Ingredients

1kg mushrooms, sliced

2 tbsp vegetable or sunflower oil

1 onion, sliced

1 red pepper, chopped

3 garlic cloves, crushed or finely grated

1-2 green chillies, finely chopped (deseeded if you prefer less heat)

2 tsp ground cumin

2 tsp ground coriander

1 tsp ground turmeric

2 tsp garam masala

400g can chopped tomatoes

120g spinach

200g plain flour, plus extra for dusting

100g wholemeal plain flour (or additional plain flour)

150g cold butter, cut into cubes

1 tbsp caraway seeds

1 egg yolk or ½ tbsp plant milk (use plant milk if vegan; freeze egg white for another use)

Extra egg yolk or plant milk for brushing

Instructions

Step 1: For the pastry, place both flours and cold butter cubes into a food processor. Blitz until the mixture resembles fine breadcrumbs. Add the caraway seeds and pulse to combine. Add the egg yolk or plant milk and pulse again until a soft dough forms. If needed, add extra plant milk or water, ½ tsp at a time, just to bring the dough together. Wrap and chill the dough for 20 minutes.

Step 2: Place the mushrooms in a large frying pan over medium heat and cook for about 15 minutes until their liquid releases and evaporates. Add the oil, then the sliced onion and chopped red pepper. Fry for 8-10 minutes until the mushrooms are golden and the vegetables have softened.

Step 3: Stir in the crushed garlic and chopped green chillies. Cook for 1-2 minutes until fragrant. Add ground cumin, coriander, turmeric, and garam masala. Stir and cook for 1 minute before adding the chopped tomatoes and half a can of water. Simmer for 5-10 minutes until the sauce thickens slightly; add water if needed to loosen it.

Step 4: Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat.

Step 5: Preheat the oven to 200°C (180°C fan/gas mark 6). Transfer the mushroom mixture to a pie dish. On a lightly floured surface, roll out the pastry to about ½ cm thick and large enough to cover the pie dish.

Step 6: Place the pastry over the filling and crimp the edges to seal. Poke a few holes in the top to allow steam to escape. Brush the surface with egg yolk or plant milk.

Step 7: Bake for 30-35 minutes until the pastry is golden and crisp. Let the pie rest for a few minutes before serving.

Tips & Variations

For a vegan version, use plant-based milk instead of egg yolk and ensure the pastry butter is replaced with a vegan alternative.

Add a handful of chopped fresh coriander or mint to the filling for extra freshness.

If you like more heat, keep the chillies seeded or add a pinch of cayenne pepper to the spice mix.

The spinach can be substituted with kale or swiss chard according to preference.

FAQs

Can I make the pastry by hand without a food processor?

Yes, you can rub the cold butter into the flours using your fingertips until the mixture resembles fine breadcrumbs, then add the caraway seeds and moisture to form the dough.

Is it possible to freeze this pie?

Yes, you can freeze the unbaked pie after assembling it. Wrap it well and freeze for up to 1 month. Bake from frozen, adding extra baking time until the pastry is golden and cooked through.