Fried pies with potatoes and mushrooms. How to cook fried potato pies with mushrooms and eggs.

Calories: Not specified
Cooking time: Not specified

Lenten fried pies with potatoes and mushrooms we will cook from yeast dough. Not everyone likes to tinker with it; many novice housewives are put off by the complexity of preparation, the abundance of ingredients and the lengthy process of kneading and proofing the dough. But there is also very simple recipes, which make wonderful pies. The dough is prepared in water and vegetable oil, it contains only flour, salt, sugar and yeast. The kneading is simple, you will enjoy working with it, and the result will also please you.
This dough can be used to make pies with any filling; it is universal. But since we are fasting now, our filling will be lean - from potatoes with fried mushrooms and onions. They are just as easy to prepare. Enjoy cooking for your family.

Ingredients for the dough:

- dry active yeast – 1 teaspoon with a small slide;
- water – 250 ml (full faceted glass);
- wheat flour premium– 2.5 glasses;
- sugar – 1 tbsp. spoon;
- table salt – 1 teaspoon with a small slide;
- refined vegetable oil - a third of a glass.

For the filling you will need:

- potatoes – 650-700 g;
- onion – 3 large onions;
- vegetable oil – 4-5 tbsp. spoon;
- fresh champignons – 250 g;
- salt, pepper or any seasonings - all to taste.
- besides this - vegetable oil for frying pies.

Preparation

Heat the water to 35-40 degrees, pour it into a deep bowl. Add a tablespoon of sugar and stir.

Add dry yeast, stir until the grains dissolve. Leave for 10-15 minutes for the yeast to become active and “wake up”.

Then add salt and stir. Sift the flour through a fine sieve and add to the water with the yeast. Set aside a little flour; you may not need it, because... The quality varies, and each time it takes a little more flour, sometimes a little less.

Mix flour with yeast. Make a well in the middle and pour in vegetable oil. Measure all products using the same glass so as not to disturb the proportions of flour and liquid.

Mix flour, water, oil with your hands. First, knead in a bowl until smooth. At the first stage, we need the dough to absorb all the flour and move away from the bottom and walls. Cover the bowl and let sit for 15 minutes to allow the gluten in the flour to develop. Then turn the dough out onto a floured surface and knead until smooth and homogeneous. The dough should not be dense, it will remain soft, but will not stick to your hands or to the table. To make kneading easier, grease your hands with vegetable oil. Cover the dough and place in a warm place for an hour to proof.

During this time, make the filling for the pies. Boil the potatoes until tender, drain the water, and mash the tubers into a puree. Add salt to taste.

Peel the onion and cut into cubes. Fry in large quantities oil until golden brown, without frying too much to avoid a bitter taste.

Cut the mushrooms into small pieces, mix with onions and fry until tender.

Salt and season with spices to your taste. Mix with potatoes, cool.

Meanwhile, the dough rose, increased in volume several times and became ready for further cutting.

If there is kitchen scales, weigh the dough and divide into pieces weighing about 40 grams or a little less - depends on the desired size of the pies. Or divide into 15-17 pieces.

Roll the pieces into balls and knead into a flat cake. Place a tablespoon of filling in the middle.

Leave the edges free. Lift the edges, pinch over the filling, first in the center, then move towards the edges. Press down the scallop (seam), turn the pie over and place on a greased board.

When all the pies are ready, pour about 2 cm of vegetable oil into the cauldron. Heat over medium heat, then turn the heat to lower than medium. Place the pies, seam side down, 3-4 pieces at a distance from one another. Fry on one side briefly, about two minutes or a little less. Since our filling is ready, we only need to fry the dough, and it cooks quickly.

Once browned, use a fork, slotted spoon or spatula to turn over and finish cooking on the other side.

You can serve the finished pies immediately or place them on the paper towel to remove excess fat. For those who love sweet pastries, we offer a recipe for cooking

Pies are always delicious! And fried pies are doubly bad, like everything unhealthy :-) We fry pies with potatoes and mushrooms! I used button mushrooms, but you can certainly use any mushrooms you like.

To prepare pies with potatoes and mushrooms, we will prepare the products according to the list.

Mix flour, salt, sugar, yeast. Add warm milk, egg and sunflower oil.

Knead soft dough. Place it in a bowl greased with sunflower oil, cover with film and place in a warm place for 1 hour.

