Chanterelle pie with minced meat

Ingredients for 4 servings:

• 50 g butter, soft
• 240 g flour
• 150 ml milk
• 2 tsp baking powder
• 250 g chanterelles
• 2 large shallots
• 2 garlic cloves
• 1 tbsp olive oil
• 500 g minced beef
• salt and pepper
• 250 g crème fraîche
• 250 g sour cream
• 4 tbsp mayonnaise
• 200 g Parmesan
• 1 tbsp cornstarch
• 1 small shallot(s)
• Parsley leaves, flat

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

absolutely brilliant pie

Preheat the oven to 200°C (top/bottom heat). For the dough, combine all the ingredients and knead into a smooth dough. Dust a work surface with flour and roll out the dough. Line the sides and bottom of a 24 cm springform pan (or, if you have one, a 24 cm pie dish) with the dough. For the filling, remove the chanterelle mushrooms from the forest floor, peel the shallots, and slice them into thin rings. Peel and finely chop the garlic cloves. Heat the oil in a large, deep frying pan (a wok works too) and fry the onions, garlic, and mushrooms until they start to brown. Remove any particularly beautiful mushrooms. Push everything to the side, add the minced meat to the center of the pan, and fry until crumbly, then mix everything together. Season with salt and pepper and spread over the unbaked dough. For the topping, mix the crème fraîche, sour cream, cornstarch, and mayonnaise in a bowl, season lightly with salt and pepper. Spread over the minced meat mixture and sprinkle with Parmesan cheese. Bake the pie for 30-40 minutes, until the top edge of the pastry is medium to dark brown. Finely chop the shallot and garnish with the reserved chanterelle mushrooms and a few parsley leaves. Tip: The ratio of crème fraîche to sour cream can be varied as desired, depending on how high the fat content is acceptable. I have found about 50/50 to be a good balance between flavor and fat content. If you omit the cornstarch, the topping will be very runny and spread out onto the plate after cutting into it; if you increase the amount of cornstarch, the pie will almost stand up like a slice of cake. Whatever you prefer, I have found 1 tablespoon to be a reasonable solution. It goes best with a fresh, crisp salad with a light dressing. The pie is quite filling.