Fluffy Mushroom Pie
This savoury pie is easy to make and is a perfect dish for parties.
300 g puff pastry
400 g champignons, cep or shiitake
200 g kohlrabi
300 ml cream
salt and black pepper
Work the puff pastry between two sheets of SAGA Cooking Paper with a rolling pin until it is approximately 3 mm thick. Lift the bottom sheet with the pastry and place in a pie tin.
Prick holes in the pastry with a fork. Take the ‘top’ sheet, cut it so that it covers the pastry - like a crust - and weigh the sheet down on the pastry with baking beans or dried peas. Pre-bake at 200°C (220°C) for approximately 8 minutes. Let the crust cool.
Peel the kohlrabi and clean the mushrooms, chop into small pieces and lightly fry in butter.
Mix the eggs and cream together, and season with salt and black pepper. Spread the kohlrabi and mushroom filling on the pastry and add the egg–cream mixture.
Bake in the oven at 190°C (210°C) for approximately 25 minutes. Serve warm with a green salad.