Savoury pie with vegetables, mushrooms and cheese

Ingredients

For the pastry

• 250g plain flour
• 125g butter
• a little sour cream
• 1 tsp baking powder
• a pinch of salt

For the filling

• 200g pumpkin (Hokkaido, butternut or nut pumpkin)
• 2 carrots
• 100–200g cooked mushrooms (porcini, boletus, chanterelles, or frozen/brown champignons)
• butter or oil for frying
• 2 eggs
• 100ml sour cream
• 100g cream cheese
• 100g hard cheese, grated
• salt and freshly ground black pepper
• herbs to taste: thyme, parsley, dill, or green onions

For baking

• a 26cm round baking tin

Method

1. Grate or cut the butter into small pieces and rub together with the flour, salt, and baking powder until the mixture resembles breadcrumbs. Stir in a spoonful of sour cream and quickly knead into a smooth, soft dough. If it’s too dry and cracks, knead in a little extra cream. Wrap in clingfilm and chill for 1 hour.
2. Peel the vegetables. Cut the pumpkin and carrots into cubes. Chop the herbs, onion, and garlic, and grate the hard cheese.
3. Beat the eggs with sour cream, cream cheese, a pinch of salt, black pepper, and half the grated cheese.
4. Heat a little butter or oil in a pan. Fry the onions and garlic until soft, then add the carrots and cook a few minutes. Stir in the pumpkin, mushrooms, and herbs, and cook for another 5 minutes.
5. Roll out the pastry into the baking tin, making 2–3cm high edges. Prick the base with a fork to prevent it rising and bake in a preheated oven at 180°C for 10 minutes, until lightly golden. If any parts have puffed, press them down with a fork.
6. Spread the vegetable and mushroom mixture over the pastry base. Pour over the egg mixture and sprinkle with the remaining grated cheese. Bake for a further 30 minutes until set and golden.