[tomato Recipe] Mushroom Savory Pie-very Crispy and Delicious Savory Pie

Name: [tomato Recipe] Mushroom Savory Pie-very Crispy and Delicious Savory Pie
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 75g Low-gluten flour; 75g High-gluten flour; 2g salt; 67g Unsalted butter; 45g water; 45g Plain yogurt; A few drops Lemon juice; 30g Salad oil; 30g Chopped onion; 2 to 3 Garlic cloves; a little Chopped green onions; 150g Various mushrooms; 80g Mozzarella cheese; Some Thyme; Some Rosemary; Some Whole egg liquid

by I love tomato food

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I like savory pie very much. There are almost no savory pie that the tomato editor doesn't like~~because it tastes really good, not greasy, and very refreshing! This pie crust of mushroom salty pie is very easy to handle, and it tastes relatively crispy. This kind of pie itself is relatively casual. You can add and change the filling ingredients as you like. Very crispy and delicious mushroom salty pie. You can try it too~"

[tomato Recipe] Mushroom Savory Pie-very Crispy and Delicious Savory Pie

1. First make the pie crust, mix yogurt and water evenly, squeeze in lemon juice for later

[tomato Recipe] Mushroom Savory Pie-very Crispy and Delicious Savory Pie recipe

2. Mix the high-gluten flour and low-gluten flour evenly, add the hard butter diced, use a scraper to cut back and forth into loose sand, then put it in the refrigerator for 5 minutes

3. After refrigerating, take it out, slowly add the solution in step 1, and then mix

4. Do not need to vigorously knead, just mix into a dough, then cover with plastic wrap, refrigerate and let stand for 1 hour

5. Take out the dough and divide it into 3 parts, each is about 100g. Put each portion of the rice dough on the chopping board, dust it up and down and roll it into a circle, about 5px thick, about 500px in diameter, and keep it in the refrigerator.

6. Wash the mushrooms, slice them in boiling water, blanch for 1-2 minutes, remove them and put them in cold water, filter out the water with a flour sieve

7. Put salad oil in the pot, add onion, garlic slices, green onions and stir fry for a while, then add rosemary and thyme to fry

8. Then add the drained mushrooms and stir fry for about 1 minute. Add black pepper, salt, and stir fry again. Add 100g of water. When the juice is almost harvested, the mushrooms are ready.

9. Stir-fry the mushrooms into a serving. When it is not too hot, add the shredded cheese and mix well

10. Take the pastry out of the refrigerator and cut it into a circle with a diameter of about 475px. Place the pastry on oiled paper, put the filling in the middle, and leave a side of about 3-100px.

11. Fold the four sides to the middle alternately, and wrap the filling

12. Then brush the whole egg liquid on the folds, put it in the preheated oven, top and bottom heat, middle layer, and bake at 180 degrees for about 35 minutes.