MESSY PLATE #13 mushroom and black bean pie
kicking off the messy plates cosy season
A warm welcome back to messy plates! It’s been a while but it’s safe to say - I’ve missed you.
After an unintentional break (early-mid pregnancy has wiped me right out!), I’m excited to be back, full of ideas for my favourite cooking seasons. Nowadays, I’m a bit of a homebird and love nothing more than curling up on the sofa or setting a candlelit table with something comforting: creamy mash, puddings with custard or slow-cooked meats.
Ah, the joy.
So this week, we’re kicking off the messy plates cosy season with a mushroom and black bean pie - flakey, buttery shortcrust pastry with a creamy earthy filling.
As a huge thank you for sticking around, I have gifted paid subscriptions to everyone and extended those who have paid upfront for an extra year.
So settle in and get comfy.
As always, sending love and enjoy,
Lx
mushroom and black bean pie
serves 4
cooks in 25-35 minutes with 45 mins prep time
ingredients
shortcrust pastry
180g plain flour, sifted
90g cold butter, cut into cubes
1-2 tbsp cold milk
1 egg, whisked
1 pinch sea salt
pie filling
100g smoked pancetta or streaky bacon
1 leek, thinly sliced into rounds
400g mixed mushrooms (I used a mix of chestnut, shiitake and oyster), roughly chopped or torn
2 large garlic cloves, grated or crushed
4 sprigs thyme, leaves removed
2 tbsp plain flour
300ml fresh chicken stock or bone broth
2 heaped tbsp crème fraîche
1 tin black beans, drained and rinsed
1 tbsp sherry vinegar
Sea salt and pepper
A 9inch pie dish
To serve
Pairs well with buttered seasonal greens like cavolo nero.
method
shortcrust pastry
Add the flour and cubed butter to a medium mixing bowl. Use your fingertips to rub the flour and butter together until you have a breadcrumb-like texture.
Gradually add the liquid, starting with 1 tbsp milk, then add a little more until the mixture comes together to form a dough with your hands.
Handling the pastry gently, shape it into a ball, wrap in clingfilm, and chill in the fridge for at least 20 minutes while making the filling.
pie filling
Preheat the oven to 210C/190C fan/gas mark 5.
Heat a large pan over a medium heat. Add the pancetta or steaky bacon and cook for 4-5 minutes until the edges begin to golden. Add the leeks and cook for 2-3 minutes until softened. Add the mushrooms and cook for 5-7 minutes, stirring occasionally. Once cooked, add in the garlic and thyme. Cook for 2 minutes. Season with cracked black pepper before sprinkling over the plain flour, stir to combine. Stir in the chicken stock, bring to a boil and reduce to a simmer. Once the sauce has thickened stir through the crème fraîche and black beans. At this point check the seasoning, I didn't add any salt to mine as it was well seasoned from the pancetta and stock but adjust to your taste. Remove from the heat, stir through the sherry vinegar and leave to cool while you get the pastry ready.
Remove the pastry from the fridge and roll it out on a lightly floured surface until roughly 5mm in thickness. Add the pie mixture to the pie dish. Brush the edge of the pie dish with the whisked egg before laying the pastry over the top. Lightly press the pastry into the edge of the dish and trim around to neaten. Make an X-shaped cut in the middle for steam to escape, and brush the top with the remaining whisked egg. Add a sprinkle of sea salt.
Bake in the oven for 25-35 minutes until golden.
To serve, divide between bowls and serve with buttered seasonal greens.
Notes:
Shortcrust pastry
The thought of making pastry from scratch may seem like a bit of extra effort but shortcrust pasty is fairly easy to make by hand plus a good kitchen basic recipe to have in your locker.
Saying that… if you’re short on time, I’m a fan of shopbought pastry. Either shortcrust or puff pastry will work well here.
Storage: The filling can be made a day ahead of time and left to chill in the fridge before using. Leftovers will store in the fridge in an airtight container for up to 3 days.
