This recipe for Zucchini and Mushroom pies, by Bill from The Pie Truck.
150g mushrooms (5.25 oz)
1 medium to large zucchini
1/2 onion (200g)
1/2 cup sour cream (150g)
2 tbsp capers ( 25g)
3 tbsp chopped fresh dill (1/10 bundle)
salt and pepper to taste
150ml water (0.6 cups)
455g flour (1.99 cups)
300g unsalted butter (1.3 cups)
1. Chop up veggies pretty big
2. Saute veggies, mushrooms and then capers.
3. Add sour cream and dill after the filling cools.
1. Dissolve salt in water.
2. In a food processor, add flour. Cut butter into chunks and add to flour. Pulse until large crumbs form and chunks of butter are about the size of peas.
3. Add water and pulse for a few seconds until the dough begins to come together in a ball. There should still be chunks.
4. Turn the dough onto a lightly floured surface and divide into 2 balls. Smash them into discs and wrap in plastic wrap. Chill for a couple hours before rolling out.
Assembling and baking the pie:
1. We use mini tart molds for our veggie pies and muffin tins for our meat pies. I prefer the muffin tins because they’re non-stick, easy to clean and easy to work with in one big piece. We use 2 sizes of round pastry cutters to cut the bottoms and tops of the pie. For the larger pies, I think the cutters we use are somewhere around 5″ for the large bottoms and 3″ for the smaller top pieces. (it’s not that big of a deal if they’re too big because the dough is so good you won’t mind having extra!
*When you roll out the dough, you don’t want it too thin, but also don’t want it too thick. Somewhere around 2-3mm is a good thickness.
2. Roll the dough, cut the bottom rounds, place them loosely in the tins and scoop in a heap of the filling.
3. Brush the rim with some egg wash and then place the top on. Crimp the edges with your fingers and then brush the top with egg yolk wash.
4. Bake at 350f for around 30 minutes. You may need more or less time, depending on your oven.
Full Recipe: Design Sponge.