Difficulty Level Easy
My son, being a bit of a hipster geek, if truth be told, always celebrates Pi day which occurs on the 14th of March. 3.14—you get it. It's just a bit of lighthearted silliness. Sometimes Hugh gets his friends together and they bring pies and they eat them in public places. It gets messy.
Last year for Pi day I did a round up, pun intended, of pie posts. This year I made this delicious Mushroom and Barley Pie, and yes, I cut the pi symbol in the centre of it. This was really easy to make, and very filling. Serve it with a green salad to cut down on the richness. I used cooked barley I had leftover from my Bean and Barley Salad, so it was quick. Make sure you give yourself enough time for the barley to cook first. The recipe says cook for 12 minutes, but I think that's a bit optimistic. I didn't use creme fraiche, just a bit of cream. I also ended up baking it for 40 minutes rather than 30, but start with 30 and see if the crust is cooked, you can always leave it a bit longer.
|1 tablespoon||unsalted butter|
|1/2 cup||leeks, thinly sliced|
|2||garlic cloves, minced|
|5 1/2 cups||mushrooms|
|1/2 cup||dry white wine|
|1/2 cup||pearl barley|
|1 cup||gruyere, grated|
|2 tablespoons||creme fraiche|
|1/4 cup||parsley, finely chopped|
|1 package||high quality frozen puff pastry, thawed|
|pinch of salt|
Adapted from The Jewels of New York.