1 cup beancurd skin, finely crushed (optional)
2 large shittake mushroom, finely chopped
1/2 cup toasted sunflower seeds
1 large potato, boiled, skinned and mashed
3 tablespoon lemon juice
1/2 cup plain flour
1/2 cup water or soup stock
2 tablespoon oil of choice and some for brushing the baking pan
2 cloves garlic, finely chopped
1 tablespoon ginger, finely chopped
3 tablespoon coriander leaves, finely chopped
1/2 teaspoon dried rosemary
1 teaspoon dried dill
Salt to taste
Add 2 tablespoon oil into a saucepan over medium heat and stir fry the garlic and ginger for 30s or till you can smell the aroma
Add the beancurd skin and cook till soft. Add water if it is necessary
When the beancurd skin is soft, add the shittake mushroom and stirfry the mushroom for 1 min
Remove the beancurd skin and mushroom mixture from heat and transfer into a large mixing bowl
Add all the other ingredients and seasoning and mix well
Prepare your baking tray, coat it with oil and/or line it with baking paper
Bake 20 to 30 minutes at 180°C or until top turns brown
The beancurd skin is optional, I just add it in because I have a lot of it in my fridge and it does add an interesting texture to the pie, although it is most unconventional. Replace it with beans if you want a more consistent texture.
Same with sunflower seed, you could process into tiny bits before mixing them in for a finer texture.
For the temperature and the time stated, feel free to adjust it according to your oven. When I bake this, I really have to maneuvre the temperature and the location of the heat to get it evenly cooked because my oven isn’t working really well. The temperature is just a rough guide.
If you prefer, you could preheat the oven, it wouldn’t make too much difference in this dish.