Chanterelle Pie with Minced Meat

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Baking
Cuisine	European
Servings (Default: 4)

Ingredients

For the dough:

50 g butter, soft
240 g flour
150 ml milk
2 teaspoons baking soda

For the filling:

For the cast:

Instructions

Preheat the oven to 200 ° C with top and bottom heat.
PIE DOUGH:
Mix all ingredients and knead into a smooth dough. Dust a work surface with flour and roll out the dough on it. Line the edge and bottom of a springform pan with a diameter of 24 cm (or if you have a pie form with a diameter of 24 cm) with the dough.
FILLING:
Remove the chanterelles from the forest floor, peel the shallots and cut into thin rings. Peel and chop the garlic cloves.
Heat the oil in a large, high pan (a wok also works) and fry the onions, garlic and mushrooms in it until they take on a little color. Take out some particularly nice mushrooms. Move everything to the edge, put the minced meat in the middle of the pan and fry until crumbly, then mix everything together. Salt, pepper and spread on the unbaked pie dough.
MOLDING:
Mix the crème fraîche, sour cream, cornstarch and mayonnaise in a bowl, season with a little salt and pepper. Spread on the minced meat mixture and sprinkle with the parmesan. Bake the pie for 30-40 minutes, until the dough is medium to dark brown on the top edge.
Finely chop the shallot and garnish the pie with the set aside chanterelles and a few leaves of parsley.
Tip: The ratio of crème fraîche and sour cream can be varied as desired, depending on how high the fat content may be. So far I have found around 50/50 to be a successful balance between taste and fat content. If you omit the cornstarch, the icing becomes very liquid and spreads on the plate after cutting, if you increase the amount of cornstarch, the pie stays almost like a piece of cake. As you like, so far I have found 1 tablespoon as a sensible solution here too.
This is best served with a fresh, crunchy salad with a light dressing. The pie fills you up quite well.

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