Filo-Tarte with mushrooms

Name: Filo-Tarte with mushrooms
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 400 g mixed mushrooms (e.g. mushrooms and chanterelles); 2 Chicken filets (à approx. 175 g); 3-4 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Eggs (size M); 1 (125 g) Becher Double cream; 4-5 Tbsp Milk; 7-10 Tbsp Sugar; 1 package (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf); 1 collar Parsley; 100 g Butter; 1 TABLESPOON breadcrumbs or breadcrumbs; 100 g Gorgonzola cheese; 7-10 Tbsp some parsley; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

400 g mixed mushrooms (e.g. mushrooms and chanterelles)
2 Chicken filets (à approx. 175 g)
3-4 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Eggs (size M)
1 (125 g) Becher Double cream
4-5 Tbsp Milk
7-10 Tbsp Sugar
1 package (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf)
1 collar Parsley
100 g Butter
1 TABLESPOON breadcrumbs or breadcrumbs
100 g Gorgonzola cheese
7-10 Tbsp some parsley
baking paper

Directions

1
Clean and shine the mushrooms, wash the chanterelles thoroughly. Halve or quarter the mushrooms depending on size. Wash meat, dab dry, cut into large cubes. Heat 2 tablespoons of oil in a coated pan. Fry the meat cubes for 3-4 minutes, turning them over, season with salt and pepper and remove. Fry the mushrooms in the hot frying fat for 3-4 minutes in portions, if necessary add 1-2 tbsp. oil again. Season finished mushrooms with salt and pepper, remove
2
Mix eggs, double cream and milk, season with salt, pepper and a little sugar. Let the dough sheets rest at room temperature for about 10 minutes. In the meantime mix meat and mushrooms. Wash parsley, shake dry. Pluck the leaves from the stems, chop them and stir them into the mushroom mixture
3
Melt the butter. Line a pizza mould (approx. 26 cm Ø) with baking paper. Place the dough sheets one by one slightly offset in the form so that the edges of the dough hang over the edge of the form. Brush each sheet of dough individually with a thin layer of butter
4
Sprinkle the base evenly with breadcrumbs. Put the mushroom mixture into the mould. Pour egg milk over it, crumble the gorgonzola and sprinkle over it. Carefully twist the edges of the dough to a rim, brush with butter
5
Bake in the preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes on the lower rack until the mixture is firm and nicely browned. Cover the last 10 minutes if necessary. Serve with double cream or sour cream as desired. Sprinkle with a little parsley if desired
6
On 10 pieces: