Pies with mushrooms

Mushroom pies are made from yeast, shortbread, puff pastry and even unleavened dough. Depending on the type of dough, the pies are fried in oil or baked in the oven. For the inside of the pies, naturally, the best option is fragrant wild mushrooms. Forest mushrooms can be fresh, dried or salted. Before preparing the filling from dried mushrooms, they are soaked in water or milk for several hours, and then fried until tender. If there are no forest mushrooms, then champignons are also suitable. It’s interesting that small pies with mushrooms can be served cool as an appetizer with chilled wine.

Pies with white mushrooms and chicken

Rasstegai is the hallmark of Russian cuisine. The title alone is worth it. And if I bake it with snow-white mushrooms and meat, then such pastries will decorate any home feast. But be prepared for the fact that cooking will take time.

Pies with white mushrooms

Pies with white mushrooms are baked from yeast dough, so reserve time for proofing the dough, making the insides, and baking the pies. But later you will be happy - ruddy pies with truly royal insides. After all, for her we have chosen.

Puff pastry with insides of chopped chicken breast and champignons

A quick way to prepare baked goods is to use ready-made puff pastry. In this version, we used chicken breast with mushrooms for the inside. But you can add, for example, cheese or sour cream to the inside. .

Lenten rolls with potatoes and mushrooms

Today - baked rolls made from lean dough with potato and mushroom insides. This recipe uses champignons, but you can cook it with any other mushrooms.

Pies with snow-white mushrooms and potatoes

We will bake yeast pies with potatoes and snow-white mushrooms. For the inside, finely chop the mushrooms and fry in butter with the addition of onions. And then mix the mushroom mass with mashed potatoes.

Pies with chanterelles

A good regular recipe for yeast pies with mushroom insides. The dough comes out soft and shaggy. You can add a little sugar or salt to the dough according to your taste. For the inside we used chanterelles, but other mushrooms can also be used.

Pies with mushrooms

Thursday, October 22, 2015

With whatever entrails housewives bake pies in the oven... Now I would like to share with you a recipe for baked pies with mushrooms. The result is simply unrealistically delicious homemade baked goods: the most delicate dough, airy, like a cluster, and a lot of juicy and fragrant interior made from fried mushrooms and onions. It's impossible to resist!

You can use your favorite yeast dough for making mushroom pies. I used yeast dough with sour cream, which I kneaded in a bread maker (see the detailed recipe here). To date, this is my winner out of all the types of yeast dough that I have tried.

Regarding mushrooms, I will say the following: I had boiled forest mushrooms (boletus, boletus and boletus), but you take what you have. I think even with champignons it will turn out tasty, although not as fragrant. A mass of already boiled mushrooms, unpeeled onions. Use vegetable oil that is flavorless and suitable for frying.

Ingredients:

Making a dish step by step:

To make homemade mushroom pies, we need yeast dough, boiled wild mushrooms, onions, refined vegetable oil, salt, also egg yolk and milk for greasing the preparations.

Perfectly, the filling can be prepared while the yeast dough is rising. Pour refined vegetable oil into a deep frying pan, heat it and add the boiled mushrooms. Mushrooms need to be cut smaller.

Lightly fry the mushrooms without a lid so that excess liquid evaporates. Then we add the onions, which we have already peeled and cut into small cubes.

Fry the mushrooms and onions over medium heat, salt them to taste, stir occasionally so as not to burn. When all the liquid has evaporated from the mushrooms, they will brown, and the onion will turn golden, the inside is ready. Let it cool completely (!), because it is not allowed to put hot things on top of yeast dough - the yeast may die and the dough will not rise.

Divide the yeast dough into similar pieces. I got 19 pieces (70 grams each). Place them on a board sprinkled with flour.

We round any piece so that excess air bubbles come out. While we are making one pie, we will cover the rest of the dough with a towel so that it does not dry out and become crusty.

Then knead the bun into a layer using the back of your hand. You can roll it out with a rolling pin, but my dough is very flexible and tender, so I don’t need a rolling pin.

Place a little more than a tablespoon of the cooled inside in the center of the flatbread. The weight is approximately identical to mushrooms and dough.

Now pinch the dough so that it becomes a boat-shaped pie. You can also create it as a bun, of course - this is optional.

Then we slightly roll the workpiece in our palms to smooth out the seams.

We make other pies in the same way and place them on a baking sheet lined with baking paper. I came across not particularly high-quality parchment, so I sprinkled it with flour.

Cooking pies with mushrooms - 5 regular recipes

Mushrooms are a separate kingdom. These are neither animals nor plants. Something between them, something incomprehensible. Incomprehensible and very tasty. So let’s make pies from representatives of this kingdom, as if it didn’t sound bloodthirsty.

We have selected several exciting recipes for pies with mushroom entrails.

Pies with mushrooms

Mushroom pies in the oven (step-by-step recipe with photos)

Fresh mushrooms (any kind, you can use a mixture of mushrooms) – 1 kg.
Wheat flour – 0.5 kg.
Table salt – 1 teaspoon
Vegetable oil (I like unrefined) – 100-120 ml.
Dry yeast – 5 g.
Onions – 100-150 g. (2 small onions)
Chicken egg – 1 pc.
Sugar – 20 g.

Wash and sort the fresh mushrooms thoroughly. Throw away any wormy ones if you find any.
Cut into medium pieces.
Place them in a slightly heated frying pan to evaporate some of the water. Stir them. Now you can turn off the stove and leave them alone. Because we move on to making the dough.

