French Onion Brie Mushroom Pie Recipe by Santy Coy
Cooking Instructions 4 hours 1 Mushroom ragu : Soak the porcini mushrooms in the boiling water for 20 minutes or until soft. Drain, the soaking water. Squeeze out any excess water from the mushrooms using your hands (reserve this too, it has the most intense flavour), then finely chop the porchini into 2 mm pieces. 2 Make ragu: Heat the oil in a large pot over high heat. Add the portobello mushrooms slices, salt and pepper. Cook for 5 minutes or until the water released by the mushrooms has mostly evaporated - the mushrooms will be quite solf by this stage. 3 Add garlic, rosemary and porcini and cook for a further 3 minutes until the portobello mushrooms are softened. Add the wine and let it simmer rapidly until evaporate. Turn the heat down to medium - low. 4 Sprinkle the flour across the surface of the ragu (don’t dump it in one place) and stir to mix it through. Pour all the porcini soaking liquid in, leaving behind any gritty, residue that will settled at the bottom of the jug. Then cook, stirring regularly, for 5 minutes or until the liquid thickens and reduces enough so you can draw a path through the ragu across the base of the pan. Scrape the mixture into a bowl. Cool to room temperature. 5 Potato gratin layer: place the potatoes in a large saucepan and fill with enough cold water so it is 5 cm higher than the potatoes. Turn the stove to high and bring to the boil. Cook the potatoes for 20 minuted or until fully soft all the way through. 6 Remove the potatoes from the water and let them cool for 20 minutes or until they can be handled. Cut the potatoes into 1 cm thick slices. 7 Melt the butter in a large non stick frying pan over medium heat. Add the leek and garlic. Sauté for 5 minutes or until the leek has softened - but don’t let it become golden. 8 Add the potatoes, cream, salt, pepper and thyme. Gently toss together (expect some potato breakage), then scrape into a bowl. Cool to room temperature, then refrigerate for at least 30 minutes. 9 Caramelised onion: Melt the butter in a large pan over medium heat. Once foaming, add the onion and salt. Cook for 20 - 25 minutes or until the onion turn a deep golden brown and become sweet. Stir every now and then at the beginning, then more regulary as the onon stars to colour. Cool to room temperature. 10 Filling: line an 18 bowl (at least 6.7 cm deep) with plastic wrap. Scrape the mushroom ragu into the bowl and make a well is the width of the brie. 11 Evenly spread the caramelised onion in the well, then place the brie on top and half bury it in the mushroom ragu (so the ragu comes halfway up the side of the cheese). Place the potato on top and around the brie. Gently pack it in, then smooth the surface. Refrigerate for at least 2 hours or overnight. 12 Brioche pastry: Mix the yeast, milk and sugar in a small bowl until lump free. Cover with plastic wrap and leave for 10 minutes until foamy. 13 Put the flour and salt in the bowl of a stand mixer fitted with a dough hook. Briefly mix to combine. Add the eggs and yeast mixture. Mix on medium speed until combined. 14 With the stand mixer still running, add the butter gradually, over about 1 minutes. Mix on medium - high for 5 - 10 minutes until the dough is smooth. Shape the dough into a ball with your hands, then return it to the bowl. Cover with plastic wrap, then leave it in wram place for 45 minutes or until it has doubled in size. 15 Deflate the dough with your fist, give it a quick knead with your hands then bring it together into a ball. Cut off one third of the dough for the base. Roll it out into 24 cm round, 3 - 4 mm thick, on a lightly floured surface. Roll the remaining dough into a 34 cm round. Transfer each piece of pastry onto separate sheet of baking paper and cover with plastic wrap. Chill the fridge until required. 16 Preheat the oven to 180ºC fan forced 17 Prepare pie: Keep the pastry base on the baking sheet and transfer it onto an upside down baking tray. Invert the bowl with filling onto the base. Remove the bowl and plastic wrap. Brush the edge pf the pastry with the egg white. 18 Cover the dome with pastry lid and press to firmly seal the edge around the base. Trim away the excess pastry using a small sharp knife, leaving 1.5 cm edge. Press the edges firmly with a fork dipped into the flour so the pastry is about 1 cm thick. Re-dip the fork in flour as needed to prevent the pastry from sticking to the fork. Brush the entire surface of the pastry with egg yolk. 19 Bake for 20 minutes. Reduce the oven to 160ºC fan forced and rotate the tray, bake for a further 20 minutes or until deep golden. 20 Rest the pie for 20 minutes. To serve, gather everybody around to enjoy the spectacle. First cut the pie in half and separate the pieces to everyone can see the dramatic vision of the lava of brie that oozes out. Cut thick sliced like cake to serve, with a dap of dijon mustard. 21 Enjoy 22 1 Mushroom ragu : Soak the porcini mushrooms in the boiling water for 20 minutes or until soft. Drain, the soaking water. Squeeze out any excess water from the mushrooms using your hands (reserve this too, it has the most intense flavour), then finely chop the porchini into 2 mm pieces. 