Pies - tasty treat which many people love. You can choose a mushroom filling for the pies. It is prepared very simply, and the dish turns out aromatic and incredibly tasty. There are many recipes for mushroom pies, and each of them is interesting in its own way. Mushroom filling can be used in pure form or combine with other ingredients, for example, onions, rice.

Cooking pies in the oven

You can easily cook pies in the oven. The cooking algorithm is simple, and the dish will turn out very tasty with a crispy crust. First of all, you will need mushrooms. You can take any and also mix different types taste. You will need 1 kg of them. It is also worth preparing ingredients such as:

• flour - 0.5 kg;
• coarse salt - 1 teaspoon;
• vegetable oil- 100−120 ml.;
• dry yeast - 5 g;
• 2 medium onions;
• one egg;
• granulated sugar - 20 g.

The cooking process is simple. It is enough to adhere to the following algorithm:

1. Wash and sort the mushrooms well.
2. Chop as finely as possible.
3. Place them on the frying pan. It shouldn't be very hot. This is necessary so that some of the liquid evaporates. Once the moisture is gone, turn off the heat.

The dough is also easy to prepare. Take a large cup and put in it: one egg, salt, sugar, dry yeast. Stir, then pour in 70 ml sunflower oil and a glass of water. Next, knead the dough in a deep bowl, adding flour to it. After this, we leave it for several hours. At this time, it increases in volume (about twice).

Returning to the process of preparing mushrooms . You need to do the following:

It is quite difficult to imagine Russian cuisine without pies; they are small but very active ambassadors of our cuisine in foreign countries. Tiny, small and large, with eggs, mushrooms, cherries, meat and cabbage - they are so varied that there are thousands of recipes. However, as they say, all pies are good, but the most delicious are those baked by grandma.

Pies are not only tasty, but also a very convenient dish. When I cook borscht, soup or just broth for my family, I always bake pies to go with them. And we can already say with a clear conscience that it’s delicious and hearty lunch ready.

You always want to please your loved ones with delicious baked goods. I suggest you try my pies which I will be happy to tell you about. I prepare it as follows: in warm milk I add yeast, a little flour and a teaspoon of sugar. I leave the dough covered for an hour. And at this time I prepare the filling. My family loves mushroom pies, so every summer we prepare enough mushrooms for the winter so that we can enjoy delicious baked goods later. with mushrooms is easy to prepare: fry the onion in butter, add mushrooms, salt and a little sour cream. That's all - the filling is ready.

Now the dough has arrived. Now add one hundred grams of butter, one egg, two tablespoons of sugar and three cups of flour. Mix all ingredients thoroughly. The pie dough should not stick to your hands. Place it in a bowl and cover with a towel. If the filling has cooled down, you can start making mushroom pies.

I usually fry mushroom pies in vegetable oil, but many people like to bake them in the oven. So choose for yourself how you will cook. Both options are good. For frying, you need to take enough so that the pies fry quickly and do not have time to become saturated with oil. Another secret: the oil must be very hot - you need to warm it up very much and only then start frying.

For baked pies There is a recipe from my grandmother that she used to cook with mushrooms. I'll be happy to share.

For the dough you need one kilogram of potatoes, three eggs, four tablespoons of sour cream, four tablespoons of flour and 50 grams of vegetable oil. The potatoes are boiled, then cooled and passed through a meat grinder. Sour cream, eggs, salt, vegetable oil and flour are added to it. Potato dough ready.

For the filling you need, of course, mushrooms, onion, A little white bread, herbs, vegetable oil. Soak the bread in milk in advance, fry the onion in vegetable oil, grind all the ingredients through a meat grinder and add to the onion, salt and pepper.

The dough should be divided into two parts, each of them should be rolled into stripes. On the first strip, place the filling in the form of balls in increments of three centimeters. Cover the first with a second strip, cut them with a knife and secure the resulting pies along the edges. Then you need to place the mushroom pies on a metal sheet, brush them with egg and bake.

Of course, any homemade baking- this is an indispensable dish for both everyday and festive tables. And there is hardly anyone who will say that they do not like homemade pies with various fillings. Although, unfortunately, many housewives consider the cooking process to be a long and troublesome task, especially if they work on other days. In this case, I suggest you buy from the store ready dough, puff pastry or yeast, and for the filling you can use whatever you have on hand - meat, chicken, mushrooms, cabbage, apples and even olives. The main thing is that the pies for your family are made with love. After all, nothing is more important for a housewife than to see a satisfied smile on the faces of her household.

