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

The most fragrant baked goods are obtained 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 not difficult to make 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, the mushrooms need to be sorted out, rinsed and chopped.

• 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.
• The longest time will be to prepare dry mushrooms. It is recommended to soak them for several hours in slightly salted water or milk, and then boil them. Only salted or pickled mushrooms do not require preparation; it is enough to simply cut them.

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

Advice! To shorten the baking time, fried or boiled potatoes are often placed in the filling. In the latter case, the finished potatoes can be chopped or mashed in mashed potatoes.

Very often, onions and herbs, as well as various spices, are added to the potato-mushroom filling. Other products are also used as additives - 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 pieces 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. At the time of 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 turn out to be tasty and satisfying, a 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 sugar
• 1.5 teaspoons of salt;
• 2 tablespoons of vegetable oil.

Filling:

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

Mix flour with fast-acting yeast, sugar and salt. Heat the whey slightly. Pour the whey into the flour, gradually kneading the dough. When it acquires the thickness of sour cream, pour in the oil and continue kneading. Put the dough on a floured board and knead with your hands.

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

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

Form the bottom of the pie from half of the finished dough. Any shape can be made - round or square. We shift the layer to a greased baking sheet. We spread potato mugs on the surface of the dough, sprinkle with spices and grease with sour cream.

We spread fried mushrooms with onions. Cover with the second layer of the rolled dough, fasten the edges well. Cut a hole in the center. Let the product stand for about fifteen minutes. Grease the top with a beaten egg. Cooking for 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 with 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 salt;
• 2 teaspoons of sugar.

Filling:

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

Cooking the dough: open 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 head of foam.

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

For filling Boil potatoes and porcini mushrooms in separate saucepans. Fry half rings of onion in oil (we do not regret oil), add boiled and sliced \u200b\u200bmushrooms to it, fry until tender. Knead the potatoes and mix with the cooked mushroom mass. Season the filling to taste.

Separate a piece from the dough for decoration. The rest is rolled out and transferred into a mold so that a layer with high sides is obtained. We spread the finished filling. From the remnants of the dough we make a grid or lay out other decorations to our liking, wrap the sides of the dough over the filling.

Let the cake stand for twenty minutes. Lubricate the top with yolk. We bake at 190 degrees until golden brown. The approximate baking time is forty minutes.

Pie with salted mushrooms (milk mushrooms)

You don't have to mess around with dough to make a yeast cake. You can buy a ready-made semi-finished product in a store and defrost it. Let's bake a pie with salted mushrooms and potatoes.

Milk mushrooms are an ideal choice for this type of baking.

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

We leave the finished dough for defrosting and prepare the filling. Chop the onion finely 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
• oil for frying;
• spices to taste
• 3 tablespoons of homemade mayonnaise.

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

Fry onions, add mushroom slices 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 your taste.

Finely chop the cabbage and simmer, pouring 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. Refrigerate.

Divide the puff pastry into four parts (if the dough is in the form of sheets, just 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 collecting the cake.

• 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. We level and cover with another cake.
• We also grease it with a spoonful of mayonnaise, spread all the cabbage.
• Next, put the third cake, put mayonnaise on it and spread the remaining mashed potatoes.
• Cover with fourth crust and sprinkle with grated cheese on top.

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 slightly change the recipe and prepare an Ossetian pie, in which the filling is made from mashed potatoes, cheese and champignons. 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 salt
• 300 gr. champignons;
• 200 gr. peeled potatoes;
• 0.5 teaspoon dried thyme.

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

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

Divide the risen dough into three parts, we get three cakes. We roll each part into a bun and leave it to rise for twenty minutes, covering it with a napkin. We make a cake out of 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 mashed potatoes on the cake, and on top - a third of the mushroom filling with cheese. Raise the edges of the dough up, pinch the dough with a "bag".

Then carefully flatten and stretch our "bag" with our hands to make a flat cake about 28 cm in diameter. Place the flat cake in the pan, making a hole in the center of the upper part for steam to escape.

Read also: Jellied Pie with Green Onions and Eggs - 7 Recipes

Cook at 200 degrees in the oven for about twenty minutes. Grease the top of the hot pie with plenty of butter. In the same way, we make two more pies, put them in a pile.

Shortcrust quiche

Kish is a classic French recipe. This is an open shortbread cake with cream and egg filling.

Sand base:

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

Filling:

• 250 g boiled potatoes;
• 200 gr. champignons;
• 1 onion;
• frying oil;
• spice.

Fill:

• 200 ml of 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 your fingers along the bottom, make sides.

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

Beat the egg with the addition of cream, add some salt, mix with finely grated cheese. Pour the prepared mass over the filling. Cook the quiche at 180 degrees for about forty minutes. Quiche is served, as a rule, warm, but cooled down it is very tasty.

"Nimble" pie with mayonnaise

This is a pretty quick recipe and can be used if guests are unexpectedly in.

Dough:

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

Filling:

• 300 gr. oyster mushrooms or champignons;
• 1 onion;
• 2 medium boiled potatoes.
• 2 tablespoons of butter;
• bread crumbs for the mold.

Fry the mushrooms with the addition of butter and onion until tender, season with spices to taste. Cut the boiled potatoes into circles.

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

We grease the dishes with oil, shift part of the dough with a spoon. Lay out potato circles and mushroom mass on its surface. Fill with the rest of the dough. Cooking a hearty pie at 180 degrees for about forty to forty-five minutes.

Potato and mushroom pie with meat

To make the potato-mushroom pie more satisfying, cook it with meat. Such pastries will replace dinner; it is good to take them with you on the road or for 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, better than beef;
• 1 onion;
• 300 ml of beer;
• 2 cloves of garlic;
• 1 teaspoon dried thyme
• 300 gr. peeled potatoes;
• 100 g mushrooms (if forest mushrooms, boil first, use fresh champignons);
• 1 tablespoon flour.

