Aunty Young（安迪漾）: 鴻喜菇小派(Shimeji Mushroom Pie)

早安，轻松星期五。

为了清掉冷冻三色菜的仓，

我给家人烤了几个小派。

拍着照片时，天空突然转阴。

上图就是光线不足的成果。

靓丽的三色菜，

搭上弹牙的鸿禧菇，

还有酥脆的派皮，

这可爱的小派，既好看也好吃。

很喜欢这个派皮，加了少许的柠檬汁，

当和富有肉汁的内馅搭配，

不腻又芳香。

另外，配方刚好，

软硬适中，容易操作。

以后做小派就用它好了。

家里人少，加上所剩三色菜有限，

就只烤五个。

清仓足欲，完事😊

鴻喜菇派
共做5个小派

派皮材料:
面粉 160g
盐 1/8tsp
奶油，冷冻取出切块 90g
冷水 2Tbsp
柠檬汁 1tsp

派皮做法:
1. 将面粉和盐筛入一个大盆里，加入冷冻牛油粒，用手指尖把牛油松开拌成面粉碎粒。

2. 先加入1Tbsp冷水和柠檬汁，拌匀。然后逐渐加入剩余的水份，拌成面团。

3 把面团放在撒上面粉的表面，轻轻搓揉压扁成长方形，用保鲜纸包好，放入冰箱冷藏25-30分钟。

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馅料：

黄色洋葱（切丁）1/2个
蒜头（剁碎）1瓣
猪肉碎75g
冷冻三色菜（解冻） 125g
鸿禧菇（切粒） 1/2包
高汤或清水 80ml

调味：
蚝油 1茶匙
盐 1/2茶匙
糖 1/2茶匙
黑胡椒粉适量
粟粉 2茶匙

馅料做法：
1. 热油锅，下洋葱炒至软，加入蒜蓉爆香.。加入肉碎翻炒至白，下鸿禧菇粒，三色菜，拌匀。翻炒至鸿禧菇熟透。

2. 把2Tbsp的高汤或清水和2茶匙的粟粉拌匀，备用。

3. 把剩余的高汤或水，倒入鸿禧菇猪肉馅料中，大火煮滚，加入调味拌匀，最后加入粟米水勾芡成浓稠的馅料。把馅料舀入碗中，待凉备用。

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组合：
1. 冰箱取出面团，工作台上撒些面粉, 然后用模型切成派模大小。

2. 将小面团擀成较薄大，放入派模中，用刀割出多余的面团，用手轻压边缘，用叉子在派底刺洞，上面放陶瓷珠（烤石），放入预热200‘C的烤箱，烤大概15-20分钟，或直到边缘微黄色。

3. 取出陶瓷珠，放入适量馅料，用另一个模型割出圆形，铺盖在上面，沿边压紧收口，用叉子在边缘按上花纹装饰。涂上蛋液。

4. 放入烤箱，继续烤20-25分钟，或表面金黄色。

鸿禧菇

Shimeji mushroom

将面粉和盐筛入一个大盆里，加入冷冻牛油粒，用手指尖把牛油松开拌成面粉碎粒。
Sift flour and salt into a large mixing bowl. Add in the diced butter. Rub the butter into the flour with your finger tips, until the mixture looks like coarse breadcrumbs.

把面团放在撒上面粉的表面，轻轻搓揉压扁成长方形，用保鲜纸包好，放入冰箱冷藏25-30分钟。
Place the dough onto a lightly floured surface. Gently knead by hand until smooth and roll into rectangle shape. Wrap it with cling wrap and chill in fridge for about 25 to 30 minutes.

冰箱取出面团，工作台上撒些面粉，然后用模型切成派模大小。将小面团擀成较薄大，放入派模中，用刀割出多余的面团，用手轻压边缘，用叉子在派底刺洞，上面放陶瓷珠（家里没有陶瓷珠，就没放），放入预热200‘C的烤箱，烤大概15-20分钟，或直到边缘微黄色。
Remove the dough from fridge. Place on a lightly floured surface. Use a cookie cutter to cut into the mould shape. Use rolling pin, roll on the small dough to be thinner and bigger. Fit in the dough into mould and trim the edge. (Save the trimmed dough for decoration). Prick the base with a fork. Place some ceramic beads on top(I omitted it cause I don't have) . Transfer to the preheated oven for blind-baking, about 15 to 20 minutes, until the edge becomes lightly brown.

从开箱取出，放入适量馅料，用另一个模型割出圆形面团，铺盖在上面，沿边压紧收口，用叉子在边缘按上花纹装饰。涂上蛋液。
Remove the pie shell from oven. Spoon the fillings into the shell and cover with the dough disc. Crimp the edges to seal and score the top pastry. Use the trimmed dough for decoration. Egg wash the pie.Bake in the preheated oven, for about 20 to 25 minutes, until golden. Serve hot.

Shimeji Mushroom Pie
yield 5 small pies

Ingredients of pastry
160 gm plain flour
1/8 tsp salt
90 gm chilled unsalted butter, diced
2 Tbsp iced water
1 tsp freshly squeezed lemon juice

Method :
1. Sift flour and salt into a large mixing bowl. Add in the diced butter. Rub the butter into the flour with your finger tips, until the mixture looks like coarse breadcrumbs.

2. Add 1 tablespoons of the chilled water and lemon juice to flour mixture. Slowly add in the rest of the chilled water until the mixture become a smooth dough.

3. Place the dough onto a lightly floured surface. Gently knead by hand until smooth and roll into rectangle shape. Wrap it with cling wrap and chill in fridge for about 25 to 30 minutes.

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Ingredients of filling：

Yellow Oniaon 1/2, diced
Garlic 1clove, chopped
Minced meat 75g
Frozen mixed vegetable 125g,defrost
Shimeji mushroom 1/2pkt, cut into small pieces
Broth or water 80ml

Seasoning：
Oyster sauce 1tsp
Salt 1/2tsp
Sugar 1/2tsp
Some black pepper
Corn flour 2tsp

To make fillings:
1. Heat up oil, saute the onion until softened and garlic until fragrant. Add in minced meat , saute until pale in color. Add in Shimeji mushroom and mixed vegetable. Cook until the mushroom turns soft.
2. In the meantime, mix 2 tablespoons of broth or water with 2 teaspoons of cornflour. Set aside.

3. Pour in the rest of broth or water into the mushroom and meat mixture. Bring it to a boil. Add in seasoning, stir evenly .Lastly thicken the gravy with cornflour water. Turn off the heat. Transfer the fillings into a bowl and let it cool for a while.

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To assemble and bake the pie:
1. Preheat oven to 200'C.

2. Remove the dough from fridge. Place on a lightly floured surface. Use a cookie cutter cut the dough into the mould shape.

3. Use rolling pin, roll on the small dough to be thinner and bigger. Fit in the dough into mould and trim the edge. (Save the trimmed dough for decoration). Prick the base with a fork. Place some ceramic beads on top(I omitted it cause I don't have) . Transfer to the preheated oven for blind-baking, about 15 to 20 minutes, until the edge becomes lightly brown.

4. Remove the pie shell from oven. Take away the beads. Spoon the fillings into the shell and cover with the dough disc. Crimp the edges to seal and score the top pastry. Use the trimmed dough for decoration. Egg wash the pie.
Bake in the preheated oven, for about 20 to 25 minutes, until golden. Serve hot.