Mushroom pie

For the dough:
300 g flour
1 egg
200 g of margarine for cakes
1 baking powder
1 teaspoon of salt
1 teaspoon sugar

For the filling:
2 cans of mushrooms (800 g)
4 eggs
150 g cheese
3-4 onions
1 bunch of dill
1 egg

Mushroom pie


The dough will be prepared the day before, because it has to stand for at least 8 hours in the refrigerator.
In a bowl put all the ingredients for the dough and mix until a dough is obtained compact that does not stick to hands. Wrap in foil and leave in the refrigerator.

For the filling:
Grate the cheese on grater.
Peel and chop the onions, then toughen up gets a golden color. Add mushrooms and toughen few minutes, stirring to not stick.
Take the pan from the heat and add eggs, dill chopped, grated cheese and seasonings. Mix all ingredients evenly.

On the working table sprinkle flour and divide the dough in half. The first half is spread in a thin layer of a few millimeters and sat in the tray lined with butter and flour, on the bottom of the tray and a little high on the edge of the tray. Place the filling and cover with second half of dough, stretched like the first, in thin layer.
You can prepare two round trays with a diameter of 25 cm or a rectangular tray of 35x25 cm.

Heat oven to medium heat. Before you put the tray in the oven, grease the pie with egg yolk. Baking time is 35-40 minutes.
It can be served as an appetizer, both hot and cold.

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