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

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

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

Roll out the dough left earlier and put it on top. We pinch the edges. We make a hole in the center so that steam escapes. Cook for about forty-five minutes until browning at 180 degrees

Potato dough pie 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 g minced meat (any, to your taste);
• 2 potatoes;
• 1 onion;
• 50 gr. dry mushrooms;
• 80 gr. cheese;
• 300 gr. tomatoes;
• oil for frying.

Boil the 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 greased ovenproof dish with high sides and sprinkled with ground breadcrumbs.

Fry small pieces of onions in a pan, add pieces of pre-boiled dry mushrooms and minced meat. We mix everything and extinguish the boiling point of the liquid. Season the filling with spices and salt.

We spread the stuffing of minced meat with mushrooms on the potato dough. Put thin circles of tomatoes on top and sprinkle with grated cheese. Cook at 180 degrees for about half an hour.

Sour cream with chicken, mushrooms and potatoes

The sour cream pie, cooked with mushrooms and potatoes, turns out to be hearty.

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

Beat the eggs with the addition of sour cream and salt. First pour in the baking powder and mix well. Then add flour. The mass will turn out to be viscous, but not fluid.

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

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

Spoon half of the prepared sour cream dough into a greased form. Then lay out the filling and sprinkle it with cheese. Put the rest of the dough on top.

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

Pie with tomatoes and sour cream filling

It is not difficult to cook butter with sour cream filling and potato-mushroom filling.

The foundation:

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

Cooking yeast pies with potatoes and mushrooms is a troublesome business, because it will take time to knead the dough, stand the dough, form piece products, fill them with filling, etc. But you can do it easier if you use a ready-made base, roll it out onto the entire baking sheet, and after cooking, cut it into portions. You will learn how to make pies with mushrooms and potatoes from different types of dough in this selection of recipes.

Yeast-free pie with potatoes, onions and mushrooms

For the test:

• 1 kg of potatoes
• 5 eggs
• For filling:
• 1 kg of fresh mushrooms
• 60 g flour
• 200 g onions
• 100 g sour cream
• 50 g butter
• 5 eggs
• 100 g bread crumbs

Dough preparation: peel the potatoes, rinse, boil in slightly salted water, put in a colander and, hot, rub through a sieve (or mince). Pour eggs, beaten with a whisk into mashed potatoes, stir thoroughly.

Preparation of the filling: peel fresh mushrooms, wash and finely chop. Peel and fry the onion in vegetable oil. Mix onion with mushrooms, salt and pepper.

Simmer the whole mass over low heat with constant stirring. When the mushrooms start juicing, add sour cream and flour. Cool down.

Divide the whole mass into 2 parts. Put one in a greased dish. Spread the minced mushroom on top and sprinkle with breadcrumbs. Blind flagella from the second part of the potato and put them on the filling in the form of a lattice. Grease the surface of the cake with an egg.

A yeast-free pie with potatoes and mushrooms should be placed in a highly heated oven for 30 minutes.

Recipe for making Ossetian pie with potatoes and mushrooms

Ingredients for the dough:

• kefir - 0.5 l,
• flour - 500 g,
• dry yeast - 1 sachet,
• salt,
• vegetable oil.
• Ingredients for the filling:
• potatoes - 2-3 pieces,
• sour cream - 2 tablespoons,
• champignons - 200 g,
• onions - 1 medium onion,
• butter - 3 tablespoons,
• thyme,
• ground black pepper.

Cooking.

To prepare the dough, dilute the yeast in warm kefir, add salt and flour. Knead the resulting mass. Add 3 tbsp to the dough. tablespoons of vegetable oil, cover with a towel and put in a warm place for 1 hour.

Prepare the filling. Rinse potatoes, peel, boil, mash in mashed potatoes. Peel and rinse onions and mushrooms, chop finely, simmer in a pan. Add thyme and salt. Simmer until the liquid evaporates.

Pour the stewed mushrooms and onions into the puree, add sour cream, salt, pepper, mix.

To prepare an Ossetian pie with potatoes and mushrooms according to this recipe, divide the finished dough into 3 parts, roll out flat cakes from them. Put the same amount of filling on each cake, connect the edges to the center, pinch. You get pies in the form of bags. Roll these bags lightly to make large stuffed tortillas. In the center of each of them, make a hole for the steam to escape.

Bake in the oven at 180 degrees. Grease the finished pies with butter.

Oven baked puff pies with potatoes and fried mushrooms

Puff pie with fried mushrooms and potatoes.

• 1 kg of puff pastry,
• 1.5 kg honey agarics,
• 300 g potatoes
• 550 g butter
• 400 g flour
• 250 g sour cream,
• 1/2 lemon juice, salt

1. Knead the puff pastry.
2. Prepare the filling: peel and rinse the mushrooms.
3. Melt the butter in a deep baking sheet. Put mushrooms in it, salt them and fry until they are completely dry.
4. Cut the processed potatoes into thin slices.
5. Divide the dough in half and roll each half into a layer up to 1.5 cm thick.
6. Put the cooled filling on one of the layers, leaving the edges free.
7. Cover the filling with a second layer and press down on the edges of the dough.
8. Grease the cake with an egg, being careful not to touch the edges, and place it in a hot oven for 10-15 minutes.
9. When the dough rises well and is browned, reduce the heat and bake the cake for 30 minutes.
10. After that, separate the top layer with a knife and pour the filling with salted sour cream mixed with flour, cover again and place the pie in the oven again so that the mushrooms will absorb the sour cream.
11. Serve hot puff pastry with potatoes and mushrooms.

