Ingredients:

  • 2 ½ cups (320g) all-purpose flour
  • 1 tsp (5g) salt
  • 1 cup (226g) unsalted butter, cold and cubed
  • 6-8 tbsp (90-120ml) ice water
  • 1 tbsp (15ml) olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup (150g) cooked chicken or turkey, chopped
  • 1 cup (150g) cooked mushrooms, chopped
  • 1 cup (150g) spinach, wilted and roughly chopped
  • 2 large eggs, beaten
  • ½ tsp (2g) black pepper
  • 1 tsp (5g) dried thyme
  • 1 tsp (5g) mustard (optional)
  • 1 large egg, beaten (for egg wash)
  • 1 tbsp (15ml) water (for egg wash)

Instructions:

  1. In a mixing bowl, combine flour and salt.
  2. Add cold butter and cut into flour until the mixture resembles coarse crumbs.
  3. Gradually add ice water until dough just comes together.
  4. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  5. Heat olive oil in a skillet over medium heat.
  6. Sauté onions until translucent, about 5 minutes.
  7. Add garlic and cook for another minute.
  8. Stir in the chopped meat, mushrooms, and spinach, mixing well.
  9. Remove from heat and allow to cool slightly.
  10. Stir in beaten eggs, spices, and mustard if desired.
  11. Preheat the oven to 375°F (190°C).
  12. Roll out half of the chilled dough and fit it into the pie dish.
  13. Fill with the prepared filling.
  14. Roll out the second half of the dough, place it over the filling, and seal the edges.
  15. Cut slits in the top crust to allow steam to escape.
  16. Brush the top crust with the egg wash.
  17. Place the pie on a baking sheet.
  18. Bake for 40-45 minutes until golden brown and bubbling.
  19. Allow cooling for 10 minutes before slicing.
  20. Serve warm or at room temperature.