Makes 1 32cm pie, 8-10 slices

Ingredients:

For the dough:

500g flour

300g butter, diced and frozen or just really really cold

1 tsp salt

2 tsp sugar

100-150ml ice cold water

Filling:

3 Tbls. extra virgin olive oil

1 medium/large leek, sliced thinly and washed

2 cloves garlic, minced 

250g mushrooms, chopped

1/2 bu. parsley or dill or both, chopped with stems 

500-600 greens, stripped from stems and washed (kale, chard, radicchio, bok Choy, spinach, etc.) Don’t dry after washing, just let them drain naturally, some water is good to allow for steaming.

100ml cream

75g feta

1 egg

salt and pepper

60-70g Jerusalem artichoke, thinly sliced

Egg wash:

1 egg

1 tbls. milk or cream or water

Note: This dough recipe makes enough for two very large rounds of dough or even 3-4 rounds of dough if you don’t want to make this pie so large. You will need two rounds for this pie.

Method:

To make the dough, combine flour, salt and sugar in a large bowl. Add diced, super cold butter. Using your finger tips or a pastry cutter if you have one, crush up the pieces until you are left with some large chunks and some small crumbly pieces. Slowly add in about 100ml of the ice cold water and mix together. Add enough water to get the dough to start to stick together, you may or may not use the full 150ml. Dump out onto a bench and press the dough together to see if it starts to compress. If it still looks like much of the flour is not adhering to the dough, add a bit more cold water. DONT KNEAD the dough, just keep pushing it together and folding it onto itself using your hands and a rolling pin. Cut into 2 or 3 pieces and shape those into rounds. Wrap in baking paper and chill in the fridge for at least one hour. You can also freeze this dough to make at a later time.

To make the filling:

In a very large deep sauté pan or pot set over medium heat, sweat the garlic and leek in the olive oil with a pinch of salt until soft, about 5 minutes. Add in the mushrooms with more salt and sweat a further 5 minutes. Then start adding in the greens. It is a lot, so add a handful at a time, let that sweat down and then add more until it is all in. Then cook for a further 5-7 minutes. Finally, pour in the cream and stir to combine. Pour this into a tray or bowl and allow it to cool completely so it is room temperature or better yet, chill it if its a bit warm where you are. Check for seasoning and adjust with salt and pepper and fold in the feta and mix in the egg.

To assemble:

Preheat your oven to 210C with a baking stone or steel set on a centre rack. Roll out your dough until its quite thin and approximately 32cm in diameter. Use flour to prevent it from sticking to your bench. Lift it onto a sheet of baking paper and then lift that onto a round flat tray or pizza tray. Keep it cold while you roll out the other sheet.

Take the base of dough which is on the baking tray and lay the slices of Jerusalem artichoke on the base, leaving a 2cm edge. Then scoop the greens filling on top. Spread it around also leaving a 2 cm edge. Top the other pastry on top of this one and press around the edge. Trim any dough which is hanging off the pizza tray with scissors or a knife. Pinch the edge and twist them over themselves or just press together and crimp with the tines of a fork to create a sealed edge. Just make sure everything stays on the tray. Cut a couple of slits in the top of the dough and a small circle in the very centre. Brush liberally with egg wash all over and place onto a preheated baking stone in the hot oven. Bake for 15 minutes and then reduce oven temp to 180C for a further 30-40 minutes until the pie is completely golden. Rotate if needed in your oven.

Remove from oven and slide the pie with the baking paper onto a cooling rack. Serve warm with a salad or allow to cool and serve room temp.