Mix flour, egg, yeast, sugar, salt in a large bowl. Add 70 ml. oils and 200 ml. water.
Knead the dough, painstakingly, diligently. We knead it for 7-10 minutes, then put it in a warm space for an hour or two so that the yeast does its duty and the dough grows in size.
Now you need to fry the onions. Mushrooms without onions are completely boring!
Pour the remaining oil into the pan. Cut the onion into half rings. Fry until it turns golden.
Add the mushrooms to the onion and fry for a few more minutes.
The dough has risen. We take it out and knead it. You can wait a little longer, mash it some more.
That's it, the dough is ready. It's fluffy and soft and just wants to end up in someone's stomach. Let's help him.
Cut off pieces and stretch into sausages. We cut it, press the pieces to the table so that small flat cakes come out - the base for the pies.
On each you need to put 1-3 (depending on the size) mushroom insides.
Carefully pinch it and make a seam in the center.

Grease a baking sheet with oil. Place the pies with the seams down. Can be brushed with egg white for shine.
Do not immediately close the oven, let the pies steep for a short time (6-10 minutes). This way they will have a better and denser shape, because excess air comes out.
Place the pies in the oven. Bake for 30 minutes at a temperature of 190-200 degrees. Focus on the golden crust and blush.

Fried pies with mushrooms and potatoes

Champignons – 250-300 g.
Potatoes – 300 g. (Boiled)
Onions - 1 pc.
Butter – 50-70 g.
Sunflower oil (unrefined)
Salt to taste
Yeast dough. Buy ready-made approximately 1 kg or create your own.

We imagine that the dough is ready. The next step is the mushroom interior for the pies.

Finely chop the onion, chop the mushrooms. The smaller the pieces, the better.

First fry the onion in oil until golden brown, then add the mushrooms. Fry over low heat for about 15 minutes. Add salt. I added 3 pinches of salt.

Mash the potatoes until pureed. Add onions with mushrooms and butter. Mix everything into a homogeneous mass. The interior for pies with mushrooms and potatoes is ready. You can test it for salt. You can add dark pepper and other spices. Absolutely, this inside is quite tasty. Therefore, it is not recommended to cook pies on an empty stomach - you can eat these mushrooms with potatoes.

Knead the dough. Roll into a sausage, cut into pieces. Create a cake from them.

The diameter is at your discretion. If you like huge pies so you can eat one or two, make huge shapes. If you prefer small, careful pies, roll out medium-sized cakes.

Place the mushroom filling into the dough. 1-3 tbsp. spoons.

Pinch and form into pies.

Pour oil into the pan. Heat it up.

Place the pies with the seam down first so that it sets faster.

Fry until golden brown on one side, turn over and finish frying on the other.

All. Potato pies with mushrooms are ready, you can treat them to your loved ones, who have probably been walking back and forth for a long time from this wonderful smell spreading throughout the house.

Pies with mushrooms and rice

Milk – 250 ml.
Flour – 0.5 kg.
Salt - a pinch
Dry yeast – 1 sachet (15-16 g)
Sugar – 1 teaspoon
Testicles – 2 pcs.

Mushrooms – 500-700 g. (Any mushrooms, but champignons are better)
Rice – 1 glass. (Long or round – it doesn’t matter)
Onions – 1 pc.
Sunflower oil
Salt – a pinch.
Dark pepper (ground)

Pies with mushrooms and chicken

These pies are simply magical! Savory, rich in amino acids, filling. And this smell of meat and mushrooms, this juiciness!

Butter – 50-70 g.
Drink – 0.5 l.
Testicles – 2 pcs.
Wheat flour – 1 kg.
Sunflower oil – 100-120 ml.
Salt – 1-2 pinches
Sugar – 3-5 tbsp. spoons

Mushrooms – 300-350 g. (Champignons are better)
Onion – 1 head
Chicken fillet – 0.5 kg.
Ground dark pepper (or reddish)
Refined sunflower oil – 2-3 tbsp. spoons

Preparing dough for pies. Mix sugar with yeast and 1 egg.

In another bowl, mix the other ingredients for the dough (not counting the flour). Pour in the yeast and mix thoroughly. Add flour, mix, add, mix.

Knead the dough. Cover it and place in a warm space for 30-60 minutes.

Let's start making the insides for the pies.

Fry the champignons with onions in oil.

Cut the chicken into small pieces and add to the mushrooms. Pepper, salt, stir, fry until the meat turns white, that is. won't be ready.

Let's get back to the test. Let us rejoice in its increased size, let us remember it.

Cut the dough into pieces that need to be rolled into round cakes.

Each flatbread is stuffed with mushrooms and chicken.

We pinch and make pies.

Grease the baking sheet. Place the pies seam side down. Beat the egg and spread it on the pies.

Place the pies in an oven preheated to 200 degrees for 20-30 minutes. Look at the color of the pies. Golden ruddy? It means ready.

Puff pastries with mushrooms

These are mushroom pies made with puff pastry. Very tasty!

Packaging of puff pastry (1 kg can)
Fresh herbs (parsley, green onions, etc.) – a bunch
Mushrooms (any) – 0.5 kg.
Onions – 3 heads
1 yolk
Oil for frying

Thaw puff pastry at room temperature.
Finely chop mushrooms and onions. Fry everything over medium heat.
Roll out the puff pastry on the table. Cut it into equal rectangles.
Place the filling on the pieces of dough. Place the filling on one half of the dough piece. Place the second one on top and pinch tightly.
Place in a preheated oven (170 degrees) for 20 minutes. And absolutely, inspect, see that the dough is browned and begins to crunch.

I also recommend that you go and look at the recipes for pies with champignons.

Pies with mushrooms and potatoes

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

We will use mashed potatoes with fried mushrooms as the inside of 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). To this inside, if desired, you can add 2-3 tablespoons of grated hard cheese, chopped dill or boiled eggs, diced. 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 inside. 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!