Quick Pie with Butter Mushrooms
Description
The recipe won’t take much time. Frozen puff pastry – a lifesaver – for the modern housewife. For this pie it’s more convenient to use pastry frozen in a wide sheet. And the preparation is simple: sauté the mushrooms, wrap them in the pastry and send them to the oven. Try it. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Slice the butter mushrooms and fry them in oil until they develop a golden crust. I have frozen mushrooms, so I first simmered them until the excess moisture evaporated, then added oil and fried them.
- 2
Step 2
Shred the lower part of the napa cabbage into thin strips and sauté it in oil together with sautéed onions. Salt and pepper to taste. Add fried butter mushrooms, chopped dill and onion greens. Cool the filling before shaping the pie.
- 3
Step 3
Thaw the dough, and roll it out if necessary. Place the filling in the center and shape the pie. It is convenient to make such pies in a braided form. My dough was in a narrow roll, so I simply formed it – folded the edges from all sides, trimmed the excess, rolled out the leftovers and cut strips with which I sealed the edges of the pie. Brush the pie with egg yolk and sprinkle with sesame seeds.
- 4
Step 4
Bake at 180 degrees for 20–25 minutes. Let the finished pie cool a bit and serve warm.