Puff pie with potatoes, cheese and mushrooms.

• 300 g puff pastry
• For filling:
• 2 onions
• 1 tbsp. a spoonful of vegetable oil
• 400 g fresh champignons
• 200 g potatoes
• 125 g cheese
• ground black pepper
• parsley

For decoration:

• sprigs of parsley

1. To prepare a pie with fried mushrooms and potatoes, roll the dough into a layer 0.5–0.7 cm thick to fit the baking sheet. Moisten the baking sheet itself with cold water. Transfer the dough to it with a rolling pin and spread.
2. Preparation of the filling: peel the onion and champignons, chop and fry in oil until golden brown. Peel, wash, and chop the potatoes.
3. Cut the cheese into slices and put on the rolled dough together with the mushrooms and potatoes. Sprinkle the filling with fried onions and chopped parsley, season with salt and pepper.
4. Bake the cake at 220-230 ° C.

Ready-made pie with mushrooms and potatoes, baked in the oven, cut into portions and garnish with parsley sprigs

Here you can see photos of ready-made pies with potatoes and mushrooms:

Recipe for pie with salted mushrooms and potatoes on yeast dough

Bezoparny yeast dough in vegetable oil:

• 500 g flour
• 30 g yeast
• 1 egg yolk
• 200 ml of kefir,
• 1 tbsp. l. Sahara,
• 1 tsp salt

To make a pie with salted mushrooms and potatoes according to this recipe, mix kefir with vegetable oil, slightly heat. Add sugar, salt, egg yolk, mix thoroughly. Put yeast in the mixture, stir until it is completely dissolved. Gradually adding the sifted flour, knead the dough. Cover it with a napkin and place in a warm place until the volume increases by 3 times.

Filling:

• 1-1.3 kg of salted mushrooms,
• 300 g potatoes
• 450-500 g onions,
• 50 ml of vegetable oil,
• salt,
• ground black pepper to taste

Rinse salted mushrooms lightly with water, squeeze, cut into strips and fry in vegetable oil. Fry chopped onions separately. Rinse the potatoes, cut into circles. Combine potatoes, mushrooms and onions, season with pepper, salt if necessary. Prepare the dough according to the specified recipe, divide into 2 parts, roll each into a layer. Lay one layer on a baking sheet, put the filling on it. Cover the top with a second layer, pinch the edges. Pierce the surface with a fork or make curly cuts with a knife so that steam comes out during baking. Grease the surface of the cake with a strong tea solution. Bake in oven at 200 ° C until tender. Remove the cake from the oven, brush with vegetable oil to make the crust softer. Cover the pie with salted mushrooms and potatoes with a towel and let stand for 10-15 minutes.

How to bake a pie roll with mushrooms, chicken, cheese and potatoes

Ingredients for the chicken, potato and mushroom pie:

• Chicken fillet - 800g .;
• Puff pastry - 2 plates;
• Champignons - 300g.;
• Potatoes - 200 g;
• Cheese - 200g.;
• Onions - 1 large head;
• Chicken eggs - 3 pieces;
• Butter - 40 g;
• Vegetable oil;
• Salt, black pepper - to taste

The recipe uses ready-made puff pastry. This chicken roll is prepared like this.

Peel and wash mushrooms, potatoes, onions, wash the fillets. Grate the cheese on a coarse grater, boil 2 of 3 eggs hard-boiled, cool and chop into small cubes. Next, cut the onion into medium-sized cubes, the chicken into small slices, and the mushrooms into thin slices, the potatoes into thin circles.

Fry onions with mushrooms and potatoes in a little vegetable oil for 3-4 minutes. We send chicken fillet to the onions and mushrooms, stirring occasionally, fry all this for 20 minutes until fully cooked, 5 minutes before readiness, you can add a small piece of butter to the chicken, the filling will be much tastier from this. Throw the resulting filling in a colander to drain excess fat and moisture from it.

Before baking a pie roll with mushrooms and potatoes, using a rolling pin, roll out the first layer of puff pastry about 2-3 mm thick, having previously sprinkled a small amount of flour on the table (and the dough itself), since we will cook two rolls, then we divide the filling and all the other components of our pie exactly in half. We spread half of the filling on the dough, sprinkle cheese and chopped boiled eggs over the filling, then carefully roll the pie into a roll, pinch the edges of the pie on both sides, then, in the same way, make the second roll. Then put both pies on a baking sheet, beat 1 egg, thoroughly coat the pies with chicken and mushrooms with a beaten egg. Sprinkle them on top with a small amount of cheese, grated on a fine grater (this makes the crust very tasty!), And send the rolls to bake in an oven preheated to 180 degrees. Cook pies-rolls with potatoes, mushrooms, and cheese until golden brown.

Recipe on how to make a simple kefir pie with mushrooms and potatoes

Yeast dough with kefir:

• 500 g flour
• 30 g yeast
• 1 egg yolk
• 100-120 ml of vegetable oil,
• 200 ml of kefir,
• 1 tbsp. l. Sahara,
• 1 tsp salt

1. To prepare this simple pie with potatoes and mushrooms, kefir must be mixed with vegetable oil, slightly warmed up.
2. Add sugar, salt, egg yolk, mix thoroughly.
3. Put yeast in the mixture, stir until it is completely dissolved.
4. Gradually adding the sifted flour, knead the dough.
5. Cover it with a napkin and place in a warm place until the volume increases by 3 times.