1 Mushroom ragu : Soak the porcini mushrooms in the boiling water for 20 minutes or until soft. Drain, the soaking water. Squeeze out any excess water from the mushrooms using your hands (reserve this too, it has the most intense flavour), then finely chop the porchini into 2 mm pieces. 2 Make ragu: Heat the oil in a large pot over high heat. Add the portobello mushrooms slices, salt and pepper. Cook for 5 minutes or until the water released by the mushrooms has mostly evaporated - the mushrooms will be quite solf by this stage. 2 Make ragu: Heat the oil in a large pot over high heat. Add the portobello mushrooms slices, salt and pepper. Cook for 5 minutes or until the water released by the mushrooms has mostly evaporated - the mushrooms will be quite solf by this stage. 3 Add garlic, rosemary and porcini and cook for a further 3 minutes until the portobello mushrooms are softened. Add the wine and let it simmer rapidly until evaporate. Turn the heat down to medium - low. 3 Add garlic, rosemary and porcini and cook for a further 3 minutes until the portobello mushrooms are softened. Add the wine and let it simmer rapidly until evaporate. Turn the heat down to medium - low. 4 Sprinkle the flour across the surface of the ragu (don’t dump it in one place) and stir to mix it through. Pour all the porcini soaking liquid in, leaving behind any gritty, residue that will settled at the bottom of the jug. Then cook, stirring regularly, for 5 minutes or until the liquid thickens and reduces enough so you can draw a path through the ragu across the base of the pan. Scrape the mixture into a bowl. Cool to room temperature. 4 Sprinkle the flour across the surface of the ragu (don’t dump it in one place) and stir to mix it through. Pour all the porcini soaking liquid in, leaving behind any gritty, residue that will settled at the bottom of the jug. Then cook, stirring regularly, for 5 minutes or until the liquid thickens and reduces enough so you can draw a path through the ragu across the base of the pan. Scrape the mixture into a bowl. Cool to room temperature. 5 Potato gratin layer: place the potatoes in a large saucepan and fill with enough cold water so it is 5 cm higher than the potatoes. Turn the stove to high and bring to the boil. Cook the potatoes for 20 minuted or until fully soft all the way through. 5 Potato gratin layer: place the potatoes in a large saucepan and fill with enough cold water so it is 5 cm higher than the potatoes. Turn the stove to high and bring to the boil. Cook the potatoes for 20 minuted or until fully soft all the way through. 6 Remove the potatoes from the water and let them cool for 20 minutes or until they can be handled. Cut the potatoes into 1 cm thick slices. 6 Remove the potatoes from the water and let them cool for 20 minutes or until they can be handled. Cut the potatoes into 1 cm thick slices. 7 Melt the butter in a large non stick frying pan over medium heat. Add the leek and garlic. Sauté for 5 minutes or until the leek has softened - but don’t let it become golden. 7 Melt the butter in a large non stick frying pan over medium heat. Add the leek and garlic. Sauté for 5 minutes or until the leek has softened - but don’t let it become golden. 8 Add the potatoes, cream, salt, pepper and thyme. Gently toss together (expect some potato breakage), then scrape into a bowl. Cool to room temperature, then refrigerate for at least 30 minutes. 8 Add the potatoes, cream, salt, pepper and thyme. Gently toss together (expect some potato breakage), then scrape into a bowl. Cool to room temperature, then refrigerate for at least 30 minutes. 9 Caramelised onion: Melt the butter in a large pan over medium heat. Once foaming, add the onion and salt. Cook for 20 - 25 minutes or until the onion turn a deep golden brown and become sweet. Stir every now and then at the beginning, then more regulary as the onon stars to colour. Cool to room temperature. 9 Caramelised onion: Melt the butter in a large pan over medium heat. Once foaming, add the onion and salt. Cook for 20 - 25 minutes or until the onion turn a deep golden brown and become sweet. Stir every now and then at the beginning, then more regulary as the onon stars to colour. Cool to room temperature. 10 Filling: line an 18 bowl (at least 6.7 cm deep) with plastic wrap. Scrape the mushroom ragu into the bowl and make a well is the width of the brie. 10 Filling: line an 18 bowl (at least 6.7 cm deep) with plastic wrap. Scrape the mushroom ragu into the bowl and make a well is the width of the brie. 11 Evenly spread the caramelised onion in the well, then place the brie on top and half bury it in the mushroom ragu (so the ragu comes halfway up the side of the cheese). Place the potato on top and around the brie. Gently pack it in, then smooth the surface. Refrigerate for at least 2 hours or overnight. 11 Evenly spread the caramelised onion in the well, then place the brie on top and half bury it in the mushroom ragu (so the ragu comes halfway up the side of the cheese). Place the potato on top and around the brie. Gently pack it in, then smooth the surface. Refrigerate for at least 2 hours or overnight. 12 Brioche pastry: Mix the yeast, milk and sugar in a small bowl until lump free. Cover with plastic wrap and leave for 10 minutes until foamy. 