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. You can use it to make not only pies with potatoes and mushrooms, but also with other insides, 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). To this entrails, 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.

Pies with potatoes and mushrooms in the oven

Ingredients

Flour – 3 cups (250 ml)

Yeast – 1 tsp. (full)

Butter – 2 tbsp.

Vegetable oil – 1 tbsp.

For the inside:

Potatoes – 5-6 pcs.

White mushrooms – 250 g

Butter – 50 g

178 kcal
2 hours 30 minutes
2 hours 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

My grandmother always cooked such pies, later my mother, and at the moment I cook. These are seasonal summer pies, because the freshest snow-white mushrooms are only available in the summer. The recipe is completely easy. Even kids can be involved in the cooking process. Pies with potatoes and mushrooms in the oven turn out soft, shaggy, appetizing, fragrant. I advise you to cook! If there are no white mushrooms, replace them with others.

To make the dough, we will need the products indicated in the list.

We use a bread maker for kneading. We first load the watery ingredients into the bowl (according to the instructions): milk and eggs.

Then we add the dry ingredients: flour, salt, sugar, yeast. Turn on the yeast dough kneading. And after the sound signal, add two types of oil. Kneading and fermentation of the dough occurs within 1 hour 50 minutes.

While the dough was rising, we peeled the potatoes and set them to boil.

Make a puree from the potatoes, to which we add a tablespoon of oil.

Finely chop the onion.

Sauté in half the butter.

We have snow-white mushrooms, which we peel, wash and dry with a cardboard towel.

Finely chop the mushrooms and fry in the second half of butter.

Combine mashed potatoes with mushrooms and sautéed onions. The inside is ready!

Divide the dough into portions.

We stretch any piece into a flat cake, on which we put the filling, and make pies.

Place them on a greased baking sheet. Let it sit for 20-30 minutes, brush with egg, and then bake the pies with potatoes and mushrooms in the oven, preheated to 200 degrees. Baking time – 15-20 minutes.

Pies with potatoes and mushrooms - 8 recipes

Hot, juicy and fragrant pies with potatoes and mushrooms are a traditional dish of Russian cuisine, prepared on the basis of puff pastry, yeast, kefir, lean and even curd dough. The crispy crust, soft airy base and appetizing interior make this pastry an indispensable attribute of the daily and festive table. And the abundance of recipes allows anyone to choose the option they want.

Yeast baked goods with hearty innards

Delicate porous yeast pies with insides made from mashed potatoes and fried mushrooms are perfect for a savory lunch or a hearty snack at work.

For the dish you will need:

2 medium onions;
0.3 kg of champignons (or other mushrooms);
0.7 kg boiled potatoes;
1 tbsp. l. sweet sand;
1 tbsp. warm water;
1 tsp. dry yeast;
1.5 tbsp. refined sunflower oil;
2.5 tbsp. premium wheat flour;
1.5 tsp. table salt.

Pour water into a large bowl, add sweet sand and yeast. Stir and let the mixture sit for a while.
After about 10 minutes, add 1/2 tsp to the water. salt, add flour.
While kneading the dough, pour a third of a glass of refined vegetable oil into the bowl.
Place the workpiece in a warm place for 20 minutes to “ripen”.
Knead the dough a couple of times, covering with film. Leave the product for another 30 minutes.
Peel the potatoes, cut them, add water, salt and boil.
Remove the skins from the onion, chop finely and sauté in 3-4 tbsp. l. sunflower oil until light golden brown.
Chop the mushrooms and place them in a frying pan. Allow all the water to evaporate. Add a little fat and fry them.
Drain liquid from potatoes. Mash it and combine with onions and mushrooms. Stir.
Divide the risen dough into 15 similar parts. Shape them into patties and fill with warm pie innards. Secure the edges.
Fry the products in a large amount of vegetable oil.
Place them on paper napkins or a towel to absorb excess fat.

Pies with potatoes and mushrooms in the oven

Oven-baked pies with potatoes and fresh mushrooms have less calories than those cooked in a frying pan, but that doesn’t make them any worse. The products according to the proposed recipe turn out to be fluffy and soft, so that none of the guests will be able to resist such a treat.

For production you will need:

20 g compressed yeast;
1 large chicken egg + 1 pc. for lubrication;
2 tbsp. l. crystal sugar;
1 tbsp. sour cream;
½ tsp. table salt;
3 tbsp. wheat flour;
5 tbsp. l. refined vegetable oil;
2/3 tbsp. warm milk;
0.4 kg potatoes;
0.3 kg of mushrooms;
2 onions;
30 g butter.

Dissolve yeast in milk. Leave for 15 minutes for them to activate.
During this period of time, beat the egg with a mixer with a pinch of salt and regular sugar.
To this mass add 1 tbsp. l. vegetable oil and sour cream. Mix the composition.
Combine the resulting mass with the “awakened” yeast, add the sifted flour and knead the dough.
Cover the workpiece with cling film or a waffle towel and place it in a warm place.
After 1 hour, knead the product that has grown in size and set it aside again in the same place.
Peel and boil the potatoes. Drain off all liquid. Add whole butter, crush the tubers into a puree.
Peel and then chop the onion and mushrooms.
Saute the vegetable until transparent. After putting the gifts of the forest into the frying pan, add a little water and cook the filling until golden brown. Salt and pepper the composition.
Mix potatoes with onion and mushroom mixture.
Form the risen dough into flat cakes. Fill them with entrails. Pinch the edges.
Place the pies on a parchment lined baking sheet. Let them “distance” for 15 minutes.
Brush the products with beaten egg.
Bake at 180⁰C for about 20 minutes.

All components used in the manufacturing process must be at room temperature.

