Milk
1 1/2 cups all-purpose flour
1/2 cup cold butter, chopped
3 tablespoons ice-cold water
1 teaspoon salt
1 egg
Filling
2 1/2 cups warm water
3/4 cup milk
1/2 cup white wine
1/3 cup grated Parmesan cheese
3 tablespoons unsalted butter
1/2 teaspoon salt
30g dried mushrooms (funghi secchi)
4 eggs
1 chopped onion
1 pinch of black pepper
Accompaniments
6 removable bottom pie crusts with 12cm diameter
Milk
1 1/2 cups all-purpose flour
1/2 cup cold butter, chopped
3 tablespoons ice-cold water
1 teaspoon salt
1 egg
Filling
2 1/2 cups warm water
3/4 cup milk
1/2 cup white wine
1/3 cup grated Parmesan cheese
3 tablespoons unsalted butter
1/2 teaspoon salt
30g dried mushrooms (funghi secchi)
4 eggs
1 chopped onion
1 pinch of black pepper
Accompaniments
6 removable bottom pie crusts with 12cm diameter
Milk, Flour, and Butter
Mix the flour, salt, and butter to obtain a crumbly mixture
Add the egg and water, mixing quickly
Form a ball and wrap it in plastic film
Let it sit in the refrigerator for 30 minutes
Bake the oven at medium temperature
Divide the dough into six equal portions and line the pie crusts
With a fork, make holes in the bottom of the dough
Cover with aluminum foil and bake until the dough is firm
Remove the foil and bake for an additional 5 minutes
Filling
Soak the mushrooms in water and let them sit for 20 minutes
DRAIN and chop the mushrooms
Onions and Mushrooms
Heat a pan over medium heat and sauté the onion in butter until soft
Add the mushrooms and cook for 2 minutes
Pour in the white wine and cook for an additional 2 minutes
Spread the mixture into the pie crusts
Egg Mixture
Mix the eggs, milk, salt, and black pepper
Pour over the mushroom mixture and sprinkle with Parmesan cheese
Bake in the oven at medium temperature for 25 minutes or until firm
Remove from the pie crusts and serve.
