ingredients
serves 6
2 cups All purpose flour
1/2 tsp salt
4 tbsp hard white vegetable fat
2 tsp lemon juice
2/3 cup ice-cold water
1/2 cup butter, chilled, cubed
1 egg, beaten
for the filling
10 tbsp butter
2 shallots, finely chopped
2 garlic cloves, crushed
1 pound mixed wild mushrooms, sliced
3 tbsp chopped fresh parsley
2 tbsp heavy cream
salt and freshly ground black pepper
method
1. To make the pastry, sieve the flour and salt together into a large mixing bowl. Add the white fat and rub into the mixture until it resembles fine breadcrumbs.
2. Add the lemon juice and enough iced water to make a soft but not too sticky dough. Cover and set aside to chill for 20 minutes.
3. Roll the pastry out into a rectangle on a lightly floured surface. Mark the dough into three equal strips and arrange half the butter cubes over two-thirds of the dough. Fold the outer two-thirds over, folding over the uncovered third last. Seal the edges with a rolling pin. Give the dough a quarter turn and roll it out again. Mark it into thirds and dot with the remaining butter in the same way.
5. Chill the pastry for 20 minutes. Repeat the process of marking into thirds, folding over, giving a quarter turn and rolling out three times, chilling for 20 minutes in between each time. To make the filling, melt 4 tbsp butter and fry the shallots and garlic until soft, but not browned. Add the remaining butter and the mushrooms and cook for 35 - 40 minutes. Drain off any excess liquid and stir in the remaining ingredients. Leave to cool. Preheat the oven to 220°C/425°F.
6. Divide the pastry in two. Roll out one half into a 9 inch round, cutting around a plate to make a neat shape. Pile the filling into the centre. Roll out the remaining pastry large enough to cover the base. Brush the edges of the base with water and then lay the second pastry circle on top. Press the edges together to seal and brush the top with a little beaten egg to glaze. Bake for 45 minutes, or until the pastry is risen, golden and flaky.
