Description
Yay - my 100th recipe! Pleasure to present a delicious cheese and mushroom pie with a crispy thin dough on the brine. I advise everyone to try! And share with me the joy of cooking, tasting and discussion of interesting dishes (and not only) for your favorite COOK!
Ingredients
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Flour
300 g
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Brine
100 ml
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Vegetable oil
80 ml
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Soda
0.5 tsp
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Chicken egg
1 piece
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Mushrooms
300 g
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Soy sauce
1 Tbsp
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Leeks
0.5 piece
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Ricotta
250 g
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Chicken egg
1 piece
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Cheese
150 g
Cooking
For the dough sift the flour. Soda stir in brine. Egg whisk, to leave a little for greasing the pie.
Put the flour in a large bowl. Mix liquid ingredients and pour in the flour.
Zamesit nekrutoe dough and send it out into the cold.
For the filling, the light part of the leek cut into half rings. Mushrooms cut into thin slices.
Saute the mushrooms under the cover of the evaporation of the juice (10-15 minutes). Add the soy sauce, which will easily replace the salt and accentuate the flavor of the mushrooms.
Saute onion in small amount of vegetable oil until soft (5-7 minutes).
Ricotta salt, mix with egg. Hard cheese grate on a coarse grater.
Roll the dough to a diameter of 30 cm, trying to make the edges thinner. Then the cake can be formed directly on the parchment (Galeta involves a free form). I made a cake in a silicone form with a diameter of 24 see
Move the dough into the pan and spread with layers of stuffing: ricotta, onions, mushrooms, cheese. The edges of the dough fold over the filling, forming "wrinkles". Lubricate the rim delayed egg and bake at 150 degrees for 30-40 minutes until tender.
Pie to shift on a dish and (optionally) still warm to decorate. For this, I slightly wet a dried maple leaf, put it on cheese the middle and sprinkled around sweet parekoy.
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