Hunter's pie with wild mushrooms

In a saucepan, mix milk and water, add butter (110 g) cut into pieces and start to boil the mixture. Add salt and pepper. Bring to a boil. Add flour and stir with a wooden spatula until a homogeneous mass is obtained.

Preheat the oven to 200 degrees, line a 23 cm baking tray with paper.

Let the dough cool, transfer it to a mixer, gradually adding one egg at a time. Leave one for brushing the dough. Add grated cheese, pepper, and optionally rosemary or nutmeg to the dough. For convenience, pour the dough into a bag with a cut tip and squeeze it in a spiral onto the baking sheet. The dough should fit tightly without gaps. Brush the surface with beaten egg. Bake for 40 minutes until golden brown.

For the filling, chop the onion into rings (if you don't like the strong taste of onion, chop it as little as possible). Sauté in butter. Cut the mushrooms into small pieces and add to the onion. The mushrooms should become soft. Optionally, add salt and pepper. Constantly stirring, add cream and mustard. Stir for a couple of minutes and remove from heat.

Take out the prepared crust and spread the filling on top. Sprinkle finely chopped greens on top.