For the base
2 1/2 cups refined flour (maida)
1 cup butter, frozen
For filling
2 tbsps butter
1 tbsp olive oil
2 medium onions, sliced
3 leeks, sliced
10-12 fresh button mushrooms, sliced
Salt to taste
5-6 black peppercorns, crushed
1 medium potato, boiled, 1/2 inch cubes
For custard
3 eggs
300 ml cream
1 cup grated processed cheese
Grease an eight-inch pie dish. Sieve flour into a bowl, cut frozen butter into it and rub lightly with fingertips so that the mixture resembles breadcrumbs. Add 1/4 cup of chilled water and gather the flour mixture to form a dough. Do not over handle it. Pack the dough in butter paper and refrigerate for 15-20 minutes. Preheat oven to 180°C. Remove dough from the refrigerator and roll out into one-centimetre thick discs of 10 inches diameter. Place the rolled sheet on the greased pie dish (base and sides), trim the excess sheet and press lightly. Prick all over lightly with a fork. Keep the pie dish in the fridge for some time.
For filling
Heat butter and olive oil in a pan. Saute onion, leeks (or spring onions) and fresh button mushrooms on medium heat till translucent.
Take the pie dish out of the refrigerator. Place butter paper on it and top it with some kidney beans. Place the pie dish in the preheated oven and blind bake the pie at 180°C till the crust is firm. Add salt and crushed black peppercorns to the vegetables in the pan and mix. Cook on high heat for two minutes. Transfer the mixture into a plate. Add potato cubes and mix. Break eggs into a bowl and whisk. Add fresh cream and whisk again. Add cheese and mix. Take the pie dish out of the oven. Put the filling into the pie and spread evenly. Pour the egg-cream mixture over the vegetables. Place the pie dish in the oven again and bake at 180°C for 30-35 minutes or till the top turns reddish brown.
Remove from oven, cut into wedges and serve hot or cold.
