Savoury pie with mushrooms, eggs and mozzarella

Savoury pie with mushrooms, eggs and mozzarella

  • 0 of 5
  • Serves: Up to 6 people
  • Recipe course: Soups and starters

Method



  1. Insert the paddle in the bowl.
  2. Clean the mushrooms and cut into thin slices.
  3. Put the oil and chopped garlic in the bowl, close the lid, set the thermostat dial to position 4, press the bottom heating element button and press the on/off button.
  4. Sauté for 2 minutes
  5. Add the mushrooms and cook for another 15 min.
  6. Add salt and pepper if needed, add parsley and cook for another 3 minutes.
  7. In the meantime, prepare the hard boiled eggs separately.
  8. Mix the mushrooms with the chopped eggs and cubed mozzarella and add salt and pepper.
  9. Remove the paddle from the bowl.
  10. Roll out the puff pastry with the greasefree paper underneath it and prick the bottom with the tines of a fork.
  11. Place the egg and mushroom mixture on the bottom and put another roll of pastry on the top, sealing the edges well.
  12. Brush the surface with the egg yolk and prick it to let the steam escape.
  13. Close the lid, set the thermostat dial to position 3, press the bottom heating element button and press the on/off button.
  14. Cook for 30 min

Ingredients

  • Shortcrust pastry rolls: 2
  • Champignon mushrooms: 300 gr
  • Onion: 1
  • Parsley: to taste
  • Mozzarella: 150 gr
  • Eggs: 3

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