Olive oil 1 tbsp
Butter 1 tbsp
Lardons 150 g
Mushrooms 225 g, shiitake or a mixture of shiitake and baby chestnut mushrooms
Garlic 2 cloves, finely chopped
Marsala 50 ml
Flour 200 g
Goat's cheese 75 g, fresh
Heat the oil and butter in a large saute pan and fry the lardons until golden brown.
Add the mushrooms and saute for 6 minutes, then add the garlic and fry for 2 minutes.
Pour in the marsala and let it evaporate off.
Season to taste with salt and pepper, then leave to cool.
While the filling is cooling, make the pastry.
Rub the butter into the flour until the mixture resembles fine breadcrumbs.
Add just enough cold water to bring the pastry together into a pliable dough.
Preheat the oven to 200°C (180 fan) | gas 6.
Roll out the pastry into a large circle on a lightly floured surface.
Spoon the mushroom filling into the centre, then fold the edges over and crimp together to form a one-crust pie.
Transfer the pie to a baking tray or large tart case.
Bake for 30 minutes, or until the pastry is cooked through underneath.
Crumble over the goat's cheese and garnish with winter savoury, then serve immediately.