Laurent pie with broccoli, mushrooms and bacon
8 servings
40 minutes
Lorraine pie is a classic dish of French cuisine named after the Lorraine region. Its delicate puff pastry combines with a juicy filling of broccoli, mushrooms, and bacon, creating a harmony of flavors. The aroma of sautéed mushrooms and bacon adds richness to the pie, while mozzarella contributes softness and a creamy texture. The filling made from eggs, milk, and flour makes it especially tender. This pie is perfect for a cozy family dinner or festive table, delighting guests with its exquisite taste and appetizing appearance.
1
We fry onions, mushrooms, and bacon.
- Onion: 1 piece
- Button mushrooms: 400 g
2
We roll out the dough, line the mold with it, and start adding the filling.
- Unyeasted puff pastry: 1 piece
3
Sprinkle with cheese.
- Pizza mozzarella (low-moisture): 100 g
4
We prepare the mixture: beat one egg with a fork, add half a cup of milk and a tablespoon of flour.
- Chicken egg: 1 piece
- Milk: 100 ml
- Premium-grade wheat flour: 1 tablespoon
5
Pour the pie and sprinkle cheese on top.
- Pizza mozzarella (low-moisture): 100 g
6
Bake in the oven until golden brown (about 20 minutes at 200 degrees).
