[Tomato Recipe] Mushroom Savory Pie – a very crispy and delicious savory pie

Overview

I like savory pies very much. There is almost no savory pie that I don’t like to eat~~because it tastes really good, not greasy, and very refreshing! The crust of the Mushroom Salted Pie is very easy to work with, and it tastes relatively crispy. This kind of pie itself is more casual. You can add and change the filling ingredients according to your own preferences. It is a very crispy and delicious Mushroom Salted Pie. You should try it when you have time~

Tags

• baking
• paita
• chopped green onions
• garlic cloves
• high gluten flour
• low gluten flour
• mozzarella cheese
• original yogurt
• rosemary
• salad oil
• thyme
• unsalted butter
• various mushrooms
• whole egg liquid
• chopped onion
• lemon juice
• salt
• water

Ingredients

Steps

1. 1 First make the pie crust, mix the yogurt and water evenly, squeeze in the lemon juice and set aside

   

2. 2 Mix high-gluten flour and low-gluten flour evenly, add hard diced butter, cut it back and forth into loose sand with a scraper, then put it in the refrigerator for 5 minutes

   

3. 3 After refrigeration, take it out, slowly add the solution in step 1, and mix

   

4. 4 No need to knead vigorously, just mix into a ball, then cover with plastic wrap and refrigerate for 1 hour

   

5. 5 Take out the dough and divide it into 3 parts, each part is about 100g. Place each piece of rice dough on a chopping board, dust it with flour from top to bottom and roll it into a round shape, about 5px thick and about 500px in diameter, keep it refrigerated for later use

   

6. 6 Wash the mushrooms, slice them and blanch them in boiling water for 1-2 minutes. Take them out and put them in cold water. Use a flour sieve to filter out the water

   

7. 7 Add salad oil to the pot, add onions, garlic slices, and scallions and stir-fry for a while, then add rosemary and thyme and stir-fry

   

8. 8 Then add the drained mushrooms and stir-fry for about 1 minute. Add black pepper and salt. Stir-fry again. Add 100g of water. When the juice is almost reduced, the mushrooms are ready

   

9. 9 Saute the mushrooms and take them out. When it is not very hot, add the shredded cheese and mix well

   

10. 10 Take the dough out of the refrigerator and shape it into a circle with a diameter of approximately 475px. Place the dough on oil paper, put the filling in the middle, and leave about 3-100px on the side

    

11. 11 Fold the four sides staggered toward the middle to wrap up the filling

    

12. 12 Then brush all the egg wash on the folds, put it in the preheated oven, turn the heat up and down, middle layer, and bake at 180 degrees for about 35 minutes