Looking for a recipe for an easy spelt savoury pie (galette)? This recipe I have made a simple spelt pie pastry and turned it into a delicious mouth watering simple mushroom pie that's surprisingly easy to make. Be creative and use what you have. My favourites are; spelt savoury pie with spicy mushrooms (see my video), spinach and feta or a potato and cheese pie. You can add your own touch by adding mix and matching ingredients.
This style of pie is known as a galette. I love the freeform style of this galette pie that enables you to be creative and individual without having a perfect looking pie. If you make the pastry dough the day before then you could have dinner ready to eat in 40 minutes. My recipe makes two small galette to serve 2 with 4 pieces or make one large one. The dough makes about 410g dough balls. The great thing is you don't need any fancy pie dish. Delicious served with a salad.
What is a galette?
It is a french term for a flat crusty free-form pie/cake that is filled with sweet or savoury fillings and baked flat on a sheet. Not to be confused with the French term for a filled buckwheat crepe known as a galette in Brittany, France.
Pastry – makes 2 x dough balls
- Spelt Flour (or plain flour) – 350g (plus a little extra if needed)
- Unsalted butter – 250g
- Salt – 1 tsp*
- Chilled Water – 150ml
- Sesame Seeds (za'atar spice) – 2 tsp
*leave the salt out if you are using salted butter
Mushroom Filling (see video)
- Chopped Onion (small) – 1
- Chopped mushrooms – 1/2 to 1 cup
- Garlic powder (optional-I think I forgot to add this in the video) – 1/2 to 1 tsp
- Mexican spice mix – 1.5 tsp
- Sweet Paprika – 1 tsp
- Salt + pepper to taste
- Feta – 2 to 3 tbsp
- Cheddar Cheese – 1/4 cup/20-30g
- Mozzarella (optional) – half of 125g ball
- PREHEAT oven 180˚C fan, 200˚C
- MIX flour and chilled cubed butter in a stand mixer on low with the dough hook (updated:I think it works better with the paddle attachment) or with an electric hand held beater until it resembles crumbs this may take 5-10 minutes.
- ADD water a little at a time until the pastry combines and starts forming a ball. This might take at least 5 minutes. If your dough looks too wet to handle add a small amount of flour. You may not need all the water. You will know when the dough is ready as you mixing bowl will start looking clean. This can also vary depending on what flour you use.
- SPRINKLE flour on your hands, bench or pastry mat and form a ball.
- DIVIDE into 2, if making smaller galettes.
- FLATTEN into a round disc and cover with plastic wrap and flatten with your hand slightly.
- CHILL in the refrigerator overnight or 45mins if you're wanting to use the same day. The dough will last 5 days in the refrigerator.
- SAUTE – chopped onions, and mushrooms in a small amount of butter and oil until very soft, I like my mushrooms very cooked. After 10 minutes add spices and simmer for another 10-15 minutes.
- ROLL pastry between two layers of baking paper until you have a larger disc, approx. a dinner plate size.
- ADD a sprinkle of grated cheese, then spoon over mushroom (or filling of your choice) mix leaving a 1-2cm border around the outside edge.
- SPRINKLE cheddar cheese, and a little mozzarella cheese, a little more cheddar cheese, add feta cheese, sprinkle salt and pepper and finish with a sprinkle of paprika.
- FOLD over pastry edge and press the edges onto each other, sprinkle with sesame seeds or a Za'atar spice mix.
- BAKE on a lined baking tray for 20-30mins until golden brown.
- REST for 5 minutes before serving. Fantastic with a side salad or green leaves. Wonderful served cold for a picnic too.
Sue Maree P Baking Tips
- FLOUR – choose your favourite flour, or use regular plain or white flour
- CHEESE – I tend to use what I have in the frig at the time, mix and match your cheese to suit what you have or to taste.
- SPICES – I love Mexican spice with the mushrooms, but feel free to simply have just salt and pepper. Recipe for Zaa'tar spice here – https://suemareep.com/how-to-make-flatbread/
- PASTRY – perfect to prepare ahead of time. Last for at least 5 days in the refrigerator I haven't had any spare to freeze, but I would assume that it would freeze well for a few months,