Pie with Chanterelles and Potatoes
Baking and Desserts • European
Description
Pie with chanterelles and potatoes
Ingredients
- Milk 5 fl oz
- Kefir 5 fl oz
- Margarine 5 oz
- Chocolate eggs 2 pieces
- Wheat Flour 10 oz
- Baking Powder 0 oz
- Salad Potatoes 3 pieces
- Onion 1 piece
- Pickled Chanterelles 0 lbs
- Cheese Spread 5 oz
- Salt to taste
- Sugar to taste
Step-by-Step Guide
Step 1
For the dough, mix milk and kefir with melted margarine, add 1 egg, 0.5 teaspoons of salt, the same amount of sugar, and a packet of baking powder. Mix well, then add sifted flour and knead the dough until it pulls away from the sides. Form the dough into a ball, place it in a bag, and refrigerate for 1 hour.
Step 2
The filling consists of three layers. First: cut the potatoes into 1 cm cubes and fry until half-cooked in vegetable oil, adding salt. Second: carefully wash the chanterelles (do not soak), dry them well, chop them coarsely, and sauté with the onion for about 15 minutes until all the moisture evaporates. Third: grate the cheese.
Step 3
Divide the dough into two uneven parts (two-thirds and one-third). Roll out one part so that the edges overlap the rim of the baking dish. Layer the filling: potatoes (preferably allowing the oil to drain), then mushrooms with onions, and top evenly with cheese. Roll out the second part of the dough and cover the pie, sealing the edges and making a small hole in the center.
Step 4
Brush the pie with lightly beaten egg. Bake for 15 minutes at 390°F, then another 20 minutes at 355°F.
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