Mushroom and Farro Pie

Adapted fromĀ smitten kitchen (via Gourmet Magazine, November 2008)

The first time I made this pie, I made one big pie as Deb of smitten kitchen suggests. However, the corners and edges were so delicious that I decided to make this into individual mini-pies so that each one had its own edges and corners. Four, to be exact. A little extra work but really quite worth the fuss. The only thing that makes these yummy little pies better is a glass of pinot noir to wash them down.

  • 3/4 cup farro
  • 3 cups water
  • Kosher salt
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 2 leeks, chopped (white and light green parts)
  • 1 pound assorted mushrooms (cremini, oyster, shiitake), sliced
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/4 cup sherry
  • 1 cup whole-milk ricotta
  • 2 tablespoons shredded Parmesan cheese
  • 1 pound frozen all-butter puff pastry, thawed
  • 1 egg yolk
  • For the filling:
  • Place farro in a pot and cover it with cold water. Soak it for 30 minutes, then drain it in a colander.
  • Bring farro, 3 cups water and 1/4 teaspoon kosher salt to a boil in a small saucepan. Reduce heat and simmer uncovered until farro is tender, about 20 minutes. Drain and set aside.
  • Meanwhile, heat butter and olive oil in a large skillet over medium-high heat. Add garlic and leeks; cook for about 5 minutes, stirring frequently. Add mushrooms, bay leaf, thyme leaves, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until mushrooms are softened, about 5 minutes. Add sherry and cook for just another minute, then remove from heat. Discard bay leaf. Combine with cooked farro and let mixture cool slightly.
  • Add ricotta and Parmesan and taste seasonings. Add salt and pepper if necessary.
  • Make ahead: You can make the filling up to one day ahead. Cover and refrigerate until ready for use.
  • For the pastry:
  • Cut the pastry into two equal pieces. On a floured surface, roll out the dough until it’s about 8 inches square. Place it on a baking sheet lined with parchment paper. Roll the second piece out and place it over the first piece with a sheet of parchment in between. (I like to do this a day ahead as well. At this point, cover it with plastic wrap and set it in the fridge overnight. You can pull filling and pastry out the next day and assemble the pies at that time.) Chill for about 30 minutes before attempting to construct the pies.
  • Preheat oven to 400 degrees F.
  • Make eggwash by combining egg yolk with a dash of salt and a teaspoon of water. Whisk together until well-blended.
  • Remove rolled out pastry from refrigerator and cut the top piece into 4 equal parts. Place the pastry on a baking sheet lined with foil. Place a dollop of mushroom filling close to one edge, then fold cover the opposite edge leaving enough space to close the pocket around the edges. Continue with the other 7 pieces of pastry until you have 8 little packets. Brush the egg wash over the tops of each packet, then seal the edges with a fork. Make at least one small hole in the top of each as a steam vent. You can also make a decorative scoring pattern along the top to make it look pretty.
  • Bake on the middle rack for about 35-40 minutes. Packets will be deep golden brown and puffed up when done. Remove from oven and served immediately.
  • Quick Tips
  • 1. To clean leeks, slice them and place into a bowl with cold water. Soak for 10 minutes in order to allow sand and dirt to loosen. Remove from water and dry gently with a clean towel before proceeding.
  • 2. If you can find DuFour frozen puff-pastry, it will be well worth the added expense (thanks, Deb!). Wow. Doesn’t even compare to anything else out there.
  • 3. If you are feeding a large crowd and need to double this recipe, it will be easier to make a couple big pies instead of the individual pies. When it’s time to construct the pies, simply avoid cutting the two pastry pieces. You will use one as the bottom, place all the filling in the center, then carefully lay the other piece over the top. Continue with eggwash, sealing the edges and creating vent holes/decorative pattern. Bake for 45 minutes, until puffed and golden brown. Impress the masses!

Preparation time: 1 hour(s) 10 minute(s)

Cooking time: 1 hour(s) 20 minute(s)

Number of servings (yield): 8

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