Mushroom pie

Prepare all the ingredients for making a mushroom pie. If you use frozen puff pastry, transfer it from the freezer to the refrigerator in advance so that it is convenient to roll out later.

Preheat the oven to 180 degrees. Cut 300 g of mushrooms and 300 g of oyster mushrooms into small pieces.

Cut off the upper green part from the leeks, we don’t need it. Cut the white part into half rings of equal thickness.

Put 50 g of dried white mushrooms in a small bowl and fill with water. Let them be in water for 30 minutes. Do not pour out the water in which the mushrooms were soaked.

Fry onion in a preheated pan with 2 tbsp. of olive oil, after a few minutes add oyster mushrooms and mushrooms.

Add soaked mushrooms and 3 tbsp. of water where mushrooms were soaked, so the pie could be even more fragrant. Fry until the moisture evaporates from the mushrooms.

Place fried mushrooms with onions in a bowl and add 3-4 tbsp. of breadcrumbs.

Add salt and 1 tsp. ground coriander to mushrooms. Stir and then cool slightly.

Divide the fresh puff pastry into two parts, about 2/3 and 1/3 of the sheet. Line a baking tray with parchment paper.

Roll out most of it and place it in a round baking dish. I use a 26 cm diameter tin. It will be our first layer.

Edges of the bottom layer of dough should go beyond the baking tin to make it convenient to crack the cake. Spread the mushroom filling on the dough.

Cover the cake with 1/3 of the remaining dough. Roll the edges of the pie that protrude from sides.

Grease the cake with egg and make a lot of holes with a fork to remove excess moisture with steam. Bake in a preheated oven for 35-40 minutes.