Crispy, Buttery Pie With Mushrooms

Crispy, Buttery Pie With Mushrooms


  • 200 g flour
  • 100 g iced butter
  • 3, 4 tablespoons very cold water
  • 500 g mushrooms
  • 1 cup sour cream
  • 3 handful rocket salad
  • 1 small red onion
  • 1 egg white
  • little olive oil
  • spices: sea salt, pepper, mediterranean mixture, garlic powder…whatever you like


You can knead the dough in the evening and then leave wrapped in transparent foil overnight. Mix flour and pinch of salt, then grate iced butter and add to flour, mix well, then gradually – spoon per spoon add very cold water and knead quickly with your hands. Wrap and in the fridge. In the morning chop mushrooms, cut onion into ribs and fry all little on a little olive oil. Add spices per your taste, leave to cool bit, then add rocket salad, whisked egg white and sour cream. Stretch the dough on a baking paper a little finger thick, in a circle, as far as you can. Pour the mixture over but leave the edges blank, so pull them up over the mixture. Transfer to a baking dish and put into a preheated oven on 220 degrees for about 20 minutes.

Crispy, Buttery Pie With Mushrooms

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