While the dough is rising, prepare the filling. Boil the potatoes, chop the mushrooms, fry with onions and garlic.

We mash the potatoes, add the fried mushrooms, salt and pepper. The filling is ready.

Meanwhile, the dough has risen.

Place it on a work surface and knead it. Divide by equal amount pieces (I got 18). Lightly crush each piece, spread the filling, and pinch the edges.

We fry pies on sunflower oil on both sides until done.

The pies are ready. Serve with yogurt and sour cream.

Bon appetit!

Russian cuisine offers a wide variety of dishes. Delicious and aromatic pies with potatoes and mushrooms are used as an independent dish and as an addition to hot dishes. Choosing a recipe for pies with potatoes and mushrooms is not easy, because there are a huge number of them. Before preparing pies with potatoes and mushrooms, it is recommended to study the list necessary ingredients and depending on the availability of all components, choose a recipe. For novice housewives, a photo recipe will help you prepare delicious pies with potatoes and mushrooms, in which everything is illustrated step by step necessary actions. On this page you can find various ways cooking baked goods both in the oven and in a frying pan.

Delicious potato pies with mushrooms

Potatoes – 1 kg,
mushrooms – 400 g,
onions– 3–4 heads,
vegetable oil,
salt,
dough.

In order to prepare delicious pies with mushrooms and potatoes, you must first boil them, drain the broth, mash them and add fried chopped onions and mushrooms to the puree. Place the cooled filling on the rolled out dough, pinch the edges and fry in a large amount of heated vegetable oil. It is necessary to place the molded pies in hot oil, because if the oil is not heated enough, it will be strongly absorbed into the dough and the pies will not be as tasty. First you need to make all the pies with potatoes and mushrooms, laying them out on a flour-sprinkled table or on a tray, and only then fry them.

Easy recipe for potato pies with mushrooms

Required:

400 g flour,
1 glass of sour milk,
250 g butter,
1 egg.

For the filling:

8 potatoes,
300 g boiled mushrooms,
0.5 cups sour cream,
salt,
dill.

Method of preparation. Prepare yeast-free recipe according to recipe puff pastry. This recipe for potato and mushroom pies also requires you to first prepare the mashed potatoes for the filling. Peel the potatoes, wash them, boil them. Mash the finished potatoes with sour cream until smooth. Cut the mushrooms into small slices and add to the potatoes.

Roll out the finished puff pastry into a layer 2 mm thick and use molds to make cakes from the dough. Place the prepared filling in the middle of each cake, pinch the edges of the cake and give the pies an oval shape. Place the pies in a warm place to proof. After this, place on a greased baking sheet and place in the oven for 25 - 30 minutes.

Grease the finished pies with butter and cover with a napkin for 10 minutes. Delicious pies with potatoes and mushrooms are ready. Bon appetit.

How to make baked pies with potatoes and mushrooms in the oven

Pies with potatoes and mushrooms in the oven turn out to be less calorie and more fluffy. You can prepare pies with potatoes and mushrooms in the oven according to one of the following recipes.

Before choosing a recipe for baked pies with potatoes and mushrooms, you need to carefully study the ingredient lists.

1.Basic recipe for making pies with potatoes and mushrooms in the oven,

based on yeast dough. To prepare you should take:

standard packet of dry yeast;
three eggs;
60 g sugar;
2 cups sour cream;
0.5 glasses of milk;
kilogram of flour;
kilogram of potatoes;
a jar of honey mushrooms rolled in oil (0.5 l);
2 medium onions.

The milk must be warm. Pour it into a fairly spacious bowl, pour a packet of yeast into it and let it sit until foam forms.

Grind the sugar and eggs, add all the sour cream, mix. Add to yeast.

Mix the liquid component and add flour. You can add a couple of tablespoons of vegetable oil. Cover the kneaded dough and place it in a warm place to rise.

The risen dough needs to be kneaded and put back in a warm place.

Peel the potatoes, if they are large, cut them in half (cut too finely), boil until tender and drain completely.

We put the mushrooms from the jar into a heated frying pan along with the oil, heat it up, and add finely chopped onions to them.

Pour the entire contents of the frying pan along with the oil into the mashed potatoes and mix. There is no need to add salt; the mushrooms are salted during preparation. You can pepper it.