Filling for a pie with mushrooms and potatoes according to a simple recipe:

• 100 g champignons,
• 200 g potatoes
• 150 g onions
• 1 egg,
• 70 g cheese
• 2 tbsp. l. butter,
• greens,
• salt and spices to taste

Peel the potatoes, boil in salted water until tender, finely chop or grate. Add egg, beaten with salt and spices. Chop the champignons, fry with onions in butter, add salt and spices, combine with potatoes, chopped herbs, mix gently. Separate ⅔ of the finished dough, roll it into a layer, place in a floured dish, making sides about 3 cm high. Put half of the prepared filling, flatten. Spread thin slices of cheese on top and add the other half of the filling. Roll out the remaining dough into a thin layer, cover the cake, pinch the edges, make cuts in the form of rays diverging from the center, leave for proofing for 15 minutes. Then grease with vegetable oil and bake the pie with kefir with mushrooms and potatoes in the oven at 200 ° C.

How to make a delicious pie with mushrooms, onions and potatoes in a slow cooker

Ingredients:

• Dough
• Yeast - 30 g
• Chicken egg - 1 pc.
• Milk - 100 ml
• Vegetable oil - 1 tbsp. l.
• Wheat flour - 300 g
• Sugar - 1 tsp
• Salt - 1 tsp
• Filling:
• Potatoes - 3 pcs.
• Mushrooms (you can also fresh frozen) - 200 g
• Bulb onions - 1 pc.
• Vegetable oil (to taste)
• Salt (to taste)

Cooking.

1. In order to prepare the dough for this delicious pie with mushrooms, onions and potatoes, you need to mix the yeast with a few tablespoons of warm water, cover and leave for 10 minutes.
2. Before making a pie with mushrooms and potatoes, you need to prepare the filling.
3. Finely chop the potatoes, onions, mushrooms.
4. Install the "Fry" program on the multicooker.
5. Pour some oil into the multicooker bowl, fry the onions and potatoes.
6. Add mushrooms, salt, pepper to taste, mix well and simmer until tender.
7. Mix the swollen yeast with egg, milk, 1 tbsp. spoon of butter, salt, sugar, Now you can add sifted flour (12 tablespoons) to the resulting mixture, doing it gradually.
8. Cover the dough and leave in a warm place to come up.
9. After 30 minutes, open the dough and add more flour, knead, divide into 2 parts, roll out.
10. Grease the bottom of the multicooker with oil, lay out the dough.
11. Put the filling on top, flatten.
12. Cover the cake with the second part of the dough.
13. Turn the multicooker on to the "Heating" mode for 15 minutes. for the dough to "fit".
14. Then set the Baking program for 45 minutes.
15. After the time has passed, carefully remove the pie with mushrooms and potatoes from the multicooker and turn over.
16. Bake for 30 minutes in the same mode.

Homemade pie with potatoes, mushrooms and minced meat

• 500 g minced meat (lamb or beef)
• 450 g canned tomatoes
• 6-7 mushrooms (champignons)
• 5-6 potatoes
• finely chopped carrots
• garlic
• milk for puree
• oregano (or sage)
• 1 teaspoon Worcestershire sauce
• spice
• pepper to taste

Fry the minced meat until brown; add onions, carrots and garlic. While stirring, overcook everything together. If the tomatoes are canned whole, either chop them finely, or mince them and add to the meat mixture. Pour in a little broth, add sauce, salt, pepper and herbs. Cover the dish with a lid and simmer for 30 minutes.

Boil potatoes, add milk, puree and beat well. Put the mixture in a pastry bag.

Add mushrooms to the stewed meat mixture. Transfer all this to a heat-resistant form. Squeeze out the puree on top - in zigzags, circles or in the form of any fantasy pattern.

Place the homemade pie with potatoes, mushrooms and minced meat in the oven at 220 ° C for 30 minutes.

Pie with mushrooms, meat, potatoes and thyme

Ingredients:

• 300 g turkey fillet,
• 400 g minced turkey,
• 150 g champignons,
• 200 g potatoes
• 1 small onion
• 2 sprigs of thyme,
• black pepper,
• salt,
• vegetable oil

Cooking.

1. Cut the mushrooms into 6-8 pieces. Cut the potatoes into thin slices. Finely chop the onion, fry until transparent in vegetable oil. Increase heat, add mushrooms, potatoes and thyme leaves, fry until the liquid evaporates.
2. Combine minced meat with fried mushrooms, potatoes and onions, add salt, pepper, mix well.
3. Cut the turkey fillet, open it like a book, cover with cling film and beat carefully, but carefully, so that the meat remains intact.
4. Put the minced meat with mushrooms and potatoes on the edge of the prepared layer, form a roll. Wrap it in plastic wrap, secure the edges. Place the roll in the refrigerator for at least 45 minutes.
5. Preheat oven to 220 ° C. Free the roll from the film, grease on all sides with vegetable oil, put in a baking dish with the seam down. Cook a pie with meat, mushrooms and potatoes for 60–70 minutes, periodically pouring over the released juice.

Quick open pie with potatoes, onions and mushrooms

• 200 g puff pastry
• 2 medium-sized potatoes
• 1/2 cup finely chopped champignons
• 1/2 cup finely chopped onion
• 1/2 cup hard grated cheese
• 1 glass of sour cream
• 2 tbsp. tablespoons of bread crumbs
• 1/4 teaspoon salt
• vegetable oil - to taste

1. To prepare this quick pie with potatoes and mushrooms, roll the dough into a layer and place in a low corrugated form with a diameter of 25-26 cm, greased with vegetable oil and sprinkled with water. Press the dough carefully to the bottom and sides of the form and make a little prick with a fork. Bake in oven for 10 minutes at 200 ° C.
2. Cut the potatoes into circles, place in one layer on the prepared cake base, salt and sprinkle with breadcrumbs. Finely chop the onion, sauté in vegetable oil, add mushrooms, salt and fry still a little.
3. Place the mushrooms and onions on top of the potatoes. Grate the cheese on a coarse grater, mix with sour cream and lay on top of the mushrooms. Bake open pie with potatoes and mushrooms in the oven for 20-25 minutes at medium temperature.

