I present to the public a simple and quick way to prepare delicious pies filled with mushrooms and cheese.

It is best to use frozen mushrooms for filling these pies. They need to be placed in a frying pan and simmered over low heat. While the honey mushrooms are evaporating, chop the onions.

Add a piece of butter and onion to the mushrooms, season them with salt to taste and fry for 10-15 minutes.

Cool the finished mushroom filling and pass through a meat grinder with boiled potatoes.

Add grated cheese to the resulting mixture. Mix everything properly.

Lightly roll out the dough (I used ready-made store-bought dough) and cut into strips, about 6 centimeters wide. Place the cold filling on the edge of the dough, as in the photo.

Fold in a corner of the dough. Then continue to wrap the pie in a triangle along the entire length of the dough.

Line a baking tray with baking paper and place our pies on it.

Using a pastry brush, brush each pie with water and sprinkle with sesame seeds. Preheat the oven to 200 degrees and place the baking sheet in it for 25-30 minutes, until the baked goods are browned.

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

The recipe for this 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 prepare it as an accompaniment to first courses and broths, or you can serve it as an independent dish, washed down with tomato juice.

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

With the help of a step-by-step recipe you can easily prepare this wonderful pie.

Ingredients for the dough:

• 100 g margarine;
• 150 g wheat flour;
• 3 tbsp. l. sour cream;
• a pinch of salt
• For the mushroom filling:
• 500 g champignons;
• 1 PC. leeks or white onions;
• 1 tbsp. l. vegetable oil;
• salt, pepper to taste
• For filling:
• 3 eggs;
• 120 g of hard cheese 50% fat or higher;
• 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.

Preparation

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

Salt margarine and flour, add sour cream and stir.

Knead the shortbread dough. You can knead a lump of dough directly in a bowl; I find it more convenient to put the dough on a flat surface and finish kneading there. Place the dough in a plastic bag and refrigerate for 30 minutes while you prepare the filling and filling.

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

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

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

To fill, mix eggs with salt and pepper in a small deep bowl.

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

You can form a pie with fresh mushrooms. Use chilled shortcrust pastry to line the bottom and sides of the pie. It is convenient to do this in a springform form, since it will be easier to take it out later. There is no need to grease; shortcrust pastry already contains fat.

Place the mushroom filling on the dough and fill with the egg-cream filling. Place several slices of fried mushrooms on top.

Bake an open-faced snack pie with mushrooms in the oven, preheated to 180 degrees, for 30-40 minutes. The readiness of baking is determined as follows: if the dough is golden brown and the surface is frozen and springy, then the cake is ready.

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

Note to the owner:

• The main secret of proper shortcrust pastry is that all ingredients and utensils must be cold when kneading.
• If you don’t have time to prepare the dough, you can use ready-made puff pastry without yeast.
• To get a truly crispy crust, it’s better to bake it alone for about 15 minutes, and only then add the filling and put it back in the oven.
• Quiche is a universal pie; it can be prepared with any filling: smoked brisket or bacon (this quiche is considered a classic), fish, vegetables, herbs and even fruit.
• It is important to add cream to the filling, not milk, otherwise you will end up with an omelet instead of a soufflé. If there is no cream, mix milk with sour cream in equal proportions.
• In the absence of champignons, an equally tasty quiche will be obtained with fresh forest mushrooms - chanterelles or porcini mushrooms; the latter, by the way, are good both dried and frozen.

Recently I fried pies with mushrooms and cheese. Let's make the dough according to the recipe for pies with green onions

From yeast (a bag of dry), 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 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 use chicken fat.

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

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

Finally, with the stove off, grate 250 g of cheese into the pie filling. Let's mix. The mushroom filling will be bound with blossomed cheese. And when the pies are ready later, when you eat them, there will be no empty spaces between the mushrooms.

The resulting dough makes approximately 45 pies.

An experienced housewife knows that food tastes better if you cook it in a good mood. This goes double for yeast doughs. It may simply not work out if you are nervous or swear. Therefore, when deciding to bake pies with champignons from yeast dough, it is very important to calm down and not make noise….

Ingredients

For the dough: __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 amount of products you can get from 20 to 25 pies.

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

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

Gradually add sifted flour and knead into a tight ball with your hands.

Place it in a spacious container and cover with a towel. Leave in a warm and quiet place for 2 hours.

Meanwhile, prepare the mushrooms: wash under running water, cut off the tips of the stems and damaged areas. After this, the champignons should be cut into not very large pieces.

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

Mix the filling and let it cool.

Once the dough has increased in size, place it on a floured table.

Knead the bun and leave for 10 minutes. Then knead it again, divide it into 20-25 parts and roll each into a ball. Using a floured rolling pin or your hands, roll out the cakes to about 12cm in diameter.

Place mushroom filling in the center of each.

Brush the edges of the cake with cold water and bring the edges together to the middle.

Then fold the open edge and form a triangular pie. Pinch the joints tightly.

Hello, dear readers of the site!

Saturday is Saturday - you need to devote time to your family. Today my sons and I went for a ride on a snowy hill. I was on skis, they were stuffing soft spots on pieces of linoleum. They fell, laughed until they colicked, and came home looking like snowmen and grandfathers.

And at home we had hot borscht waiting for us, and cheese pies with mushrooms to go with it.
Well, I won’t write about borscht, you can read it, but pies were made for the first time, so 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’ll just call them cheese pies.

Products needed:

• 2.5-3 cups of flour (my cup is 200 ml);
• 150 g sour cream;
• 100 g hard cheese;
• 50 g butter;
• one egg;
• a teaspoon of sugar;
• a teaspoon of salt;
• half a teaspoon of soda;
• 500 g fresh mushrooms;
• one or two onions.

Where can you get fresh mushrooms in February? Well, you can put it in the freezer in the fall. Last year it was dry, there was nothing left for the freezer, everything we collected in the forest was pickled. Therefore, I went to the grocery store and bought “basement” champignons.

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

How do you do it? Do you sweep away the debris or flush it away?

Slicing champignons

and put it in a frying pan, almost dry. They'll start sap soon.

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. Mix it with mushrooms until golden brown.

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

I'm starting the test. I grate the cheese on a fine grater.

Place softened butter at room temperature in a bowl and break an egg. Add sugar and salt and grind.

I put sour cream.

Grated cheese.

I quench the baking soda with vinegar and pour it into a bowl.

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

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

While I washed the dishes, time passed.

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

You need to make cakes out of the balls - roll them out with a rolling pin or just knead them with your hands so that they are a little larger than your palms.

Of course, the palm of the hand is different, but if you have a big one, then pies with mushrooms will suit you.

Place a spoonful of mushrooms on the flatbread and fold it like a dumpling.

I pinch and make cuts for beauty.

I’ve had the oven on for about 15 minutes now and it’s heating up well (190-200 degrees). I put a baking sheet in it and see how things are going.

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

I don’t understand, just one more time... Oh-oh-oh, now I get to the filling.

Well, friends, these cheese pies with mushrooms will be good with borscht, and soup, and broth, and just like that, try it.

This came as a surprise to me - the blog seems to be on women’s topics, but look at the statistics - 68% of visitors are men. Some kind of paradox... What do you say to this?

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