How to make
For the stuffing of this appetizing skillet pie cut your onion into thin juliennes, grate the potatoes on a coarse grater and clean and dice the porcini mushrooms.
In the heated oil, fry the onion until soft, then add the mushrooms and after 2-3 minutes the grated potatoes and the grated thyme sprigs without the stems.
Cook until the potatoes are soft, adding a little water, so they don't stick and stew better.
Strain the liquid and fat from the stuffing and when it has cooled slightly, mix with grated yellow cheese and fresh parsley.
Knead the dough for the homemade pie from the listed products, working with it on a floured surface and kneading until it is smooth, without roughness and very soft, elastic and pleasant.
Sprinkle flour on the kitchen counter and roll out 4 very thin crusts, almost transparent.
Grease each crust with butter and spread the filling in two layers and cover with the fourth crust on top. Here you have to be careful not to tear at least the lower and upper crust.
Tuck the ends in so the stuffing doesn't come out.
Spread the top of the pie with butter and place it in a generously greased cast iron skillet (non-stick) with a non-stick coating and a diameter of about 80°F (26 cm).
Cook on low heat (3-4th of 9) and cover with a lid or aluminum foil on top.
When the potato pie has browned on one side, flip it to the other side. If the oil is absorbed by the dough, pour a little more.
Serve the delicious potato and porcini mushroom pie while it is warm.
Enjoy your meal!
