Bangin’ Barley, Mushroom & Kale Rendang Pies

Makes 1 family size, 4 lge or 6 sml pies

Ingredients

Bangin’ Barley, Mushroom & Kale Rendang Pies - Zest Byron BayMushroom Stock
150g button mushrooms sliced
20g dried shitake mushrooms
2 cloves garlic
1 lt veg stock
1 tbs light soy sauce

Vegetarian Pate Brisee (pastry)
1½ cups plain flour
¼ tsp salt
Pinch sugar
90g cubed chilled unsalted butter
30g cubed chilled veg shortening
4 tbs cold water (more if needed)

Filling

¾ cup barley
20g butter
250g button mushrooms quartered
½ bunch kale sliced
½ cup Zest Rendang Blend recipe base
Pinch plain flour
1 egg yolk with 2 tsp milk for sealing & glazing

Method

For the stock, sauté the mushrooms & garlic in a little oil, then add veg stock and gently simmer for 30 mins.

For the Pate Brisee, in a food processor, pulse the dry ingredients until combined. Then add the butter and shortening and pulse until it appears like breadcrumbs. Add water gradually until the pastry comes together. Cover in a bowl and refrigerate for 1 hour.

Cook barley in plenty of water for 30mins, strain and refrigerate.

In a pan wilt kale & set aside. Sauté mushrooms in butter until just coloured. Add pinch of flour and stir until cooked.

To the mushrooms, add barley, kale, Rendang blend and stir. Add enough mushroom stock & stir to create your preferred consistency. Cool.

Roll out pastry, line pies moulds and cut out tops.

Fill and add tops, sealing with the egg wash.

Glaze tops and cook pies until deeply golden for 25-35 mins @ 200°C.

East Meets West
Created by: Zest Byron Bay