Anna’s pastry pirogues

Anna cooked in her signature Slavic style puff pastry pirogues with mushrooms, caramelized onion and Le Gruyère AOP as she gathered with her friends.

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Cooking | Recipes

Puff pastry pies with caramelized onions, mushrooms and Le Gruyère AOP


  • 1 st. rectangular puff pastry plate (250g) 300 g grated Le Gruyère
  • 500 g mushroom
  • 1 large onion
  • 50 g butter
  • 2 tablespoons vinegar 1 teaspoon sugar
  • Salt & pepper
  • Fresh thyme
  • Eggs for brushing


  1. Peel and cut the onion into thin slices and butter fry with half of the butter over medium heat.
  2. Pour in vinegar and sugar and let it caramelize for a while.
  3. Remove from the pan.
  4. Cut the mushrooms into slices and butter fry, add salt and pepper.
  5. Mix the mushrooms with the caramelized onions and finely chopped thyme.
  6. Roll out the puff pastry and cut into squares.
  7. Add Le Gruyère in each square, then add the mushroom filling and top with more Le Gruyère cheese.
  8. Fold the edges together with your fingertips, brush with egg and bake in the middle of the oven at 200 degrees for about 10 minutes or until they get some color.


...and don't forget the CONTEST.
You can win a 2,5 kg wedge of Le Gruyère AOP!