Fresh mushroom pie filling. Pie with mushrooms in the oven

Which pie do you like the most? For me, mushroom. I have done it so many times and in so many ways that I can talk about them for a very long time. I made pies with boletus, with chanterelles, with mushrooms, I added fried onions, sour cream and cheese to the filling. I want to show you the simplest and most delicious mushroom pie in the oven. I give a step-by-step recipe with a photo so that even beginners can cope with cooking. She filmed everything in such detail that mistakes are simply excluded! Again, the beauty of this mushroom pie is its simplicity. The dough turns out wonderfully crispy, feels flaky, while kneading in three minutes and does not require any effort! Better for mushroom stuffing and not come up with. I deliberately decided to show how to make oyster mushroom stuffing - many people look at these mushrooms, but sometimes they don’t know how to cook them. And their processing is not much different from champignons. Our filling will turn out to be very tender - sour cream and an egg are added to it.

Ingredients:

150 g margarine or butter;
200 ml sour cream;
500 g oyster mushrooms (or champignons);
2 eggs;
2 cups of flour;
1 teaspoon baking powder for dough;
1 tablespoon of salt (consumption for both the dough and the filling);
a pinch of ground pepper;
30 ml sunflower oil.

Cooking method

1. Making crispy dough for mushroom pie.

150 g margarine (or butter) should be cut into cubes. You can grate it with large cloves, but then the margarine should be very hard, for example, from the freezer.

We place margarine in a large bowl, add a spoonful of salt and pour a glass of flour. Grind margarine with flour with your hands, as a result of which we get flour crumbs.

We introduce baking powder and half a serving of sour cream into the dough (that is, 100 grams). We continue to knead the dough, gradually adding the remaining flour. If the dough does not form into a ball during kneading, then add two tablespoons of cold water (the colder the better!).

Keep in mind that such a dough should not be thoroughly kneaded, but you need to make special efforts to achieve uniformity, because we do not need an absolutely homogeneous dough. On the contrary, the coarser the dough is cooked, the more puffy it will turn out as a result of baking.

Roll the finished dough into a ball and put it in the refrigerator. You can put the dough in a bag so that it does not wind. In time, it will be enough that it will take to prepare the filling.

2. How to cook mushroom filling for a pie.

We cut oyster mushrooms from a solid base (usually they are sold "bushes"), mine and cut into large pieces.

We put the pan on medium heat, pour a couple of tablespoons of sunflower oil, fry the mushrooms, stirring occasionally. Don't forget to salt and pepper them a little. Ready oyster mushrooms will acquire a light golden hue.

Put the remaining sour cream in a large bowl. We take two eggs. We drive one whole egg into sour cream, divide the second egg into yolk and protein, and send only the protein to the filling (the yolk will go to lubricate the pie).

Add mushrooms and mix everything well. This is what the filling looks like.

3. Making a pie.

Take the dough out of the refrigerator. We will divide it into two parts - we will take one part more, and the second smaller.

Roll out most of it into a round layer and line the cake pan with it (you do not need to sprinkle the mold with flour). Prick with a fork in several places.

Put the filling on the dough. We also roll out the remaining smaller part of the dough into a layer and cover the pie with it. We carefully fasten the edges of the cake, and in the center we make a cross-shaped incision.

We still have yolk left. We grease the surface of the cake with it and send the form to the oven (which must be fully heated to a temperature of 180 degrees).

Bake the mushroom pie for about 40 minutes. To check if it is done, poke the pastry at the thickest edge with a toothpick. If it remains dry, the cake is ready.

The finished cake is easily removed from the mold. The filling has had time to grab well and does not crumble when the cake is cut into pieces.

There are many very simple recipes for mushroom pies. We suggest that you familiarize yourself with such recipes in order to inspire confidence in your culinary abilities for young housewives, and for more experienced ones to diversify the home menu.

This is one of the easiest ways to make delicious mushroom pie. The simplicity of the process lies in the fact that the dough always turns out to be 5+. And having prepared a fragrant filling, we simply put it on top of the product and bake it.

Butter - 120 g;
Sour cream - 170 ml;
Flour - 2 tbsp.;
Salt - a pinch;
Sugar - ½ tsp;
Chicken egg - 3 pcs. (1 for lubrication).

Filling:

(or) - 400 g;
Bulb - 1 pc.;
Sunflower oil;
Salt, pepper mixture.

This easy oven baked mushroom pie recipe starts with sour cream dough.

In a separate deep bowl, beat sour cream with two eggs.

When the mass becomes homogeneous, add butter, salt and sugar.

Beat well again and add flour in portions, then knead the dough.

When you make sure that the process of kneading the dough is completed, put it in the refrigerator for half an hour, previously covered with cling film.

The next step will be the filling, which we will do while the dough is “resting”.

Peeled and washed mushrooms cut into cubes and thin slices.

