Forestry tower

Ingredients for 6 servings:

• 2 rolls of topping dough from the refrigerated section
• 300 g mushrooms, brown, sliced
• 150 g smoked bacon, diced
• 1 onion(s), diced
• 2 shallots, diced
• 1 bunch of parsley
• 200 g crème fraîche
• 1 vegetable stock cube
• 3 tbsp flour
• 1 egg yolk
• 50 g butter
• 100 ml dry white wine
• 1 cup of hot water, approx. 125 – 150 m
• salt and pepper
• possibly milk or cream for brushing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Forester’s puff pastry pie

Melt the butter in a large pan over medium heat, add the diced onion and shallot, and sauté until translucent. Add the bacon and fry. Add the mushrooms and sauté until they begin to release liquid. Meanwhile, dissolve the stock cube in the hot water. Sprinkle the flour over the mushroom, onion, and bacon mixture and sauté thoroughly. Gradually add the stock and white wine, stirring well until the mixture has a fluffy consistency—not too dry, not too runny. Transfer to a large bowl and let cool slightly. Wash the parsley, shake dry, and chop finely. Stir the crème fraîche and egg yolk into the mushroom mixture, and season generously with parsley, salt, and pepper. Preheat the oven to 200°C (top/bottom heat). Line a baking dish (approx. 25 x 21 x 4 cm) with a sheet of puff pastry. If necessary, cut the pastry in half, then place the halves on top of each other and roll them out to the right size. The edges of the dish should be covered and the pastry should overhang slightly. Place the filling on the puff pastry and smooth it out. Fold the edges slightly over the filling and moisten. Cover with the second sheet of puff pastry, pressing the edges firmly. Cut slits in the lid with a sharp knife and brush with a little milk or cream, if desired. Bake on the middle rack for approx. 30-35 minutes. Serve with a mixed salad and a glass of white wine. The pie doesn’t look like much on the plate, but it’s quite filling and definitely not for calorie counters, but it’s absolutely delicious.