CHANTERELLES PIE

Ingredients

Basis

1 ready-made yeast dough layer
250 grams (8.8 ounces) chanterelles, boiled
5 broccoli florets
Dried tomatoes to taste
Salt to taste
Pepper to taste

Filling

200 grams (7.05 ounces) sour cream (20%)
50 grams (1.75 ounces) milk
70 grams (2.45 ounces) curd (9%)
2 eggs
Salt to taste

Equipment

Rolling Pin
A must-have for rolling out the dough evenly. Tip: Lightly flour your surface and rolling pin to prevent sticking.
Baking Mold (8.6 inch diameter)
Essential for shaping your pie. Tip: Grease it properly to ensure easy removal of the pie.
Mixing Bowls
Helps in organizing your ingredients. Use separate bowls for the filling and the basis ingredients.
Whisk
Perfect for blending the filling ingredients smoothly. Tip: Use a silicone whisk to avoid scratching your bowls.
Measuring Cups and Spoons
Ensure precise measurement for perfect results. Tip: Level off your measurements for accuracy.

Instructions

Step 1

1. On a lightly floured surface, roll out the yeast dough into a circle large enough to fit an 8.6-inch diameter baking mold. Tip: If the dough sticks, dust your rolling pin and surface lightly with flour.

Step 2

2. Grease the baking mold with butter and gently lay the rolled-out dough over it, pressing it into the bottom and sides. Tip: Use the back of a spoon to smooth the dough evenly.

Step 3

3. Divide the broccoli into small florets if not already done, and ensure the chanterelles are boiled and prepped. Tip: Steam or blanch the broccoli if you prefer them softer.

Step 4

4. Mix together the chanterelles, broccoli, and dried tomatoes with salt and pepper to taste, then spread this mixture evenly over the dough in the mold. Tip: For a more intense flavor, let the vegetable mixture sit for a few minutes before placing it in the dough.

Step 5

5. In a separate bowl, combine the sour cream, milk, curd, and eggs. Whisk the mixture until smooth. Tip: For a fluffier filling, use an electric mixer on low speed.

Step 6

6. Pour the filling mixture over the vegetable mixture in the mold, spreading it out evenly. Tip: Tap the mold gently on the counter to eliminate air bubbles.

Step 7

7. Bake the pie in a preheated oven at 392°F (200°C) for about 25 minutes, or until the filling is set and the crust is golden. Tip: Check the pie after 20 minutes to ensure it doesn’t overcook.

Step 8

8. Let the pie cool slightly before serving. Bon Appetit! Tip: Serve with a fresh green salad for a complete meal.

Servings

Serve your incredible chanterelle and broccoli pie warm for the best experience. 🥧

This versatile pie can be a delightful brunch dish, paired with a fresh salad drizzled with lemon vinaigrette. For a more indulgent meal, serve it with a side of creamy mashed potatoes and roasted vegetables. 🌿

For an elegant touch, garnish with fresh herbs like parsley or chives. Your family and friends will be reaching for seconds! 🌟 Don't forget a glass of chilled white wine to complement the earthy flavors of the chanterelles. 🍷

Variations

Gluten-Free Variation:
🌾 Swap the ready-made yeast dough with a gluten-free dough alternative. Make sure to also check that all packaged ingredients are labeled gluten-free.

Vegan Variation:
🌿 Replace sour cream with a plant-based sour cream, and use almond or soy milk instead of regular milk. Substitute curd with a vegan cheese spread, and use flax eggs (1 tbsp of flaxseed meal + 2.5 tbsp water per egg) instead of regular eggs. Now, everyone can enjoy this delectable pie!

Faq

Why is my dough sticking to the surface when I roll it out?
Make sure to lightly flour both the surface and the rolling pin. If it's still sticking, chill the dough for a bit.
How do I know when the pie is fully baked?
The pie is done when it turns golden brown on top and the filling is set. You can also insert a toothpick into the center, and it should come out clean.
Can I use other types of mushrooms?
Absolutely! Try using shiitake, portobello, or button mushrooms for a different flavor.
What's the best way to store leftovers?
Wrap the pie in aluminum foil or plastic wrap and keep it in the refrigerator. It should stay fresh for up to 3 days.
How can I prevent the pie crust from getting soggy?
Blind-bake the pie crust for about 10 minutes before adding the filling to help it stay crisp.
Can I make the pie ahead of time?
Yes, prepare the pie up to the baking step a day in advance, store it in the fridge, and bake it fresh when needed.