American pot pie (English pot pie) view of a closed cake in a baking dish. Traditionally prepared stuffed with vegetables and meat under a layer of crispy puff pastry. AT This recipe offers a vegetarian version of pot-share, where meat replaced with mushrooms. The pie turns out to be just as hearty, tasty and full of delicious flavors. Stew vegetables with mushrooms in a light cream sauce, cover them with a layer of puff pastry and bake until golden crust. Pot-pay turns out at home soulful and delicious, its aroma will quickly gather everyone at the dinner table. value of one serving: (total 
Calories 519, total fat 22 g., saturated fats, proteins 25 g, carbohydrates 58 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 50 minutes Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 200 gr. ready-made puff pastry or sand cake base, defrost
- 1 tbsp. l (15 gr.) Butter
- 2 small fennel roots, finely chopped (about 3 Art.)
- Half medium onion finely chopped
- 2 medium carrots, peeled and finely chopped (about 2/3 Art.)
- 350 gr mushrooms, chopped (about 5 tbsp.)
- 1 small potato tuber Russet Burbank, peeled and diced into small cubes (approximately 2.5 tbsp.)
- 1/4 Art. flour
- 1 tbsp. lightly salted mushroom broth
- 1 tbsp. whole milk
- 1 tbsp. frozen green peas
- 1/4 Art. thinly chopped fresh chives
- 1/4 Art. parsley
- 1 tbsp. l white vinegar
- 1 large egg yolk
Recipes with similar ingredients: shortbread dough, fennel onion, carrots, mushrooms champignons, potatoes, peas, milk, eggs
Recipe preparation:
- Heat the oven to 200 ° C and set the grid to medium level.
- In a pan with a thick bottom or in a cast-iron cauldron with a volume of 3 – 4 l Melt the butter over moderate heat. When is it froth, add fennel, onion and carrots and fry until onion will become soft and translucent, about 2 minutes. Add mushrooms and potatoes, salt well and pepper, mix. Cook stirring occasionally until the mushrooms secrete juice and wrinkle, about 6 minutes
- Sprinkle the vegetables with flour, mix, and cook until it disappears. raw taste, about 1-2 minutes. Gently pour the broth and milk, stirring constantly until the mixture becomes homogeneous. Bring to boil over medium heat and simmer until slightly thickened, about 5 minutes.
- Remove from the stove, add peas, herbs and vinegar, mix. Salt and pepper well. Put the filling in the mold for baking size 20×20 cm.
- Beat the egg with 2 tsp. water and a pinch of salt. Using kitchen scissors cut the dough according to the size of the baking dish. Cover dough stuffing and season the edges. Grease the dough with an egg and cut openings for steam to escape.
- Place the pan on a baking sheet and bake until golden brown, so that the mixture begins to bubble, about 25-30 minutes. Let stand at least 5 minutes before serving. For this dish, choose soft wine, ripening in an oak vosges barrel improves the taste and aroma of wine, for example, Chardonnay.
