Layered pie with broccoli and champignons
4 servings
60 minutes
The layered pie with broccoli and mushrooms is an exquisite combination of tender dough, juicy mushrooms, and refreshing broccoli. Inspired by Russian culinary traditions, this pie embodies a harmony of flavors and nutritional value. The lightness of the flaky pastry soaked in butter perfectly complements the rich taste of the mushrooms and the softness of the broccoli. Baked to a golden crust, it becomes not only a wonderful addition to a family dinner but also an excellent option for a festive table. This pie can be served as a standalone dish or paired with a light vegetable salad. It is good both warm and chilled, and its airy texture and rich flavor make it a favorite treat for all home baking enthusiasts.
1
Boil the cabbage. Finely chop the onion and sauté in vegetable oil for 2-3 minutes. Add the thawed mushrooms. Fry until cooked. Add salt. Pour the boiled broccoli into the pan with the mushrooms. Mix well. Fry on low heat for about 3 minutes.
- Broccoli cabbage: 300 g
- Champignons: 300 g
- Onion: 3 pieces
- Butter: to taste
- Salt: to taste
2
I save time and buy ready-made dough. It needs to be rolled out. Grease the form with oil and lightly sprinkle with flour. Place the dough, raising the edges high. Carefully lay out the cooled filling. If making a closed pie, divide the dough into 2 parts; one for the bottom and one to cover the filling. For an open pie with a lattice decoration (like in the photo), place 2/3 of the dough at the bottom and roll out the remaining part into strips with a knife to lay on top of the filling.
- Yeast-free puff pastry: 400 g
- Wheat flour: to taste
- Butter: to taste
3
Bake in the oven at 200 degrees for 30 minutes. After cooling, transfer to a plate.