Ingredients

Dough

400 grams (14 ounces) all-purpose flour
5 grams (0.25 ounces) instant yeast
100 grams (3.5 ounces) unsalted butter
1 large egg
15 grams (0.5 ounces) sugar
3-4 grams (0.1 ounces) salt
200 grams (7 ounces) milk
We recommend:

Filling

450 grams (1 pound) potatoes, peeled and raw
350 grams (12.5 ounces) raw mushrooms (champignons)
1 large onion
salt, pepper, garlic powder, favorite spices
additional butter and vegetable oil for frying
We recommend:

Egg Wash

1 egg yolk
1 tablespoon water

Instructions

Step 1

Prepare the Dough

Grate the cold butter and mix it with the flour.
Add the instant yeast and mix.
In a separate bowl, combine the milk and egg with salt and sugar.
Pour the wet ingredients into the flour mixture and knead until smooth.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour (up to 8 hours).
Let the dough rest at room temperature for 30-40 minutes before proceeding.

Step 2

Prepare the Filling

Slice the mushrooms and season with salt, pepper, garlic powder, and spices.
Fry the mushrooms and onions separately in butter with some vegetable oil until golden.
Boil the potatoes in salted water and mash them.
Combine all the filling ingredients together and let it cool.

Step 3

Assemble and Bake

Preheat the oven to 180°C (350°F).
Line the bottom of the baking dish with parchment paper.
Roll out half of the dough and cover the bottom of the dish, leaving some extra dough at the edges.
Add the filling and fold the extra dough over the edges.
Roll out the second half of the dough into a large rectangle (0.3-0.5 cm thick).
Cut the dough into strips and arrange them on top in a lattice pattern (see video for details).
Brush the lattice top with the egg wash (egg yolk mixed with water).
Bake for 40-50 minutes until golden brown.
Allow the pie to cool slightly and enjoy!

Servings

Serving Suggestions:🍴

This Mushroom Potato Pastry is versatile and can be served in so many delightful ways. For a cozy dinner, pair it with a simple green salad dressed with a light vinaigrette. 🥗 The freshness of the salad contrasts beautifully with the rich flavors of the pastry.

Hosting a brunch? 🥂 Cut the pastry into smaller pieces for easy handling and pair with a selection of cheeses and a glass of bubbly. The savory pastry complements the creamy textures of cheese, creating a feast for the senses.

For a comforting meal on a chilly day, serve the pastry with a warm bowl of soup. 🍜 A creamy tomato or a hearty vegetable soup would be fantastic partners, making this meal a warming and satisfying experience.

Equipment

Variations

Gluten-Free and Vegan Variations: 🌱

Gluten-Free: To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend you choose contains xanthan gum or a similar binding agent to maintain the dough's structure.

Vegan: For a vegan version, use vegan butter and replace the egg with a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and left to sit for a few minutes). For the egg wash, use a mixture of almond milk and maple syrup.

With these variations, you can enjoy this delightful pastry regardless of dietary restrictions. 🌟

Faq

  • How do I know when the dough is kneaded enough?

    The dough should be smooth and elastic. It should not stick to your hands or the bowl after kneading.

  • Can I use dried mushrooms instead of fresh ones?

    Yes, you can. Just make sure to rehydrate them first by soaking in warm water for about 20-30 minutes and then squeeze out excess water before cooking.

  • How can I ensure the bottom of my pastry is cooked through?

    Pre-baking the bottom crust for about 10 minutes before adding the filling can help ensure a fully cooked bottom.

  • Can I prepare the filling in advance?

    Absolutely! You can make the filling a day ahead and store it in the refrigerator. This can save you time on the day you decide to bake the pastry.

  • How can I make my pastry lattice more decorative?

    Use small cookie cutters to cut shapes into your lattice strips before placing them on the pastry. This adds a lovely touch to your presentation.

  • Can I freeze the unbaked pastry for later?

    Yes, you can freeze the unbaked pastry. Wrap it tightly in plastic wrap and foil before freezing. When ready to bake, thaw in the refrigerator overnight and bake as directed.

Nutrition facts

Knitted Pie Recipe
Recipe Yield:8 servings
Calories:Per serving, the pastry provides an estimated 300-350 calories.
Calories (Min - Max):300 - 350
Total Fat:15g
Saturated Fat:8g
Protein:8g
Total Carbohydrate:40g
Total Sugars:3g