Chanterelle pie
This recipe is a multiple winner of the pie contest of the Seto Kingdom Day. For the best pie, use fresh chanterelles.
Filling:
500 g chanterelles
500 g onion, peeled weight
200 g smoked ham (optional)
1 tsp salt
800 g sour cream
4 eggs
Sugar, pepper, parsley, oregano
Dough:
200 ml milk
400 ml water
30 g yeast
800 g flour:
0.5 dl oil
1 tsp salt
To prepare the filling, sauté the onion and ham a little, then add the cleaned and chopped mushrooms. Fry until the water from the mushrooms has steamed away. Season with salt. Let the mixture cool.
Dissolve the yeast in warm milk, add sugar and water and half of the flour. Let rise for 20 minutes. Then add the oil, salt and the rest of the flour. Pour the dough on to the pan, and cover with mushrooms and onions.
Beat the eggs, add the sour cream and, if desired, chopped herbs, and pour on to the crust.
Bake for 35 minutes at 180 °C.