From curd dough

Fried pies made from curd dough mix well with both fruit and berries and meat or mushroom entrails. With all this, the finished dish turns out to be very satisfying and easier on the digestive system than the yeast version.

250 g fat cottage cheese;
2 large chicken eggs;
2–2.5 tbsp. premium wheat flour;
2–3 tbsp. l. sour cream;
1 tbsp. l. crystal sugar;
1 tsp. table salt;
2 tbsp. l. refined sunflower oil;
0.5 tsp. baking soda.

Pour cottage cheese into a deep container.
Add eggs, salt, soda, sweet sand, sour cream and refined vegetable oil. Mix the composition.
Add the sifted flour and knead into a soft elastic dough.
Form it into a sausage. Cut into pieces and roll out into circles.
Fill each tortilla with entrails (for example, potato and mushroom, as in the previous recipe). Pinch the edges.
Fry until beautifully golden brown in a frying pan.

Ready-made pies can be served hot or cool. And for storage they should be packed in a cellophane bag and put in the cold.

With added cheese

When there is no time to cook, frisky and delicious pies made from store-bought puff pastry with the addition of cheese can be a way out of the situation.

0.5 kg puff pastry;
300–400 g crushed potatoes;
250 g champignons;
120 g cheese;
1-2 medium onions.

Remove the dough from the freezer. Let him warm up.
Finely chop the peeled onions and fry until transparent.
Add chopped mushrooms to the frying pan. Bring to readiness.
Combine the purchased mixture with mashed potatoes. Season with salt and pepper and add a little nutmeg. Mix the products.
Roll out the prepared dough. Spread the filling sparingly. Sprinkle it with grated cheese.
Roll the workpiece into a roll. Pinch the edges.
Cut the dough into portions about 4 cm wide.
Transfer them to a large baking sheet lined with parchment.
Bake for about 20 minutes at 220 ⁰C.

Puff pastries stuffed with potatoes and mushrooms

Appetizing puff pastries with potato and mushroom insides can be prepared using homemade dough. It won’t take much more time, and the result is guaranteed to be excellent.

Pies with mushrooms and potatoes

Looking at the list of ingredients and the rather brief description of the manufacturing process, it may seem that the recipe is complicated. I assure you, this first memory is deceptive! It’s very easy to prepare these delicious pies with mushrooms and potatoes in the oven. And my step-by-step recipe with photos is a pleasant confirmation of this! The dough here is wonderful, you will enjoy working with it. It is yeasty, but its main highlight is the addition of sour cream. It rolls out without any problems as thinly as you wish, and at the same time rises great when baking. The filling includes potatoes, a little onion and mushrooms (I now have frozen honey mushrooms, but it turns out just as tasty, for example, with champignons). In general, the pies come out simply magical: delicate thin dough and lots and lots of inside! Be sure to try!

Dough ingredients:

sour cream (I used 15%) – 1 jar 315 g,
water – 150 ml,
yolk – 2 pcs.,
sugar – 1 tbsp. l.,
salt – 1 tsp,
yeast – 20 g compressed or a bag of dry,
flour – 500 g,
vegetable oil – 5 tbsp. l.

mushrooms (I have honey mushrooms, thawed) – 300 g,
potatoes – 500 g,
onion – 1 head (about 120 g),
salt (pepper, seasonings) - to taste,
vegetable oil – 5 tbsp. l.
+ 1 egg – to give the pies a glossy shine.

How to cook pies with mushrooms and potatoes in the oven

Let's make the dough first. To make the dough, slightly heat the water, dissolve sugar and yeast in it. Add 100 g of flour, knead the yeast mixture until the lumps disappear, then set the bowl aside for 10-15 minutes. During this period of time, the dough must at least double in size.

Next, take a larger bowl and mix the yolks, sour cream, salt and butter in it. You can use sour cream of any fat content, the main thing is the freshest, otherwise it can give off a taste to the dough.

When the dough has grown, pour it into the bowl with the sour cream mixture and bring the mixture until smooth.

Sift the remaining flour into the dough. It is better to create this in 2-3 approaches, so as not to make a mistake with the quantity, because sour cream constantly comes across different thicknesses (even though it is indicated on the label that it is 15%). This means that the amount of flour will also change. As you notice when kneading, the soft dough has stopped sticking to your hands - you no longer need to add more flour.

The dough comes out soft and elastic. Cover it with something and let it come up twice. After the first rise, we knead it and leave it again, after the second rise, we knead it and begin to form the pies. The dough rises quickly; on average, both approaches take about an hour.

During this period of time, the inside just has time to prepare and even slightly cool down. You can use any mushrooms for the filling. This time I got honey mushrooms, boiled and frozen immediately after collection (we collected them ourselves almost several weeks ago). I defrosted them, squeezed them out of the water and only then weighed them. For the inside, the mushrooms must be finely chopped or ground into minced meat with a meat grinder or blender. Add a small diced onion to the chopped mushrooms and fry in oil.

Peel the potatoes, boil until tender, drain the liquid and mash them into a puree.

Next, mix the puree with mushrooms, add salt to taste, add seasonings and spices (I used ready-made mixtures of seasonings for mushrooms and potato dishes). Stir and the inside is ready. Let it cool slightly and start making the pies.

We pinch off small balls of dough, dust them with flour, and roll them into a narrow flat cake. Spread the filling on the flatbread: a heaped tablespoon.

Cover the filling with dough, forming a pie, then place the molded pies on a baking sheet (oiled or lined with baking paper) seam side down.

Preheat the oven to 180-200 degrees. During this period of time, let the pies rise, then brush them with beaten egg and send them for baking.

Once the pies are quite browned, take them out and serve. Pies with mushrooms and potatoes are delicious both hot and cold. It is better to store them covered so that they do not dry out.