To prepare the filling, boil mushrooms, then cut them into small pieces.
Saute finely chopped onion and garlic in a hot oiled pan (pour 3 tablespoons of oil initially). Pour in the balsamic vinegar and stir, when slightly caramelized, add the long, thinly sliced bell peppers and mushrooms, stir, and sauté.
When the mushrooms are well cooked, add the finely chopped green onions, spices, apple cider vinegar, and the remaining oil. Mix well and the filling is ready, remove from heat.
Divide puff pastry into two parts, one should be relatively large, this large part will be the bottom layer.
Roll out the dough to a thickness of 0.5 cm, transfer it to the form, pull out the sides, and transfer the prepared filling into it.
Roll out the second part of the dough and cover the pie, sticking the sides to each other by hand. Cut the top of the pie with a knife in several places and put it in the oven heated to 200 °C. When the top gets a nice golden color, it is ready.Bon Appetit!
