Servings: chrysanthemum pie plate 15cm,

Pie crust: 35g butter, 70g medium flour, 8g cheese powder, pinch of salt, 6g egg wash, 19g iced water,

Pie filling: 50g mushrooms, 10g green onions, 50g ham, 1 cheese slice, pinch of pepper,

Sauce: 40g egg wash, 55g light cream. Milk 25g, Medium Flour 40g

Methods

1: Soften butter into sifted flour and rub into coarse cornflour.

2: Add ice water and egg wash and form into a ball, wrap in plastic wrap and refrigerate for 4 hours, at least 1 hour.

3: Remove the dough and beat with a rolling pin until soft. Roll out the dough into a 3mm thick piecrust, cover with plastic wrap, make small holes with a fork, and let rest for 15 minutes.

3: Wrap the taro in tinfoil on the pie crust and bake at preheated 180℃ for 10 minutes in the middle layer, remove the tinfoil and taro and bake for another 10 minutes after some coloring around the pie crust.

4: Mushrooms, green onions, ham, cheese slices are sliced, add a little pepper and mix well.

5: Stir the sauce ingredients together and set aside.

6: pie crust into the pie filling, pour the sauce into the preheated 170 ℃ middle layer for 25 minutes, out of the oven while hot to eat.