Pie with mushrooms, herbs and potatoes without yeast

Required:

• 2 cups of flour,
• 200 g creamy margarine,
• 10 tbsp. l. cold water
• a pinch of citric acid
• 1 egg,
• 1/4 tsp salt.

For filling:

• 150 g cheese
• 300 g fresh mushrooms,
• 200 g potatoes
• greens,
• salt,
• 1 head of onion,
• ground pepper.

Cooking method. Peel the mushrooms, wash, cut into small pieces. Wash the potatoes, peel, cut into thin slices. Peel the onion, cut into rings, fry in vegetable oil until golden brown. Cut the cheese into small cubes.

Make a yeast-free puff pastry recipe. Divide the finished dough into two parts so that one part is larger than the other. Roll out most of the dough into a layer 2 to 3 mm thick. Place it on a baking sheet drizzled with cold water. Put cheese, potatoes and mushrooms on a layer of rolled dough, add fried onions, chopped herbs, salt and pepper to taste. Roll the smaller part of the dough into a layer, cover the filling with it and pinch the edges of the dough. Prove for 20 minutes. Then bake in the oven for 40 minutes.

Cut the finished pie with mushrooms and potatoes, cooked without yeast, into portions, garnish with herbs and serve as a snack.

Closed pies with potatoes and fresh mushrooms

Piec potatoes and yeast mushrooms.

• 500 g fresh mushrooms
• 200 g potatoes
• 1 onion
• 2 tbsp. spoons of fat
• 1 tbsp. a spoonful of flour
• pepper
• greens
• For the test:
• 300 g flour
• 1 egg
• 1 tbsp. spoonful of sugar
• 4 tbsp. spoons of margarine
• 15 g yeast
• 50 ml of water

Rinse the mushrooms, boil and mince. Fry with butter. Add sauce, salt, pepper and herbs. Rinse potatoes, peel, cut into thin circles. Put the cooked mushrooms and potatoes on one half of the rolled sponge dough, close the second, pinch the edges and bake a pie.

Sauce preparation: add flour to fried onions and keep on fire until lightly browned.

Pie with mushrooms and potatoes.

• 500 g yeast dough
• 500 g fresh mushrooms
• 200 g potatoes
• 200 g sour cream

1. Rinse the mushrooms, chop finely, stew in sour cream. Cut the potatoes into thin slices.
2. Put potatoes on half of the yeast dough and put the mushrooms stewed in sour cream on top. Close with the other half of the juices and bake.
3. Such pies are served on special occasions.

Closed pie with mushrooms, potatoes and carrots.

For the test:

• 2 cups of flour
• 1 sachet dry yeast
• 3/4 cup warm milk
• 4 tbsp. tablespoons of sugar
• 1 glass of sour cream
• For filling:
• 500 g chanterelles
• 2 medium carrots
• 1 onion
• 1 medium bunch of dill
• 2 large potatoes
• pepper

For frying:

• vegetable oil

For lubrication:

• 1 egg

1. Preparation of the dough: from the specified products, knead the sponge dough and place it to suit.
2. Preparation of the filling: peel the chanterelles very thoroughly, rinse and dry, then peel and chop. Peel and cut carrots and potatoes into thin strips.
3. Fry the mushrooms in vegetable oil for 5 minutes. Then add onions and carrots; fry everything together for another 4–5 minutes.
4. Fry the potatoes in a separate skillet in oil over medium heat (6 minutes).
5. Mix the contents of both pans. Add dill, salt and pepper to the filling. Cool it slightly.
6. Roll out the matched dough into 2 thin layers. Line the mold first and place the filling on top of it.
7. In the second, make holes with a small cookie cutter. Stick the cut pieces of dough back onto the dough “lid”. Cover the cake with it and pinch the edges.
8. Leave the cake for proofing (for 20 minutes), then brush over it with a beaten egg.
9. Bake a closed pie with potatoes and mushrooms at 180 ° C for 30-40 minutes.

Pie with fresh or dried mushrooms and potatoes.

Composition:

• dough;
• fresh mushrooms - 0.5
• boiled potatoes - 3 pieces,
• onion - 1 piece,
• vegetable oil,
• salt.

Boil the mushrooms (pre-soak the dried mushrooms in cold water for 2–4 hours), chop and fry together with the onions in vegetable oil. Chop the boiled potatoes, spread evenly on the dough. Put mushrooms on top. The cake is formed closed, rectangular in shape.

Pie with mushrooms, potatoes and sauerkraut

• 500 g yeast dough
• 200 g salted mushrooms
• 200 g sauerkraut
• 100 g potatoes
• 30 g ghee
• 1 onion
• pepper

Squeeze sauerkraut and simmer in a covered saucepan. Add chopped salted mushrooms, sliced \u200b\u200bpotatoes, fried onions, oil and cool. Put the prepared minced meat on one half of the rolled yeast dough, close the second, pinch the edges. Bake a pie with mushrooms, potatoes and sauerkraut until tender.

Pie with dried mushrooms and potatoes without dough

• Dried mushrooms - 350 g
• Potatoes - 350 g
• Milk - 200 ml
• Cream (any) - 140 ml
• Garlic - 1 tooth
• Butter - 50 g
• Hard cheese - 100 g
• Puff pastry - 250 g
• Spices (salt, ground black pepper, nutmeg - to taste)

You can quickly bake a pie with dried mushrooms and potatoes without dough only if you prepare some ingredients in advance. Leave the dried mushrooms soaked in water overnight, then cook for about 1 hour.