We do the same with onions.

Pour the oil into the pan and fry the onion first, and then add the mushrooms. We continue to fry everything together over medium heat, salt, pepper and mix.

Do not cover the contents of the pan with a lid, but wait until the liquid has evaporated. Turn off the heat and set aside to cool.

Divide the dough into 2 but not equal halves. Roll out most of it with a rolling pin and put it in a greased mold, make holes over the entire surface with a toothpick or fork and lay out the filling.

Take the second piece of dough and also roll out the layer.

Cover the top of the pie with this layer and connect with the bottom edges of the dough.

Bake for 40 minutes at 180°C. 10 minutes before cooking, brush the pie with an egg.

A simple recipe for making a pie with mushrooms and potatoes

We offer another simple recipe for a pie with mushrooms and potatoes, following which you can be sure of a successful result.

Your culinary efforts will surely be rewarded with a delicious dish.

Warm water (boiled) - 1.5 tbsp.;
Sugar - 1 tsp;
Salt - a pinch;
Flour - 3.5-4 tbsp.;
Sunflower oil - 3 tbsp. l.;
Yeast (dry) - 2 tsp

Filling:

Mushrooms (champignons) - 0.5 kg;
Onion - 1 pc.;
Jacket potatoes - 4 pcs.;
Sunflower oil;
Spices - salt, pepper.

A simple pie with mushrooms and potatoes, traditionally, begins with the preparation of the dough. As you probably already noticed, the dough for this option is made without eggs.

In a bowl with high sides, combine water, yeast and sugar, stir a little.

After 5-7 minutes, add salt, butter, and flour and start kneading the dough.

Knead thoroughly to make the mass soft, for this, allocate at least 15 minutes.

Take a clean kitchen towel and cover the container with the dough with it, leave it in a warm place.

Wait an hour, then pierce the dough in several places with your finger and leave again for 20 minutes.

During this time, prepare the filling: peel the potatoes in their skins and cut into cubes 5x5 mm.

Fry the onion and mushroom cubes in oil until golden, season with salt and pepper.

Combine the fried mixture with potatoes and set aside.

Roll out a thin layer of dough and spread it on the surface of a baking sheet, greased with oil. The layer should be significantly larger in size than the pan itself. Then pry up the edges and fold them towards the center like an envelope.

Place in an oven preheated to 190°C and bake for 40-45 minutes.

Pancake pie with mushrooms and carrots

Very original, but at the same time crazy simple mushroom pie.

Fragrant filling, hidden in tender pancakes, will not leave anyone indifferent, and guests will be surprised at your imagination.

Milk - 0.5 l;
Eggs - 2 pcs.;
Sugar - 1 tbsp. l.;
Salt - a pinch;
Vegetable oil - 70 ml;
Flour 1.5 tbsp.

Filling:

Mushrooms - 0.6 kg;
Green onions - 10 feathers;
Carrots - 1 pc.;
Vegetable oil;
Sour cream - 4 tbsp. l.;
Egg - 1 pc.;
Salt, pepper - to taste.

The steps for preparing a simple mushroom pie will show a recipe with a photo of a step-by-step description.

Mix in milk all the ingredients for the dough, except flour. Add flour in small amounts and beat well. The recipe indicates the approximate amount of flour, here it is better to look at the eye. The mixture should not be runny or thick.

When the dough is uniform and without lumps, proceed to the preparation of pancakes, using all the resulting mass.

Peel the carrots, grate and combine with chopped foods.

Fry in oil until the liquid evaporates, salt, pepper and refrigerate.

Combine sour cream with egg, also salt and pepper.

Roll each pancake into a roll, after laying the filling on it. There should be enough rolls to fill your frying pan, but first line it with parchment paper.

Brush each layer of pancake rolls with sour cream sauce and place in the oven for 25 minutes at 180°C.

The easiest lavash pie with mushrooms

This version of a simple mushroom pie is also quick and easy to prepare.

Lavash - 3 pcs.;
Egg - 1 pc.

Filling:

Mushrooms - 700 g;
Onions - 2 pcs.;
Sour cream - 5 tbsp. l.;
Vegetable oil;
Salt pepper.

In our opinion, this is the simplest mushroom pie, because here you only need to make the filling, and the “dough” in the form of lavash is sold in the store.

Mushrooms and potatoes are combined in a variety of dishes. This combination is also suitable for filling pies. It turns out a pie with potatoes and mushrooms hearty and very tasty. You can serve the pie as an appetizer or with broth. In addition, pies may well replace the main course.

Baking is most fragrant if forest mushrooms are used for the filling, but champignons or oyster mushrooms are also perfect. The aroma will not be so pronounced, but the taste will not suffer at all.

