Recipes
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Recipes
Dough :
Champignon filling :
Mix the dry ingredients first, then knead them with the remaining ingredients. This will form a smooth dough (similar to Linzer), which should be left to rest for about 20 minutes. Press the dough into the pan or roll it out into a patty. Use a rolling pin to move the dough into the pan and adjust it so that it covers the edges of the pan. Lightly prick the bottom of the dough with a fork in several places to help it keep its shape. Weigh down with beans placed on baking paper. Pre-bake the dough in the oven at 180 °C for about 15 minutes.
Chop a piece of the leek and sauté in olive oil, throw in the 5-6 larger mushrooms, sliced, a little crushed cumin and salt. In a bowl, whisk 3 eggs with 70 g of sour cream, add the sautéed mushrooms, chopped green onion and grated Parmesan cheese (other cheese can be used). Pour everything into the pre-baked dough and sprinkle the top with more grated cheese. The edges of the dough can be smeared with whisked egg. Bake for 20-25 more minutes for the filling to bake through.
Let the finished pie stand in the pan for a while before turning it out.
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