Priming pie with mushrooms cooked my grandmother back in my childhood - always in the late summer or autumn, when they were fresh mushrooms.
However, instead of sausage in the course was chicken orpork cracklings. I bake the cake in the oven in the morning and then kept a couple of days and was served a cold breakfast or a late dinner, when it's too late to warm up something (to warm up - meant to build a fire!).
When I cooked the filling pie with mushrooms for the first time, he had a hit on our table, my husband and children killed him instantly.
And the jellied cake with sausage and mushrooms - a great thing in the sense that for its preparation needed quite ordinary products, which are each in the fridge, and very little time.
Ingredients for "Priming pie with mushrooms and sausage":
- 200 g of finished puff-yeast dough (for the base of the cake);
- 200 g button mushrooms;
- 1 small onion;
- 1/2 cup tomatoes, diced;
- 200 g of sausage, diced;
- 1 cup of cheese;
- 3 eggs;
- 2 tbsp. tablespoons flour;
- 1 cup of milk;
- 2-3 tbsp. tablespoons vegetable oil;
- salt and black pepper - to taste.
Recipe "Priming pie with mushrooms and sausage":
On a lightly floured surface roll out the dough into a circle.
Oil the round or rectangular baking dish and place the circle of dough into the mold so that the edges of the dough hanging over the edge of the form.
Cut the dough around the edges of the baking dish.
Fry mushrooms and onion in sunflower oil and place the mushrooms in the dough in the form.
Add the tomatoes, sausage and sprinkle with grated cheese.
Whisk the eggs with the flour, milk, salt and pepper.
The resulting mixture (consistency of thick cream) Pour the ingredients into the basis of the pie.
Bake for 35-40 minutes in an oven at 200 gr.S.
Check filler pie with mushrooms on availability: a knife inserted in the center of the cake should come out clean.
Ready pie, remove from the oven, let it "rest" for 5-10 minutes and cut into wedges.
Serve with sour cream or tea.