Description
Buttery crusts filled with earthy mushrooms, herbs, and a perfectly cooked egg. A satisfying meatless meal.
Ingredients
Units
Scale
- 1 stick (113 g) butter
- 1 cups (237 ml) flour
- 1/4 tsp salt
- 1/2 cups (118 ml) sour cream
- 2 cups (473 ml) mashes potatoes
- 2-3 tbsp cooking fat
- 1 medium onion
- 3-4 cloves garlic
- 2-3 cups (473-710 ml) chopped mushrooms
- 2 tbsp fresh thyme leaves
- salt
- pepper
- 3 large fresh eggs
Instructions
- Make the dough: Cut in flour, butter, and salt with a knife until fine crumbs form. Alternatively, use a food processor in pulse mode.
- Add sour cream and mix with your fingers until just incorporated and it starts to clump. Press into a ball and knead a few times.
- Wrap the dough in plastic and chill for at least 1 hour.
- Make the filling: In a skillet, melt cooking fat over medium heat.
- Add chopped onions and garlic and sauté until fragrant and golden, about 5-7 minutes.
- Add mushrooms and thyme and stir well.
- Season to taste and cook until mushrooms release their juices and almost all the juices evaporate, about 5-6 more minutes. Cook until mushrooms are nicely browned.
- Preheat oven to 425°F (218°C).
- Assemble the pies: Divide the dough into three equal portions.
- On a floured surface, roll out each portion of dough into a circle, about the size of a dinner plate.
- Cut off uneven edges with a sharp knife or rolling cutter.
- Place a portion of mashed potatoes in the center of each pie, flattening with a spoon.
- Place a portion of cooked mushrooms (squeeze out any liquid) on top of the potatoes and flatten with a spoon.
- Fold the dough edges around the potatoes and mushrooms, creating a 1/2 inch edge over the mushrooms, leaving room for the egg.
- Transfer the pies to a parchment-lined baking sheet.
- Make a well in the center of the mushroom pile and carefully pour in a fresh egg (crack the egg into a cup first to keep the yolk intact).
- Sprinkle salt and freshly ground black pepper on top of the egg.
- Bake for 25 minutes, or until the crust is browned. Check to ensure the eggs haven’t escaped; if they do, wait until slightly cooked, scoop them up, and return them to the pies.
- Sprinkle with fresh herbs (optional).
- Let pies rest for a few minutes and serve hot.
Notes
- For a richer flavor, use wild mushrooms like cremini or shiitake.
- To prevent soggy bottoms, pre-bake the crusts for 10 minutes before adding the filling.
- Leftover pies can be stored in the refrigerator for up to 2 days and reheated in the oven or microwave.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 5
- Protein: 15
- Cholesterol: 200