Ingredients
Crust
- Double this recipe
- 1 1/2 (191g) pastry flour
- 1/2 cup (142g) unsalted butter (or get salted butter and reduce the salt added)- tiny cubes in freezer
- 1 TSP kosher salt
- 4-5 TBSP ice water
Veggies
- Herbs (Thyme, Sage, Rosemary), finely chopped
- 2 Shallots (or 1/2 yellow onion)
- 1/2 LB mushrooms (button or other)
- 2 large leeks (sliced into half moons)
Sauce
- 60g butter
- 60g flour
- 3 CUPS milk
- 1 TSP garlic powder
- 3 TBSP white wine
- 2 TBSP miso (to taste, depending on miso strength)
- 1 CUP grated parmesan (or cheese of choice)
- Freshly cracked black pepper
- SALT
Instructions
Crust (can also use store bought)
- (1) Fast way: food process flour + butter for 8s, then drizzle in water for 4s
- (2) Flaky way: take cubed cold butter, toss w flour, flatten into rounds, add cold water till kind of stick together. Laminate until dough comes together
Sautee veggies
- Sautee shallots + leeks till translucent (with salt + pepper)
- Sautee mushrooms + add herbs and pepper after mushrooms brown (add salt at end to taste)
- Set both aside + mix
Miso-parmesan béchamel sauce
- Melt butter and mix in flour - brown lightly for ~1 min till toasty
- Slowly add in milk + white wine and simmer until mixture coats the back of your spoon (~10 min)
- Turn heat off and add garlic powder, miso, cheese, salt + pepper
Assemble
- Mix veggies + béchamel in separate bowl
- Prepare base layer of pie and add mixture on top
- Add top crust and make it pretty if you have time (or at least score it to let some steam out)
Bake
- Bake at 350F for 30 min then at 425 for 15-20 min until crust is golden (watch this, as ovens are very different)