Mushroom pie
Aromatic Lenten pie with mushrooms — a dish that will enchant you with its incredible aroma and taste
Ingredients
| BATTER: |
| wheat flour 700 g |
| water 200 ml |
| vegetable oil 45 ml |
| Italian herbs 2 tsp. |
| salt pinch |
| TOASTING: |
| mixed mushrooms 400 g |
| onions 120 g |
| leek 100 g |
| green onion 50 g |
| garlic 3 cloves |
| celery root 150 g |
| carrot 120 g |
| vegetable oil 35 ml |
| soy sauce 60 ml |
| sugar 15 g |
| salt, black pepper to taste |
Instructions
Step 1
Add salt, vegetable oil and Italian herbs to the sifted flour and gradually pour in the water to make an elastic dough. Wrap in clingfilm and leave to rest.
Step 2
Meanwhile, prepare the filling. Chop and fry garlic, onions and leeks in vegetable oil. Add the coarsely grated carrots and celery and continue frying.
Step 3
In a separate pan, saute the sliced mushrooms and combine with the vegetables. Add soy sauce, sugar, salt, pepper, stir and evaporate the liquid. Then add the chopped green onions, stir and let the filling cool slightly.
Step 4
Roll out 2/3 of the dough. Grease the mold with vegetable oil and place the dough so that it hangs slightly off the sides. Place the filling and smooth it out.
Step 5
Roll out the remaining dough, cover the filling with it, join and seal the edges. Make a few holes in the pie, grease the surface with vegetable oil and bake at 190 degrees Celsius for 30 minutes.
Step 6
Let the pie cool down a little and serve. Bon appetit!