ãã®ã¬ã·ããããªãã®èšèªã«ç¿»èš³ããŠããŸã...ããŒãžã¯èªåçã«æŽæ°ãããŸãã
Sienipiirakka
Finnish Mushroom Pie
A savory open-faced pie featuring a rich mushroom filling baked in a tender crust. This pie is a celebration of Finland's abundant forests and foraging traditions.
ð§ ææ
- 1.25 cups All-purpose flour
- 0.5 cup Butter, softened
- 1 large Egg
- 1 tsp Salt
- 4 cups Mixed mushrooms (frozen or fresh)
- 1 medium Leek, chopped
- 0.5 medium Onion, chopped
- 1 tsp Butter for frying
- 0.66 cup Cooking cream (or heavy cream/crÚme fraîche)
- 2 large Eggs
- 1.5 cups Emmental cheese, grated
- 0.5 tsp Thyme
- 0.5 tsp Black pepper
- 0.5 tsp Oregano
ðšâð³ äœãæ¹
- 1
For the crust: Combine flour and salt. Cut in softened butter until crumbly. Add egg and mix to form a dough. Wrap in plastic and refrigerate for at least 30 minutes.
- 2
For the filling: Chop leek and onion. Heat 1 tsp butter in a pan over medium heat and sauté leek and onion until softened.
- 3
Add mushrooms to the pan and cook until they no longer release liquid. Stir in salt, thyme, pepper, and oregano. Remove from heat.
- 4
In a separate bowl, whisk together the cooking cream and 2 eggs. Stir this mixture into the mushroom and leek mixture.
- 5
Preheat oven to 400°F (200°C). Press the chilled dough into a 10-inch pie pan, covering the bottom and sides. Pour the mushroom filling into the crust. Sprinkle grated Emmental cheese on top, if desired.
- 6
Bake for 20-25 minutes, or until the filling is set and the crust is golden brown.
ð¡ ããã®ã³ã
- âEnsure mushrooms are well-drained to avoid a watery filling.
- âThe crust does not require pre-baking.
- âFeel free to use other types of mushrooms if chanterelles are not available.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
ãã®ã¬ã·ããç¬èªã«ã¢ã¬ã³ãžããããã®ãã³ã
- Add a pinch of nutmeg to the filling for extra warmth.
- Incorporate other herbs like dill or parsley into the filling.