Ingredients

  • 1 14 g package (1/2 oz) dried portobello
  • 250 ml (1 cup) water
  • 30 ml (2 tbsp.) olive oil
  • 250 ml (1 cup) sliced leeks
  • 1 chopped garlic clove
  • 250 ml (1 cup) of millet
  • 2 ml (1/2 tsp.) dry mustard
  • 5 ml (1 tsp.) ras el hanout spice mix
  • 15 ml (1 tbsp.) soy sauce
  • 125 ml (1/2 cup) chicken or vegetable broth
  • 250 ml (1 cup) grated mozzarella
  • Dough
  • 500 ml (2 cups) all-purpose flour
  • 1 ml (1/4 tsp.) salt
  • 125 ml (1/2 cup) cold water
  • Glazing
  • 1 egg yolk beaten with 15 ml (1 tbsp) water
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Preparation

  • Combine the mushrooms and water in a bowl, cover with microwaveable plastic film and heat in microwave for 30 seconds. Let stands for 5 minutes. Drain and retain the cooking water. Chop the mushrooms and set aside.
  • In a saucepan, heat oil medium heat and sauté the leeks and garlic about 4 minutes. Add the millet, dry mustard, ras el hanout and mushrooms, stir and cook for another minute.
  • Pour the soy sauce, broth and mushroom cooking water. Bring to a boil, then cover and simmer over medium-low heat about 20 minutes, until almost all the liquid is absorbed.
  • Prepare the dough. Preheat oven 190C (375F).
  • In a food processor, combine flour and salt. Add the butter and, using the intermittent control button, start the processor 4 times, 1 second each time. Add the egg and water and continue mixing intermittently, one second at a time, until small pièces of dough begin to form.
  • Remove the dough from the processor and form a ball. Separate the dough into two portions, one slightly larger than the other.
  • On a floured work surface, roll the larger portion of dough to 0.25 cm (1/8 inch) thick and form it into a 23 cm (9 inch). pie plate roll out remaining dough to the same thickness.
  • Add mozzarella to the millet preparation, mix pour it into the pie crust then cover with the second piece of rolled dough. Seal the pie by crimping the top and bottom crusts around the edge.
  • Daub with the glazing mixture and bake on the lower oven rack for about 45 minutes or until the pie is golden brown. Allow to stand for 10 minutes before serving.

Chef's notes

The ras el hanout can be replaced by a mixture of cinnamon, coriander and ground cardamom.

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