Ingredients
1 lb Whole Wheat Flour
1.5 oz olive oil
5.5 oz cold water
1 whole egg
3 parsnips (peeled and chopped)
2 shallots peeled and chopped
2 cups whole milk
1 cup wild mushrooms (cleaned)
3 tablespoons grape seed oil (for cooking)
Method
- Mix flour and oil, then slowly add water until the dough is well combined.
- Kneed by hand until smooth.
- Cover with plastic and let rest in refrigerator for 2 hours.
- Roll out to desired size (one can use a pasta roller, only rolling on the first setting.
- Place in mold and cut out lid with remaining dough.
- Fill
with parsnips and mushrooms and cover with cut out lid; brush with egg
wash and bake at 410 for about 7 minutes and let rest for 10 minutes on
stove top edge.