Shortcake with mushrooms and cheese. Pie with mushrooms and shortcrust pastry cheese

02.07.2023 Snacks

For test:
2.5 cups flour
100 g butter or margarine
100 g mayonnaise
1 egg
1 tsp Sahara
1 tsp salt
2 tsp baking powder
2-3 tbsp. l. cold water
1 egg yolk for greasing the pie
Filling:
1 kg fresh mushrooms
1 large onion
1 processed cheese
salt
vegetable oil

On a beautiful autumn day, we went to the forest to “breathe the air” and, not really trying, gathered a basket of mushrooms: oil, mushrooms, Polish and some other :)) And for some reason I really wanted to bake a pie with fresh mushrooms, but so that the dough it was quick, not yeasty, not wet and not dry, but crumbly, but mushrooms so that they were well fried, but did not fall out of the pie when eating, as is often the case with a dry filling.
The pie turned out wonderful, with the smell of real forest mushrooms and a delicious dough that melts in your mouth.
1. Peel the mushrooms, soak in cold salted water for 15 minutes, then rinse 2-3 more times.
Put in a saucepan, pour cold water, as soon as the mushrooms boil and the foam rises, drain the water, pour cold water again and cook the mushrooms for 10 minutes, drain the mushrooms through a colander and leave the water to glass.
2. Heat a little vegetable oil in a frying pan. Mushrooms cut into small pieces and put in heated vegetable oil.
When all the liquid in the mushrooms has evaporated and the mushrooms begin to crackle, add the diced onions and fry until the onions and mushrooms acquire a beautiful light brown color and an appetizing smell of fried onions with mushrooms.
Then add the processed cheese cut into pieces to the mushrooms and mix it well with the mushrooms. Cheese should be natural with high fat content. If the mixture seems dry to you, add 1 tbsp. a spoonful of mayonnaise or sour cream.
3. Butter, mayonnaise, egg, salt, sugar, 2 tbsp. l. cold water, stir with a fork in a large bowl, add the sifted flour, baking powder and knead the dough. Knead the dough for a short time, if it turned out to be tight, add another spoonful of cold water and knead until it starts to stick to your hands, let it stand until the mushrooms are fried and cooled down a bit.
4. Preheat the oven to 200 ° C, grease the baking dish with vegetable oil. Separate 2/3 parts from the dough and roll out a circle 5 cm larger than the diameter of the mold, then put it in the mold so that the bottom and sides are covered with dough. Run a rolling pin over the top and cut off excess dough, then roll out the remaining ½ of the dough and cover the pan with it, bringing the edges together.
Add 1 teaspoon of water to the yolk, stir and grease the top of the pie with a brush, bake in the oven for 20-25 minutes at a temperature of 200 ° C. Serve the pie with fresh mushrooms for tea or with sauces

with mushrooms, chicken, vegetables

How to cook shortcrust pastry so that after baking it is golden and crumbly? No matter how the recipe changes over time, one rule remains the same! Prepare the dough with a lot of butter (margarine) and sugar. It is the oil that gives it its characteristic friability, enveloping the flour, it does not allow its parts
stick together and stick together. Butter is always introduced into the dough chilled, cut into small pieces and, as a rule, in the classic version, rub it with flour with your hands until a homogeneous grain is obtained.
For airiness - you can add baking powder for dough or soda quenched with vinegar.

Pie is the perfect appetizer for any company, perfect for a beer party.

we need
for the test
230 grams of flour
110 grams of butter
140 grams of medium fat sour cream
1 egg
a pinch of salt
1 tsp baking powder for dough

For filling
360 grams of chicken fillet
3 onions
50 grams hard cheese
salt, black ground pepper

cooking

- in the sifted flour, put the baking powder and salt, butter, cut into a small cube. Rub the mass with your hands until a homogeneous crumb
- in a separate bowl, beat the sour cream with the egg and add this mixture to the flour and butter, knead the dough with your hands, roll the ball, cover it with a film and put it in the refrigerator for one hour
While the dough is cooling, prepare the filling - boil the chicken fillet in salted water until tender. Carrots, onions, various seasonings can be added to the broth during cooking ...
- Peel the onion, wash and cut first into half rings, then cut the half rings in half again. Fry the prepared onion until golden brown in a small amount of sunflower oil, do not forget to salt
- boiled and chilled chicken meat finely cut, add to the finished onion, if necessary, salt and pepper, mix
- grease the baking dish with oil and distribute cold shortbread dough in it, going on the sides 3-4 cm, lightly prick the dough with a fork and spread the filling, adjust the height of the sides of the dough, so that it would be nice and neat
- we cover the filling from above with a circle of foil so that it does not dry out during baking (it is already ready with us) and put the form with the pie in a hot oven. We bake at 180-190 * C for about 30 minutes. We take out the form with the pie from the oven, remove the foil and sprinkle the filling with pre-grated cheese, put the pie back in the oven and bake until done.
Shortbread with chicken is good both cold and hot. You can experiment with the filling - add red bell pepper, cherry tomatoes, green beans to the chicken ... or come up with your own filling. No matter how it is, the pie will turn out great!
Do you know that open shortbread pies are called TARTS and were invented by the French? They are both sweet and savory! They are baked, as a rule, in forms with corrugated edges. To date, there are hundreds of the most diverse tart recipes.

