Not a pie in the traditional sense but a dish which is rich and tasty nonetheless.
|300||Gram||mushrooms (any type or mix of)|
|1||butter (knob of)|
|1||creme fraiche (big dollop)|
|1||onion (medium, chopped)|
|1||puff pastry (premade)|
|1||salt (to taste)|
|1||pepper (to taste)|
It’s best to have everything ready because it only takes 10 minutes to cook this.
Normal puff pastry tends to be one big square. I cut it in half. Basically you want a large square of pastry for each person. Brush egg over the top of the pastry and pop into a hot oven for 10 minutes.
While that is baking, sauté the onion in the butter until soft. This should take about 5 minutes. Add the mushrooms and sauté for another 5 minutes. Right before you take the puff pastry out of the oven put in the crème fraiche and let melt. Season to taste.
Take the puff pastry out and put on the serving plates and spoon in the mushroom mixture.
Good with salad and crispy bread to soak up the sauce.