Pirozhki are a classic of Russian cuisine. Can't do without them festive feast, such baked goods are tasty and satisfying everyday dish. Every housewife can boast of her own recipe for her favorite pie filling. A significant proportion of them will be occupied by various combinations of mushrooms and potatoes.

Pies stuffed with mushrooms and potatoes make a great dinner.

Its main ingredients are already listed in the name, but the methods of preparation and additives vary.

Classic potato and mushroom filling

For it you need:

• 3-4 potatoes;
• 0.5 kg of mushrooms;
• bulb;
• 50 g butter;
• salt pepper.

You can take any mushrooms: champignons, boletus, boletus, boletus, oyster mushrooms. With each type of mushroom it will have its own taste. Frozen mushrooms, salted and pickled, are suitable for filling.

How to cook:

1. Potatoes need to be boiled until tender. Salt the water. Drain it, turn the potatoes into mashed potatoes in a convenient way, add half the butter, knead well.
2. Cut the washed mushrooms into small pieces small pieces, also cut the onion. Fry everything in the remaining oil until done.
3. Mix all ingredients, season with pepper and salt. Let it cool completely.

You can add a couple of tablespoons to this filling grated cheese, better than hard, the same amount of finely chopped fresh dill or 2-3 chopped hard eggs. You need to add these products while the filling is still hot, otherwise it will be difficult to mix the products so that they are distributed evenly.

Fried pies with potatoes (video)

It is better to choose this filling option juicy mushrooms- boletus, boletus mushrooms and do not fry them, but stew them.

The ratio of products is the same, only you will have to take 2 times more onions and replace the butter with vegetable oil, but we will prepare the filling a little differently.

How to cook:

1. Cut the peeled potatoes into very small cubes with a side no larger than 0.5 cm. Cut half the onion in the same way. Fry them together, adding vegetable oil, until ready. You need to fry under the lid, then the potatoes will not turn out too dry.
2. Finely chop the mushrooms and onions, simmer them under the lid until tender. It is advisable to save some mushroom juice in the pan.
3. Combine everything together, mix, add salt and, if desired, pepper.

It is better not to add anything else to this filling option. The only exception is a couple of tablespoons of chopped green onions.

The filling is ready - you can start baking the pies. Housewives often have no time to cook yeast dough. An excellent alternative is unleavened dough on sour cream or fatty yogurt. It makes delicious fried pies.

Mushroom and fried potato filling

How to cook yeast-free pies with potatoes and mushrooms in a frying pan

For the test:

• 1/2 cup yogurt or sour cream or kefir, even unsweetened yogurt will do;
• 2-3 tbsp. spoons of melted butter;
• about 2 cups of flour, depending on the gluten content in it;
• a teaspoon of sugar and salt;
• Art. spoon of vinegar;
• 0.5 teaspoons of soda;
• vegetable oil.

Cooking steps:

1. IN fermented milk product pour out sugar, add salt, melted butter, soda, quenched with vinegar, mix, add flour little by little, kneading the dough. It should be kneaded for about 7 minutes.
2. Cover the dough cling film, let it rest for about half an hour. The gluten contained in the flour will swell and the dough will become more pliable.
3. Meanwhile, prepare the filling according to the previous recipe.
4. Sprinkle the table well or cutting board flour, spread the dough, cut it into balls. Their size depends on the size of the pies we are going to get. Roll out balls, sprinkle them with flour.
5. Place the filling in the middle of the flatbread and make pies.
6. Heat the vegetable oil in a frying pan and place the pies. They should not touch each other, otherwise they may stick together. Let's fry. Don't forget to turn them over. Cover the pan with a lid.

They should be prepared immediately before serving. Once cooled, they lose their taste.

There are recipes for dough without yeast and using water.

Yeast-free pies with potatoes and mushrooms in a frying pan

Lenten pies with mushrooms and potatoes

For the dough: a glass of water, 100 ml of vegetable oil, 1/2 teaspoon of salt, the same amount of sugar.

