Ingredients
Dough:
- 300 gram Flour wheat / Flour
- 100 ml Brine (cucumber)
- 80 ml Vegetable oil
- 1/2 teaspoon Salt
- 1 piece Chicken egg
Filling:
- 300 gram Champignons
- 1 tablespoon Soy sauce
- 1/2 piece Leek
- 250 gram Cheese (ricotta)
- 1 piece Chicken egg
- 150 gram Cheese hard
Instructions
- Sift the flour for the dough. Mix baking soda with brine. Beat the egg so that there is a little left to lubricate the pie.
- Pour the flour into a large bowl. Mix the liquid components and pour into the flour.
- Knead the dough and send it to the cold.
- For the filling, cut the light part of the leek into half rings. Cut the mushrooms into thin slices.
- Simmer the mushrooms under the lid until the juice evaporates (10-15 minutes). Add soy sauce, which will easily replace salt and emphasize the taste of mushrooms.
- Simmer the onion in a small amount of vegetable oil until soft (5-7 minutes).
- Add salt to the ricotta and mix with the egg. Grate the hard cheese on a coarse grater.
- Roll out the dough to a diameter of 30 cm, trying to make the edges thinner. Next, the cake can be formed directly on parchment (the biscuit acquires a free form). I baked a cake in a silicone mold with a diameter of 24 cm.
- Put the dough into a mold and lay out the filling in layers: ricotta, onion, mushrooms, cheese. Fold the edges of the dough onto the filling, forming "folds". Grease the side with egg and bake at 150 degrees for 30-40 minutes until ready.
- Transfer the pie to a platter and (if desired) decorate it still warm. To do this, I lightly soaked a dried maple leaf, put it on the cheese center and sprinkled around with sweet pepper.
- Bon appetit and good mood!