we will need
for the test
200 grams of butter
2 cups of flour
1 tsp baking powder
4 tbsp mayonnaise
a pinch of salt
For filling
350 grams of burnt or frozen mushrooms
1 bulb
100 grams hard cheese
2 eggs
3 tbsp sour cream or mayonnaise

cooking
- add baking powder for the dough, salt to the sifted flour, mix, add cold butter cut into cubes and rub with your hands until a homogeneous grain is formed, add mayonnaise, quickly knead the dough
- grease the baking dish with oil, distribute the dough in it, making the sides 3-4 cm, cover with a towel and put it in the refrigerator for an hour
- cut the prepared mushrooms and fry in sunflower oil until half cooked, separately fry the finely chopped onion until golden brown, do not forget to salt, if desired, you can pepper. We cool everything. Three cheese on a coarse grater with add to the mushrooms. Add fried onions and lightly beaten eggs to them, mix everything and put it on the cake
- bake at 190 * C until cooked, 40-50 minutes

Shortbread pie with vegetables

we will need
for the test
3 cups flour
200 grams of butter
3 egg yolks
1 tbsp sugar
1/2 tsp baking powder for dough
1 pinch of salt
For filling
2 young zucchini
3 eggplant
2 onions
1 carrot
1 sweet pepper
1 tomato
5 eggs
1/3 tsp salt
100 grams of milk
1 tsp starch

cooking
- in cold butter, cut into small cubes, add sugar and grind until a homogeneous lush mass is obtained, then add the yolks, a pinch of salt and beat again
- add baking powder to the sifted flour, mix, make a deepening and spread the whipped butter and quickly knead the dough, roll it into a ball and put it in the refrigerator for an hour
- Wash and peel the vegetables, remove the skin. - cut all the vegetables with a vegetable peeler into thin plates (except the tomato)
- grease the baking dish with oil and distribute the chilled dough over it, going on the sides of 3-4 cm
- spread the vegetables cut into plates in a circle, arrange a tomato in the middle
- with a mixer, beat 5 eggs with salt, starch and milk until a homogeneous mass is obtained and pour it over the vegetables arranged in a circle on the cake
- bake a vegetable pie on shortcrust pastry at 190 * C until cooked

Shortcake with mushrooms and chicken

we will need
for the test
250 grams of flour
150 grams of butter
1 yolk
a pinch of nutmeg
1/2 tsp salt
For filling
100 grams of cheese
300 grams of champignons
1 bulb
300 chicken breast
2 tomatoes
70 ml cream (milk)
5 eggs

cooking
- combine the diced butter with salt, nutmeg, yolk, add flour, baking powder and quickly knead the dough, roll into a ball, cover with cling film and put in the refrigerator for an hour
- cut the mushrooms and fry with onions, dice the chicken meat and fry in another pan with tomatoes, salt and pepper, then combine everything, cool, add grated cheese, mix

-Separate the whites from the yolks. Beat the yolks with cream and salt, pour into the filling, mix. Whisk the egg whites separately and pour over the top of the pie.
- bake in the oven at 190 * C until cooked for 40-50 minutes

Shortcake with mushrooms and sour cream

we will need
for the test
250 grams of flour
150 grams of butter
1 yolk
1/2 tsp salt
For filling
200 grams of chanterelles or any forest mushrooms
3 tbsp fat sour cream
100 grams of cheese
pepper, salt

cooking
- combine the diced butter with salt, yolk, add flour, baking powder and quickly knead the dough, roll into a ball, cover with cling film and put in the refrigerator for an hour
- we sort out chanterelles, wash, clean and cut
- mix chanterelles, grated cheese, sour cream, finely chopped onion, salt, pepper
- we distribute the chilled dough in a baking dish (grease the form with oil and sprinkle with flour), going on the sides 4-5 cm, prick the dough with a fork
- put the finished filling on the cake
- bake at 190 * C until cooked

See

Tarts, the best recipes

Pie with mushrooms and shortcrust pastry cheese is a traditional autumn dish that makes you hungry because of its unusual aroma. It won't take long to cook. And the combination of mushrooms and cheese is always a win-win option, especially with sour cream! The dough is just amazing! The minimum of products that can be found in every home; with a modest set of products - a delicious taste; working with the dough is very pleasant and incredibly convenient; the dough is low-calorie and cholesterol-free. You can use any filling: salty, sweet, fruits, berries, mushrooms, cottage cheese, cheese, vegetables (potatoes, pumpkin) ...

