Mushroom Pie

Author: Eva Exner

Roll out the puff pastry to line the Roman pot mold with it, leaving enough for the lid. Line the watered mold with the puff pastry.

Clean the mushrooms, cut them into quarters and sauté them briefly in butter. Knead together with the minced meat, chopped salt, onion, pepper, parsley and the egg yolk.

Whip the snow until very stiff and carefully fold into the meat mixture.

Pour the filling onto the puff pastry. Place puff pastry lid on top and press down firmly.

Close the Roman pot and bake the pâté at 200 degrees Celsius for about 60 minutes.

Cut into slices, cool and put on the table warm.

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