Ingredients

Basis
ready-made yeast dough
1 pc
chanterelles
1 cup
250 g
8.75 oz
8.25 fl oz
broccoli
5 pc
dried tomatoes
to taste
salt
pepper
Filling
sour cream 20%
0.75 cup
200 g
7 oz
6.60 fl oz
milk
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
curd 9%
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
eggs
2 pc
salt
to taste

Method

Ingredients

For the basis:

  • Ready-made yeast dough 1 layer
  • Chanterelles 250 g (already boiled) | 8.80 oz
  • Broccoli 4-5 inflorescences
  • Sun-dried tomatoes to taste (you can cook without them) to taste
  • Salt, pepper to taste

For the filling:

  • Sour cream 20% 200 g | 7.05 oz
  • Milk 50 g | 1.75 oz
  • Curd 9% 70 g | 2.45 oz
  • 2 eggs
  • Salt to taste

Cooking

  1. Roll out the dough into a circle. Take a mold (8.6 inch in diameter) and grease it with butter; spread the dough and smooth it over the entire surface of the mold.
  2. Divide the broccoli into small inflorescences. Boil the chanterelles ( if they aren’t already boiled). Next, mix the tomatoes, salt & pepper, and put in a mold with dough.
  3. Mix all the ingredients for the filling and whisk them. Finally, fill the pie with that mix.
  4. Bake the pie at a temperature of 392F for 25 minutes.

Bon Appetit!