Potato pies with mushrooms

Potato pies with mushrooms

Sunday, May 3, 2015

Potato pies with mushrooms (they are also called zrazy) are a very tasty and satisfying dish. A beautiful candidate for everyone’s favorite fried potatoes with mushrooms - in fact, the ingredients are the same, but at the same time the taste is completely different.

In almost all respects, the texture and flavor characteristics of the finished pies depend on the type of potato. Liquid snow-white, for example, is not the best option. But yellow and crumbly - just right. You can take absolutely any mushrooms, if you don’t have specifically wild mushrooms - champignons or oyster mushrooms are also great.

Potato pies with mushrooms will be delicious both hot and cool. Serve them with sour cream or your favorite sauce, and, if desired, fresh herbs or vegetables.

Ingredients:

Making a dish step by step:

The recipe for potato pies with mushrooms includes the following ingredients: potatoes, boiled mushrooms (I have a mixture of boletus, boletus, boletus and boletus), onions and green onions, chicken eggs, breadcrumbs (I use homemade ones), refined vegetable oil for frying and salt to taste.

First, peel and cook the potatoes until fully cooked. Don't forget to add salt.

Meanwhile, fry boiled mushrooms and onions (peeled and diced) in a small amount of refined vegetable oil. If your mushrooms are chopped coarsely or completely whole, you can cut them smaller. But I don’t do this, because later I punch the finished filling in a food processor. There is no need to cook the freshest champignons - we fry them right away.

The finished mushrooms smell deliciously and are perfectly browned. Yes, during the frying process we salted them to taste. Let it cool slightly for now.

The potatoes are boiled, drain the broth completely.

Let the potatoes cool slightly and then turn them into puree. The most convenient and ideal way to do this is with a meat grinder, but you can also use a masher. Add one chicken egg to the warm puree. No flour!

Now we just mix everything by hand until smooth - the puree is not hot, but warm. Taste for salt and add a little if necessary.

I chopped the fried mushrooms and onions a little in a food processor, but not into porridge, but so that small pieces remained. Add chopped green onion and mix everything thoroughly. The inside is ready.

We take part of the potato mass (it molds perfectly) and form a ball. For every pie, I advise you to wet your hands a little in cool water, then the puree will literally not stick.

Flatten the ball into a flat cake and place about a tablespoon of mushroom inside in the center.

We make a pie by rolling it with our fingers. If it breaks or cracks, seal it with dough.

This is how we make all the pies - I got 13 pieces, but you may have more or less depending on the size. By this time, all the pies have completely cooled down.

Now we break the second chicken egg into a bowl, dilute it with 50 milliliters of cool water and chat a little. Dip any pie first into the egg mixture, and then into breadcrumbs. I always make them myself because I disdain to take ready-made ones.

Heat vegetable oil in a frying pan and lay out some of the pies. All the ingredients are already 100% ready, so the pies just need to add some rosy color.

Fry them on both sides until an appetizing golden crust appears. We also prepare others. By the way, the preparations tolerate freezing well, so these pies (without frying) can be prepared for future use.

If desired, place the finished pies on a paper towel to absorb excess fat.

Serve potato pies with mushroom inside with sour cream (I also added fresh dill to it) or sauce.

Potato pies with mushrooms

Ingredients

Potatoes – 800 g

Chicken egg – 1 pc.

Interior:

Onions – 1-2 pcs.

Green onions – 15 g

Vegetable oil – 2 tbsp.

Ground dark pepper - to taste

Additionally:

Chicken egg – 1 pc.

Breadcrumbs – 8 tbsp.

Vegetable oil – 100 ml

Parsley - a few sprigs

• 150 kcal
• 1 hour 10 minutes
• 1 hour 10 minutes

Photo of the finished dish

Step-by-step recipe with photos

Almost everyone loves fried potatoes with mushrooms. Potato pies with mushrooms, in fact, are prepared from virtually the same ingredients, just using a different method. I prepare the potato mixture for these pies without adding flour. It is delicious both hot and cold. Be sure to prepare rosy and delicious potato and mushroom pies for your loved ones!

