Layered Pie with Mushrooms and Sour Cream
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
6
Description
Layered pie with mushrooms and sour cream
Ingredients
- Yeast-free puff pastry - 8.8 oz
- Wheat Flour - 1 tablespoon
- Fresh champignons - 10.6 oz
- Vegetable Oil - 3 tablespoons
- Onion - 1 head
- Fat sour cream - 3 tablespoons
- Chicken Egg - 1 piece
- Hard Cheese - 3.5 oz
- Salt - to taste
- Dried Dill - a pinch
- Ground Black Pepper - ½ teaspoon
- Herbes de Provence - ½ teaspoon
- Green Onion - 1 piece
Step by Step guide
Step 1
Chop and sauté the onion for the filling of the layered pie. First, peel the onion and wash it under running water. For this recipe, I took a larger onion to make the filling juicy. Cut the onion in half and dice it finely. Heat a small amount of refined vegetable oil in a medium-sized skillet. Sauté the vegetables in odorless sunflower oil. Olive oil can also be used. Stirring, sauté the onion in the oil until it becomes translucent and soft. Then carefully transfer the cooked onion to a dry dish to cool slightly.
Step 2
Chop and sauté the mushrooms in a dry skillet. Wash and clean the mushrooms. Cut them into fairly large pieces, as they will shrink in size during cooking. For this recipe, I used medium-sized fresh champignons. Cut them in half and slice them thinly. Pour the chopped mushrooms into the skillet where the onion was sautéed. There is no need to add more vegetable oil, as the champignons will release juice while cooking. Stir the mushrooms occasionally and sauté them until all the moisture evaporates from the skillet. Then transfer the champignons to a bowl with the sautéed onion.
Step 3
Grate the hard cheese and add it to the pie filling. Grate the hard cheese. For the pie, use Russian cheese, but other types like Dutch, Gouda, or Cheddar will also work. Add the grated cheese to the sautéed onion with the cooked champignons.
Step 4
Add sour cream to the filling. Next, according to the recipe, add 3 tablespoons of sour cream to the other ingredients; it will make the filling more juicy and tender. It is advisable to use a cream with a higher fat content so that the pie crust does not become soggy during baking.
Step 5
Add salt and spices. Now season the filling with salt to taste (keep in mind that hard cheese can be salty). Season the mixture with ground black pepper, dried dill, and herbes de Provence. These spices pair well with mushrooms and cheese, enhancing their flavor. Optionally, you can add fresh herbs like parsley or basil. Mix the filling thoroughly.
Step 6
Roll out the dough for the layered pie with mushrooms and cheese. Thaw the dough according to the instructions on the package. Lightly dust the work surface with wheat flour so that the dough does not stick. Using a rolling pin, roll out the dough to a thickness of 3-4 millimeters. If you are using a ceramic or metal baking dish, it is better to line it with parchment paper beforehand. Place the dough in the dish (I used a 20-centimeter diameter dish) and form the edges to a height of 4 centimeters. Trim any excess dough with a knife. Prick the dough all around with a fork to prevent it from deforming during baking.
Step 7
Form the layered pie with mushrooms and cheese and add the filling. Now spread the filling of champignons with onion and hard cheese evenly over the dough, as required by the recipe.
Step 8
Brush the pie with egg yolk. Separate the yolk from the white (which we will not use). Lightly beat the yolk with a fork and brush it over the edges of the pie and the filling using a pastry brush. This will keep the filling juicy and give the edges of the pastry a golden color.
Step 9
Bake the pie with mushrooms and cheese from puff pastry in a preheated oven. Place the pie in the already heated oven. We will bake it until done (about 30-35 minutes) at 356°F.
Step 10
Serving the dish. Remove the baked pie from the oven. Cool the pie in the dish for 7-10 minutes and carefully transfer it to a serving plate. Wash, dry, and finely chop the green onion. Sprinkle the pie with chopped green onion and serve it hot, cutting it into portioned pieces. The cooled layered pie can be reheated in the microwave, and it will taste freshly baked again.
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