Anna’s Puff Pastry Pirogues

Anna cooked her signature Slavic style puff pastry pirogues with mushrooms, caramelized onions 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 large onion
  • 50 g butter
  • 2 tablespoons vinegar
  • 1 teaspoon sugar
  • 500 g fresh mushrooms
  • 1 rectangular sheet puff pastry (250g)
  • 300 g grated Le Gruyère AOP
  • Fresh thyme
  • Salt & pepper
  • Whisked egg, for brushing


  1. Peel and thinly slice the onion. Cook in butter in a frying pan with half of the butter over medium heat.
  2. Add the vinegar and sugar and cook for a while until caramelized. Remove from the pan and set aside.
  3. Slice the mushrooms and cook in the pan with the remaining butter.
  4. Combine the mushrooms and caramelized onions. Season to taste with finely chopped thyme, salt and pepper.
  5. Preheat the oven to 200 °C.
  6. Roll out the puff pastry and cut into squares. Place a little Le Gruyère on each square and top with the mushroom filling. Sprinkle with more Le Gruyère cheese.
  7. Fold the puff pastry edges into the middle with your fingertips and brush with egg. Bake in the middle of the oven for about 10 minutes or until golden brown. Garnish with extra thyme.


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