- Puff pastry - 650 Grams
- Yolk - 1 Piece
- Cream low-fat - 2 Art. spoons
- Veal stuffing - 400 Grams
- Champignons - 400 Grams (can be replaced with white mushrooms)
- Shallots - 2 pieces
- Bacon - 200 Grams
- Bread white - 2 Slices
- Eggs - 2 pieces
- Olive oil - 2 items. spoons
- Thyme - 1 Art. a spoon
- Parsley - 1 st. a spoon
In a frying pan, we warm up the olive oil. We put into it minced meat and fry until ready. Solim, pepper and remove from heat. In another pan, in the meantime, fry a finely chopped onion for a couple of minutes - until soft. When the onion becomes soft - we add small-sized mushrooms to the frying pan (I have brown mushrooms). Fry for 5-7 minutes until the mushrooms are ready. Mix the fried mushrooms, fried minced meat and finely chopped greens. In a small bowl, break a couple of eggs. Add the bread crumbs to the eggs and whisk thoroughly. The resulting mass is added to the stuffing and mixed. Roll the dough (adjust the thickness of the dough according to your taste and the volume of the resulting minced meat). We cut the dough into two equal parts - one we will spread the filling, the other we will cover it. We lay out the forcemeat on the dough, the edges of the dough are greased with whipped egg yolk. Now cover the filling with a second rolled sheet of dough. We need a completely closed pie with stuffing. Make a few cuts on the top layer of the dough. The remaining yolk is mixed with cream, resulting in a mixture of grease pie top. We put it in the oven and bake for 45 minutes at 180 degrees. Bon Appetit!
Servings: 5-6