Puff pastry pie with kurt and mushrooms

4 servings

45 minutes

Kurt is a Central Asian fermented milk product. If you can't find it, you can use a similar cheese from the nearest store.

Energy value per serving

• Calories: 648.6
• Proteins: 25.2g
• Fats: 37.7g
• Carbohydrates: 51.2g

Ingredients

• Fresh mushrooms: 150 g
• Butter: 20 g
• Lemon juice: 2 tbsp
• Puff pastry: 400 g
• Wheat flour: 3 tbsp
• Kurt: 200 g
• Parsley: 5 g
• Chicken egg: 2 pc
• Salt: to taste

Cooking steps

1. Sprinkle the table or cutting board with flour, place the dough on it, and cover with a towel — to let it thaw but not dry out. Thinly slice the mushrooms (champignons, honey mushrooms, porcini, or any other white mushrooms). Finely chop the parsley.

   Required ingredients:

   • Wheat flour: 3 tablespoons
   • Fresh mushrooms: 150 g
   • Parsley: 5 g

2. Combine mushrooms, butter, and lemon juice in a pot and cook on low heat, stirring, for no more than 10 minutes. Remove the pot from the heat and set aside. Turn on the oven to preheat to 200 degrees.

   Required ingredients:

   • Fresh mushrooms: 150 g
   • Butter: 20 g
   • Lemon juice: 2 tablespoons

3. Carefully roll out the dough — from the center up, then from the center down: do not roll in several different directions, or the flaky structure will be disrupted. Roll out to a thickness of 3 mm and try not to tear it. Cut out a circle from the dough with a diameter of 23 cm, which should be enough to cover the bottom and sides of a 20 cm pie dish. Set aside the remaining dough.

   Required ingredients:

   • Puff pastry: 400 g

4. Prick the layer of dough in several places with a fork and bake for 10 minutes. Meanwhile, crumble the cheese with a fork, drain excess juice from the mushrooms, and mix them with the cheese, add parsley and lightly beaten eggs — leave a little egg white to brush the pie lid. Mix the filling well and salt if needed.

   Required ingredients:

   • Kurt: 200 g
   • Fresh mushrooms: 150 g
   • Parsley: 5 g
   • Chicken egg: 2 pieces
   • Salt:  to taste

5. Remove the form from the oven and fill it with the filling. Roll out the remaining dough, cover the filling with it, and press the edges firmly against the already baked dough. Make a small hole in the middle with the tip of a knife to prevent the pie from bursting due to steam. Brush the remaining egg white over the 'lid' to make the pie shiny. Bake for 15-20 minutes until the top is golden brown. For the last few minutes, you can turn on the grill to make the pie look nice. After removing the form from the oven, let the pie sit in it for about 10 minutes before transferring it to a plate. Serve warm.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Puff pastry: 400 g