How to cook:

1. To make the dough airy, sift the flour using a sieve. Combine it with the rest of the ingredients. Knead the dough. It should not stick to your hands.
2. While the dough is resting, prepare the filling.
3. Place the dough on a floured board and break it into pieces. Roll out or stretch each piece very thinly with your hands to form a flat cake.
4. We form a pie by placing the filling on the cakes and pinching the edges.
5. Fry the resulting products in oil in a hot frying pan.

Fried pies made from yeast dough are good.

Oven pies with potatoes and mushrooms (video)

Classic recipe for fried yeast pies with potatoes, mushrooms and onions

Ingredients:

• half-liter carton of milk;
• dry yeast - 2 teaspoons;
• 0.25 cups vegetable oil;
• a tablespoon of sugar and a pinch of salt;
• about 4 cups flour.

Mushrooms, potatoes, onions for filling.

How to cook:

1. Warm the milk a little. Pour everything into it except flour and butter. Stir well.
2. We begin to gradually add the sifted flour, mixing well each time. We have to get soft dough, plastic, slightly sticking to your hands at the end of the kneading. Pour vegetable oil into it, knead hourly for 15 minutes. During the kneading process, it will take in air and will continue to rise well.
3. Place in a warm place, covered with a towel.
4. While it is rising, prepare the filling according to one of the above recipes.
5. Divide the risen dough into pieces. This is easy to do if you wet your hands in vegetable oil.
6. We turn the pieces into flat cakes, from which we make pies.
7. Fry until golden brown crust in vegetable oil.

Using potatoes, you can make dough for mushroom pies and bake them in the oven.

Classic yeast fried pies with potatoes, mushrooms and onions

Recipe for making potato pies with mushrooms in the oven

The filling is pure mushroom with a small amount Luke.

For the test:

• 750 g potatoes;
• 3 eggs;
• 2 tbsp. heaped spoons of flour;
• 2 tbsp. spoons of butter;
• a glass of sour cream.

For filling:

• 250 g champignons;
• bulb;
• 2 tbsp. spoons of butter.

Any mushrooms are good.

How to cook:

1. Drain the boiled potatoes and turn them into puree.
2. Salt, beat the eggs, add flour, knead the dough.
3. To make the filling, cook the mushrooms. They must be completely ready. Chop the strained mushrooms and finely chop the onion. Fry everything together a little.
4. We make flat cakes from the dough and put the filling on them.
5. Grease a baking tray with oil. Lay out the formed pies. To make them golden brown, coat them with lightly beaten egg.

Not everyone can eat fatty foods, and fried pies cannot be called dietary food. There is another frying method in which the dough does not absorb fat.

Potato pies with mushrooms in the oven

How to cook pies with mushrooms and potatoes in a dry frying pan

The mushrooms for these pies need to be cut very finely; you can grind them in a meat grinder.

Ingredients for the dough:

• low-fat kefir - 0.5 l;
• flour - about 700 g;
• egg;
• 150 g butter;
• 1/2 teaspoon of soda.

We make the filling according to any of the above recipes. She must be completely ready.

How to cook:

1. Add soda, salt, egg to slightly warmed kefir, mix.
2. Adding flour in parts, knead the dough. It should turn out plastic and soft. Let the dough rest under cling film for about half an hour. Knead again.
3. After rolling the dough into a sausage, cut it into pieces.
4. We form flat pies with filling.
5. Carefully roll each pie into a thin flat cake. You need to start rolling from the middle. Prick them with a fork in several places.
6. Heat a dry frying pan, lay out the resulting cakes, shaking off excess flour.
7. Fry on both sides until lightly browned.
8. Grease the pies immediately butter and fold them like pancakes - in a stack.

It happens that fresh mushrooms out of stock, but there are quite a few jars of pickled stuff in the pantry. They may turn out great filling for pies, especially if you combine them with potatoes.

Pies with mushrooms and potatoes in a dry frying pan

Recipe for pies with potatoes and pickled mushrooms

We will make the dough from raw potatoes and fry breaded products.

Ingredients:

• potatoes - 1 kg;
• a couple of eggs;
• 1/2 jar of mushrooms;
• bulb;
• breadcrumbs;
• oil for frying.