Divide the dough into two parts, then cut into pieces and roll out each piece.

Place the filling in the center of the circle and carefully pinch it together.

Preheat the oven to 180°C.

Place the pies on a baking sheet, and after 15 minutes, when they have proofed, brush their surface with shaken egg yolk and slightly diluted with water. Place the pan in the oven and bake until fully cooked.

Now you know how to make pies with potatoes and mushrooms.

2. Baked pies with potatoes and mushrooms can be made from ready-made puff pastry - this will save time and effort.

Compound:

250–300 g ready-made puff pastry,
500 g mashed potatoes,
200 g champignons (you can use porcini mushrooms, milk mushrooms),
200–250 g cheese,
6–8 eggs,
salt.

Preparation:

Roll out the dough into a layer, use a glass (large) to make circles, roll each piece into a flat cake. Place the filling in the middle and pinch on both sides. Grease a baking tray with oil and place the pies on it. Sprinkle the surface of each pie with grated cheese.

Brush the top with egg. The pies should only be baked in an oven preheated to 200–220 °C for 10 minutes. Then reduce the temperature to 180 °C and bake for another 30 minutes until the surface of the dough is browned.

3. The best baking of pies with potatoes and mushrooms according to a recipe based on no yeast dough.

Ingredients:

285 g fresh mushrooms;
salt;
two onions;
420 g potatoes;
pepper;
vegetable oil;
packaging of yeast-free puff pastry.

Cooking method:

Peel the potatoes and place them in a pan of boiling water. Cook until done.

Peel the onions and chop them. Fry them until soft in vegetable oil.

Use a fork to crush the finished potatoes. Add fried onions to mashed potatoes.

Wash the mushrooms and cut into small pieces.

Place them in a pan of water and cook for eight minutes. Then remove the mushrooms and squeeze them.

Add the prepared mushrooms to the potatoes and onions, stir. Add pepper and salt.

Roll out the puff pastry into an even rectangle, then cut into squares.

Place the filling in the center of the square and seal the opposite ends of the dough, then pinch.

Place the pies, seam side down, on a parchment-lined baking sheet. Bake them for a quarter of an hour at 200 degrees.

Pies with mushrooms and potatoes in the oven

For the test:

wheat flour – 240 g,
sugar – 2 teaspoons,
water – 100 g,
yeast – 15 g,
egg – 1 pc.,
salt – 5 g.

For the filling:

potatoes – 600 g,
mushrooms – 300 g,
egg – 1 pc.,
butter – 100 g,
onion – 200 g,
vegetable oil – 50 g,
fat (for frying) – 10 g,
ground black pepper,
salt - to taste.

Prepare yeast dough in a straight way, let it rise well, knead again and roll into a rope, which is cut into small pieces the size of walnut. Form the pieces into buns and let them rise for 15 minutes. Roll out the formed buns into round flat cakes, onto which place 1 teaspoon of filling.

For the potato filling, sauté the onion until golden color in oil, add mushrooms and fry. Boil the potatoes, drain off some of the water in which they were boiled, crush them so that there are no lumps, add the egg, butter, salt, and ground black pepper. Place fried onions and mushrooms into the potatoes, mix everything well and steam in oil in a frying pan for 5 minutes. Cool the filling a little.

Pinch the edges of the pies and, giving the cakes a flat shape, place the pies on a baking sheet and bake in the oven until a crust forms.

Another recipe for potato pies with mushrooms

For the test:

wheat flour – 500 g,
milk (warm) – 1 glass,
yeast – 30 g,
eggs – 2 pcs.,
vegetable oil – 3 tbsp. spoons,
sugar – 1 tbsp. spoon,
salt – 3 g.

For the filling:

mashed potatoes – 500 g,
wild mushrooms – 500 g,
vegetable oil - for frying,
onion – 2 pcs., salt,
pepper.

Boil and fry the mushrooms. Add chopped onion to the mushrooms and fry for another 5 minutes. When the mushrooms have cooled, add them to the puree. The filling is ready.

Prepare yeast dough. Dissolve the yeast in warm milk and let it sit for 5 minutes. Add flour, eggs, a little salt and sugar. Stir well. Carefully add flour. Mix the dough well.

The edges of the finished pies must be carefully pinched.