Pie dough can be made with yeast or baking powder. Puff pastry is very tasty. You can also bake crumbly. It is easy to prepare jellied pies from batter, which is poured onto the prepared filling. Another interesting option is potato dough, it is prepared with and without yeast.

To prepare the filling, mushrooms need to be sorted out, washed and cut.

If you chose champignons or oyster mushrooms, then it is enough to lightly fry them in a pan with oil.
Forest mushrooms Be sure to pre-boil, and then fry.
Dry mushrooms will take the longest to prepare. It is recommended to soak them for several hours in lightly salted water or milk, and then boil them. Only salted or pickled mushrooms do not require preparation, it is enough just to cut them.

But potatoes can be put in the filling, both raw and ready. If you decide to use raw potatoes, then boil them a little (dip the slices in boiling water for five minutes and discard in a colander). And be sure to add butter to the filling, otherwise the potatoes will crunch.

Advice! To reduce the baking time, fried or boiled potatoes are often placed in the filling. In the latter case, the finished potato can be cut or mashed into a puree.

Very often, onions and herbs are added to the potato and mushroom filling, as well as various spices. Use as additives and other products - vegetables, cheese. But pies are especially satisfying when meat products are added to potatoes with mushrooms. It can be boiled meat, fried minced meat or slices of ham, sausages, sausages.

Pies are made closed when the filling is located between two layers of dough, or open. In the latter case, the filling is spread over a layer of dough and, often, sprinkled with cheese.

Interesting facts: Some pies are preserved as a historical relic. So, the oldest piece of the pie was sold at Christie's auction. By the time of the sale, the "age" of the cake was 140 years old, it was baked for the wedding of Queen Victoria.

Closed pie with potatoes and mushrooms from yeast dough

Traditionally, mushroom pies are made from yeast dough. Such pastries are tasty and satisfying, the pie may well replace dinner. Let's bake a closed pie stuffed with boiled potatoes and mushrooms.

0.5 kg of flour;
300 ml of whey or milk;
1.5 teaspoons of fast-acting yeast;
1 tablespoon of sugar;
1.5 teaspoons of salt;
2 tablespoons of vegetable oil.

Filling:

500 gr. champignons;
200 gr. onion;
3 tablespoons of vegetable oil;
400 gr. potatoes (peeled);
100 gr. sour cream;
seasonings to taste;
1 egg for greasing.

Mix flour with instant yeast, sugar and salt. Slightly warm the whey. Pour the whey into the flour, gradually kneading the dough. When it acquires the density of sour cream, pour in the oil and continue kneading. Turn the dough out onto a floured board and knead with your hands.

It should be elastic and not sticky at all. We shift the dough into a clean bowl with high sides and a lid. We put in heat and wait about one hour until it increases in volume.

Saute mushrooms in oil with onion until tender. Boil the potatoes in salted water for about ten minutes (until half cooked), cool slightly. Cut potatoes into circles.

From half of the finished dough we will form the bottom of the pie. You can make any shape - round or square. Transfer the layer to a greased baking sheet. Lay potato mugs on the surface of the dough, sprinkle with spices and grease with sour cream.

We spread the fried mushrooms with onions. We cover with a second layer of rolled out dough, fasten the edges well. Cut a hole in the center. Let the product stand for fifteen minutes. Brush the top with beaten egg. We cook thirty-five to forty minutes at 180-190 degrees.

Open pie with porcini mushrooms

Another version of the recipe is an open yeast pie stuffed with mashed potatoes and porcini mushrooms.

Dough:

0.4 kg flour;
200 ml of milk;
1 egg;
15 gr. fresh pressed yeast;
2 tablespoons of vegetable oil;
0.5 teaspoon of salt;
2 teaspoons of sugar.

Filling:

300 gr. peeled potatoes;
200 gr. white mushrooms;
1 onion;
vegetable oil for frying;
seasonings to taste;
yolk for lubrication.

Preparing the dough: crush the yeast, stir it in warm milk. Add granulated sugar and a little flour (a tablespoon) to the solution. We leave the mixture warm for a quarter of an hour, during which time the mass should come up and be covered with a cap of foam.

Add butter, beaten egg with salt to the yeast solution, and begin to add flour, actively kneading with a spoon. When it becomes difficult to interfere, put the mass on the board and knead with your hands. Knead thoroughly, the dough should stop sticking to your fingers and become elastic. Leave to rise warm for one hour. Once again, knead the dough on the board and begin to form a pie.

For filling Boil potatoes and porcini mushrooms in separate saucepans. Fry onion half rings in oil (we don’t regret oil), add boiled and sliced mushrooms to it, fry until tender. Mash the potatoes and mix with the cooked mushroom mass. Season the filling to taste.

Separate a piece from the dough for decoration. We roll out the rest and transfer it to the mold so that we get a layer with high sides. We lay out the finished filling. From the rest of the dough we make a lattice or lay out other decorations to our liking, wrap the sides of the dough over the filling.

Let the cake rest for twenty minutes. Lubricate the top with yolk. Bake at 190 degrees until golden brown. Estimated baking time is forty minutes.

Pie with salted mushrooms (mushrooms)

To make a yeast cake, it is not necessary to mess around with dough kneading. You can buy a ready-made semi-finished product in the store and defrost it. Let's bake a pie with salted mushrooms and potatoes.

For this type of baking, milk mushrooms are an ideal choice.

500 gr. ready-made yeast dough;
3-4 medium-sized salted milk mushrooms;
2 potatoes of medium size;
70 gr. butter;
1 small bunch of dill (optional)
1 onion;
150 gr. sour cream;
2 teaspoons of sesame seeds;
1 yolk for lubrication.

We leave the finished dough to defrost and prepare the filling. Finely chop the onion and fry it in butter until tender. Finely chop the milk mushrooms, add to the fried onions, mix. Add finely chopped dill.

500 gr. unleavened puff pastry;
350 gr. peeled potatoes;
200 gr. white cabbage;
400 gr. fresh champignons;
1 onion;
0.5 cups of milk;
150 gr. hard cheese;
1 small bunch of parsley;
frying oil;
spices to taste
3 tablespoons homemade mayonnaise

Boil potatoes in salted water, mash and mash with hot milk. Season the puree with black pepper and nutmeg.

Fry the onion, add slices of champignons to it and fry until the liquid has completely evaporated. Mix mushrooms with mashed potatoes, season to taste.

Advice! Instead of mayonnaise, you can make a sour cream sauce by adding a little mustard, salt and spices to taste.

Finely chop the cabbage and stew, adding half a glass of water until soft, not forgetting to add salt. After the liquid has evaporated, add a little oil to the cabbage and fry a little. Cool down.

We divide the puff pastry into four parts (if the dough is in the form of sheets, we simply separate four plates). Roll out into rectangular cakes with a thickness of three millimeters. We spread the cakes on baking sheets and cook at two hundred degrees for about seven minutes.

Now we start to collect the cake.

We put the first cake in a mold or on a baking sheet, grease with a spoonful of mayonnaise, spread half of the potato filling with mushrooms. Flatten and cover with another layer.
We also grease it with a spoonful of mayonnaise, spread all the cabbage.
Next, put the third cake, apply mayonnaise on it and spread the remaining puree.
Cover with the fourth cake and sprinkle the top cake with grated cheese.

We put the cake to bake for about ten minutes at two hundred degrees.

Ossetian pies with mushrooms

Ossetian pies, as a rule, are baked with potatoes and, but we will change the recipe a little and prepare an Ossetian pie, in which the filling is made from mashed potatoes, cheese and mushrooms. If there are forest mushrooms, then you can use them.

6 tablespoons of butter;
5 tablespoons of vegetable oil;
0.5 kg of flour (and a little more for rolling);
0.5 l of kefir;
1 teaspoon dry yeast;
400 gr. suluguni (or other cheese that melts well);
1 teaspoon of salt;
300 gr. champignons;
200 gr. peeled potatoes;
0.5 teaspoon dried thyme

We warm up the kefir a little, stir dry yeast in it, add salt and flour. Mix well. Then add three tablespoons of vegetable oil, mix again and, covered with a napkin, leave to rise for one hour.

Boil and mash potatoes with the addition of half the norm of butter. Fry the mushrooms until the liquid boils away, season the mushrooms with salt and thyme. Rub suluguni and mix with mushroom filling.

We divide the risen dough into three parts, we will get three pies. We roll each part into a bun and leave it to rise for twenty minutes, covering it with a napkin. We make a cake from a kolobok. It is not necessary to use a rolling pin, you can simply knead the dough with your hand. We spread a third of the puree on the cake, and on top - a third of the mushroom filling with cheese. We lift the edges of the dough up, pinch the dough with a "bag".

Then we gently flatten and stretch our “pouch” with our hands to make a flat cake about 28 cm in diameter. We place a flat cake in a mold, making a hole in the center of the top for steam to escape.

Read also: Shanezhki with potatoes - 8 recipes

Cook at two hundred degrees in the oven for about twenty minutes. Brush the top of the hot pie generously with butter. In the same way, we make two more pies, stack them in a pile.

Shortcrust pastry quiche

Quiche is a classic French recipe. This is an open shortbread pie with a filling based on cream and eggs.

sand base:

120 gr. butter;
1 egg;
a pinch of salt;
2-3 tablespoons of very cold water;
250 gr. flour.

Filling:

250 gr. boiled potatoes;
200 gr. champignons;
1 onion;
oil for frying;
spices.

fill:

200 ml cream;
1 egg;
50 gr. hard cheese;
spices to taste.

