For the crust

Preheat the oven to 350F and soften the margarine until it is easy to mash with a fork, but not too soft

In a large mixing bowl, combine the flour, salt, and margarine

Blend with a fork OR your clean hands until the mixture has a texture like bread crumbs

Add the cold water and quickly blend the mixture into a dough (be careful not to overmix)

On a floured surface, roll out half the pie dough, then transfer it to a well-greased 9” pie dish (set the other half of the dough aside, in the fridge)

Bake at for 8 minutes, then remove from oven and set aside to cool

For the filling

Preheat the oven to 375F

In a food processor fitted with an S-blade, blend the onion, garlic, potato, and romano beans until roughly chopped

Transfer the mixture to a large mixing bowl and add the mushrooms, grated carrot, chestnut meal, rolled oats, sesame oil, and seasonings

Mix with a spoon or a spatula until everything is well-combined

Transfer the filling to the pie crust and distribute it evenly, then set it aside

On a floured surface, roll out the other half of the pie dough, and use it to cover the pie, trimming the excess and sealing the edges using a fork. Remember to cut air vents in the top of the shell

Bake for 30 minutes, or until the crust is a rich brown in colour

Serve with sour cream (if desired) and enjoy