Savory pie

Savory Mushroom and Cheese Pie – A Delicious and Versatile Recipe

Preparation time: 20 minutes
Baking time: 30-40 minutes
Total time: 50-60 minutes
Servings: 6-8

Are you looking for a recipe that combines the rich flavors of ingredients with the simplicity of preparation? This savory mushroom and cheese pie is the perfect choice. Not only is it delicious, but it's also an excellent way to use up leftover ingredients from your fridge. Whether you serve it warm with a cup of yogurt or pack it for lunch, this pie will quickly become your family's favorite.

The history of savory pies is long-standing, being a cherished dish in many cultures for its versatility. Over time, people have experimented with various fillings, from vegetables to meats, each adding a personal touch. Today, I will present you with a simple yet incredibly flavorful recipe!

Ingredients

*For the dough:*
- 500 g flour
- 1 packet of dry yeast (approximately 7 g)
- 1 teaspoon salt
- 30 ml olive oil
- Milk (as needed, approximately 200 ml)

*For the filling:*
- 3 tablespoons olive oil
- 6 champignon mushrooms (or wild mushrooms, as preferred)
- 1 white onion
- 50 g green olives (sliced)
- 1/2 red bell pepper (or capia pepper)
- 3 slices of fillet mignon (or ham, as preferred)
- 1/2 can of corn (approximately 150 g)
- 175 g telemea cheese (or feta cheese)
- 140 g fluffy sour cream cheese (a delicious alternative)
- 1 bunch of fresh parsley (chopped)
- 1 egg
- Salt and pepper, to taste

*For brushing:*
- 1 egg yolk
- 2 tablespoons milk

Preparing the dough

1. Start by sifting the flour into a large bowl. Add the dry yeast and mix well. This is an essential step to ensure even fermentation of the dough.

2. Let the mixture sit for 10-15 minutes, allowing the yeast to activate and start working.

3. After this period, add the salt, olive oil, and warm milk gradually, mixing continuously. It’s important not to add all the milk at once to control the consistency of the dough.

4. Knead the dough on a lightly floured surface for about 10 minutes, until it becomes elastic and smooth.

5. Place the dough in a bowl greased with a little oil, cover it with a clean towel, and let it rise in a warm place until it doubles in volume (about 1 hour).

Preparing the filling

1. While the dough is rising, you can prepare the filling. Clean and wash the mushrooms and onion. Slice the mushrooms thinly and dice the onion.

2. In a large skillet, heat the 3 tablespoons of olive oil. Add the sliced mushrooms, sprinkle a little salt, and sauté until they release their moisture and become slightly golden.

3. Add the onion and continue to sauté until it becomes translucent and soft. This step adds a delicious flavor to the filling.

4. Once the mushrooms and onion are ready, remove the skillet from heat and let the mixture cool slightly.

5. In a large bowl, combine the two types of cheese – telemea and fluffy sour cream cheese, then add the mushrooms and onion, including the oil from the skillet for extra flavor.

6. Add the sliced green olives, diced pepper, chopped fillet mignon, drained corn, and chopped parsley. Mix everything well to achieve a homogeneous filling.

7. Beat an egg and incorporate it into the filling mixture. This will help bind the ingredients and give a pleasant texture.

Assembling the pie

1. After the dough has risen, roll it out on a work surface into a round shape, ensuring it is slightly larger than the tart pan you will use.

2. Grease the pan with a little oil and place the dough inside, allowing the edges to hang over. This will create a delicious and crispy edge.

3. Trim the excess dough into triangles (these can be used to make a mini pie, as I did).

4. Pour the filling into the pan, reserving 2-3 tablespoons of filling to use later.

5. Level the filling and cover it with the edges of the dough, folding them over to create a rustic and appetizing appearance.

6. Beat the egg yolk with the 2 tablespoons of milk and brush the surface of the pie for a golden and shiny crust.

7. Preheat the oven to 180 degrees Celsius. Bake the pie for 30-40 minutes, or until it is beautifully browned and you hear the crisp sound of the dough.

Serving and variations

Once the pie is ready, let it cool for a few minutes before slicing. It is delicious both warm and cold. You can serve it with a cup of yogurt or even a fresh green salad for a balanced lunch.

Helpful tips:
- If you don't have all the ingredients, feel free to improvise! You can add vegetables like spinach, zucchini, or even leftover meat.
- For an even more intense flavor, add herbs like basil or oregano to the filling.
- This pie keeps well in the fridge for 2-3 days, making it perfect for meal prep.

Nutritional information:
One serving of pie contains approximately 300-350 calories, providing a good source of protein from the cheeses and egg. Mushrooms are rich in antioxidants, while the bell pepper and parsley add essential vitamins and minerals.

I hope you enjoy this recipe and experiment with your favorite ingredients. Each pie will be unique, just like you! Enjoy your meal!

 Ingredients: For the dough: 500 g flour, 1 packet dry yeast, 1 small teaspoon of salt, 30 ml oil, milk as needed. For the filling: 3 tablespoons olive oil, 6 champignon mushrooms, 1 white onion, 50 g green olives, 1/2 red bell pepper, 3 slices of fillet mignon, 1/2 can of corn, 175 g telemea cheese, 140 g fluffy cheese with sour cream Delaco, 1 bunch of fresh parsley, 1 egg, salt and pepper to taste. For brushing: 1 yolk, 2 tablespoons milk.

 Tags:  savory pie