It’s time for those few weeks of the year when both figs and chanterelles are in season. You can find mushrooms for a bit longer but for figs, it’s really a few-week season. I combined these two into delicious small pies – wild chanterelles and juicy, deep plum-colored figs.
Inside the crispy pie crust, there is a creamy mushroom filling with black kale and thyme. The fig slices on top become sweet in the oven which is enhanced even more with a drizzle of honey after baking. Serve warm pies with a fresh side salad and enjoy!
Chanterelle Fig Pies
4 small pies
Active: 30 min
Passive: 60 min
Pie dough:
4 dl flour
1 tsp baking powder
Pinch of fine sea salt
1 dl natural soy yoghurt
125 g (vegan) butter
(1-2 tbsp cold water)
Filling:
1 ½ dl cashew nuts
½ dl water
1 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder
1 shallot
2 garlic cloves
½ dl dry white wine
4 black kale leaves
2 tbsp olive oil
Sea salt flakes
Black pepper
1 ½ dl oat creme fraiche
Fresh thyme
4 figs
2 tbsp honey
Soak the cashew nuts in a generous amount of warm water for about half an hour. Preheat the oven to 225 °C. Combine the all-purpose flour, baking powder, and pinch of salt. Add the soy yogurt and cold butter cubes. Shape into a ball in your hands. If the dough seems dry, add 1 tbsp of cold water. Cover and refrigerate for half an hour.
Make the filling. Drain and rinse the nuts. Add the nuts, water, apple cider vinegar, garlic powder, roasted onion flakes, and a generous amount of salt to a powerful blender and mix until smooth paste forms. Peel and chop the shallot and garlic cloves and clean and chop the chanterelles. Remove the stem from black kale and chop. Place the chanterelles to a dry frying pan and heat until liquid evaporates. Add some olive oil and chopped shallot, garlic, and black kale and sauté the mixture. Season with salt and black pepper. Add white wine and let it simmer for a minute. Transfer to a bowl and add the cashew paste, finely chopped thyme, and oat crème fraiche. Mix well and season to taste.
Grease four small pie forms. Wash and slice the figs. Remove the dough from the fridge and roll it out on a floured surface into a circle about 3-5 mm thick. Cut four circles 1 cm wider than the pie forms. Press the dough into the pie forms and fill with the chanterelle filling. Arrange the fig slices on top. Bake in the oven at 225 °C for 30-35 minutes until the figs are nice and roasted. Allow to cool, drizzle over some honey and garnish with fresh thyme leaves. Serve with a light, fresh side salad, and enjoy!
Psst! Replace chanterelles with your favorite wild mushroom and try changing figs to pear!
Happy Autumn moments!
Along with her studies, Emilia is a cookbook author, a passionate sourdough baker, and a dreamer. She loves waking up early, going for a swim in the sea, and afterward drinking coffee while writing a journal. Breakfasts vary with the seasons from overnight oats to pancakes and granola bowls. In addition to early morning hours, Emilia enjoys planning and throwing dinner parties and baking excess amounts of sourdough loaves. Get to know Emilia on Instagram @emiliaaurorav
