ingredients

Cesto:

150 g potato 80 ml milk 30 g butter 230 g plain flour 1 packet dried yeast 1 KL Salt

Filling:

1 pk onion 130 g mushrooms 1 pk pear 1 tbsp oil 1 crucible Lucina Cheese 1 KL Gustin 50 g ham 1/2 KL salt, ground black pepper 100 g Niva cheese

step

1. Boil the potatoes, mash immediately and leave to cool. Heat the milk and let the butter melt in it. Mix the flour, yeast, salt, potatoes and milk in a bowl and make a smooth Dough. Cover and leave to rise for about 40 minutes. 2. Heat the oil in a frying pan and fry the finely chopped onion. Add the mushrooms cut into small pieces, the diced pear and simmer the mixture for about 5 minutes. Add grated cheese, gustin, ham, salt, pepper and let the mixture cool. Finally, stir in the mushroom cheese. 3. Turn the dough out onto a floured board and divide it into two equal parts. Roll out one of them and place it in a mould which has been greased with butter and dusted with flour. Fill the dough with the filling and cover it with the other part of the rolled-out dough. Place the cake in an oven preheated to 180°C and bake for about 35 minutes.