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Mushroom and Parsnip Pie with Nut Frangipane

Yields4 ServingsPrep Time20 minsCook Time1 minTotal Time21 mins

A vegetarian recipe with autumn flavors.

Dough
 1 whole egg
Filling
 300 parsnip
 300 button mushrooms
 2 cloves Garlic
 60 Butter
Almond cream
 150 nut powder
 3 whole eggs
 150 Butter
 200 Flour
Directions
1

Prepare the frangipane in a mixing bowl by combining the nut powder, softened butter, flour, and eggs, then season with salt and pepper.

2

For the garnish: peel the parsnips and the garlic. Chop the garlic cloves very finely. Cut the mushrooms and parsnips into very thin slices. Then cook everything in a large pot with butter for 10 minutes. Drain in a colander.

3

For the assembly: spread 4 rounds of pastry on a baking sheet and brush a little beaten egg over them. Place a bit of frangipane and filling, then cover with the remaining 4 rounds of pastry. Seal the pies well, brush with egg, and then create a decorative pattern with a knife.

4

Place in a preheated oven at 180 degrees and bake for 1 hour to achieve a nice color. Tip: depending on the season, substitute the parsnip with celery.

5

To finish, ENJOY WITH A GLASS OF TASTING CIDER.

Nutrition Facts

0 servings

Serving size

4

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