Mushroom pies 10 pcs (less than 45 min)

• 5 plates of cake batter
• 1 box Scandic Organic shiitake mushrooms (150g)
• 1 small onion
• 1 small garlic clove, pretty briskly black pepper, pretty briskly salt
• ½ dl of rice cooked according to the instructions on the package
• 2 tablespoons olive oil for frying
• 2 tablespoons sour cream
• small handful of fresh parsley chopped (1 egg for lubrication)

-Take the cake batter plates to melt in good time. Put the oven to warm up to 225’C.

-Boil and drain the rice according to the instructions on the package and pour into a small bowl to wait.

-Peel and chop the onion and garlic clove. Chop the mushrooms, all to a minimum. Heat a pan and half the olive oil in it. Reduce heat to half and sauté onions for 5 minutes. Don’t let the onions brown, but don’t fuss when simmering to give the onions the softness and sweetness they need. It takes time.

-Add chopped garlic to the onion pan at the end of the aeration. Then transfer the peeled onions with the rice to a small bowl.

-Heat the pan again and measure the other half of the olive oil into the pan. Add the chopped mushrooms to the pan and fry them at 2/3 heat for five minutes so that they toast and get a little color on the surface. Then add the mushrooms to the rice and onion in a small bowl.

-Measure 2 fair tablespoons of sour cream, mix and season the filling with fair salt and black pepper. Both mushrooms, rice and then cake batter plates all require salt.

-Half the cake batter plates. Lift a fair tablespoon of the filling in the middle of a square made of half a plate and fold the square at an angle. Press the edges well so that they do not open during baking. Lift the pies over a baking sheet. Punch holes in the surface of the paste with a fork to reduce bubbling and the risk of opening.

-Lubricate the pastries, if desired, with an egg with a broken texture. Bake the pastries for about 15 minutes in a medium oven at 225’C.

Recipe and photos: Eeva-Maria Lisko Lighter pots