Cut the cold butter into small pieces, grind with flour and salt. Pour cold water into the crumbly mixture, collect the mass into a lump. We spread the crumbling mass into a mold with a diameter of 22-24 cm, distribute it with our fingers along the bottom, make the sides.

Fry the onion, which is pre-finely chopped. Add the mushrooms to the onion and fry until tender. Let's not forget to salt. Cut the potatoes boiled in salt water into cubes and mix with the mushroom filling. We spread the fried mushrooms with onions and potatoes on the dough.

Beat the egg with the addition of cream, add salt, mix with finely grated cheese. Pour the prepared mass over the filling. We cook quiche at 180 degrees for about forty minutes. Quiche is usually served warm, but it is also delicious when cold.

"Nimble" mayonnaise pie

This is a fairly quick recipe, you can use it if guests unexpectedly dropped by.

Dough:

3 tablespoons of sour cream;
200 gr. mayonnaise;
3 eggs;
6 tablespoons of flour (we collect spoons with a slide;
1 teaspoon baking powder;
0.5 teaspoon salt.

Filling:

300 gr. oyster mushrooms or champignons;
1 onion;
2 medium boiled potatoes.
2 tablespoons of butter;
breadcrumbs for mold.

Mushrooms are fried with the addition of butter and onions until cooked, season to taste with spices. Cut boiled potatoes into circles.

Mix mayonnaise, sour cream, and raw eggs. Pour the baking powder into this mixture and stir well again. We fall asleep flour and salt. We mix. We get a viscous, thin mass.

Lubricate the dishes with oil, shift part of the dough with a spoon. On its surface we lay out mugs of potatoes and mushroom mass. Pour in the rest of the dough. We cook a hearty pie at 180 degrees for about forty to forty-five minutes.

Potato and mushroom pie with meat

To make potato-mushroom pie more satisfying, cook it with meat. Such pastries will replace dinner, it is good to take it with you on the road or on a picnic.

Dough:

200 gr. flour;
150 gr. butter;
0.5 tablespoons of salt;
1 yolk;
3 tablespoons of water.

Filling:

0.5 kg of lean meat, preferably beef;
1 onion;
300 ml of beer;
2 cloves of garlic;
1 teaspoon dry thyme;
300 gr. peeled potatoes;
100 gr. mushrooms (if forest mushrooms, pre-boil, use fresh champignons);
1 tablespoon flour.

Cut the butter into small pieces, mix with flour. Rub quickly. Add water and egg yolk, mix. We collect the dough in a bun and put it in the cold, covering it with a film.

Cut the beef into small pieces, put in a saucepan, sprinkle with onions. Pour in beer and simmer for about forty minutes. Season soft meat with salt, thyme, garlic. Pour about half a glass of sauce, stir the flour in it.

Stir the chopped potatoes and mushrooms into the meat, simmer everything together until the potato slices are fully cooked. Pour the flour mixed in the sauce into the meat and cook until the mass thickens.

Take the cold dough out of the refrigerator. Cut off about two-thirds and roll out. We transfer the layer to a heat-resistant dish with high sides. We spread the filling on top of the dough.

Roll out the pastry dough and lay it on top. We pinch the edges. Make a hole in the center to let the steam out. Cook for about forty-five minutes until browning at 180 degrees

Pie on potato dough with minced meat and dry mushrooms

Another interesting version of the pie is made from potato dough. We will make the filling with minced meat and dry mushrooms.

Mushrooms must be soaked in salted milk or water in advance, then boiled and cut into slices.

200 flour;
80 gr. butter;
250 gr. minced meat (any, to your taste);
2 potatoes;
1 onion;
50 gr. dry mushrooms;
80 gr. cheese;
300 gr. tomatoes;
frying oil.

Boil potatoes until tender. Drain the broth, and knead the potatoes by adding butter. Season the puree to taste. Add flour and mix. We spread the potato dough (it will be thick, but very sticky) in a heat-resistant dish with high sides greased and sprinkled with ground breadcrumbs.

Fry small pieces of onion in a pan, add pieces of pre-boiled dry mushrooms and minced meat. Mix everything and simmer the boiling liquid. Season the filling with spices and salt.

Spread the stuffing of minced meat with mushrooms on the potato dough. Top with thin circles of tomatoes and sprinkle with grated cheese. We cook at 180 degrees for about half an hour.

Smetannik with chicken, mushrooms and potatoes

A hearty sour cream pie cooked with mushrooms and potatoes is obtained.

1 glass of flour;
0.5 chicken fillet pre-boiled or fried;
300 gr. hard cheese;
3 eggs;
1 bunch of dill;
300 gr. boiled forest mushrooms or raw champignons;
200 gr. boiled potatoes;
300 gr. sour cream;
frying oil;
spices to taste;
1 teaspoon baking powder;
sesame seeds for sprinkling.

