Mushroom Pie

Mushroom Pie is made from homemade puff pastry and a delicious filling of sautéed mushrooms, leeks, and seasonings.

Ingredients:

For the Dough:

• 3 1/3 lbs (1.5 kg) all-purpose flour (approximately, including for kneading and dusting)
• 1.5 oz (45-50 g) fresh yeast
• 17.5 oz (500 g) margarine
• 3 1/3 cups (800 ml) cold water
• 1 tbsp sugar
• 1 tbsp salt

For the Filling:

• 1 medium leek
• 1.1 lbs (500 g) mushrooms (champignons)
• 1 1/4 cups (300 ml) ketchup
• Salt, to taste
• Pepper, to taste
• 1 tsp oregano

Dough Preparation:

1. Dissolve the yeast with 1 tbsp sugar and 1/2 cup (100 ml) cold water.
2. In a large bowl, mix 2.2 lbs (1 kg) flour with salt. Make a well in the center, pour in the remaining water and the dissolved yeast, and mix with a spoon to form a soft sticky dough.
3. Transfer the dough to a floured surface and knead, adding flour gradually, until the dough is firm, smooth, and no longer sticky (about 15 minutes).
4. Divide the margarine into 6 pieces. Flatten each piece with a rolling pin, coating it lightly with flour.
5. Roll the dough into a rectangle, cover 2/3 of it with margarine slabs, and fold into thirds, starting with the side without margarine.
6. Lightly flour the dough, place it on a tray, and refrigerate for 30 minutes.
7. Roll out the dough again into a rectangle, fold into thirds, and then fold in half. Refrigerate for another 30 minutes.
8. Repeat this rolling and folding process 3-4 more times. Wrap the final dough loosely in plastic wrap to prevent drying out and refrigerate overnight.

Note: The dough can also be used for pastries like puffed buns or croissants.

Filling Preparation:

1. Slice the leek into rounds and mushrooms into thin slices.
2. Sauté the leek in oil until softened, then add the mushrooms.
3. Season with salt to help release moisture, and cook until all the liquid evaporates.
4. Add pepper, oregano, and ketchup to the cooked mixture. Stir well and let cool.

Baking:

1. Divide the puff pastry dough in half. Roll one portion slightly larger than the size of a 16×16-inch (40×40 cm) baking tray.
2. Place the rolled dough on the tray, poke it with a fork, and spread the filling evenly on top.
3. Roll out the second portion of dough and lay it over the filling. Press and twist the edges to seal them.
4. Lightly score shapes (squares or diamonds) on the surface of the dough with a knife, but don’t cut all the way through.
5. Brush the top with oil using a pastry brush and sprinkle with sesame seeds.
6. Bake at 390°F (200°C) for about 20 minutes or until golden brown.