushroom, flour, pinch of salt and diced butter to a bowl and rub together until resembles breadcrumbs. 
• Add the egg and 1 tbsp of water and bring together to form a dough. If you need to add more water 1 tbsp at a time until you have a nicely formed dough you don't want it too wet or it will crack when its in the oven. 
• turn out onto a floured surface and knead together to form a smooth dough.
• Wrap in cling film and leave in the fridge to rest for at least one hour.