Now the mushrooms need to be fried in butter until tender. Season with salt, pepper, and nutmeg to taste. Cut the potatoes into thin slices and chop the garlic. Mix milk with cream and put on fire. Add garlic with potatoes to the boiling milk mixture and cook for 10-15 minutes - until the potatoes are ready. Add salt and nutmeg. Cool in milk. The potato will absorb almost all the liquid and the cake will be delicious. Lay out the potatoes. For potatoes - mushrooms. Top - cheese. Place the pie with dried mushrooms and potatoes in the preheated oven for 20 minutes.

Recipe for a jellied pie with mushrooms, onions and potatoes

For the test:

• 2/3 cup flour
• 3 eggs
• 11/2 teaspoon baking powder
• 1 tsp sugar
• pepper - to taste
• 1/2 teaspoon salt
• For filling:
• 250 g of any mushrooms
• 4-5 potatoes
• 2 onions
• vegetable oil and salt - to taste

1. Cut the potatoes into small cubes and cook in salted water until half cooked (about 5 minutes). Drain the water, cool the potatoes slightly.
2. To make a mushroom and potato jellied pie according to this recipe, chop the onion finely and fry until lightly browned. Put finely chopped mushrooms in a frying pan with onions and fry with stirring until the moisture evaporates and a crust begins to form.
3. For dough, beat eggs with salt, sugar, pepper and add flour and baking powder. Put baking paper in the form, put potatoes, mushrooms and evenly cover everything with dough. Bake in oven 20-25 minutes until browning at 200-220 ° C.

Pie with potatoes, sour cream and pickled mushrooms

Ingredients:

• Milk - 100 ml
• Yeast - 8 g
• Sugar - 0.5 tsp.
• Salt to taste
• Chicken egg - 1 pc.
• Sunflower oil - 1.5 tbsp. l.
• Flour - 300 g
• Potatoes - 3 pcs.
• Gouda cheese - 100 g
• Sour cream - 3 tbsp. l.
• Pickled mushrooms - 150 g

Cooking.

To prepare the dough, heat the milk and dissolve the dry activated yeast and sugar in it. Cover the dough, remove to a warm place for 15 minutes. In the meantime, prepare the mixture: break the egg, add salt, beat with a whisk. Add sunflower oil, stir. Pour the present dough into the resulting mass, gradually add flour, knead the dough. After that, remove the dough in a warm place for 30 minutes so that it rises.

Prepare the filling: rinse the pickled mushrooms, rinse the potatoes, peel, cut into thin plates, grate the cheese. Roll out the dough into a layer, put it in a mold, previously oiled, raise the sides of the dough. Grease the surface of the seam with sour cream, lay out the prepared filling - mushrooms, salted potatoes, cheese. Bake a pie with potatoes and pickled mushrooms in the oven at 180 degrees for 40 - 50 minutes.

Lean pie with potatoes, onions and mushrooms

For dough:

• dry fast-acting yeast - 10 g
• sugar - 25 g
• water - 200 ml
• For the test
• wheat flour - 500 g
• vegetable oil - 3 tbsp. l.
• salt - 3 g
• For filling:
• Potatoes - 600 g
• Champignons - 110 g
• onions - 60 g
• dill
• ground black pepper

Cooking.

1. First you need to prepare a dough, for this, in a bowl, mix with sugar and warm water, mix thoroughly and leave for 15 minutes. During this time, the dough will swell. After that, you should add sifted flour, oil, salt to the dough, knead the dough, cover with a towel and put in a warm place for 1 hour so that it comes up.
2. In the meantime, it is recommended to prepare the filling. Peel the potatoes, rinse, boil, crush to a puree consistency. Champignons, rinse, cut into cubes. Peel the onion, chop finely. Combine onions and mushrooms and fry in vegetable oil for 7 minutes, add a glass of water, simmer.
3. Mix the potato mass with roasting, dill, salt and pepper.
4. Divide the dough into 2 parts, roll out two layers. Put the filling on one of them. Cover with a second layer of dough. Bake a lean pie with potatoes and mushrooms in the oven at 180 degrees for 40 - 50 minutes.

Potato pie stuffed with mushrooms

For the test:

• 2 cups of flour
• 500 g boiled potatoes
• 1 egg
• 2 tsp dry yeast
• 2/3 cup water
• 1 tsp sugar
• 7 tbsp. tablespoons of vegetable oil and 1/3 cup - for greasing the baking sheet
• 2 teaspoons of salt
• For filling:
• 400-500 g of any mushrooms
• 2-3 onions
• pepper and salt to taste

1. For the dough, boil the potatoes in their skins, cool a little, peel and mince. Mix it with flour and salt.
2. Dissolve yeast in warm water with sugar. When the yeast foams, pour it into the potato flour mixture and add the vegetable oil and beaten egg. Knead everything thoroughly until a smooth dough is obtained. Cover it with plastic wrap and place in a warm place.
3. Cover the table with plastic wrap and lightly dust it with flour. Lay out the dough and roll it into a long ribbon. Place the mushroom filling along the ribbon. Using the film on which the dough lies, roll it into a roll. If the width of the dough strip is small, then simply pinch the edges of the potato and mushroom pie over the filling.
4. Place the roll in a spiral shape on a baking sheet richly greased with vegetable oil. Cover with plastic wrap and place in a warm place until the roll becomes 1.5–2 times larger. Bake in oven for 40–45 minutes at 200 ° C. Cool the finished pie without removing it from the oven: turn off the heat and open the door slightly.
5. For the filling, place the mushrooms in the oven at 220 ° C for 20-30 minutes to dry out and give a strong aroma. Finely chop the onion and fry over medium heat until soft and slightly discolored. Pass the mushrooms and onions through a meat grinder, salt and pepper.

