Crispy mushroom pie with smoked chicken

Name: crispy mushroom pie with smoked chicken
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: 500 g mushrooms 2 containers of 250 g; 200 g smoked chicken fillet; 6 el traditional olive oil; 125 ml creme fraiche; 2 medium sized egg; 1 tl curry powder; 2 el fresh thyme; 1 business suit frozen filo pastry thawed

Mushroom cake from the oven with chicken and crème fraîche.

Ingredients

Kitchen Stuff

1 spring form (∅ 24 cm)

Directions

Preheat the oven to 200 ° C.
Cut the mushrooms into quarters and the chicken fillet into cubes. Heat the olive oil in a large frying pan and fry the mushrooms over a high heat in 5 minutes brown.
Let all the moisture evaporate. Scoop the crème fraiche through the mushrooms and remove the pan from the heat.
Stir the smoked chicken and eggs through the mushroom mixture. Season with curry, thyme, salt and pepper.
Remove the defrosted dough from the packaging and carefully fold out the sheets. Coat the top of each dough sheet with a brush with the oil.
Grease the spring form. Put three dough sheets in the spring form with the greased side up, let them always jump slightly and hang well over the edge.
Place three dough sheets two more times in the mold to create a closed dough base. Spread the mushroom mixture over the dough base.
Fold the overhanging dough loosely over the filling. Crumble the last dough sheet and cover the rest of the cake with it.
Bake the cake in the oven in 25-30 minutes until golden brown and crispy. Serve the mushroom cake (warm).