Prosew 1 cup flour with a pinch of salt. After that, 100g of butter cut into small cubes and scroll in the grinder, adding gradually the flour. That way you get a small crumb. Add 2 egg yolks to the resulting mixture and knead the dough. Take it away for 20-30 minutes in the cold room.
Cooking the filling
Prepare the mushrooms. Rinse them well under running water and clear of dirt if they are fresh. You will need 300 g of chanterelles to make the pie. Finely chop the mushrooms. Melt in a pan 1 tablespoon of butter. Put out the chanterelles over low heat for 15-20 minutes.
200g of hard cheese rub on a large grater. Onion (1 pc) rinse, peel and cut into small cubes. Mix half the grated cheese, onions and 1 tablespoon of starch.
Cooking the pie
Separate from the chilled dough 2/3 parts. Gently disperse with your hands most on the bottom of a pre-prepared split shape or deep frying pan. From the rest of the dough, build the straps.
Mix the egg with 100 grams of sour cream, pepper, salt and add the remainder of the grated cheese. Mix all the ingredients well.
Gently lay a layer of cheese and onion mixture into the pan. Next the mushrooms. Then pour the pie with egg and sour cream dressing.
Heat the oven to 160-180°C. Bake the pie for 40-50 minutes until blush coloured. To make sure it is ready, gently tap the side of the dough using a toothpick. If the dough doesn’t stick, the pie is ready.
Before serving the dish on the table, it should be cooled. A cheese and chanterelle pie will be a wonderful conclusion to your dinner. If desired, it can be decorated with a few sprigs of fresh greens (parsley, dill) and put in the middle a few pickled mushrooms.