At first I prepare the products according to the list.

I peel the potatoes, wash them, cut them into several parts, add water and cook on the stove until soft.

While the potatoes are cooking, I work on the insides. I peel the onions and cut them into cubes.

To make the insides, I used frozen red caps and boletus mushrooms. First I defrost them. Pour vegetable oil into a heated frying pan, add mushrooms and onions.

Fry the mushrooms until done. From time to time I stir the filling.

Then I salt and pepper the mushrooms to taste and mix.

Using a blender, I grind the mushrooms and onions, but not to a puree, but so that pieces of mushrooms remain, add chopped green onions, mix. The mushroom inside is ready!

As soon as the potatoes are cooked, I drain 100% of the water.

Mash the potatoes until pureed.

I add an egg and salt to taste.

I mix the ingredients and let the potato mixture cool slightly.

I'm preparing the breading. I pour breadcrumbs into one bowl, and beat an egg with water (50 ml) into another.

When forming any pie, I recommend wetting your hands with water, so the potato mixture will not stick to your hands. I take a little potato mass and form a ball.

I flatten it in my hand and put the filling in the middle (about 1 tbsp).

Then I form the pie.

I place each piece in the egg mixture before frying.

After this I roll it in breadcrumbs on all sides.

In a frying pan in heated vegetable oil, first fry the pies on one side.

. then - with another.

I place the finished pies on a paper towel or napkin to remove excess oil.

The most delicious potato pies with mushrooms are ready!

Potato pies with mushrooms

A simple and quick recipe for making potato pies with mushrooms and onions inside. One serving contains 2 pt for Weight Watchers.

Ingredients for Potato Pies with Mushrooms:

• Potatoes – 700
• Mushrooms (fresh or frozen) – 200
• Chicken egg (1 piece for pies, 1 piece for greasing) - 2
• Onion (medium) - 1 pc.
• Wheat flour / Flour - 2 tsp.
• Vegetable oil (for frying)
• Salt
• Dark pepper
• Margarine (or butter) - 50 g

Production time: 45 minutes

Number of servings: 6

Nutritional and energy value:

Recipe for Potato Pies with Mushrooms:

Peel the potatoes and boil.

Drain the potatoes in a colander

Finely chop the mushrooms and onions. Fry the onion in vegetable oil, add mushrooms, fry until tender. Pepper, salt

Rub with roast, add flour, egg. Mix well

Form cakes from the potato mixture, put minced meat in the middle and connect the edges.

Form pies, place on a baking sheet (greased or on paper). Brush with egg and bake in the oven at 180 until golden brown

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November 17, 2009 Frau Dod # (recipe creator)

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Pies with mushrooms and potatoes

Mushrooms with potatoes are one of the most beloved “pie” insides. Not enough people will refuse a hot pie, deliciously smelling of fried mushrooms with onions and potatoes.

Now I will share with you a recipe for pies in the oven made from yeast dough, which is prepared with the addition of sour cream. The fermented milk product makes the baked goods more tender, the pies come out fluffy and soft. The dough is easy to work with, easy to roll out, and rises well when baking. From it you can make not only pies with potatoes and mushrooms, but also with other entrails, such as stewed cabbage, boiled eggs with green onions, liver, etc.

What mushrooms should I eat?

We will use mashed potatoes with fried mushrooms as the inside for the pies - not only champignons are suitable, but also any other mushrooms that are found in the refrigerator. You can bake pies with potatoes and boletus mushrooms, aspen mushrooms, honey mushrooms, boletus mushrooms or oyster mushrooms. In each individual case, the taste will be the same, with wild mushrooms it will be more aromatic. No new mushrooms? Take frozen, salted or pickled ones.

Interior manufacturing options

Method 1 - from boiled potatoes and fried mushrooms. For the inside, the potatoes must be boiled and mashed into a puree, and then mixed with mushrooms, fried with onions (see recipe with photo below). If you wish, you can add 2-3 tablespoons of grated hard cheese, chopped dill or boiled eggs, diced, to the entrails given to us. They need to be mixed into the hot filling so that they are distributed moderately.

