Mushroom And Cashew Nut Pie |
Course : Mushrooms
Serves: 1 |
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Ingredients:
1/2 Pound cashew nuts |
1/2 Pint vegetable stock or water -- (285ml) |
1 medium Onion -- medium size |
2 Ounces margerine |
1 Teaspoon thyme or marjoram |
1/2 Pound mushrooms |
1 Tablespoon wholemeal flour |
1/2 Teaspoon salt |
---For short-crust pastry: |
3 Ounces Nutter |
6 Ounces wholemeal flour (plain) |
1 Tablespoon cold water |
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Preparation / Directions:
Soak the cashew nuts in the water or stock overnight.
Peel and chop the onion and cook gently in the fat with the herbs for 10
minutes.
Add the mushrooms, washed and roughly chopped, and cook for 5 minutes. Stir
in the the flour and the nuts with their water. Cover and simmer for 30
minutes.
To make the pastry rub the Nutter into the flour until the mixture resembles
breadcrumbs. Add the cold water and gather mixture together to form a ball.
Roll out the desired shape (this is easily and cleanly done between layers
of
greaseproof paper).
Add the yeast extract and salt to the mushroom and cashew nut mixture. Put
into a pie dish and allow to cool before covering with pastry and baking at
400 F for 20 minutes. Serve with lightly cooked vegetables.
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Nutritional Information:
97 Calories (kcal); 1g Total Fat; (8% calories from fat); 6g Protein; 20g Carbohydrate; 0mg Cholesterol; 1078mg Sodium |
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