12 Brioche pastry: Mix the yeast, milk and sugar in a small bowl until lump free. Cover with plastic wrap and leave for 10 minutes until foamy. 13 Put the flour and salt in the bowl of a stand mixer fitted with a dough hook. Briefly mix to combine. Add the eggs and yeast mixture. Mix on medium speed until combined. 13 Put the flour and salt in the bowl of a stand mixer fitted with a dough hook. Briefly mix to combine. Add the eggs and yeast mixture. Mix on medium speed until combined. 14 With the stand mixer still running, add the butter gradually, over about 1 minutes. Mix on medium - high for 5 - 10 minutes until the dough is smooth. Shape the dough into a ball with your hands, then return it to the bowl. Cover with plastic wrap, then leave it in wram place for 45 minutes or until it has doubled in size. 14 With the stand mixer still running, add the butter gradually, over about 1 minutes. Mix on medium - high for 5 - 10 minutes until the dough is smooth. Shape the dough into a ball with your hands, then return it to the bowl. Cover with plastic wrap, then leave it in wram place for 45 minutes or until it has doubled in size. 15 Deflate the dough with your fist, give it a quick knead with your hands then bring it together into a ball. Cut off one third of the dough for the base. Roll it out into 24 cm round, 3 - 4 mm thick, on a lightly floured surface. Roll the remaining dough into a 34 cm round. Transfer each piece of pastry onto separate sheet of baking paper and cover with plastic wrap. Chill the fridge until required. 15 Deflate the dough with your fist, give it a quick knead with your hands then bring it together into a ball. Cut off one third of the dough for the base. Roll it out into 24 cm round, 3 - 4 mm thick, on a lightly floured surface. Roll the remaining dough into a 34 cm round. Transfer each piece of pastry onto separate sheet of baking paper and cover with plastic wrap. Chill the fridge until required. 16 Preheat the oven to 180ºC fan forced 16 Preheat the oven to 180ºC fan forced 17 Prepare pie: Keep the pastry base on the baking sheet and transfer it onto an upside down baking tray. Invert the bowl with filling onto the base. Remove the bowl and plastic wrap. Brush the edge pf the pastry with the egg white. 17 Prepare pie: Keep the pastry base on the baking sheet and transfer it onto an upside down baking tray. Invert the bowl with filling onto the base. Remove the bowl and plastic wrap. Brush the edge pf the pastry with the egg white. 18 Cover the dome with pastry lid and press to firmly seal the edge around the base. Trim away the excess pastry using a small sharp knife, leaving 1.5 cm edge. Press the edges firmly with a fork dipped into the flour so the pastry is about 1 cm thick. Re-dip the fork in flour as needed to prevent the pastry from sticking to the fork. Brush the entire surface of the pastry with egg yolk. 18 Cover the dome with pastry lid and press to firmly seal the edge around the base. Trim away the excess pastry using a small sharp knife, leaving 1.5 cm edge. Press the edges firmly with a fork dipped into the flour so the pastry is about 1 cm thick. Re-dip the fork in flour as needed to prevent the pastry from sticking to the fork. Brush the entire surface of the pastry with egg yolk. 19 Bake for 20 minutes. Reduce the oven to 160ºC fan forced and rotate the tray, bake for a further 20 minutes or until deep golden. 19 Bake for 20 minutes. Reduce the oven to 160ºC fan forced and rotate the tray, bake for a further 20 minutes or until deep golden. 20 Rest the pie for 20 minutes. To serve, gather everybody around to enjoy the spectacle. First cut the pie in half and separate the pieces to everyone can see the dramatic vision of the lava of brie that oozes out. Cut thick sliced like cake to serve, with a dap of dijon mustard. 20 Rest the pie for 20 minutes. To serve, gather everybody around to enjoy the spectacle. First cut the pie in half and separate the pieces to everyone can see the dramatic vision of the lava of brie that oozes out. Cut thick sliced like cake to serve, with a dap of dijon mustard. 21 Enjoy 21 Enjoy 22 22 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Lentil Pasta with Spicy Italian Sausage Coconut Turmeric Chicken and Rice California Farm Crispy Chicken Wings in Blue Cheese Dip Vanilla Coffee creamer Fries Lentil Pasta with Spicy Italian Sausage Coconut Turmeric Chicken and Rice California Farm Crispy Chicken Wings in Blue Cheese Dip Vanilla Coffee creamer Fries South indian cheese butter corn chat Maida Snacks (Mathri) Indian style Penne Pasta Butter Garlicky Spicy Grilled Crispy Curly Corn Ribs - With Schezwan Dip Corn Ribs Monsoon Munching 2h easy quick rustic bread recipe Healthy jamun jam Vanilla Coffee creamer Masala Fry Bhindi 🎀🎀🎀 Lentil Pasta with Spicy Italian Sausage Puff Pastry with mixed vegetable filling South indian cheese butter corn chat Maida Snacks (Mathri) Indian style Penne Pasta Butter Garlicky Spicy Grilled Crispy Curly Corn Ribs - With Schezwan Dip Corn Ribs Monsoon Munching 2h easy quick rustic bread recipe Healthy jamun jam Vanilla Coffee creamer Masala Fry Bhindi 🎀🎀🎀 Lentil Pasta with Spicy Italian Sausage Puff Pastry with mixed vegetable filling