Mushroom Pie
Ingredients:
2 sheets of pastry puff
500 gr of mushrooms
500 gr of tinned tomatoes
2 sheets of pastry puff
500 gr of mushrooms
500 gr of tinned tomatoes
250 gr of ham
250 gr of cheese grated (kasseri)
1 medium sized onion chopped
1 teaspoon oregano
2 teaspoon of parsley
½ cup of oil (to sauté)
1 egg beaten (to brush)
Salt and pepper
Preparation:
Defrost the pastry puff. Chop the onion and sauté along with the tomatoes until lightly browned. Add the mushrooms, oregano, parsley, ham and season with salt and pepper. Simmer for 10 minutes until the water is drained. Take off from heat and let the mixture cool down. Butter a pan and spread a pastry sheet. Spread the mixture and then sprinkle cheese and cover with the next pastry sheet. Knife the pie and brush egg on top.
250 gr of cheese grated (kasseri)
1 medium sized onion chopped
1 teaspoon oregano
2 teaspoon of parsley
½ cup of oil (to sauté)
1 egg beaten (to brush)
Salt and pepper
Preparation:
Defrost the pastry puff. Chop the onion and sauté along with the tomatoes until lightly browned. Add the mushrooms, oregano, parsley, ham and season with salt and pepper. Simmer for 10 minutes until the water is drained. Take off from heat and let the mixture cool down. Butter a pan and spread a pastry sheet. Spread the mixture and then sprinkle cheese and cover with the next pastry sheet. Knife the pie and brush egg on top.
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