Layered pie with buckwheat, brains and mushrooms
4 servings
20 minutes
Layered pie with buckwheat, brains, and mushrooms is a unique dish that embodies the traditions of European cuisine. Its roots go deep into the history of gastronomy when brains were considered a delicacy. The combination of tender calf brains, rich buckwheat, and aromatic champignons creates an amazing harmony of flavors. The crispy puff pastry gives the pie lightness, while the golden crust adds appetizing appeal. The dish has a rich, intense flavor where the softness of the filling contrasts with the layered structure of the dough. This pie can be served as a main course for a festive dinner or used as an exquisite appetizer. Subtle notes of parsley and butter complement the composition, making the pie truly a gastronomic masterpiece.
1
Boil calf brains in salted, barely simmering water for ten minutes, remove the membranes, and let cool slightly.
- Veal brains: 500 g
- Salt: to taste
2
Boil buckwheat with water and salt for about twenty minutes.
- Buckwheat groats: 100 g
- Salt: to taste
3
In a saucepan, sauté finely chopped onion in butter until soft, add mushrooms, fry for five to seven minutes, then mix in buckwheat and fry for another minute, then add brains, finely chopped parsley, mix and remove from heat.
- Butter: 50 g
- White onion: 1 head
- Button mushrooms: 200 g
- Buckwheat groats: 100 g
- Veal brains: 500 g
- Parsley: 10 g
4
Roll out the dough into two layers according to the size of the form you have at home.
5
Place baking paper on the baking sheet, grease it with butter, lay a sheet of salted dough on top, add the filling, and then another sheet of dough. Pinch the edges, make small cuts all over the top layer of dough. Brush the pie with beaten egg, place it in an oven preheated to 180 degrees until a beautiful brown-golden crust forms. Usually, twenty minutes is enough for this.
- Butter: 50 g
- Puff pastry: 500 g
- Chicken egg: 1 piece
