Bomb Pie

Bomb Pie


  • 500 g buckwheat filo pastry
  • 1 leek
  • 400 g mushrooms
  • 1 cup of sour cream (or young cheese, sour milk)
  • 2 egg whites
  • 150 ml tomato sauce
  • spices: sea salt, pepper
  • 3 teaspoons pork fat
  • water


First melt 2 teaspoons pork fat in little water. Preheat the oven. Finely chop leek as well as mushrooms and fry on little pork fat and water. Before the end add salt and pepper. Remove from the heat and add tomato sauce right from the fridge. That will cool the mixture. When the mixture is lukewarm add sour cream, or cheese, or sour milk. Whisk egg whites and add them to the mixture. Use two sheets of pastry for each roll. Take one sheet and grease it with mixture of pork fat and water, then place second sheet, grease it also, then add filling. When you finish with filling, roll them and place in baking dish covered with baking paper. Grease them with mixture of pork fat and water and put in the oven. Bake on 200 degrees about half an hour. On the half of baking grease once again with the mixture of pork fat and water. That’s it.

Bomb Pie

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