Mushroom salt pie

Recipe Recommendations

• low-gluten flour 75g
• high-gluten flour 75g
• salt 2g
• unsalted butter 67g
• water 45G
• plain yogurt 45G
• lemon juice few drops
• salad oil 30g
• onion 30g
• garlic cloves
• chopped green onion a little
• Various mushrooms 150g
• mozzarella cheese 80g
• thyme appropriate amount
• rosemary appropriate amount
• whole egg liquid appropriate amount

• sweetening
• baking
• several hours
• ordinary

Steps for Mushroom salt pie

1

Let's make pieskin, yogurt and water evenly, squeeze into lemonade

2

High- and low-banded flour is evenly mixed, with hard butter, scraped back and forth into loose grains, and then put in a freezer for five minutes

3

When it's cooled out, slowly add the solution in step 1 and then mix it

4

It doesn't have to be hard. It's fine. It's fine

5

it is divided into three points, each of which is approximately 100 g. each metre is placed on the panel, with a round, about 5 px thick, about 500 px in diameter, with a cooling back

6

The mushrooms are washed, the slices are burned in the open water for 1-2 minutes, and the water is filtered out with flour. min

7

Put salad oil in the pot, go down onions, garlic chips, onions for a minute, then join rosemary. Down

8

and then the mushrooms that are put in the tardled water turn up, and make it for about a minute, add black pepper, salt, flip over, add 100 g of water

9

Fry mushrooms and put them in a swipe of cheese when they're not hot

10

the skin was removed from the freezer and repaired into a circle of approximately 475 px in diameter, the skin was placed on the oilpaper, the middle was placed in the material, with approximately 3-100 px margin left behind

11

Turn around the middle and wrap the material

12

Then you brush all the egg fluid on your wrinkles, put it in a preheat oven, fire, mid-level, 180 degrees, about 35 minutes

Recipe Categories

• baking Recipes
• tart recipes