Puff pastry mushroom pie
Servings: 6 servings
Ingredients
- 250 g frozen puff pastry
- 80 g dried mushrooms
- 3 tbsp sunflower oil
- 1 onion
- 3 cloves garlic
- 1 carrot
- 1 tsp caraway seeds
- 1 tsp ground nutmeg
- 2 tsp salt
- 1 tsp pepper
- 1 tbsp walnuts
- 1 tbsp fresh parsley
Instructions
- Put dried mushrooms in water and set aside for at least 2 hours.
- At the same time take your frozen puff pastry out of the freezer to defrost.
- Cut the onion into cubes, crush the garlic cloves and grate the carrot.
- After mushrooms are soaked enough, take them out of the water and cut into smaller pieces.
- Once the puff pastry is defrosted, roll it into a rectangle and bend 1cm on all sides. Then take a fork and poke the rest of the dough with it.
- Add the puff pastry to the oven and bake 15-20min at 180°C.
- To make the filling add some sunflower oil to the pan. Then add onion and garlic and saute for about 5 mins on high heat.
- Add grated carrot and saute for 6-7 minutes more. Then, add mushrooms, salt, pepper, ground nutmeg and caraway seeds. Cook for 5 more minutes.
- Once the puff pastry is baked take it out of the oven. Take the filling and cover the pastry with it.
- Crush walnuts with your hands and chop the parsley.
- Top the puff pastry mushroom pie with walnuts and parsley. Enjoy!