1 cup cold unsalted butter
2 2/3 cups all-purpose flour
1 1/2 tsp salt
1 1/2 cups sharp cheddar cheese, grated
5 tablespoons ice water
1 tablespoon cider vinegar
2 tablespoons minced dried onion
Cut the butter into cubes. Toss the flour and salt together. Add the butter and work into the flour with your fingers until most of the butter is incorporated. Add the grated cheese and toss. Add the vinegar, then the ice water a little at a time until you have a dough that comes together, but isn't too wet. Divide the dough in half, wrap, and set aside to chill in the fridge while you make the filling.
8 dried shiitake mushrooms
ground black pepper
1 bay leaf
1 clove garlic, minced
2 cups milk
1 pound green beans, thinly sliced
3 small leeks or 1 bunch green onions
1/4 pound portabella mushrooms, thinly sliced
4 tablespoons butter
3 tablespoons flour
Heat the milk until not quite scalded. Add the dried mushrooms, a generous amount of pepper, bay leaf, and garlic. Remove from heat, cover, and let sit for several hours. Remove the dried mushrooms and bay leaf.
Cook the green beans in salted boiling water for a few minutes until tender. Drain and set aside.
Melt the butter in a large saucepan. Add the portabella mushrooms and leeks or onions. Sprinkle with a pinch of salt, and saute until the vegetables are tender. Turn the heat to medium-low and add the flour. Cook while stirring constantly for a few minutes until the flour appears a pale golden color. Add the warm milk mixture a little at a time, stirring constantly, until all of the milk has been added. You should have a slightly thickened, creamy sauce. Add the cooked green beans and toss. with the sauce. Add salt to taste.
Roll out one half of the pastry to fit the bottom of a pie plate. Fill the crust with your bean filling. Roll the other half of the pastry out for the top. Sprinkle with the dried onions, and roll a few more times; just enough to make the onions adhere to the pastry. Fit over the top of your pie and crimp the edges together to seal. Cut a few vents in the top to allow steam to escape.
Bake in a 375 oven for 45 - 60 minutes. The filling should be bubbling through the vents, and the crust nicely browned.