Puff pastry pie with mushrooms and cheese

Name: Puff pastry pie with mushrooms and cheese - Gherghina B.
Ingredients: 450 g puff pastry 400 ml milk 40 g butter 40 g flour 3 egg yolks 100 g salted sheep cheese 500 g champignon mushrooms 150 g homemade smoked blood sausage oil pepper and salt

Appetizers - Puff pastry pie with mushrooms and cheese by Gherghina B. - Recipia

I’ve made this pie many times when I need something savory, hearty, and quick, especially when I have puff pastry in the fridge and some leftover cheese or mushrooms. Blood sausage isn't always available, but if I have it, I use it without hesitation. It helps that I don't have to deal with kneading dough or making a complicated filling. Quick Info Total time: about 50 minutes Preparation time: 20 minutes Baking time: 25-30 minutes Servings: 6-8, depending on the size of the pieces Difficulty: easy to medium Recipe type: savory pie, appetizer, quick meal Ingredients 450 g puff pastry (thawed if frozen) 400 ml milk 40 g butter 40 g flour 3 egg yolks 100 g salty sheep cheese (grated) 500 g champignon mushrooms 150 g smoked blood sausage (homemade if available) oil (for sautéing the mushrooms) pepper salt Instructions 1. Line a baking tray with parchment paper. Roll out half of the puff pastry and place it in the tray, making sure to leave the edges slightly raised to prevent the filling from spilling out. 2. In a pan, melt the butter over low heat. Sprinkle in the flour and continuously whisk to avoid lumps. Gradually pour in the milk, stirring constantly, until it thickens into a sauce, about 2-3 minutes. Turn off the heat and let the sauce cool for a few minutes. 3. Once the sauce is no longer hot, add two egg yolks, the grated cheese, salt, and pepper. Mix well. 4. Clean the mushrooms, slice them not too thin, then place them in a pan with a little oil over medium heat. Sauté them until all the liquid evaporates and they start to brown around the edges. 5. Cut the blood sausage into small cubes. When the mushrooms are ready, add them to the milk sauce along with the blood sausage and mix everything together. 6. Spread this filling over the puff pastry in the tray, leaving about 2 cm free at the edges so that I can seal the top layer later. 7. Place the other half of the puff pastry on top. Press the edges firmly with your fingers to seal them and prevent the filling from leaking during baking. 8. Lightly score the surface with the tip of a knife (not too deep, just enough to allow steam to escape while baking). 9. Mix one egg yolk with a tablespoon of milk and brush the surface of the pie. 10. Place the tray in the preheated oven at 200°C and bake for 25 to 30 minutes, until it is beautifully golden on top. 11. Remove it, let it cool slightly, and cut into slices while it’s still warm. Why I make this recipe often It doesn’t require much time or complicated techniques. I love the combination of mushrooms with cheese and blood sausage; it feels hearty, and the puff pastry adds a nice crispy texture. It’s good warm but also at room temperature. It’s great for packing or as part of a platter of appetizers. Tips and Variations Tips Let the sauce cool before adding the egg yolks, otherwise, they can coagulate. Don’t place the filling too close to the edges, or it might spill during baking. For an even browning, try to brush the surface with egg yolk just before putting the tray in the oven. Let the pie cool slightly before cutting it, so the filling doesn’t spill out. Substitutions If you don’t have blood sausage, you can omit it or use another smoked sausage, but the taste will differ. Sheep cheese can be replaced with feta or another salty cheese; it doesn’t have to be sheep’s cheese. For those who don’t eat meat, simply omit the blood sausage. Variations You can add sautéed onions with the mushrooms if you want more flavor. The cheese can be mixed, for example, with cheddar or a bit of parmesan. If you have other mushrooms instead of champignons, feel free to use them. Puff pastry can be replaced with pie dough, but the baking time and texture will differ. Serving Ideas Great warm, with plain yogurt on the side. Works as an appetizer for a larger meal, cut into small pieces. Can also be a main dish, served with a green salad. Frequently Asked Questions Can I use canned mushrooms? You can, but make sure to drain them well, and they might not have the same texture after sautéing. Can I prepare the filling a day in advance? Yes, you can make it a day ahead and store it in the fridge. Before assembling, let it come to room temperature. Can I freeze the baked pie? It can be frozen, but the texture of the puff pastry will suffer. It’s better to keep it in the fridge and consume it within 1-2 days. If I don’t have blood sausage, what else can I substitute? You can use smoked sausages or another smoked deli meat, but the taste won’t be identical. What size tray is suitable for this amount? A medium tray, about 20x30 cm, is suitable for the given quantities. Nutritional Values Estimate per serving (out of 8): approximately 320-350 kcal Protein: 9-11 g Fat: 22-25 g Carbohydrates: 20-25 g These are just estimates and may vary depending on the type of cheese and how fatty the blood sausage used is. Storage and Reheating The pie keeps well in the fridge, wrapped or in a container, for up to two days. It can be reheated in the oven or microwave, but it retains its texture better in the oven. If left longer, the puff pastry becomes more moist, but it somewhat recovers when reheated. I don’t recommend keeping it for more than two days, as the filling softens and the pastry loses its initial crispness. That’s the recipe, simple and quite versatile, with ingredients that are easy to find or can be adapted based on what you have in the fridge.

Puff pastry pie with mushrooms and cheese

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