Outdoor mushroom pie
A rich, pleasantly salty cheese and mushroom pie on a golden sandy dough.
- Flour – 250 g
- Butter – 175 g
- Eggs – 1 pc
- Sour cream – 25 ml
- Salt – 2 g
- Soda – 1 g
- White mushrooms – 1 kg
- Onions – 2 pcs
- Hard cheese – 100 g
Shortbread dough. Butter grate. Add sour cream, egg, salt and baking soda. Begin to knead the flour and add the parts. Stir the dough wrap in foil and place in refrigerator for 30 minutes.
Tip: all the ingredients for the dough must be cold.
Filling. Mushrooms clean, and rinse under running water. Fill with cold water and boil for 10 minutes. Fold in a colander, leave a bit of mushroom soup. Mushrooms cut into cubes, fry in butter. Onions finely chop and add to the mushrooms, season with salt and pepper, add the mushroom soup. Stew over medium heat for 5-10 minutes, cool the filling. Hard cheese grate, mix with cooled filling.
Chilled dough roll out the layer thickness of 1 cm, put on the bottom of the form, level. Cover the parchment, put the peas (beans) and put in the oven for 5 minutes at 200 degrees. Pour the filling into the workpiece, pritrusite cheese. Bake at 200 degrees for another 20 minutes.