Mushroom and Barley Pie
Cook Time
45 minutes
Rating
0 out of 5 stars
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Ingredients
8 servings
- 3/4 cup pearl barley or farro
- 3 cups water
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 9 scallions, finely chopped (1 1/3 cups), divided
- 1 pound cremini mushrooms, sliced
- 1/4 cup dry Madeira (preferably Verdelho or Sercial)
- 1 cup whole-milk ricotta
- 1 (1-pound) package frozen all-butter puff pastry, thawed
- 1 egg yolk, beaten with 1 teaspoon water and a pinch of salt
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Preparation
Step 1
If using farro, cover it with cold water in a bowl and soak 30 minutes, then drain in a colander.
Step 2
Bring farro, water (3 cups), and 1/4 teaspoon salt to a boil in a medium saucepan, then reduce heat and simmer, uncovered, until tender, 15 to 20 minutes. Drain.
Step 3
If using barley, no need to soak it. Simmer unsoaked barley in 6 cups water with 1/4 teaspoon salt for 45 minutes. Drain.
Step 4
Melt butter with oil in a 12-inch heavy skillet over medium-high heat.
Step 5
Cook garlic and half of the scallions, stirring frequently, 2 to 3 minutes.
Step 6
Add mushrooms, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until just softened, about 5 minutes.
Step 7
Add Madeira and simmer 1 minute. Transfer to a bowl and stir in barley or farro, then cool completely.
Step 8
Stir in ricotta, remaining scallions, and salt and pepper to taste.
Step 9
Roll out each piece of pastry on a lightly floured surface into an 11-inch square.
Step 10
Stack squares on a parchment-paper-lined baking sheet with a second sheet of parchment between them, then cover with plastic wrap and chill at least 30 minutes.
Step 11
Put a large baking sheet on rack in middle of oven and preheat oven to 400°F.
Step 12
Spread cooled filling evenly over pastry on baking sheet, leaving a 1-inch border.
Step 13
Brush border with some of egg wash and, using parchment, invert second square on top, lightly pressing to seal border.
Step 14
Brush top with remaining egg wash, then crimp border with a fork and trim with a pizza wheel or sharp knife.
Step 15
Cut a few small steam vents in top of pie and decoratively score pastry.
Step 16
Slide pie on parchment onto preheated baking sheet in oven and bake until puffed and deep golden brown, about 45 minutes.
Step 17
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Chef's notes
Consider adding 1/2 cup of chopped olives, 1/4 cup capers, or sundried tomatoes for added flavor.
The filling can be made and pastry rolled out 1 day ahead and chilled.
The pie can be assembled up to three hours ahead of time and chilled until ready to bake.
