{"id":515,"date":"2011-04-12T19:36:26","date_gmt":"2011-04-12T19:36:26","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=515"},"modified":"2011-04-12T19:36:26","modified_gmt":"2011-04-12T19:36:26","slug":"champignon-pie","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/12\/champignon-pie\/","title":{"rendered":"Champignon-Pie"},"content":{"rendered":"

Zutaten:<\/i><\/b>
\n1 Packung tiefgek\u00fchlter Bl\u00e4tterteig
\n250 g Champignons
\n1 EL Butter
\nSalz
\nPfeffer
\n2 Eier
\n2 EL Sahne
\n100 g Schinken
\nMuskatnu\u00df
\nZum Bestreichen<\/em>
\n1 Ei
\netwas Milch<\/p>\n

\nZubereitung: <\/b>
\nBl\u00e4tterteig nach Anweisung auf der Packung auftauen. 3 Platten Bl\u00e4tterteig auf einer bemehlten Arbeitsfl\u00e4che ausrollen. Eine Pie-Form (Durchmesser 24 cm) kurz mit kaltem Wasser aussp\u00fclen, mit dem ausgerollten Teig belegen. Teigr\u00e4nder hochziehen und andr\u00fccken. 15 Minuten ruhen lassen. Im Backofen 10 Minuten vorbacken.
\nChampignons s\u00e4ubern, gut abbrausen und feinbl\u00e4ttrig schneiden. In der hei\u00dfen Butter and\u00fcnsten. Mit Salz und Pfeffer w\u00fcrzen. Eier mit 2 EL Sahne verquirlen. Schinken in Streifen schneiden und mit den Champignons in die Eicreme geben. Mit Muskatnuss abschmecken. Alles \u00fcber den vorgebackenen Bl\u00e4tterteigboden verteilen. Zwei weitere Platten Bl\u00e4tterteig ausrollen und deckelartig \u00fcber die Champignoncreme legen. In die Mitte ein kleines Loch stechen.
\nEin Ei mit etwas Milch verquirlen und die Pie-Decke damit bestreichen. Im Backofen bei 220\u00b0 20 Minuten backen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 1 Packung tiefgek\u00fchlter Bl\u00e4tterteig 250 g Champignons 1 EL Butter Salz Pfeffer 2 Eier 2 EL Sahne 100 g Schinken Muskatnu\u00df Zum Bestreichen 1 Ei etwas Milch Zubereitung: Bl\u00e4tterteig nach Anweisung auf der Packung auftauen. 3 Platten Bl\u00e4tterteig auf einer bemehlten Arbeitsfl\u00e4che ausrollen. Eine Pie-Form (Durchmesser 24 cm) kurz mit kaltem Wasser aussp\u00fclen, mit … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[27,18],"tags":[102],"class_list":["post-515","post","type-post","status-publish","format-standard","hentry","category-geback","category-gemuse","tag-champignon","item-wrap"],"yoast_head":"\nChampignon-Pie<\/title>\n<meta name=\"description\" content=\"- Champignon-Pie\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/12\/champignon-pie\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Champignon-Pie\" \/>\n<meta property=\"og:description\" content=\"- Champignon-Pie\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/12\/champignon-pie\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-04-12T19:36:26+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/12\\\/champignon-pie\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/12\\\/champignon-pie\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Champignon-Pie\",\"datePublished\":\"2011-04-12T19:36:26+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/12\\\/champignon-pie\\\/\"},\"wordCount\":154,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Champignon\"],\"articleSection\":[\"Geb\u00e4ck\",\"Gem\u00fcse & Obst\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/12\\\/champignon-pie\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/12\\\/champignon-pie\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/12\\\/champignon-pie\\\/\",\"name\":\"Champignon-Pie\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-12T19:36:26+00:00\",\"description\":\"- Champignon-Pie\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/12\\\/champignon-pie\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/12\\\/champignon-pie\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/12\\\/champignon-pie\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Champignon-Pie\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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