Beat eggs with sour cream and salt. Add baking powder first and mix well. Then add flour. The mass will be viscous, but not fluid.

Fry the mushrooms in a pan. As soon as all the juice has evaporated, add the diced boiled potatoes and small pieces of the finished chicken fillet. Season the filling with salt and spices to your taste. We rub the cheese.

Advice! When adding salt to the filling, consider how salty the cheese you will be using for this pie. If the cheese is salty, then add less salt to the filling.

In a greased form, we shift half of the cooked sour cream dough with a spoon. Then lay out the filling and sprinkle it with cheese. Lay the rest of the dough on top.

Cook at 180 degrees in the oven for about forty-five minutes. Ten minutes before readiness, remove the cake and sprinkle the top with sesame seeds.

Pie with tomatoes and sour cream filling

It is not difficult to prepare a rich one with sour cream filling and potato and mushroom filling.

The foundation:

200 gr. butter;
2 eggs;
1 glass of kefir;
0.5 teaspoon of salt;
1 teaspoon baking powder;
300 gr. (approximately) flour.

The basis of any pastry is the dough. It can be yeast and fresh, aspic, sand, puff, curd, etc. You can read about how to make dough for a pie with mushrooms on this page. Here are the recipes for the dough for the mushroom pie: you can choose the layout of the products and the cooking technology that suits you.

Before you make the dough for a mushroom pie, you should carefully study the recipe and technology and compare them with your capabilities and skills. Remember that even the simplest mushroom pie dough requires careful execution of all steps of culinary technology. Only in this case you will be able to boast of delicious and lush homemade cakes.

Pies with mushrooms, potatoes, rice and other products with unsweetened fillings are baked from this dough.

To prepare unleavened dough for a pie with potatoes and mushrooms, you need to take such products:

4 cups flour
100–200 g butter (or margarine)
300 g sour cream
2 tbsp. spoons of sugar
1/2 teaspoon soda
1/2 teaspoon salt

Output of finished products - 1000 g.

Sift flour with soda. Mix sour cream, eggs, sugar and salt until the last two ingredients are dissolved.

Beat softened butter or margarine in a bowl with a wooden spatula for 5-8 minutes, gradually adding a mixture of sour cream and eggs, then add flour and quickly (within 20-30 seconds) knead the dough. It cannot be kneaded for a long time: carbon dioxide, which is formed when sour cream and soda come into contact, evaporates, and the dough turns out to be tough.

Sour cream can be replaced with kefir, curdled milk and other fermented milk products.

Yeast dough for mushroom pie

Puff yeast dough for mushroom pie can also be used for baking with fish and potato fillings.

2 cups wheat flour
250 ml milk (or water)
20 g yeast
1 st. a spoonful of sugar
1/2 teaspoon salt
1 egg
200–300 g butter

This dough combines the qualities of both yeast and puff pastry. Prepare a yeast-free yeast dough. Pour the required amount of warm milk into a bowl, add yeast, eggs and salt diluted separately in a small amount of milk (or water). Mix the liquid well, add the sifted flour and knead the dough.

At the end of the kneading, you can add melted butter (or vegetable) butter and continue kneading until the butter is combined with the dough. Lightly sprinkle the well-kneaded dough with flour, cover the dishes with a napkin and leave for 3–3.5 hours in a warm place to rise.

Roll out the risen dough into a rectangular layer 1–1.5 cm thick. Put softened butter or margarine (half of the entire norm) in the middle, cover it with a part of the layer, on which you also put butter, cover with the third part of the layer (thus, you get 3 layers dough and 2 layers of butter). Then sprinkle the dough with flour and roll out to a thickness of 1-2 cm, sweep off excess flour from it and fold it in four. Roll out and fold again.

As a result of all operations, a formation with 32 layers of oil will be obtained. When rolling 200–300 g of butter, the dough made from 2 cups of flour must have at least 32 layers of butter, otherwise it will leak out during baking. When rolling 100–200 g of butter, you can make 8–16 layers, i.e., fold the dough layer when rolling not four times, but three times, otherwise the layers will not be noticeable.

The dough should be cut in a cool room at an air temperature not exceeding 20 ° C. At a higher temperature, the dough must be cooled from time to time, making sure that the butter does not harden, otherwise it will tear the layers of dough during rolling and leak out during baking.

Easy Mushroom Pie Dough

A simple mushroom pie dough can be prepared as a yeast-free dough, which reduces the cooking time.

600-700 g flour,
30 g fresh yeast
1 egg
70-80 g butter or margarine,
250 ml milk or water
100 g sugar
1/3 tsp salt

Add yeast to warm milk or water, stir until completely dissolved.

Grind the egg with salt and sugar, add to the yeast mixture.

Sift the flour and fold it into the dough in several steps.

