Hello, dear readers of the site!

Saturday is Saturday - you need to devote time to your family. We went today with our sons on a snowy hill to ride. I'm on skis, they - on pieces of linoleum - stuffed their soft places. They fell, laughed until colic, grandfathers like snow women came home.

And at home a hot borscht was waiting for us, and cheese pies with mushrooms were also waiting for him.
Well, I won’t write about borscht, you can read it, but pies were made for the first time, and I’ll tell you about them.

They bear little resemblance to samsa, rather, they resemble dumplings made from an interesting dough to which cheese is added, so I will simply call them cheese pies.

Need products:

• 2.5-3 cups of flour (I have a glass of 200 ml);
• 150 g sour cream;
• 100 g of hard cheese;
• 50 g butter;
• one egg;
• a teaspoon of sugar;
• a teaspoon of salt;
• incomplete teaspoon of soda;
• 500 g fresh mushrooms;
• one or two bulbs.

Where to get fresh mushrooms in February? Well, you can lay it in the freezer from autumn. Last year it was dry for us, there was nothing left for the freezer, everything that was collected in the forest was marinated. Therefore, I went to the grocery store, bought "cellar" champignons.

In the comments, I was advised not to wash the mushrooms, but to clean them with a brush. You know, the brush does not inspire confidence in me, I'd better wash it.

How are you doing? Sweeping away trash or flushing?

I cut champignons

and put it in a pan, almost dry. Soon they will release the juice.

I drain the liquid, and then add a little vegetable oil and fry the mushrooms until tender, about 20 minutes.

In a nearby frying pan, I fry the diced onion.

I love it when there are a lot of onions in mushrooms - I chopped two onions. Until golden brown and - mix with mushrooms.

Salt to taste, stir. The filling for cheese pies is ready.

I'm going to test. I rub the cheese on a fine grater.

I put softened, room temperature butter in a bowl, break the egg. I add sugar and salt, grind.

I put sour cream.

Grated cheese.

I extinguish the soda with vinegar, pour it into a bowl.

I sift the flour and knead the dough so that it does not stick to my hands, but it is not cool either.

I wrap the dough in cling film and put it in the fridge for half an hour.

By the time I washed the dishes, time had passed.

I roll the dough into a sausage, divide it into 12 parts, then roll the balls.

You need to make cakes from the balls - roll them out with a rolling pin or just knead them with your hands so that there are a little more palms.

Of course, the palm of the hand is different, but if you have a large one, then the pies with mushrooms will come out to match you.

On a cake - a spoonful of mushrooms and fold like a dumpling.

I pinch, make cuts for beauty.

The oven has already been on for 15 minutes, it has warmed up well (190-200 degrees). I put a baking sheet in it, well, I look how things are going there.

After 20 minutes, all the pies were reddened, but the smell began to torment me much earlier. I take it out - beauty, such freckled "dumplings" turned out - these are pieces of cheese baked in the dough. I'm trying...

I didn’t understand, one more time ... Oh-oh-oh, now I’ve reached the filling.

Well, friends, such cheese pies with mushrooms will be good for borsch, and for soup, and for broth, and just like that, try it.

This was a surprise for me - the blog, it seems, is about women's topics, and look at the statistics - 68% of visitors are men. Some kind of paradox ... What do you say to that?

Have a great weekend everyone and all the best. I already know what I'll cook next time, stay in touch.

Recently I fried pies with mushrooms and cheese. We will make the dough according to the recipe for pies with green onions

From yeast (dry bag), flour (about 1 kg), milk (half a liter), eggs (two), salt (0.5 tsp), sugar (3 tbsp), butter (100 g). You will also need 2 tablespoons of vegetable oil in order to make it convenient to knead the dough.

While the dough is rising, fry three large, finely chopped onions in a large amount of vegetable oil until golden brown. Instead of vegetable oil, you can take chicken fat.

Add 700 g of chopped mushrooms there. Pictured are mushrooms. Fry until the mushrooms are ready. This will take approximately 15 minutes.

Now salt, pepper, you can add any spices you like.

