Cheesy Mushroom Curd Pie

Sandy base with curd and cheese filling, complemented with champignons. Shortbread dough goes well with cottage cheese, creating an interesting taste that is perfectly complemented by champignons. This pie can be served as an appetizer or as a main course.
cook time: 1h
Caleb Huxley
Cheesy Mushroom Curd Pie

Nutrition Facts (per serving)

222
Calories
15g
Fat
13g
Carbs
8g
Protein

Ingredients (8 portions)

For dough:

Salt 0.5 tsp
Wheat flour 200 g
Butter 100 g
Eggs 1 g

For filling:

Salt 0.5 tsp
Eggs 2 pc
Any cheese 150 g
Dry spices to taste
Mushrooms 400 g
Greenery to taste
Cottage cheese 200 g

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Vegetable oil 2 tbsp

Recipe instructions

Step 1

Step 1
Preparing the ingredients.

Step 2

Step 2
Beat the egg into the softened butter. Mix well. Sift flour with salt. It’s better not to add all the flour at once, as it may take 1-2 tbsp. l. more or less. Knead the dough.

Step 3

Step 3
Distribute the dough in a springform pan lined with parchment and greased with vegetable oil, forming sides. Prick the dough frequently with a fork to prevent it from puffing up during baking. Place in the oven, preheated to 180 degrees, for 10-15 minutes until lightly browned.

Step 4

Step 4
Letʼs start filling. In a bowl, combine cottage cheese, grated cheese, salt and eggs. Mix well.

Step 5

Step 5
Add green onions, dill, parsley to the cheese filling. Mix.

Step 6

Step 6
Cut the mushrooms into cubes and fry until golden brown with a small amount of vegetable oil.

Step 7

Step 7
Now add fried mushrooms to the filling.

Step 8

Step 8
Place the filling on the dough and smooth it out.

Step 9

Step 9
Use the remaining dough to decorate the pie at your discretion. Place back in the oven for 30 minutes.

Step 10

Step 10
Remove from the oven and let cool. And we invite everyone to the table.

Step 11

Step 11
Bon appetit!

Additional rubrics

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