Yeast Pie with Chanterelles and Potatoes
Baking and Desserts • European
Description
Yeast pie with chanterelles and potatoes
Ingredients
- Wheat Flour 3 cups
- Milk 1 cup
- Butter 4 tablespoons
- Chocolate eggs 2 pieces
- Sugar 1 teaspoon
- Dry yeast 0 oz
- Pickled Chanterelles 0 lbs
- Salad Potatoes 5 pieces
- Onion 1 piece
- Parsley 1 bunch
- Carrot 1 piece
- Salt to taste
- Olive Oil 5 fl oz
- Garlic 2 cloves
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
For the dough, slightly warm the milk, dissolve the packet of dry yeast in it, add 1 teaspoon of sugar and 1 tablespoon of flour. Stir and let it sit for 15 minutes. Add room temperature butter, eggs, salt, and the remaining flour. Knead the dough, cover it with plastic wrap, and leave it in a warm place. When the dough rises, punch it down and place it back in the warm spot. When the dough rises again, punch it down once more.
Step 2
While the dough is rising, prepare the filling. Rinse the mushrooms and boil them in water (to make broth). Save 50 milliliters of the mushroom broth. Peel and slice the potatoes, fry them in olive oil until golden brown (lightly salt during frying). Peel the onion, slice it into half rings, grate the carrot, and chop the garlic. In a skillet, heat olive oil, add the onion, after 2 minutes add the carrot, after 3 minutes add the garlic, mushrooms, and sauté until the vegetables are cooked.
Step 3
Roll out the dough into two layers (one larger than the other). Place one layer on a baking sheet (baking dish). Distribute the filling in layers—first the fried potatoes, then the vegetables with mushrooms, season with salt and pepper to taste, and add the reserved mushroom broth. Cover with the second layer of dough, pinch the edges. Brush the top of the pie with lightly beaten egg.
Step 4
Bake the pie for 25 minutes in a preheated oven at 390°F.
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