In conclusion, already with the stove turned off, grate 250 g of cheese into the filling for pies. Let's mix. The mushroom filling will turn out to be connected with blossoming cheese. And when the pies are ready later, when you eat them, there will be no voids between the mushrooms.

From the resulting dough, approximately 45 pies are obtained.

An experienced hostess knows that food becomes tastier if it is cooked in a good mood. This is doubly true for yeast dough. It may simply not work out if you are nervous or swear. Therefore, having decided to bake pies with champignons from yeast dough, it is very important to calm down and not make noise ....

Ingredients

For steam: __NEWL__

• warm milk or water - 150 ml __NEWL__
• dry yeast - 2 tsp __NEWL__
• granulated sugar - 1 tsp. __NEWL__

• eggs - 2 pcs.__NEWL__
• butter - 100 g __NEWL__
• salt - 1/3 tsp __NEWL__
• refined sunflower oil - 20 ml__NEWL__
• flour - 800 g.__NEWL__

• fresh champignons - 500 g__NEWL__
• sweet or hot paprika to taste__NEWL__
• salt to taste__NEWL__
• vegetable oil - 50 ml__NEWL__

From the specified number of products, from 20 to 25 pies can be obtained.

Mix until smooth in a glass or enamel container 30-degree milk, yeast and sugar. Leave for 30 minutes to ferment.

Mix the foamy dough with eggs, warm butter and salt. Then add a little odorless vegetable oil so that the dough sticks less to your hands during kneading.

Gradually adding the sifted flour, knead a dense bun with your hands.

Place it in a spacious container and cover with a towel. Leave in warmth and silence for 2 hours.

In the meantime, prepare the mushrooms: wash under running water, cut off the tips of the legs and damaged areas. After that, the mushrooms should be cut into not very large pieces.

Fry the mushrooms in hot vegetable oil. At the end, add salt and paprika to the prepared champignons.

Stir the stuffing and let it cool down.

Place the risen dough on a floured table.

Punch down the bun and leave for 10 minutes. Then knead again, divide it into 20-25 parts and roll each into a ball. With a floured rolling pin or your hands, roll out cakes with a diameter of about 12 cm.

Put in the center of each mushroom stuffing.

Lubricate the edges of the cake with cold water and connect the edges to the middle.

Then bend the open edge and mold a triangular pie. Seal the joints tightly.

There are a lot of recipes for fried pies. According to the dough preparation technology, they are divided into curd, yeast, soda and kefir ... Yeast pies are the most popular. So, let's prepare lush yeast pies with mushrooms and cheese. Very tasty!

We offer pies with mushrooms and cheese to be fried in a frying pan made from yeast-free dough in milk. For the mushroom filling, you can use different varieties of mushrooms (champignons in this recipe). With forest mushrooms pies will be even more fragrant.

For test:
- milk - 500 ml
- flour - about 1 kg
- eggs - 2 pcs.
- sugar - 3 tbsp. spoons
- vegetable oil - 150 ml
+ about 1 cup oil for frying the patties
- salt - 1 teaspoon
- dry yeast - 1 sachet

For filling:
- fresh champignons - 500 g
- onion - 2 pcs
- hard cheese - 200 g
- boiled rice - about 1 cup
- salt, pepper - to taste

Cooking pies with mushrooms and cheese

1. Boil rice in salted water, drain excess liquid and leave to cool.

2. Dissolve the yeast in warm milk with sugar, add the eggs lightly beaten with salt and mix.

3. Slowly add the sifted flour to the liquid mass and knead the dough. It should be very soft and slightly sticky to the hands.

4. Before the end of kneading, start adding vegetable oil in portions and knead until elastic.

5. Put the dough in a deep bowl, cover with a napkin or film and put in a warm place to rise for about an hour, so that the dough has doubled in volume.

6. Take care of the stuffing. Peel the onion, cut into small cubes and fry in a pan with vegetable oil until light golden.

7. Add sliced ​​mushrooms to the onion, fry, stirring, until the liquid evaporates and brown a little more.

8. At the end of frying, salt and pepper the contents of the pan and refrigerate. Then add grated cheese, boiled rice and mix the finished filling.

