Pie with spelt and mushrooms
8 servings
90 minutes
Pie with spelt and mushrooms is an exquisite combination of ancient grain and tender forest mushrooms, embodied in crispy puff pastry. Spelt, known since ancient times, adds a light nutty note and rich flavor to the filling, while mushrooms simmered in butter with Madeira reveal their depth. Creamy ricotta unites the ingredients, adding softness and harmony. This pie, inspired by European culinary traditions, is perfect for a cozy family dinner or a festive feast. It is served warm when the pastry is crispy and the filling aromatic or cold to unveil new flavor dimensions. A wonderful choice for connoisseurs of exquisite gastronomy and traditional baking.
1
Prepare all the ingredients. Soak the spelt in water for thirty minutes, then drain it in a colander.
- Spelt: 170 g
- Water: 750 ml
2
Pour spelt into a pot, add water, add a quarter teaspoon of salt, and boil for 20 minutes. Drain in a colander.
- Spelt: 170 g
- Water: 750 ml
- Salt: to taste
3
Chop the green onion and garlic. Slice the mushrooms thinly.
- Spring onion: 9 stems
- Garlic: 2 cloves
- Button mushrooms: 400 g
4
Melt butter in a pot and sauté garlic and half of the green onion for a couple of minutes.
- Butter: 20 g
- Garlic: 2 cloves
- Spring onion: 9 stems
5
Add chopped mushrooms, season with salt and pepper. Simmer for five minutes.
- Button mushrooms: 400 g
- Salt: to taste
- Ground black pepper: to taste
6
Pour in the Madeira and cook for another minute, then mix with spelt and let it cool completely.
- Madeira wine: 50 ml
- Spelt: 170 g
7
Divide the dough into two parts, roll both into squares slightly larger than the size of the pan. Hide in the refrigerator for half an hour. Preheat the oven to 180 degrees.
8
Add ricotta, the remaining chopped green onion to the spelt with mushrooms, and season with salt and pepper to taste.
- Ricotta cheese: 250 g
- Spring onion: 9 stems
- Salt: to taste
- Ground black pepper: to taste
9
Place filling on one layer of dough, cover with the second, seal the edges, brush the entire surface with beaten egg yolk, and make a hole for steam to escape. Bake for 45 minutes.
- Puff pastry: 450 g
- Egg yolk: 1 piece
10
Serve the finished pie warm or cooled.
