Your child can help by collecting all the ingredients for the filling and pastry. They can help roll out the pastry. They can pick the mushrooms you’ve grown in your kit, help chop them, peel the garlic, add the ingredients and, depending on ability, help with the grated ingredients.


  • walnut pastry

  • 30 g walnuts roasted

  • 200 g plain Flour

  • 75 g Butter diced

  • Salt

  • 1 egg yolk

  • 2-3 tablespoons Water

  • Filling

  • 4 shallots finely chopped

  • 1 finely chopped Leek optional

  • 2 Garlic Cloves finely chopped

  • 25 g Butter

  • 750 g (or more) mixed Mushrooms add some fancy ones to the mix for extra flavour

  • 1 porcini mushroom stock cube

  • 2 teaspoons chopped Thyme or lemon thyme

  • Grated zest of 1 Lemon add juice if required

  • bunch of Flat-leaf parsley chopped

  • Sea Salt & freshly ground black pepper

  • 1 Egg

  • 300 ml pouring Cream

  • 1 tablespoon (or splash) of Milk

  • 75-100 g Parmesan cheese grated


  • walnut pastry:

  • 1.

    In a food processor blend the roasted walnuts then add the flour, butter and salt. Add egg yolk and enough water to make a soft dough.

  • 2.

    Preheat the oven to 200°C. Press pastry into a 35cm, loosebottomed (or spring release) tart tin, about 3cm deep. Line with greaseproof paper, fill with pie weights and bake for 10–12 minutes. Remove the paper and weights and bake for a further 5 minutes, until very lightly coloured, then leave to cool.

  • Filling:

  • 1.

    Using a large saucepan over a medium heat, sauté the shallots, leek and garlic in the oil and butter. Add the mushrooms and porcini stock cube. Cook until just soft and releasing their juices. Stir in the thyme, lemon zest, parsley, salt and pepper. Remove from the heat.

  • 2.

    Whisk together the egg, cream, milk and cheese and stir into the mushrooms. Pour mixture into the pastry case and bake at 200°C for 20–25 minutes, until set and golden.

  • 3.

    Serve with some dressed salad leaves.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 588kj
  • Fat Total 41g
  • Saturated Fat 23g
  • Protein 17g
  • Carbohydrate 41g
  • Sugar 7g
  • Sodium 756mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe Extract from Small Fry Outdoors: Inspiration for being outdoors with kids Susie Cameron, Caroline Webster & Katrina Crook. Available from most leading book stores from October 9th, 2008 RRP$24.95

Photography by Katrina Crook

For more information about Small Fry Outdoors CLICK HERE

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