You already know how to make pies with potatoes and mushrooms. You also need to remember that the pies prepared according to this recipe are good for deep-frying.

Recipes for pan-fried pies with potatoes and mushrooms

It is very difficult to single out just one recipe for fried pies with potatoes and mushrooms, since there are a large number of them. Therefore, below we have collected the best fried pies with potatoes and mushrooms, from which you can choose suitable technology preparations.

In order to prepare the most simple pies with potatoes and mushrooms in a frying pan, you need to take the following ingredients:

Flour 7 cups
Milk 2 ½ cups
Butter 2 tablespoons
Granulated sugar 1 tablespoon
Eggs 2 pieces
Salt 1 teaspoon
Yeast 40 g
Fat for frying 400 g

Filling

Mashed potatoes – 500 g
Fresh mushrooms (boiled) – 300 g
Butter

Using warm milk, a dough is prepared from yeast and flour, taken in half the norm. The well-kneaded dough is placed in a warm place to rise. All remaining products are placed in the finished dough. The dough is kneaded until smooth and left to rise for 1–1 ½ hours. After this, beat the dough twice more, placing it on a table dusted with flour. On the table, the dough is cut into small buns, which, after a short proofing (for 10–15 minutes), are rolled out into round flat cakes. The filling is placed on the flatbreads. The edges of the cakes are pinched and given the shape of a pie; The formed pies are left to proof for 10–15 minutes, after which they are fried in a frying pan with vegetable oil. During frying, turn the pies with a fork from one side to the other so that they brown. These pies can also be baked on metal sheets, but in this case the dough needs to be kneaded a little steeper.

You can also make fried pies with mushrooms and potatoes at any time of the year if you take oyster mushrooms or champignons. For the dish you will need to prepare:

yeast dough – 1 kg;
potatoes – 500 g;
bulb;
champignons (oyster mushrooms) – 500 g;
salt;
vegetable oil.

Boil the potatoes and mash them. Fry finely chopped mushrooms in a frying pan, add chopped onion. Do not overcook, the filling will be dry.

Take the dough, roll it out into a layer, cut out circles with a glass. Place a little filling on each circle and seal. Let's leave some distance.

Heat the oil in a large frying pan, place the pies seam side down (otherwise they may fall apart), turn them over after 5 minutes. Fry until done.

Pies with potatoes and mushrooms in a frying pan

Yeast dough.

For minced meat:
70 g dried mushrooms,
500 g potatoes,
2 onions,
2 tbsp. spoons of vegetable oil,
pepper,
salt to taste.

For frying:

vegetable oil.

Wash the potatoes, boil thoroughly, crush, add salt to the puree, mix everything well. Wash the mushrooms thoroughly, soak in cold water for 2 hours, boil in the same water, drain in a colander, rinse, chop, fry, salt, pepper, combine with chopped fried onions, mix. Combine with potatoes.

Roll out the dough, cut into small balls. Roll the balls into flat cakes. Place the filling in the middle of each flatbread and pinch on both sides. Pour vegetable oil into a hot frying pan. Fry the pies on both sides.

Recipes for pan-fried pies with potatoes and mushrooms

Recipe for fried pies with potatoes and mushrooms in a frying pan

For the test:

flour – 1.2 kg,
dry yeast – 10 g,
butter – 200 g,
eggs – 5 pcs.

For the filling:

fresh mushrooms – 1.2 kg,
potatoes – 300g,
butter – 100 g,
sour cream – 200 g

Peel the mushrooms, add salt and fry with chopped onions in oil, add pepper and sour cream. Boil the potatoes, crush them, mix with mushrooms.

Divide the dough into small balls. Roll out each ball. Place the filling in the middle of the ball. Pinch the pies. Place the pan on the stove and heat. Fry the pies on both sides until golden brown.

Pies with potatoes and mushrooms, fried in a frying pan

For the test:

wheat flour – 1 kg,
water (or milk) – 550 ml,
sugar – 1 tbsp. spoon,
eggs – 2 pcs.,
yeast – 30 g,
butter (in dough) – 2–3 tbsp. spoons,
fat (for deep frying) – 250 g,
salt – 0.5 teaspoon.

For the filling:

potatoes – 400 g,
boiled mushrooms (milk mushrooms) – 500 g,
onion – 1 piece,
salt,
pepper.