9. Lubricate the table with vegetable oil and place the risen soft dough on it.

10. Divide the dough into even pieces from which roll out cakes with a rolling pin.

11. Put the cheese-mushroom filling on each tortilla, pinch and flatten.

12. Fry pies with mushrooms and cheese in hot vegetable oil on both sides until golden brown.

Bon appetit and delicious pies!

Looked 5348 once

The origin of the pie is French (quiche lorraine - Lorraine pie; it is believed that he came from this area).

The recipe for such a quiche lauren, in a simple way - a shortcrust pastry pie with cream cheese filling and champignon filling, has taken root in our family due to the fact that this dish is multifunctional. You can cook it as an accompaniment to first courses and broths, and you can also serve it as an independent dish with tomato juice.

Beautifully served on a platter, a French pie with mushrooms, cheese and onions will decorate the festive table, and it is also very convenient to take this appetizer with you to nature and satisfy your hunger with it while the meat is cooked on the grill. Crispy dough and incredibly tender juicy filling will not leave anyone indifferent.

With this step-by-step recipe, you can easily prepare this wonderful cake.

Dough Ingredients:

• 100 g margarine;
• 150 g wheat flour;
• 3 art. l. sour cream;
• a pinch of salt
• For the mushroom filling:
• 500 g of champignons;
• 1 PC. leeks or white onions;
• 1 st. l. vegetable oil;
• salt, pepper to taste
• For filling:
• 3 eggs;
• 120 g of hard cheese 50% fat and above;
• 200 ml cream 10-15%;
• salt, pepper - to taste;
• greens (parsley, dill) - a bunch;
• nutmeg - on the tip of a knife.

Preparation time: 45 minutes + 30 minutes for baking.

Cooking

First, prepare shortcrust pastry for the champignon pie. Sift wheat flour through a sieve into a deep bowl and chop margarine into it. Mash with a fork, your hands, or use a food processor.

Salt margarine with flour, add sour cream and stir.

Knead shortbread dough. You can knead a lump of dough right in the bowl, it’s more convenient for me to put the mass on a flat surface and finish the kneading there. Place the dough in a plastic bag and refrigerate for 30 minutes while the filling and topping prepare.

For the filling, finely chop the onion and fry until transparent in vegetable oil.

Add sliced ​​mushrooms to the onion, having previously prepared them - washing and peeling if necessary. Set aside a few slices of mushrooms for garnish.

Fry until the liquid evaporates, at the end salt the mushrooms, add black pepper to taste. Set aside and cool until warm.

For filling, mix eggs with salt and pepper in a small deep bowl.

Add cream, grated hard cheese, finely chopped fresh herbs. Stir until smooth.

You can form a pie with fresh mushrooms. Lay out the bottom and sides of the pie from the chilled shortcrust pastry. It is convenient to do this in a detachable form, since then it will be easier to get it out. Lubrication is not necessary, shortcrust pastry already contains fat.

Put the mushroom filling on the dough and pour the egg-cream filling. Lay a few slices of fried mushrooms on top.

Bake the Mushroom Snack Pie in an oven preheated to 180 degrees for 30 to 40 minutes. The readiness of baking is determined as follows: if the dough is rosy, and the surface is frozen and springy, then the cake is ready.

Remove the form from the oven, remove the sides and cool until warm.

Note to the owner:

• The main secret of the correct shortcrust pastry is that all ingredients and utensils must be cold when kneading.
• If there is no time to prepare the dough, you can use ready-made puff yeast-free.
• To get a real crispy cake, it is better to bake it alone for 15 minutes, and only then lay the filling and put it back in the oven.
• Quiche is a universal pie, it can be cooked with any filling: with smoked brisket or bacon (such a quiche is considered classic), with fish, vegetables, herbs and even with fruits.
• It is important to add cream, not milk, to the filling, otherwise you will get an omelette instead of a soufflé. If there is no cream, mix milk with sour cream in equal proportions.
• In the absence of champignons, no less tasty quiche will turn out with fresh forest mushrooms - chanterelles or porcini mushrooms, the latter, by the way, are good both dried and frozen.