Step 1

Preheat oven to 190°C and grease a baking tray.

Step 2

Make the quick pastry (see below).

Step 3

Heat half the oil in a large frying pan. Add garlic, onion and carrot, and cook until onion is soft. Add remaining oil then stir in the mushrooms and herbs; season. Cook until tender.

Step 4

Stir in the flour, cook for 1-2 minutes, then gradually stir in stock. When simmering, mix in soy sauce and balsamic vinegar; cook, uncovered, for 5-8 minutes. When reduced, mix in almonds and cool.

Step 5

On a floured bench, roll dough to a circle approximately 35cm across. Lift with rolling pin onto baking tray. Brush with egg, and spoon the cooled mushroom mixture into the middle, leaving a border of at least 3-4cm.

Step 6

Fold the edges around the filling leaving the centre open. Brush crust with egg then bake for 25 minutes, or until golden. Serve warm or cold. Sprinkle with fresh herbs, if desired.

Step 7

In a bowl or processor, combine the butter and flour, pulsing or rubbing until it resembles fine breadcrumbs. Add just enough water to form a dough. Roll into a ball, wrap and rest in the fridge until needed.