Mushroom and Artichoke Pudding

Name: Mushroom and Artichoke Pudding
Prep time: 25 min
Total time: 25 min
Ingredients: 50 g/2 oz dried mushrooms; 175 g/6 oz/1½ cups strong white/all-purpose flour; 100 g/4 oz/⅔ cup shredded vegetable suet; bunch of parsley, chopped; 3 courgettes/zucchini, sliced; 3 courgettes/zucchini, sliced; 50 g/2 oz canned water chestnuts; 225 g/8 oz canned artichoke hearts, drained and chopped; 1 onion, finely chopped; 150 ml/5 fl oz/⅔ cup dry white wine; 2 tablespoons soy sauce; 1 tablespoon potato flour/starch; 1 tablespoon potato flour/starch; 25 g/1 oz/2 tablespoons butter; 1 tablespoon water; 1 teaspoon salt; 175 g/6 oz/1½ cups strong white/all-purpose flour

Preparation info

Difficulty
Easy
Ready in
25 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

The featherlight suet pastry in this pudding makes it a far cry from the institutional variety that you may remember from schooldays. Dried mushrooms have a greater intensity of flavour, which is closely sealed in this pudding, so that when you cut into the crust, the aromas are singularly enticing.

Ingredients

50 g/2 oz dried mushrooms
1 onion, finely chopped

Main course
Vegetarian

Method

Cover the mushrooms with cold water and soak for 5 hours. Drain and reserve the water. Mix all the dough ingredients together by hand. Roll out the dough thinly and use two-thirds to line a 1.7-litre/3-pint