Description
A delicious and hearty Mushroom Jalfrezi Pie combining the bold, spicy flavors of Indian jalfrezi with a buttery, flaky caraway seed pastry crust. This vegetarian pie is packed with seasoned mushrooms, peppers, onions, and spinach, making it a satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Filling
- 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 preferred)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 2 tsp garam masala
- 400g can chopped tomatoes
- 120g spinach
Pastry
- 200g plain flour, plus extra for dusting
- 100g wholemeal plain flour (or extra plain flour)
- 150g cold butter, cut into cubes
- 1 tbsp caraway seeds
- 1 egg yolk or ½ tbsp plant milk (with extra for brushing)
Instructions
- Make the pastry: Put the plain and wholemeal flours and cold butter cubes into a food processor and blitz until the mixture resembles fine breadcrumbs. Alternatively, rub the butter and flours together using your fingers. Add the caraway seeds and pulse briefly to combine. Add the egg yolk or plant milk, pulsing again until the dough comes together softly. If needed, add more plant milk or water in ½ teaspoon increments to bind. Wrap and chill in the fridge for 20 minutes.
- Cook the mushrooms: Tip the sliced mushrooms into a large frying pan and cook over medium heat for about 15 minutes until their liquid is released and evaporated. This helps concentrate the mushroom flavor and prevents sogginess.
- Sauté vegetables: Add the oil to the pan, then the sliced onions and chopped red pepper. Fry for 8-10 minutes until the mushrooms turn golden brown and the vegetables soften.
- Add aromatics and spices: Stir in the crushed garlic and chopped green chillies, cooking for 1-2 minutes until fragrant. Add the ground cumin, coriander, turmeric, and garam masala, stirring and cooking for an additional minute to toast the spices.
- Add liquids and spinach: Pour in the chopped tomatoes along with half a can of water and stir well. Cook the mixture for 5-10 minutes until it thickens slightly, adding more water if necessary to loosen the sauce. Stir in the spinach and cook until wilted.
- Prepare for baking: Preheat the oven to 200°C (180°C fan) or gas mark 6. Transfer the filling to a pie dish.
- Roll out pastry and assemble pie: On a lightly floured surface, roll out the chilled pastry to about ½ cm thickness and large enough to cover the pie dish. Lay the pastry over the filling and crimp the edges to seal. Poke a couple of holes in the top with a fork to allow steam to escape.
- Brush and bake: Brush the pastry surface with egg yolk or plant milk for a golden finish. Bake in the preheated oven for 30-35 minutes until the pastry is golden and cooked through.
Notes
- If you prefer a less spicy pie, deseed the green chillies before chopping or reduce the amount used.
- The leftover egg white from the egg yolk can be frozen and used in another recipe to avoid waste.
- Wholemeal flour can be replaced entirely with plain flour for a lighter pastry texture.
- Caraway seeds add a subtle nutty flavor but can be omitted or substituted with fennel seeds if preferred.
- For a vegan version, use plant milk and a suitable vegan butter alternative for the pastry.
- Ensure the mushroom filling is not too watery before assembling the pie to prevent a soggy crust.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Pie
- Method: Baking
- Cuisine: Indian-inspired British
Keywords: Mushroom jalfrezi pie, Indian-inspired pie, vegetarian pie, spicy mushroom pie, caraway seed pastry, savory pie
