Mushroom & Pennywort Pie

Preparation time: 45 mins
Serving: 3-4 pax


3/4 cup Ricotta Cheese
1/2 cup Goat Cheese
1/4 cup Parmesan Cheese
2 teaspoon Fresh Rosemary
5 garlic sliced
1 tablespoon butter
1 tablespoon Mazola corn oil 
4 cups mixed mushrooms chopped
2 bunches of pennywort chopped
1/4 cup of cooking cream
1/2 teaspoon salt 


Combine ricotta, goat cheese, parmesan, rosemary in a bowl. Set aside. 

Heat butter and Mazola cooking oil in a large skillet over medium heat.

Add mushrooms and garlic. Allow mushrooms to brown add cream then add chopped pennywort. Season as needed and put aside.

Preheat oven to 180C, spread the cheese mixture. Top with the cooked mushroom mixture.

Roll the 2nd part of the pie crust to cover the top. Bake up to 25 to 30 minutes or until the crust is brown.

Pie crust

2 cups wheat flour
½  cup Mazola corn oil
5 tablespoons water


Mix Mazola oil and water and add to flour to form dough

Divide into two equal parts. 

Roll between two papers.