Roman mushroom pie

Ingredients for 4 servings:

• 1 pack of puff pastry, frozen
• 500 g minced meat
• 50 g bacon, diced
• 500 g mushrooms (champignons, chestnut mushrooms, or porcini mushrooms)
• 2 onions
• 2 tbsp butter
• 2 eggs, separated
• 2 tbsp parsley, freshly chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

(Roman pot)

Roll out the puff pastry so that it can be lined with the Roman pot and still has enough left over for a lid. Rinse the Roman pot with water and line it with the puff pastry. Clean and quarter the mushrooms, and fry them briefly in butter. Fry the bacon, sauté the chopped onion in it, and knead it with the minced meat, salt, pepper, parsley, and egg yolk. Beat the egg whites until stiff peaks form and carefully fold them into the meat mixture. Pour the filling into the lined Roman pot, place a puff pastry lid on top, and press down firmly. Close the Roman pot and bake the pie at around 200°C for around 60 minutes. Remove the lid after 45 minutes to allow the pie to brown nicely. Can be eaten cold or warm. A green salad goes well as a side dish.