The second option is to create a filling for pies from fried potatoes with mushrooms. To do this, the tubers need to be peeled and cut into small cubes with an edge of 0.5 cm, then fry in a frying pan in vegetable oil until fully cooked, preferably covered, then the potatoes will be juicier and not so dry. Separately, you need to fry the mushrooms and onions, and then mix them with fried potatoes, add salt and pepper to taste. If desired, you can add a couple of tablespoons of chopped green onions to the filling.

Ingredients

• yeast – 20 g compressed or 6 g dry
• large chicken egg – 1 pc.
• sugar – 2 tbsp. l.
• salt – 0.5 tsp.
• sour cream – 200 g
• wheat flour – 450 g (approximately 3 cups)
• vegetable oil – 1 tbsp. l.
• milk – 75 g

• potatoes – 400 g
• mushrooms – 300 g
• onions – 2 pcs.
• butter – 30 g
• vegetable oil – 2-3 tbsp. l.
• salt and pepper - to taste
• egg - for greasing pies

Note. All products should be at room temperature.

Manufacturing

We dilute the yeast in milk heated to 30-35 degrees, and let it stand for 10-15 minutes so that it “awakens”. If you use dry yeast, foam may form on the surface and it will swell. You will not see the reaction of compressed yeast visually (there is no feed for growth), they just have to stand and warm up to the temperature of milk.

At the same time, in a deep bowl using a mixer, beat: sugar, salt and egg (large, CO category). Add sour cream and a spoonful of vegetable oil, mix everything well.

Combine the whipped mixture with the diluted yeast. Add sifted flour and knead the dough. A different amount of flour can be used, 400-450 grams, which is approximately 3 cups. But don’t “fill” the dough with too much flour, it should turn out soft and unclogged, and practically not stick to your hands.

Cover the pie dough with cling film and place the bowl in a warm place (I put it in a warm oven - this is better, the temperature is around 35 degrees). After about an hour, the dough will rise and approximately double in size. We knead it and leave it for the 2nd approach.

Meanwhile, we are busy making the insides. Boil the peeled potatoes in salted water until fully cooked. Drain all the water (the less water left, the better, so try to drain every drop) and mash it into a puree with the addition of butter.

Cut the mushrooms and onions into cubes. Saute the onion in vegetable oil, in other words, fry it until soft. There is no need to fry it too much, as soon as it becomes transparent, add the mushrooms right away (I used frozen champignons, there is no need to defrost them beforehand!). Naturally, if possible, it is better to use the gifts of the forest - unlike greenhouse champignons, they have a pronounced “mushroom spirit”, the pies will turn out even tastier! If you cook with wild mushrooms, then pour a little water into the frying pan while frying, then they will not burn, but rather they will reach readiness, steam and fully reveal their wonderful smell.

Continue to fry the mushrooms and onions without a lid until golden brown, stirring frequently. At the very end, add salt and pepper to taste.

Combine the fried mushrooms and potatoes in a saucepan and stir. The inside is ready! It needs to cool, but not completely; slightly warm potatoes are the most flexible, they don’t form lumps and behave better in the insides. That’s why I always cover the pan with a lid so that the inside remains slightly warm.

Meanwhile, our dough has already risen a second time. We form a sausage out of it and cut it into puck pieces, weighing approximately 40 grams. Roll any into a flat cake. Place the filling in the center, pinch the edges tightly and turn over.

Place the pieces, seam side down, on a baking sheet lined with parchment (no need to grease). There must be some distance between them so that they do not stick together. Be sure to let the pies rise for 15-20 minutes in a warm space so that the pies rise; I place them on the open oven door while it heats up.

Lubricate the spaced pies on top with a loose egg, carefully, with a soft brush, so as not to settle the dough. You can sprinkle black sesame seeds on top if you like. And send it to the oven, previously preheated to 180 degrees.

The pies are baked in the oven quickly, about 20 minutes. Once they are browned, you can remove them from the baking sheet.

These are such remarkable oven-baked pies with mushrooms and potatoes, soft and fluffy. They are delicious and hot, and when served cool. Yield: 20 pieces. Bon appetit!