(6 small cups - 7 cm)
Ingredients :
- 40 gr of Dry Proteina LX that has been soaked in water, kneaded and drained by repetitions of 2-3x
- 2 cloves of garlic
- 1 onion
- 2 cloves of garlic
- 40 gr button mushrooms
- 120 ml of milk
- 20 ml of water
- 30 gr grated cheese
- ¼ tsp oregano
- Salt, sugar, pepper, broth powder
- Puff pastry
Directions:
- Marinate Proteina with garlic in a bowl. Mix well then let stand for 15 minutes.
- For the pie filling, sauté the garlic and onion until fragrant.
- Add the marinated Proteina and stir briefly. Then put in the mushrooms.
- Add milk, water, grated cheese, and other seasonings. Stir well and then taste. If the taste is right then turn off the heat and set aside.
- Prepare the puff pastry to make the crust then place it in the pie mold.
- Fill the mold with Proteina filling.
- Bake in the oven at 180C for about 40 minutes.
- Serve while warm