Melt the butter or margarine, cool to room temperature, add to the dough and knead with your hands until it starts to lag behind your hands and the walls of the dish.

The finished dough should be elastic, but not dense. Cover with a towel and place in a warm place until doubled in volume.

Then punch down and let the dough come up again. Form products from it, leave for proofing for 10-15 minutes and bake.

Such a dough is very well suited for kulebyak, pies with mushrooms and potatoes, pies.

Kefir dough for mushroom pie

To prepare a dough for a pie with kefir mushrooms, you will need the following products:

2 cups wheat flour
360 g butter
1 egg
250 ml kefir
1/3 teaspoon salt (do not add water or acid)

From flour, kefir, eggs and salt, knead a homogeneous elastic dough and cool it. Lightly knead a piece of butter (do not grind) with a small amount of flour so that the mixture becomes elastic and pliable.

Roll out the dough into a square layer, put the prepared butter in the center and wrap it in the form of an envelope. Pinch the edges, being careful not to get flour into the seam. Roll out the dough into a rectangle, connect its opposite sides in the middle and pinch them. Fold the dough in half again and refrigerate for 30 minutes.

After that, roll out the dough again into a rectangle (each time you roll out the dough after cooling, you need to turn it 90 °: then the dough will not tear from tension and turn out to be layered), also connect the sides in the middle, sweep away the flour, pinch the seam and again fold it so that it is inside at the bend. Take out in the cold for 2 hours. Then turn the layer again by 90 °, roll it out again and fold it four times. Place before final cutting in the cold for 20-30 minutes.

Suitable for fish and mushroom pie, cabbage pie, potato pie with mushrooms and meat.

Shortcrust pastry for chicken pie with mushrooms

Try to cook shortbread dough for a pie with mushrooms, as well as fish, potato filling - you will certainly be satisfied.

The ingredients for the Chicken Mushroom Pie Dough are as follows:

200 gr. flour
200 gr. hard salted cheese
150 gr. drain oils.
a pinch of salt and sugar
a pinch of ground pepper
one egg

Cooking method:

Pour flour onto a cutting board. Sprinkle the top with salt and sugar. Make a well in the middle of the flour and break the egg into it. We rub the cheese on a coarse grater (by the way, do not forget to cool it first) and distribute it over the surface of the flour. We do the same with pieces of butter. We chop everything with a knife, bring the dough with our hands until cooked (as quickly as possible). We roll the finished base for the pies into a ball, send it to the frost and take it out as needed.

Delicious dough for a pie with cabbage and mushrooms

Such a dough for a pie with cabbage and mushrooms is also suitable for fish, meat and potato fillings.

To prepare a delicious dough for a pie with mushrooms, we need:

500 g flour
2 glasses of water
1 egg
1/2 cup vegetable oil
1 tsp salt,
1 st. l. Sahara,
60 g yeast.

Cooking method.

Dissolve yeast in warm water.
Pour the diluted yeast, egg, salt, sugar into a large saucepan. Add flour and knead the dough.
At the end of the batch, add vegetable oil.
Place the dough in a warm place to ferment for 3-4 hours.

Chicken and mushroom pie dough

This dough is prepared for making a kurnik with potatoes, chicken and mushrooms. This is a simpler version of the recipe, but, nevertheless, very tasty.

Dough for chicken and mushroom pie consists of the following products:

butter or margarine - 1 pack;
kefir - 1 glass;
salt - 0.5 tsp;
soda - 0.5 tsp

Test preparation:

Melt the margarine on the stove and let it cool down a bit. We will extinguish the soda with kefir. Pour everything into a large bowl and mix. We start adding flour in portions, and knead it. The dough should not be tight! Cover with foil and send to the side to rest for 1.5 hours.

After an hour and a half, you can safely cook the chicken.

Liquid jellied dough for a pie with mushrooms

Kefir is ideal for making such pastries, which are fluffy, soft and literally melt in your mouth. You can use this recipe for fish, meat, mushroom fillings and for sweet pastries. To prepare batter for a pie with mushrooms, you need to take the following set of products:

1 st. medium fat kefir,
2 eggs,
1 teaspoon of salt
0.5 dessert spoon of soda,
4.5 art. tablespoons of sifted flour
80 g butter and 70 g hard cheese.

Filling dough for a pie with mushrooms should be prepared as follows:

Take the yogurt out of the fridge first to warm it up. Add soda to it and mix well at a fast pace to start the reaction.
After the foam goes away, add the eggs, which must be beaten well with a whisk. You should end up with a yellowish mass;
melt the butter in a steam bath, cool it, and then pour it in a thin stream to other ingredients, after adding more salt.
After that, add the cheese, chopped on a fine grater, and then flour in portions.
Stir until a homogeneous and viscous mass is obtained.

Use the option on kefir for the selected pie.