Boil and mash the potatoes, but not until they become puree, so that the potatoes remain in pieces. Fry the mushrooms on both sides, add finely chopped onion, frying everything together. After frying, combine with potatoes and mix well.

Prepare a straight dough of weak consistency, form into balls and after 5 minutes roll out, giving them the shape of round cakes. Place the filling on the flatbread and, covering it with one half of the dough, give the pie the shape of a semicircle. Place the pies on a greased sheet and place in a warm place to proof, then fry by immersing them in fat heated to 160 °C.

Puff pastries with potatoes and mushrooms

To cook puff pastries with potatoes and mushrooms, you need to take the following products:

400 g puff pastry
300 g mushrooms
200 g potatoes
1 onion, egg
1 tsp each dried chopped basil, oregano, thyme
butter
vegetable oil salt

Rinse the mushrooms thoroughly, peel, cut into medium-thick slices and boil until tender in 1.3 liters of boiling salted water. Heat a frying pan with vegetable oil and fry the mushrooms over low heat, adding salt if necessary.

Peel, wash and chop the onion, fry until golden brown, add spices, salt, place in a separate container and leave to cool. Then combine with mushrooms and mix thoroughly. Boil potatoes and prepare mashed potatoes. Combine with mushrooms and let cool.

Roll out the dough into a thin layer, brush with vegetable oil and cut into small rectangles. Place the filling in the center of each rectangle and seal the opposite edges.

Grease a baking sheet with butter, place the pies and bake in an oven preheated to 180°C until golden brown.

How to make pies with salted and pickled mushrooms and potatoes

Every housewife should know how to make pies with potatoes and mushrooms delicious even from canned products: for this we suggest learning some subtleties. Below are the secrets of how to make pies with canned mushrooms in your kitchen.

Pies with salted mushrooms and potatoes will be delicious if you stew the filling in a large amount of butter.

400 g puff pastry without yeast
250 g salted champignons
500 g potatoes
40 g butter
2 onions
1 tbsp. l. wheat flour
ground black pepper salt

Boil the potatoes, mash and let cool. Cut the mushrooms into medium-thick slices. Peel the onion, wash and finely chop.

Heat a frying pan with butter and fry the onion, add pepper 10 minutes before readiness, add mushrooms, flour and simmer until thickened. Add potatoes to mushrooms, stir.

Roll out the dough into a thin layer and cut small squares. Place the filling on half of each square, fold in half and pinch the edges.

Line a baking tray with baking paper, place the pies and bake in an oven preheated to 200°C until done.

Pies with pickled mushrooms and potatoes turn out appetizing if the filling is finely chopped.

Ingredients:

950 g flour;
salt;
five tablespoons of vegetable oil;
sugar;
two glasses of water;
10 grams of dry yeast.

For the filling:

800 g potatoes;
200 g pickled mushrooms;
salt;
one bow;
pepper;
water;
oil for frying.

Cooking method:

To make the dough, pour water into a saucepan and heat it until warm.
Pour the water into a plate, add dry yeast, salt and sugar. Mix the ingredients and put the plate in a warm place for a quarter of an hour. The dough should rise.
Take a deep bowl and sift flour into it.
Pour the dough into a clean bowl and add vegetable oil to it. Stir until smooth, then gradually add flour to the dough.
Knead an elastic and slightly moist dough.
Form the dough into a ball, place it in a bowl and cover with a towel. Place the dough in a warm place to rise.
Peel the potatoes and onions and rinse. Place ingredients one by one cutting board and grind them.
Cut the potatoes into four parts and finely chop the onion.
Open a jar of pickled mushrooms and chop them.
Place the potatoes in a saucepan with water and cook until the slices are soft. After the water boils, add salt to the pan. Don't forget to remove white foam from the surface.
Heat vegetable oil in a frying pan and place chopped onion in it. Sauté for 3 minutes, then add mushrooms. After five minutes, remove the pan from the heat.
Drain the finished potatoes. Then add marinated mushrooms and onions to the boiled vegetable. Add salt and pepper there to taste.
Take a masher and mash the ingredients until pureed.
Knead the dough without flour several more times and divide into 20 equal balls.
Spread vegetable oil on the table and roll out each ball one by one.
Place 1.5 tablespoons of filling on each layer.
Connect the two sides of the layer and pinch the edges. Form an oval pie.
Pour oil into the frying pan and place it on the fire. After some time, lower the pies into the heated fat.
Cook each batch of pies for five minutes.

