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Mushroom Pie with Puff Pastry in the Airfryer
Ingredients
For assembly:
1 sheet of KANAKI PUFF Pastry
1 egg yolk
2 tbsp milk
For the filling:
500g fresh brown champignon mushrooms
2 tbsp olive oil
1 onion, finely chopped
1 garlic clove
2 tbsp fine semolina
120ml milk
Fine salt
Pepper
150g kasseri cheese
2 tbsp parsley, finely chopped
A pinch of nutmeg
Preparation - Steps
Slice the mushrooms. Heat a pan over high heat. Sauté the mushrooms on high heat for 4-5 minutes without stirring constantly. Add the onions and garlic and sauté for a few minutes until cooked. Add nutmeg, season with salt and pepper, and sprinkle with semolina. Stir well and cook the semolina for a few minutes. Pour in the milk and let the filling thicken. Adjust the seasoning as needed. Remove from heat and let it cool slightly to set. Add the remaining ingredients and mix well.
For assembly in the pan:
Preheat the airfryer to 200°C (392°F). Place half of the puff pastry in the airfryer pan. Add the filling and spread it evenly. Cover with the other half of the puff pastry and seal the edges. Lightly score the top of the pie. Brush with the egg yolk and milk mixture.
Bake at 190°C (374°F) for 10 minutes. Lower the temperature to 160°C (320°F) and bake for an additional 30-35 minutes, or until the pie is puffed and golden. Halfway through baking, flip the pie to ensure the underside is golden as well. Allow the pie to rest for 10 minutes before slicing and serving.