Open pie with chanterelles
5 servings
120 minutes
Chanterelles in the best accompaniment - with sour cream and suluguni cheese. Pavel Petukhov, chef of the restaurant "Zaryadye", shared the recipe with us
1
Prepare the dough: mix 500 g of flour, eggs, water, and yeast, cover the container with plastic wrap, and let it rest for 30 minutes in a warm place.
- Wheat flour: 520 g
- Chicken egg: 3 pieces
- Water: 100 ml
- Dry yeast: 10 g
2
Prepare the sauce-filling. Sauté the onion, add chanterelles, sour cream, cream, cheese, season with salt and pepper, and stir slowly over medium heat for about 5 minutes.
- Leek: 30 g
- Chanterelles: 100 g
- Sour cream: 40 g
- Heavy cream 35% fat: 10 ml
- Suluguni cheese: 30 g
- Salt: to taste
- Ground black pepper: to taste
3
Roll out the dough with flour, place the chilled sauce-filling, pinch the edges of the dough, and bake the pie in the oven for 8-9 minutes at 210 degrees.
- Wheat flour: 520 g
4
Sauté a handful of fresh small chanterelles separately and place them on top of the pie when serving.
- Chanterelles: 100 g
