Mushroom, Bacon and Potato Pie

 Ingredients: -1 package of puff pastry (2 x 400 g) - 450 g champignon mushrooms or porcini or a mix of forest mushrooms - 4-5 potatoes - 200 ml heavy cream - 200 g bacon or kaizer or ham - 1 large onion, finely chopped - 30 g butter - 4-5 garlic cloves, sliced - 1 bunch of fresh parsley, finely chopped - thyme, to taste - salt - pepper, freshly ground - 1 egg yolk for brushing

Let the dough thaw, being careful not to let it soften too much. While you wait, peel the potatoes, wash them well, and slice them into thin rounds about 0.4 cm thick. This thickness will help the potatoes cook evenly and integrate perfectly into the dish. Prepare a large skillet and add the butter, letting it melt over medium heat. When the butter is hot, add the finely chopped onion and sauté it until it becomes transparent and soft. The aroma of the sautéed onion will add extra flavor to the dish.

After the onion has softened, add the sliced mushrooms (I used porcini, but you can choose any type of mushrooms you prefer) and the crushed garlic. Continue to sauté the mixture, stirring occasionally, until the mushrooms are cooked and all the liquid has evaporated. Season the mixture with salt and pepper to taste, then remove the skillet from the heat and add the sliced bacon or kaizer, as well as the finely chopped fresh parsley. These ingredients will bring extra flavor and texture to the dish.

Place a sheet of dough in a suitable baking dish, making sure it extends over the edges of the dish. This will be the foundation of the pie. On top of the dough, place a first layer of potatoes, slightly overlapping them like shingles to achieve an even texture. Season each layer of potatoes with salt and pepper to enhance the flavor. Then, add a layer of the mushroom and bacon mixture, continuing to alternate layers of potatoes and filling until the ingredients are used up or you get close to the edge of the dish, making sure the last layer is potatoes.

Gather the excess dough over the filling, then cover with a second sheet of dough, pressing the edges well with a little water to avoid the filling spilling out during baking. Brush the surface with a lightly beaten egg yolk mixed with a teaspoon of water, which will give a golden and shiny color to the pie. Preheat the oven to a medium temperature and place the dish inside, letting it bake for about 75 minutes or until the dough is risen and nicely browned.

Once ready, remove the dish from the oven and, while it is still hot, cut a small lid in the top of the dough to create an opening. Pour the sour cream inside, gently shaking the dish to allow the sour cream to distribute evenly. Replace the dough lid and put the pie back in the turned-off oven for another 15 minutes, so the sour cream can be absorbed by the filling.

Serve the sliced pie while warm, either as an appetizer or as a main course. This recipe promises a savory taste and a delicious texture, perfect for delighting anyone who tastes it.

 Tags:  eggs onion greenery garlic potatoes unt sour cream mushrooms pies