Preparation:

1. Strain the mushrooms from the marinade, wash, chop, fry with onions until they are ready.
2. Three large raw potatoes, add some salt and mix with the egg.
3. With wet hands, cut the pies with mushroom filling.
4. Bread in breadcrumbs, first dipping each pie in a beaten egg.
5. Fry until golden brown

Baking with puff pastry is always different exquisite taste. Let's try to make baked mushroom pies from puff pastry.

How to make the filling for potato pies with mushrooms (video)

Cooking crispy puff pastry pies with mushrooms and potatoes

There are few housewives who want to spend time preparing homemade puff pastry. You can always buy a worthy replacement in the store.

Required Products:

• puff packaging ready dough weighing 0.5 kg;
• liter jar of pickled mushrooms;
• 3 onions;
• yolk of one egg;
• 100 g grated fine grater cheese;
• oil for frying.

Preparation:

1. Strain out the mushrooms, wash, chop them and onions finely, fry until golden brown. Let cool.
2. Roll out the dough and cut into rectangles.
3. Fold them in half, placing the filling inside. We pinch the edges.
4. Bake for about 10 minutes in a well-heated oven.
5. Take out the baking sheet, coat each pie with yolk and sprinkle with cheese.
6. Brown the pies until golden brown cheese crust 5-10 min.

Pies filled with mushrooms and potatoes will be an excellent dinner; you can drink tea with them, take them on the road or to work. A variety of cooking methods, dough recipes and fillings allows you to prepare an original dish every time.

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Before describing the recipe, I would like to talk a little about yeast, or more precisely about dry yeast.
You can find several types on sale, most often instant yeast and simple granular ones.
Instant yeast can be immediately mixed with flour and it immediately begins to “work”. But simple, granular ones, for example, from Dr. Oetker, are advised to be activated first. Therefore, in any recipe using dry yeast, you need to focus on its characteristics when kneading the dough.
I like Dr. Oetker's products and that's why I use this dry yeast in my recipes.

Well, let's start by activating the yeast, i.e. Let's get them into working order.
To do this, add sugar and yeast to warm water (about 37 degrees). Mix thoroughly with a whisk until the sugar is completely dissolved. Cover with a towel (yeast likes the dark) and leave for 10 minutes.

After the allotted time, a rich foam cap forms on the surface - the yeast has “come to life” and is ready to prepare the dough.
Now you can safely add salt and vegetable oil, mix everything together a little for homogeneity.
Now stir in the flour, be sure to sift it.
First, add half the norm and mix - the dough looks like a sticky, watery mass.
Then gradually add the rest.

When (in your opinion) you can knead with your hands, place the dough on the work surface and continue kneading, adding a little flour if necessary. By the way, all the flour may not go away (at least this happened to me), just watch the condition of your dough - it should turn out to be quite plastic, but not sticking to your hands and the surface.

Then transfer it to a large bowl for rising, while covering it with a thick towel (lid).

The dough will rise for about 1-1.5 hours, it should increase in size by at least twice.

In the meantime, the dough reaches the desired condition, we work further - prepare the mushroom filling.
This is probably the most simple filling for pies - onions and mushrooms.

You can take absolutely any mushrooms - champignons, for example, are sold nowadays all year round. This time I have forest ones - from summer preparations. They were carefully sorted, boiled a little and frozen. All I had to do was just take them out of the freezer first to thaw.

Now everything is quite simple: peel the onion and chop it, if possible, finely.

Also chop the mushrooms into small pieces.
Next, in a well-heated frying pan, first fry the onion until softened and lightly golden.
And then add the mushrooms and fry until the liquid has completely evaporated. Season with salt and pepper to taste. The filling should be as dry as possible so that when baking the dough does not remain, as they say, gummy.
Transfer the mushrooms fried with onions to a bowl until completely cooled.

But when it cools down, you can add a handful of chopped dill (this way it won’t darken, but will retain its color) and mix.

Now that the filling has cooled and the dough has risen, it’s time to form the pies.
Can in the usual way, i.e. Divide the dough into equal portions, flatten it a little, place the filling in the center and then pinch the edges.
But it can be done differently, which I’ll show you now.
Roll out the dough into a flat layer, not thin, about 0.5 centimeters thick.
Using a sharp knife, cut into 12 equal sections. In each, in the middle (sharp) part, make several cuts. By the way, to prevent the dough from creasing, it is very convenient to do this with a pizza cutting wheel.