Chanterelle and onion pie

Quick chanterelle and onion pie:
Frozen chanterelles and fresh spring onions are placed on a dough that has been in the oven for 10 minutes at 250 degrees.
Filling mixed - quark, rapeseed oil, eggs, black pepper, salt.

Oven at 180 degrees.

Squeezed lemon over the finished pie.

Ready pastry dough:
Wheat flour, water, margarine (21%) vegetable fat - PALM and COCONUT, rapeseed oil, water, salt, FLAVOUR, potato flakes, salt, raising agents E450 and E500.