This video demonstrates a versatile recipe for a pie with potatoes and mushrooms:

It's always delicious. And it's not just the skill of the cook. It's just that such pies, sweet and savory, are prepared with love and care for loved ones. But even among them there are real favorites. Of course, one of them is a pie with mushrooms and potatoes. The dough can be very different: puff, yeast or unleavened. But the filling is always a win-win combination of potatoes and mushrooms. The result is something tasty and satisfying. And what is the flavor of such a cake!

Pouring pie with potatoes and mushrooms

It is even difficult to imagine a simpler and more accessible process of making such a cake. Especially if you know how amazingly delicious it turns out. To do it, you need very little. For the dough, you will need 3/4 cup sour cream, mayonnaise and flour, 2-3 eggs and a bag of baking powder. And for the filling - 300 grams of any mushrooms, ideally forest ones, 4-5 medium potatoes and 3 onions, butter and ghee, spices and salt.

So how do you make this mushroom and potato pie? First you need to make the dough. To do this, beat the eggs with a whisk - 3 small or 2 large ones. Then mix with mayonnaise and sour cream in turn. Add sifted flour and baking powder. Knead the liquid, pouring dough. That is why the pie is called bulk. Leave to ripen for 15 minutes.

At this time, cut the mushrooms into thin slices and chop the onion. Fry everything together in ghee until all the juice has evaporated. Cool completely. Peel the potatoes and cut into slices. Now you can start assembling the cake. Grease a mold with oil and pour 2-3 tablespoons of dough. Arrange the potato slices tightly, sprinkle with salt and spices to taste. Drizzle with melted butter. Place the fried mushrooms on top and pour out the remaining dough. Bake the cake at 180 degrees for 45-50 minutes. Put on a plate like a flip-flop.

Layer pie with mushrooms and potatoes

Puff pastry is no less popular. But if before the preparation of such a cake was a troublesome business, today, having a stock of ready-made dough in the freezer, it can be classified as fast and simple. You just need to get it in advance so that you can work with it. In total, you will need 500 grams of such a test.

In the meantime, you need to prepare the filling. Fry 300-400 grams of mushrooms (even frozen) with one finely chopped onion until tender. Cool down. Cut the potatoes, about 250-300 grams, into thin slices, and cut another onion into half rings. On a baking sheet, distribute one layer of dough with your hands, spread potato slices on top, sprinkle with salt and spices to taste. Put the fried mushrooms and onions in the next layer. Place small pieces of butter and finely chopped dill on top. Cover with another layer of dough, pinch the edges well and make holes with a fork in several places. This is necessary for the escape of the resulting steam. Cook a pie with mushrooms and potatoes at 220 degrees 35-40 minutes.

Pie with mushrooms and unleavened dough potatoes

Such unleavened sour cream pies are very similar to yeast pies, but they are much easier to prepare. There is no need to wait for the dough to come up and an excellent result is almost guaranteed. But, perhaps, the main advantage of the unleavened dough pie is that it can be served both with tea and as a snack.

And the first thing to cook is, of course, the dough. In a cup, beat 3 eggs until froth, add 150 grams of soft margarine. Stir everything well and add a glass of sour cream, a pinch of salt, 5 grams of baking soda and 3 glasses of flour. Knead a soft and elastic dough with your hands (as for a yeast cake). Leave on for 30-40 minutes. It is worth noting that a pie with mushrooms and potatoes made from unleavened dough will be tastier if you make the dough the night before and leave it in the refrigerator overnight. It is very convenient when you are expecting guests for dinner.

For the filling, fry 250 grams of mushrooms and half an onion in butter until tender. Boil 300-400 grams of potatoes separately and mash in mashed potatoes. Combine both fillings, add pepper and salt to taste and mix well. Divide the dough into 4 equal portions and roll out into small round cakes. Put the resulting filling on two of them, cover with the other two and seal the edges well. Brush with egg for extra strength. Bake the resulting pies at 180 degrees for about 30 minutes.

Yeast pie with mushrooms and potatoes

Many housewives, to the last, avoid working with yeast dough, considering its preparation too laborious. However, there are many simple recipes. And this is one of them, despite the fact that you need to make a dough.

Dilute 10 grams of dry or 20 grams of compressed yeast and 5 grams of sugar in 100 ml of warm milk (the temperature should be 30-40 degrees). Cover with a clean towel and leave for 15 minutes until the "cap" appears. This will mean that the dough has come up. Beat the egg lightly with a pinch of salt, add 20 ml of vegetable oil and mix. It remains to add the yeast that has come up, mix with a spoon and put 250 grams of flour. The result should be a soft and non-sticky dough. Cover with cling film in any cup and leave for 30 minutes. Can be placed in a bowl of warm water. During this time, the dough should come up and increase in volume.

In the meantime, prepare the ingredients for the filling. Cut the onion into strips, 300 grams of mushrooms and 400 grams of raw potatoes - into plates. Grate 150 grams of cheese on a coarse grater. Roll out the dough into a thin layer and place in a mold. Its diameter should be at least 26 cm. Grease with sour cream and lay out mushrooms, onions and potatoes in layers. Salt a little and grease with sour cream again (only about 50-70 ml). Sprinkle with grated cheese and bake in the oven for 30-35 minutes at 180 degrees.

How to choose the best one?

How to choose the best mushroom pie among them? A recipe by itself will never convey taste and aroma. Perhaps you should cook each of them and decide which one you like best. Or maybe just choose the one for which everything you need is in the kitchen.

