Bell Pie

Pie with porcini mushrooms, this one has the smell of wood concentrated in a crunchy and golden dough.



2 puff pastry
1.5 to 2 kg porcini mushrooms
2 small onions
1 bunch of parsley
3 cloves of garlic
15 cl chicken or vegetable broth
5 cl of white wine
10 cl of liquid cream
1 light round flour
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon neutral oil (sunflower or other)
salt and pepper from the grinder
1 egg yolk


1- Clean the porcini mushroom and cut it into pieces. Heat neutral oil in a non stick pan and add porcini mushroom pieces, salt lightly. Cover and cook on low heat (to separate the porcini mushrooms) for about ten minutes. Remove the lid and continue to cook for 5-10 minutes for the water to evaporate.
2- During this, peel and cut the chickpeas and keep aside. Peel and grate the garlic cloves and keep aside. Chop the parsley and set it aside.
3- Heat butter and olive oil in a pan, add small onions and brown for few minutes. Add the porcini mushrooms and brown them for a few minutes on high heat. Then add the garlic, white wine, black pepper, reduce the heat and simmer for about 5 minutes. Add chicken broth, cream and chopped parsley, mix. Add the sifted flour, mix well and reduce the sauce over low heat for about 5 minutes. Taste and adjust seasoning with salt.
4- Put butter in the springform pan. Line the mold with one of the puff pastry and prick the bottom with a fork. Place the mushroom preparation on the pastry base. Cover with the second dough and pinch the edges to weld both the doughs together. Knead the dough by diluting the egg yolk with a little water.
Bake at 200 °C for 5- 30 minutes. Enjoy hot with salad.

Enjoy the family with Saps Pie Recipe.


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