Saturday, January 7, 2012

Goat Cheese Mushroom Pie.

 When we decided to open Pushkin, the main goal was to surprise and satisfy any customer. Our crepes are very different and unusual in some way. I love all of our crepes, but one of the most favorites one is "Goat Cheese+Sauteed Mushrooms+Caramelized onion Crepe."For Home Thanksgiving meal, I really wanted to make a pie with the same ingredients. I used my mother's favorite short crust pastry (pate brisee). Prepared the ingredients one day ahead at work, and assembled the pie before baking.
    Pate Brisee /Mom's short crust pastry
1 1/4 cup Flour
1/4 tsalt
1/2 cup of cold butter
I use pastry knife to "chop" the butter into the flour. You will have to have crumbs of butter covered with flour. 
Add 1/4 cup of sour cream
2 t of fresh lemon juice or 1 t of vinegar
1/4 cup or less of cold water

I use the scraper to mix in the wet ingredients with flour. Don't add all the water at once, start with half, mix it in, and see if more is necessary. inish kneading with hands, do not over knead. Simply, try to put all the crumbs into one big ball of dough. Make a disc , and wrap it in plastic, and refrigerate for at least 2 hours.
Note: I made the dough, and prepared the ingredients for the filing a day before. I left everything in the refrigerator overnight,

1 1/2 pound of white mushroom /sliced/
1 big onion sliced and caramelized
Goat cheese is up to you and your taste.

Slice mushroom and saute in the pan until cooked. Caramelize onions (in separate pan). Mix Mushrooms+Onions, add salt and pepper.
Preheat oven to 400 F.
I used Pyrex Pie Pan, roll out the dough into circle about 26". Fill  it with mushroom + onions mix, crumbled the goat cheese on top, and baked for about 45 minutes.
After first 15 minutes of baking, lower the temperature to 350 F.
The pastry should get nice brownish/golden color.

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