Mixture
1 1/2 cups all-purpose flour
1/3 cup unsalted butter, softened
1 teaspoon salt
1/2 teaspoon active dry yeast
1 egg
Filling
1/2 cup heavy cream
1/3 cup grated Parmesan cheese
2 tablespoons freshly squeezed lemon juice
1 tablespoon unsalted butter, melted
500g mushrooms, sliced
150g grated cheddar cheese
2 small onions, finely chopped
2 cloves garlic, minced
Paprika to taste
Salt to taste
Accessory
Refrigerator with a 25cm diameter
Mixture
1 1/2 cups all-purpose flour
1/3 cup unsalted butter, softened
1 teaspoon salt
1/2 teaspoon active dry yeast
1 egg
Filling
1/2 cup heavy cream
1/3 cup grated Parmesan cheese
2 tablespoons freshly squeezed lemon juice
1 tablespoon unsalted butter, melted
500g mushrooms, sliced
150g grated cheddar cheese
2 small onions, finely chopped
2 cloves garlic, minced
Paprika to taste
Salt to taste
Accessory
Refrigerator with a 25cm diameter
Mixture
Sift the flour with yeast
Make a depression in the center and add the egg, salt, and butter
Mix until a homogeneous mixture is obtained
Leave it in the refrigerator for 30 minutes
Filling
Caramelize the onion and garlic in butter
Add the mushroom, lemon juice, salt, and paprika
Sauté for about 10 minutes
Add the grated cheese and heavy cream, mix well, and remove from heat
Assembly
Heat the oven to a high temperature
Place two-thirds of the mixture at the bottom of the refrigerator and spread it with your fingers
With the remaining mixture, cover the sides
Use a fork to make holes in the bottom of the mixture
Bake until golden brown
Filling and sprinkling Parmesan cheese
Bake for another 10 minutes and serve
