Potato, Ham, and Mushroom Pie

Ingredients

Flour 280 g

Eggs 2

Butter 190 g

Milk 4 tbsp

Potatoes 3

Champignons 200 g

Cheese 100 g

Ham 200 g

Cream 70 ml

Herbs 1 bunch

To make the pie, we'll need shortcrust pastry. So, add flour, cold butter (160 g), ice-cold milk, an egg, and salt (1/2 tsp).

Using a food processor, process the flour, butter, and salt into fine crumbs. Crack a whole egg into the mixture and add 2 tbsp of milk.

Mix quickly. You should get moist crumbs that easily come together. Since everyone's flour is different, you may need a little more or less milk, but on average, about 3-4 tablespoons. Don't knead this dough too long! Work as quickly as possible.

For the filling, gather the wet crumbs into a ball. Don't knead them; simply gather them into a pile and refrigerate for an hour.

For the filling, use potatoes (pre-boiled in their skins), mushrooms, ham, hard cheese, fresh herbs, an egg, cream with at least 20% fat, and a small knob of butter (vegetable butter can be used instead).

Cut the mushrooms into slices or cubes; the shape isn't that important. Fry the mushrooms in butter until tender, allowing all the liquid to evaporate.

Peel the boiled potatoes and cut them into large cubes. Do the same with the ham. In a bowl, combine the ham, potatoes, fried mushrooms, grated cheese, and chopped herbs.

Crack the egg into a small bowl and lightly beat with a fork. Mix half the egg with the cream and add it to the filling, reserving the remaining egg for brushing the pie. Season the filling lightly with salt and pepper.

Take the chilled dough and divide it into two equal parts. Roll each piece into a circle 3 mm thick.

Place the dough in a suitable sized pan (22-24 cm in diameter), form the edges, and fill with the filling.

Top with the remaining dough and pinch the edges together to form a circle. To prevent the pie from blowing off during baking, make a small hole in the center to allow steam to escape. Before baking, brush the surface of the pie with egg wash.

 Bake the pie for 25-30 minutes at 190°C. Serve this pie as a main course with a light salad.

Enjoy!