Serves 4

A delicious pie and so adaptable. Serve with salad or potatoes and a green vegetable

Filling
1 tbsp vegetable oil
400g Swiss Brown mushrooms cleaned & chopped
2 cups mixed nuts, finely milled
2 medium onions, peeled & finely chopped
1 cup whole-wheat breadcrumbs
2 eggs, beaten
1 tsp dried thyme or 2 tsp fresh
1 tsp dried marjoram or 2 tsp fresh
1 tbsp shoyu (Japanese soy sauce)
salt & pepper to taste
small quantity of stock to achieve right consistency if necessary

Crust
3 cups whole-wheat flour
pinch of salt
1tsp baking powder (optional)
1/2 cup solid vegetable shortening
1/2 cup water plus extra boiling water as necessary
beaten egg to glaze

Heat the oil in a large saucepan and gently fry the onion until soft.
Add the finely chopped mushrooms and cook until the juices begin to run. Remove from the heat and add all the other filling ingredients to form a thick, but not dry, consistency adding a little stock or water if necessary. Allow to cool.
To prepare the dough, first sift the flour, salt and baking powder into a large mixing bowl.
Cut the shortening into small pieces and melt in a saucepan. Add the cold water and bring to a fierce, rolling boil. Immediately pour into the centre of the flour and mix vigorously with a wooden spoon until glossy. When the mixture is cool enough to handle, use hands and knead it into a ball.
Divide the mixture into two-thirds and one-third, placing the one-thirds portion in an oiled plastic bag to prevent drying out.
Use the two-thirds portion to line the base and sides of a 7-inch spring form pan, pressing it down and moulding it into position.
Spoon in the mushroom filling, press down firmly making a "dome" shape.