Wild mushroom potato cake from Finland

Ingredients for 4 servings:

• 500 g flour, (1050)
• 150 g butter, cold
• 125 ml water (depending on the type of flour)
• 100 g cheese (Emmental, Gouda,…) for sprinkling
• 1 medium-sized egg(s), for brushing
• 1 tbsp water
• 500 large porcini mushrooms, chanterelles, russulas, etc.
• 1 large onion(s)
• 1 tbsp butter
• some salt and pepper
• 1 tsp thyme, dried
• 100 g cream cheese with garlic
• 200 g crème fraîche
• 2 m.-sized eggs
• 300 g potatoes, boiled, peeled
• some thyme, fresh

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Metsäsieniperunapiirakka

For the dough, mix together flour, cold butter, and water. If more water is needed, carefully add a little more. Let it rest under a warm bowl until ready to use. For the filling, clean and finely chop the onions and mushrooms. Gently heat the mushrooms in a hot pan without any fat until the juices have evaporated. Now add the butter and onions and simmer over low heat for a few minutes, then let it cool. Mix the cream cheese, crème fraîche, and eggs well and stir into the cooled mushroom and onion mixture. Line a round dish with baking paper, then roll out the dough and place it in the dish. Pull the dough up slightly at the edges, but do not press it down. Then pour in the mixture, leaving a 2-3 cm wide edge. Smooth everything down. Slice the cold, peeled potatoes into thin slices and arrange them in flakes on the mushroom and onion mixture. Mix the dried thyme and grated cheese and sprinkle over the potatoes. Fold the overhanging pastry edge over the cake and brush with beaten egg. Bake in an oven preheated to 200°C for 15 minutes on the bottom rack, then bake for another 15 minutes on the middle rack. Sprinkle with fresh thyme leaves to serve.