Serves 4

Prep time 30 minutes


300g portobello mushrooms
1 tbsp olive oil
1 tbsp balsamic vinegar or red wine
150g halloumi
1 tbsp chopped parsley
1 egg
1 tbsp chickpea flour
1 roll of Aqua e Farina Brisee


Rinse portobello mushrooms and roughly chop. Preheat oven to 200 degrees celcius.

In a pan, sautee mushrooms in the olive oil and cook for a few minutes. Add in salt and wine or balsamic vinegar.
Add pepper and stir well, add chopped parsley and set aside.

In the food processor, blend the halloumi into fine piece and pour into a bowl. Then pulse the mushrooms a few times and add to the same bowl.

Mix together the halloumi, mushrooms, egg, chickpea flour and more pepper till combined.
Cover bowl with clingfilm and refrigerate for 10 minutes till completely cool.

Unroll the dough, prick the bottom and place into a lined baking tray. Place mixture in the centre of the dough and close over the sides till encased.

Bake at 200 degrees for 30-35 minutes till golden.

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