Recipe: Random Pie

This was a one-off thing I created out of basically leftovers. I had some onions, mushrooms, filo pastry and cream leftover from other meals so I wondered what I could make. I was inspired by the French Pissaladiere in part, an onion pizza with anchovies and olives.

Ingredients

2 Large Onions peeled and sliced thinly
2-3 Wild Garlic Leaves shredded
2-3 Sage Leaves, shredded
10 Sheets Filo Pastry
Melted Butter or just Extra Virgin Olive Oil
6 Medium brown mushrooms, finely chopped
1 Clove of Garlic, finely choppped
2 Tbsps of Frozen Sweetcorn
A splash of white wine
A splash of single cream
A splash of Chicken Stock
Salt and Black Pepper to taste
6 Thin slices of Pont Leveque cheese
2 tbsps of grated Comte Cheese

Method

In a little Olive oil, over a low heat, saute the Onions, Wild Garlic and Sage until the Onions are very soft and brown. Season with a little sea salt and pepper. Take off the heat and leave to cool a little.

While the Onions are cooking, Saute the mushrooms over a high heat for 5 mins, turning all the while. Turn the heat down and add the Garlic, Sweetcorn, wine, cream and chicken stock. Season with a little salt and pepper Leave to reduce over a low heat until most of the liquid has gone. Remove from the heat and leave to cool a little.

Grease a baking dish with a little of the melted butter/oil and layer up 8 sheets of filo pastry so that the bottom is covered and there is plenty of overhang. Brush the pastry with butter/oil to keep it moist. Add the softened onions and spread across the bottom of the dish, then add the Mushroom/Sweetcorn mixture. Lay the slices of Pont Leveque evenly across the top and sprinkle over the Comte cheese. Fold the Filo pastry sheets over to cover the filling and brush with butter/oil. Scrunch up the final two sheets of Filo and arrange on top of the pie and again, brush with butter/oil. Bake at 200 Degrees (Gas Mark 6-7) for approximately 35 minutes until the pastry browns and goes lovely and crispy.