Ingredients:

For test:

2 - 2.5 st. flour
1 st. l. baking powder
0.5 st. vegetable oil
0.5 st. boiling water
a pinch of salt

For filling:

mushrooms - 500 gr.
Onion - 200 gr.
Vegetable oil for frying
Salt - to taste

For filling:

Eggs - 2 pcs.
Sour cream - 300 gr.
Hard cheese - 250 gr.
Parsley, dill or other greens - to taste
Salt - to taste
Ground black pepper - to taste
Ground red pepper - to taste
Paprika - 1 tsp

Cooking:

Dough:

Mix flour with salt and baking powder. Pour in the oil and boiling water, knead the dough and leave to rest for half an hour.

It is very pleasant to work with the dough (I'm talking about tactile sensations) and incredibly convenient (it is plastic, obedient, does not tear). If there is a lot of flour, that is, about 2.5 cups, then the dough turns out to be quite steep, you have to knead it with some effort. But after proofing, it becomes elastic, rolls well into a large thin layer, and keeps its shape perfectly. If you knead soft dough, with less flour (say, 1.5-2 cups), then it practically does not roll out, but stretches, very reminiscent of strudel. And baking from such a dough turns out to be soft, tender, but fragile or something.

Filling

Mushrooms cut into strips. Finely chop the onion. For the filling, fry the chopped onion in vegetable (or butter) oil. Add chopped mushrooms, salt, pepper, mix. Cover with a lid and fry until soft. Mushrooms are ready very quickly - literally in 5 minutes. Forest mushrooms should be stewed longer (I had a little boiled and then frozen porcini mushrooms - I stewed them until the liquid evaporated, about 20 minutes).

fill

Grate the cheese on a medium grater. Dill or parsley, chop basil. For filling, beat sour cream with eggs. Add grated cheese. Add chopped herbs, salt, black pepper, red pepper, paprika. Mix filling.

filling, dough and filling

Assembling the pie

Put the shortbread dough into a mold covered with baking paper, or greased with vegetable oil, or silicone, form the sides. I have a silicone mold 26 * 19 cm. Spread the mushroom filling over the dough. Pour the filling with prepared sour cream filling with cheese.

Bake the shortcrust pastry pie in a preheated oven for 40-50 minutes at a temperature of 180-200 degrees Celsius.

Pie with mushrooms and cheese can be served both as an appetizer and as a main dish.

Shortcrust pastry pie with mushrooms and cheese is ready. Bon appetit!

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.

How to cook an open mushroom pie in the oven

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.

Thinking about what to cook for home tea drinking? Bake a delicious and hearty pie with mushrooms and cheese. You can prepare such a pie from different types of dough and with any mushrooms that you like best. It can be porcini mushrooms, boletus, chanterelles, champignons or oyster mushrooms.

So let's get started...

We will prepare the products according to the list.

Let's start preparing the dough. In a bowl mix flour and salt. Add grated butter. Periodically mix the butter with flour.

Then grind flour with butter into crumbs. Gradually add water and quickly form the dough into a ball.

Sprinkle the table a little with flour and roll out the dough into a circle with a diameter of 25-26 cm. Using a rolling pin, transfer the rolled dough into a mold, form sides about 4 cm high. Prick the dough with a fork and put it in the refrigerator for half an hour.

Let's start preparing the filling.

Cut the onion into small cubes and put in a frying pan with heated oil. Fry over moderate heat until the onion is soft, do not forget to stir from time to time.

While the onion is fried, cut the mushrooms into thin plastics.

We spread part of the mushrooms to the fried onions, mix gently and fry for 1-2 minutes. Again lay out part of the mushrooms, etc.

Saute the mushrooms and onions until the liquid is completely boiled away. Add salt and pepper to the finished filling to taste.

Ready to fill. To do this, in a small container, mix the egg, sour cream and salt.

We put the form with a dough base in an oven preheated to 200 degrees for 15-20 minutes, until the bottom is lightly browned. Then put half of the mushrooms on the dough. Spread thinly sliced mozzarella cheese on top.

Lay the rest of the mushrooms on top.

Pour out the filling evenly.

Sprinkle with grated cheese, and put back in the oven. We continue to bake a pie with mushrooms and cheese at a temperature of 200 degrees for about 30-40 minutes.