Chanterelle Pie

5 from 5 votes
Prep Time 45 mins
Cook Time 50 mins
Total Time 1 hr 35 mins
Course Dinner
Cuisine European
Servings 12 people



  • 500 g Wheat flour type 550
  • 1 tsp Salt
  • 250 g Cold butter
  • 1 tbsp Apple Cider Vinegar
  • 9 tbsp Ice water


  • 1 size Onion
  • 80 g Carrot
  • 3 tbsp Sunflower oil
  • 250 g Ground beef
  • 500 g Chanterelles / weight after cleaning)
  • Pepper salt
  • 3 tbsp Finely chopped parsley
  • 2 Eggs, size L
  • 2 tbsp go. Flour
  • 1 Egg yolks for brushing



  • Since this should cool down before putting it on the raw dough, it should be prepared first. To do this, brush off the mushrooms (do not wash) and clean. Thank God I had 1 kg of chanterelles ready for kitchen or for further processing a few days ago and frozen some of them .... So I was spared that today.
  • Peel the carrots and cut them into very small cubes. Peel the onion, also dice very small. Pluck the ground beef apart. Finely chop the parsley. In a large pan, sweat the onions and carrots in the oil until translucent. Then add the ground beef and fry it vigorously. Season a little while doing this. When it is no longer raw, add the mushrooms (here still frozen and please not defrosted beforehand!) And then cook everything for approx. 3 minutes while stirring several times. Try it once and add some seasoning if necessary. Finally fold in the parsley and let everything cool down.


  • While the mushrooms are cooling, mix the flour and salt in a bowl. Roughly dice the butter. First, work half of it vigorously into the flour with the dough hook of the hand mixer until a very dry, crumbly mixture is formed. Then work in the remaining butter cubes. Now not so strong, but until the crumble is slightly buttery and no longer powder-dry. Now gradually work in vinegar and ice water with a wooden trowel or a rubber spatula (under no circumstances with your hands!) And then use the crumbs to make a dough that can be rolled out.
  • Gently butter a pie or tart shape (28 cm diameter). Then glue 3 - 4 strips of baking paper, about 5 cm wide, criss-crossing each other in the mold, overlapping at the edge so that you can grab them later. Then brush the strips with a little butter and line the bottom of the mold with a round baking paper. This way you can easily lift the pie out of the mold later.
  • Divide the dough. Roll out one half on the lightly floured work surface so that it is the same size as the bottom of the mold plus the height of the edge. Then roll up this sheet of dough with the rolling pin, set it down on one side of the edge of the mold and unroll the dough again. Then carefully press the dough into the mold so that it lies everywhere and cut off the upper edge with a sharp knife and straighten it. Prick the dough at the bottom of the mold several times with a fork.


  • Preheat the oven to 200 ° O / bottom heat. Roll out the 2nd half of the dough on the lightly floured work surface about 3 mm thin and cut out a circle 28 cm in diameter. Roll it up again with the rolling pin and keep it ready. Spread the slightly lukewarm mushroom filling on the dough base. Whisk the two eggs with the flour and pour evenly over them. Then, as when laying out the mold, place the rolling block with the dough on one side of the mold and unroll the dough over the mushroom mixture. Then spread the whisked egg yolk all around the edge and glue it to the top sheet of dough. Possibly form a small twisted edge out of the leftover dough and cut out a few decorative elements. Brush the entire surface of the dough with the egg yolk and stick on the decorative elements and then brush them too. Finally, cut small three tang into the "dough lid" a few more times with scissors so that the steam can escape through them when baking.
  • This pie can be served hot - lukewarm and - if it has cooled down - it can be easily baked again. ..... I also like it cold ... ;-))) But as everyone likes. The side dish was a simple leaf salad with a dressing of sour cream, lemon juice, sugar, salt and a little pepper. A couple of blueberries and peppers cut into strips were included for fruitiness.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Spicy Chicken with Tangerine Peel

Cream Meringue Ice Cream Cake with Raspberries