Layered pie with mushrooms and sour cream
6 servings
60 minutes
Layered pie with mushrooms and sour cream is a true gastronomic delight inspired by Russian cuisine. Its roots go back to the traditions of village baking, where the combination of tender dough and aromatic filling created comfort and rich flavor. In this pie, thin layers of crispy dough encase juicy champignons, sautéed onions, and stretchy cheese enriched with sour cream for softness and a creamy taste. Spices add harmony to the filling while green onions provide freshness. This pie is perfect as a standalone dish or as an addition to a family feast. It is convenient to serve hot with a cup of fragrant tea, and the chilled version can be easily reheated while preserving its original taste. Each portion is infused with traditions and the warmth of home cooking, making it a favorite treat for cozy evenings.
1
Chop and fry the onion for the puff pastry filling. First, peel the onion and wash it under running water. For this recipe, I took a larger onion to make the filling juicy. Cut the onion in half and dice it finely. Heat a small amount of refined vegetable oil in a medium-sized pan. Fry the vegetables in odorless sunflower oil or cold-pressed olive oil. Stirring, sauté the onion in the oil until it becomes transparent and soft. Then carefully transfer the cooked onion to a dry dish to cool slightly.
- Onion: 1 head
- Vegetable oil: 3 tablespoons
2
Chop and fry the mushrooms in a dry pan. Wash and clean the mushrooms. Cut them into fairly large pieces, as they will shrink during frying. For this recipe, I used medium-sized fresh champignons. Cut them in half and slice thinly. Pour the chopped mushrooms into the pan where the onion was sautéed. No additional vegetable oil is needed, as the champignons will release juice while frying. Stir the mushrooms occasionally and fry them until all the moisture evaporates from the pan. Then transfer the champignons to a bowl with the sautéed onion.
- Fresh champignons: 300 g
3
Grate hard cheese and add it to the pie filling. Grate hard cheese varieties. Use Russian cheese for the pie, but other types like Dutch, Gouda, or Cheddar will also work. Add the grated cheese to the sautéed onions with fried mushrooms.
- Hard cheese: 100 g
4
Add sour cream to the filling. According to the recipe, add 3 tablespoons of sour cream to the other ingredients; it will make the filling juicier and softer. It is advisable to use creamier sour cream to prevent the pie crust from getting soggy during baking.
- Fat sour cream: 3 tablespoons
5
Add salt and spices. Now season the filling to taste (considering that hard cheese may be salty). Season the mixture of ingredients with black pepper, dried dill, and Provençal herbs. These spices pair well with mushrooms and cheese, enhancing their flavor. Optionally, you can add fresh herbs like parsley or basil. Mix the mixture thoroughly.
- Salt: to taste
- Ground black pepper: 0.5 teaspoon
- Dried dill: pinch
- Provencal herbs: 0.5 teaspoon
6
Roll out the dough for the puff pastry pie with mushrooms and cheese. Thaw the ready dough according to the instructions on the product packaging. Sprinkle the working surface with a little wheat flour to prevent the dough from sticking. Use a rolling pin to roll the dough into a sheet 3-4 millimeters thick. If you are using a ceramic or metal baking dish, it is better to line it with parchment paper beforehand. Place the dough in the dish (mine is 20 centimeters in diameter) and form edges 4 centimeters high. Carefully trim the excess dough with a knife. Prick the dough all around with a fork to prevent it from deforming during baking.
- Wheat flour: 1 tablespoon
- Yeast-free puff pastry: 250 g
7
Prepare a layered pie with mushrooms and cheese and fill it. Now spread the filling of mushrooms with onions and hard cheese evenly over the dough as the recipe requires.
8
Brush the pie with egg yolk. Separate the yolk from the white (we won't use the white). Whisk the yolk slightly with a fork and brush the edges of the pie and the filling with a culinary brush. This will keep the filling juicy and make the edges golden.
- Chicken egg: 1 piece
9
Bake the pie with mushrooms and cheese in a preheated oven. Place the pie in the already turned on oven. We will bake it until ready (about 30-35 minutes) at 180 degrees.
10
Serving the dish. Take the pastry out of the oven. Let the pie cool in the mold for 7-10 minutes and carefully transfer it to a serving plate. Wash, dry, and finely chop the green onion feathers. Sprinkle the pie with chopped green onions and serve it hot, cut into portions. The cooled puff pastry pie can be reheated in the microwave, making it taste fresh again.
- Green onions: 1 piece
11