Take the puff pastry, chanterelles, and red deer minced meat to room temperature to melt for about an hour before making the pie.
Peel and mince the garlic.
Heat up a cast iron frying pan (diameter about 20 cm). Brown the minced meat in oil. Season the meat lightly with salt and black pepper. Add the mushrooms, garlic, and sauté for a moment.
Pour the cooking cream into the pan and let it simmer for a few more minutes. Remove the pan from the heat to cool. Roll out the puff pastry on a floured surface while the filling cools.
Roll the dough about 5 cm wider than the diameter of the pan. Lift the dough onto the pan and cut off the excess edges. Cut strips from the leftover dough and braid them. Decorate the pan pie with dough twists and brush with egg to give the pie a beautiful golden hue.
Pick the pie with a knife a few times and bake at 225 degrees for about 20 minutes or until the dough is golden brown. Serve the pie warm with a fresh salad.
Tip! If you don’t own a cast iron pan, you can also make the pie in a pie dish.
