Description
With a perfectly cracking crust these buttery wells are filled with delicious mushrooms and herbs, then topped with a cracked egg. A baked meatless option for a last minute dinner.
Ingredients
Scale
Dough
- 1 stick butter
- 1 cup flour
- 1/4 tsp salt
- 1/2 cup sour cream
Filling
- 2 cups mashes potatoes (leftovers are perfect)
- 2–3 tbsp cooking fat (I mixed butter and olive oil)
- 1 medium onion, finely chopped
- 3–4 cloves garlic, finely chopped
- 2–3 cups chopped mushrooms
- 2 tbsp fresh thyme leaves, roughly chopped
- salt, pepper to taste
- 3 large fresh eggs
Instructions
- Make the dough: Cut in flour, butter and salt with the knife until fine crumb forms. Alternatively use a processor in pulse mode.
- Add sour cream and mix with your fingers until just incorporated and starts to clump. Press together into a ball, give it a few kneads for consistency.
- Wrap dough in plastic and chill for at least 1 hour.
- Make the filling: In a skillet, melt cooking fat(s) over medium heat.
- Add the chopped onions and garlic and saute until fragrant and golden, for about 5-7 minutes.
- Add mushrooms and thyme and stir well.
- Season to taste and continue cooking until mushrooms let their juices out and almost all of the juices evaporate — about 5-6 more minutes. When mushrooms are nicely browned, you are done.
- Preheat the oven to 425F.
- Assemble the pies: Divide the dough into three equal portions.
- On a floured surface, roll the dough out into a circle, about the size of a dinner plate.
- Cut the uneven edges off with a sharp knife or a rolling cutter.
- Place a portion of mashed potatoes in the middle of the pie, centered. Flatten it with a spoon to resemble a pancake.
- Place a portion of cooked mushrooms (squeeze the liquid out, if there is any) on top of the potatoes. Flatten with a spoon.
- Fold the edges of the dough around the potatoes and mushrooms, creating about a 1/2? edge over the mushrooms, leaving room for the egg.
- Transfer the pies onto a parchment lined baking sheet.
- With a spoon, make a nice well in the middle of the mushroom pile, and carefully pour in a fresh egg. I cracked the egg into a cup first to ensure the yolk is intact, then poured it slowly into the pie.
- Sprinkle some salt and freshly ground black pepper on top of the egg.
- Bake pies for about 25 minutes, or until the crust is browned pleasantly. Check on the pies to be sure eggs haven’t escaped. If they do, don’t despair, wait for a minute or so until eggs are slightly cooked, scoop them off the baking sheet with a large spoon and return them to the middle of the pies.
- Sprinkle some fresh herbs on top if desire. Let pies rest for a few minutes and serve hot.
- Category: Main
- Cuisine: Vegetarian