Mushroom and Farro Pie

Ingredients for Mushroom and Farro Pie

• 180ml farro or pearl barley

• 725ml water

• 1 tablespoon unsalted butter

• 1 tablespoon olive oil

• 2 garlic cloves, minced

• 9 spring onions, finely chopped (325ml ), divided

• 450g cremini mushrooms, sliced

• 60ml dry Madeira (preferably Verdelho or Sercial)

• 240ml whole-milk ricotta

• 1 (1-pound) package frozen all-butter puff pastry, thawed

• 1 egg yolk, beaten with 1 teaspoon water and a pinch of salt

How to make Mushroom and Farro Pie

Cover farro with cold water in a bowl and soak 30 minutes, then drain in a colander, discarding soaking water.

Bring farro, water (725ml ), and 1/4 teaspoons salt to a boil in a medium saucepan, then reduce heat and simmer, uncovered, until tender, 15 to 20 minutes. Drain.

While farro cooks, melt butter with oil in a 12-inch heavy skillet over medium-high heat, then cook garlic and half of spring onions, stirring frequently, 2 to 3 minutes. Add mushrooms, 1 teaspoon salt, and 1/2 teaspoons pepper and cook, stirring occasionally, until just softened, about 5 minutes. Add Madeira and simmer 1 minute. Transfer to a bowl and stir in farro, then cool completely.

Stir in ricotta, remaining spring onions, and salt and pepper to taste.

If pastry is in 1 piece, cut into 2 equal pieces. Roll out each piece on a lightly floured surface into an 11-inch square. Stack squares on a parchment-paper-lined baking sheet with a second sheet of parchment between them, then cover with plastic wrap and chill at least 30 minutes.

Put a large baking sheet on rack in middle of oven and preheat oven to 204°C.

Set aside top square of pastry on parchment. Spread cooled filling evenly over pastry on baking sheet, leaving a 1-inch border. Brush border with some of egg wash, and, using parchment, invert second square on top, lightly pressing to seal border. Brush top with remaining egg wash, then crimp border with a fork and trim with a pizza wheel or sharp knife.

Cut a few small steam vents in top of pie and decoratively score pastry. Slide pie on parchment onto preheated baking sheet in oven and bake until puffed and deep golden brown, about 45 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.