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Perfect match: baharat-spiced mushroom and silverbeet pie

You'll need

60 ml (¼ cup) olive oil 2 onions, thinly sliced 8 cloves of garlic, finely chopped 1 tbsp baharat (see note) 750 gm mixed mushrooms such as Swiss brown, king brown and chestnut, thickly sliced 125 gm (about ½ a bunch) silverbeet leaves, thinly sliced 6 sheets brik pastry (see note) 50 gm butter, melted   Minted yoghurt 420 gm (1½ cups) thick natural yoghurt ¼ cup thinly sliced mint leaves


  • 01
  • For minted yoghurt, place yoghurt in a muslin-lined sieve over a bowl and refrigerate for 1 hour to drain (discard whey). Combine drained yoghurt and mint in a bowl, season to taste, and set aside.
  • 02
  • Heat olive oil in frying pan, add onion, garlic and baharat and cook over medium heat until onion is soft (5-10 minutes). Add mushrooms and cook until tender (5-10 minutes). Add silverbeet, stir until wilted, season to taste with sea salt and freshly ground black pepper, then remove from heat.
  • 03
  • Preheat oven to 170C. Line the base of a buttered 20cm springform pan with one piece of brik pastry brushed with a little melted butter. Line sides with 4 sheets of pastry, overlapping at base and overhanging sides, brushing each sheet with butter. Place remaining sheet onto base thenspoon mushroom and silverbeet filling into pastry and gather pastry together to make a parcel. Brush with butter and bake until pastry is crisp and golden (15-20 minutes).
  • 04
  • Serve pie with minted yoghurt to the side.

Note Brik pastry is a thin pastry from Tunisia, traditionally used for making pastilla. It's available from The Essential Ingredient and Middle Eastern delicatessens. Baharat, meaning seeds and flowers, is a Middle Eastern spice blend consisting of seven spices or more. It's available from Herbie's Spices or Middle Eastern delicatessens.

Some bright spark once described grenache as an 'earth wine'. This is a great description, and perfectly captures the grape's ability to soak up the flavours of the dirt it's grown in and translate them into a glass. When you come across a good example of grenache, made from old dry-grown, low-yielding vineyards and often blended with its equally earthy, warm-climate cousins such as shiraz, mour-vèdre and carignan, it can evoke the smell of sun-baked soil, ripe fruit and exotic dried herbs. These are all perfect flavours to match earthy, umami-rich mushrooms, the darkness of silverbeet and the spicy high notes of baharat. The deeply savoury tastes in this pie also provide a wonderful stage on which the inherent sweetness at the core of a good grenache can shine. - MAX ALLEN

At A Glance

  • Serves 6 people
Signature Collection

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At A Glance

  • Serves 6 people

Featured in

Jun 2008

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