Homemade pie dough with potatoes and mushrooms

For test:

2.5-3 cups flour
5-7 g dry yeast
250 ml of water
1.5 st. l. Sahara,
1.5 tsp salt.

Cooking dough for a pie with potatoes and mushrooms at home is as follows:

Dissolve the yeast in warm water and add some sugar to prepare the dough.
Leave until a fluffy foam forms.
Sift flour, mix with salt and remaining sugar. Pour in the prepared dough, knead the dough.
Knead until soft, adding flour if necessary.
Cover the dough with a napkin and put in a warm place to rise (its volume should increase by 1.5-2 times).

Mushroom pie dough without yeast

Ingredients:

kefir - 0.5l,
flour - 3 cups,
2 tbsp mayonnaise,
a pinch of salt,
2 eggs,
soda - 1 tsp,
sugar - a tablespoon.

The method of making dough without yeast for a mushroom pie is quite simple and does not take much time.

Mix kefir with soda, add mayonnaise, sugar, salt, beaten eggs. After adding flour, knead a soft dough. It should be similar in consistency to thick sour cream, that is, liquid. It does not need to be kneaded by hand, everything turns out quickly and easily. Then part of the mass is simply poured into a mold or pan, any filling is placed on top, then again the remains of the aspic dough and baked like a regular pie. For liquid dough, you can prepare mushroom, meat, potato, liver filling.

Unleavened dough for pies and pies with mushroom, meat, fish, cabbage filling.

This dough is made from flour, butter or margarine, sour cream, eggs, sugar, salt and water. Note - no yeast, no soda. The main ingredients are flour and butter, their ratio is as follows - butter is 4 times less than flour. The oil needs a special approach: before preparing the dough, it must be cut into small fragments and kneaded with a wet rolling pin. At the same time, it must remain cold enough - otherwise the dough will turn out to be greasy to the touch. Sour cream - 2 times less than butter.

For 1 kg of flour:

Eggs - 4-5 pcs.
Sugar - 1/2 cup.
Salt - 1 teaspoon.
Sour cream - 125 g.
Butter - 250 g.
Water is the same as oil.

The dough must be prepared quickly (it cannot be kneaded for a long time, otherwise the dough turns out to be “tight”, products from such a dough are not crumbly enough), preferably in a mixer - first mix the flour and butter, then add all the remaining ingredients. Before use, the dough should be kept in the refrigerator for at least 1 hour - chilled dough rolls out more easily without sticking to the table. The recommended baking temperature is 180°C.

Pie dough with mushrooms and rice

Yeast-free mushroom and rice pie dough is the best idea for a “guests on the doorstep” situation, or if you like to cook quick meals. You can also use any interesting fillings - vegetables, meat, sweet fillings and others. Interesting ideas for you!

Ingredients:

flour (500 grams),
butter (250 grams),
salt (0.5 teaspoon),
egg (1 pc.),
a glass of water or milk.

Cooking method.

Sift flour and salt, mix with butter from the refrigerator, chop with a sharp knife into small crumbs. Beat the egg, add water and beat again. Pour in the batter and mix well. This dough is perfect for baking stuffed pies. Roll it out and keep it in the cold for 15-20 minutes. We spread the filling and bake in the oven.

Yeast dough for pies with rice, mushroom, buckwheat, potato fillings.

You will need:

900 g flour
500 ml milk
20–30 g yeast,
2 tbsp. spoons of sugar
150 g margarine,
salt.

We prepare like this.

Dilute the yeast in a small amount of slightly warmed milk, combine with sugar, add the remaining warm milk and add half the flour. Put the dough in a warm place for fermentation for 2–3 hours. As soon as the volume of the dough increases by 1.5–2 times and it begins to fall off, add the dissolved salt, the remaining flour to it and mix thoroughly. Before the end of the batch, put softened margarine. Knead the dough until it stops sticking to your hands. Then sprinkle it with flour and leave for 3 hours in a warm place.

Delicious ruddy pies were able to decorate any feast. They were baked for any holidays, weddings, christenings. And on the days of strict fasts, such pastries perfectly replaced meat dishes. For the filling, it is better to take freshly harvested mushrooms, boletus, boletus or chanterelles. Before cutting, they are cleaned of earth and forest debris and washed well. But if now is not the season, then store-bought oyster mushrooms and champignons are quite suitable.

The five most commonly used ingredients in recipes are:

In the absence of fresh mushrooms on the shelves of the supermarket, you can use frozen or dried ones, which are pre-soaked before cooking. Mushroom pie can be cooked open and closed. Dough - yeast, sand, bulk or puff. Mushrooms emit a lot of moisture, so the filling must be fried before laying. Optionally, you can add chopped meat or minced meat, mashed potatoes or stewed cabbage. Onions, cheese, boiled eggs, sour cream, greens will also be appropriate. Serve the finished dish on the table slightly warm or completely cooled.