Today I will share with you a recipe for pies in the oven 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 pleasant to work with, rolls out easily, rises well when baking. It can be used to sculpt not only pies with potatoes and mushrooms, but also with other fillings, suitable: stewed cabbage, boiled eggs with green onions, liver, etc.

What mushrooms to use?

We will use mashed potatoes with fried mushrooms as a filling for pies - not only champignons are suitable, but also any other mushrooms that can be found in the refrigerator. You can bake pies with potatoes and boletus, boletus, honey agarics, boletus or oyster mushrooms. In each case, the taste will be different, with forest mushrooms - it will be more aromatic. No fresh mushrooms? Use ice cream, salted, or pickled.

Filling options

Method one - from boiled potatoes and fried mushrooms. For the filling, boil the potatoes and mash them in mashed potatoes, and then mix with mushrooms, fried with onions (see the recipe with the photo below). To this filling, 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 evenly distributed.

Second option - make 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 pan in vegetable oil until fully cooked, preferably under a lid, then the potatoes will turn out juicier, not so dry. Separately, you need to fry the mushrooms and onions, and then mix with fried potatoes, salt and pepper to taste. If you wish, you can add a couple of tablespoons of chopped green onions to the filling.

Total cooking time: 3 hours
Cooking time: 20 minutes
Output: 20 pieces

Ingredients

for the test

• yeast - 20 g pressed 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 (about 3 cups)
• vegetable oil - 1 tbsp. l.
• milk - 75 g

for filling

• 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 the pies

Note. All foods should be at room temperature.

Preparation

We dilute the yeast with milk, heated to 30-35 degrees, and let it stand for 10-15 minutes so that they "wake up". If you use dry yeast, then a foam may form on the surface, they will swell. You will not visually see the reaction of the pressed yeast (there is no feed for growth), they just have to stand and warm up to the temperature of milk.



At the same time, beat in a deep bowl using a mixer: sugar, salt and an egg (large, category CO). Add sour cream and a spoonful of vegetable oil, mix everything well.



Combine the whipped mixture with diluted yeast. Add the sifted flour and knead the dough. A different amount of flour can go, 400-450 grams, which is about 3 glasses. But do not "hammer" the dough too much with flour, it should turn out soft and unbroken, almost not stick to your hands.



Cover the pastry dough with cling film and put the bowl in a warm place (I put it in a warm oven - that's better, the temperature is within 35 degrees). After about an hour, the dough will rise and approximately double in size. We crush it and leave it for the 2nd approach.



In the meantime, we are preparing the filling. Boil peeled potatoes in salted water until cooked. We drain all the water (the less moisture remains, the better, so try to drain everything to a drop) and knead it in mashed potatoes with the addition of butter.



Dice the mushrooms and onions. Saute the onion in vegetable oil, that is, fry it until soft. You do not need to fry it too much, as soon as it becomes transparent, immediately add the mushrooms (I used frozen mushrooms, you do not need to defrost it beforehand!). Of course, if there is an opportunity, it is better to use the gifts of the forest - they, unlike greenhouse mushrooms, have a pronounced "mushroom spirit", the pies will turn out to be much tastier! If you cook with forest mushrooms, then pour a little water into the pan during frying, then they will not burn, but rather come to readiness, steamed and fully reveal their wonderful aroma.



We continue to fry the mushrooms and onions without a lid until golden brown, stirring regularly. At the very end, salt and pepper to taste.



Combine fried mushrooms and potatoes in a saucepan and stir. The filling is ready! She needs to cool, but not completely, slightly warm potatoes are more plastic, they do not gather into lumps and behaves better in the filling. Therefore, I always cover the pot with a lid to keep the filling lukewarm.



In the meantime, our dough has already come up a second time. We form a sausage from it and cut into pieces, washers, weight about 40 grams. We roll each into a cake. Put the filling in the center, pinch the edges tightly and turn over.



We spread the products with the seam down on a baking sheet lined with parchment (no need to grease). There should be some distance between them so that they do not stick together. Be sure to put it on a proofer - for 15-20 minutes in a warm place, so that the pies rise, I put it on the open oven door while it is warming up.



Grease the spaced pies on top with a loose egg, gently, with a soft brush, so as not to sediment the dough. You can sprinkle with black sesame seeds on top if you like. And we send it to the oven, preheated to 180 degrees.



Pies are baked in the oven quickly, about 20 minutes. As soon as they are browned, you can remove from the baking sheet.

These are wonderful brass pies with mushrooms and potatoes turned out, soft and lush. They are delicious both hot and cold. Exit - 20 pieces. Enjoy your meal!

Boil potatoes in their skins until tender, 20 minutes.

Cut cold butter into small cubes, put in a bowl, combine with sour cream. In the same bowl, sift flour with baking powder and a pinch of salt. Knead an elastic dough.

Transfer the dough to the table and knead for 10 minutes. Wrap in plastic and refrigerate for 20 minutes.

Wash mushrooms, dill and green onions. Cut the mushrooms into 4 parts, chop the green onions and dill. Heat oil in a frying pan and, stirring occasionally, fry the mushrooms, 8 minutes. Add green onions and cook for 2 more minutes. Drain the potatoes, allow to cool, peel and cut into cubes. Combine with dill, fried mushrooms and onions, salt and pepper to taste.

Divide the dough into 2 unequal parts. On a table sprinkled with flour, roll out most of it into a thin layer, put in a greased form.

Put the filling on the dough, add the butter, cut into pieces. Roll out the second part of the dough thinly, cover the cake with it and pinch the edges. Brush the surface with a lightly beaten egg. Make a hole in the middle of the cake. Place the cake in an oven preheated to 190 ° C and bake for 25–30 minutes.