How else can you make pies with mushrooms and potatoes? Interesting question, and most importantly the most relevant. You can find the answer to the question by reading the recipe below.

For the test:

wheat flour – 550 g,
yeast – 30 g,
sugar – 1 teaspoon,
egg – 1 pc.,
milk (warm) – 250 g,
vegetable oil – 1 tbsp. spoon,
salt.

For the filling:

potatoes – 300 g,
dried mushrooms – 100 g,
salted mushrooms – 300–400 g,
onions – 2–3 pcs.,
eggs – 3–4 pcs.,
butter – 50 g,
cereal – 200 g,
wheat flour – 1 teaspoon,
salt.

Make mashed potatoes and cool them. Soak salted mushrooms in slightly salted water, and soak dry mushrooms or boil them in water. Finely chop both of them, add onions fried in butter (you can add chopped eggs, pearl barley or rice porridge cooked in milk), mix everything well.

Mix mushrooms with potatoes and mix thoroughly.

Place 1 teaspoon of filling on each dough piece. Pinch the edges of the cakes and give them the shape of pies. Fry in oil in a frying pan.

Pies without yeast on kefir with potatoes and mushrooms

In order to prepare kefir pies with potatoes and mushrooms, you will need: 500 g flour, 1 cup kefir, 300 g butter, 1/2 tsp. salt, 1 egg.

For the filling: 500 g potatoes, 500 g boiled butter, salt.

Method of preparation. Prepare yeast-free puff pastry according to the recipe. Boil the potatoes and prepare mashed potatoes. Mushrooms can be fried, but not necessary. Mix potatoes with mushrooms.

Divide the dough into small balls and let them rest for 10 minutes. After this, roll out each ball into a flat cake 3 mm thick, place 1 tbsp in the middle of each flat cake. l. filling, pinch the edges of the dough and place the pies to proof in a warm place. After this, place them on a baking sheet sprinkled with cold water, and bake in the oven for 30 minutes. Grease the finished pies with butter and cover with a napkin for 10 - 15 minutes.

Pies with potatoes and mushrooms without yeast turn out airy and very aromatic if the dough is prepared with sour cream.

For the test:

Eggs – 4–5 pcs.
Sugar – 1/2 cup.
Salt – 1 teaspoon.
Sour cream – 125 g.
Butter – 250 g.
Water - the same amount as oil.

For the filling:

Potatoes – 600 g
Salted mushrooms – 300 g
Butter

Peel the potatoes, boil and mash. Add butter and let cool. Soak mushrooms in water, cut into small pieces. Mix mushrooms with cold puree. Salt only when necessary.

The dough needs to be prepared quickly (it cannot be kneaded for a long time, otherwise the dough will turn out “dragged”, products made from such dough are not crumbly enough), preferably in a mixer - first mix the flour and butter, then add all the remaining ingredients.

Roll out the finished dough and use a mug to make even layers. Place the filling in the middle of each layer of dough and pinch the edges. Place the finished pies on a baking sheet. Heat the oven to 200°C. Bake the pies until a crust forms.

Pies with potatoes and dried mushrooms

In order to prepare pies with potatoes and dried mushrooms, you need to preliminary preparation: Soak the mushrooms for at least 12 hours.

For the test:

6 cups flour,
2.5 glasses of milk,
3 tbsp. spoons of butter,
Sahara,
2 eggs
1 teaspoon salt,
40 g yeast.

For the filling:

200 g dried mushrooms,
400 g mashed potatoes,
3 tbsp. spoons of butter,
1 onion,
pepper,
salt,
400 g fat for frying.

Preparing the filling. Dried mushrooms rinse thoroughly and then boil until soft. Rinse the boiled mushrooms a second time with cold water and pass through a meat grinder. Lightly fry the mushroom mass with butter and mix with finely chopped and fried onions and mashed potatoes. Add salt and pepper to taste.

Prepare the dough using the sponge method. Divide the finished dough into small buns, which are then rolled out into round cakes. Place the filling on them. Pinch the edges of the cakes and shape them into pies. Fry the formed pies in a frying pan with melted fat or vegetable oil.

Pies with potatoes and dry mushrooms

Properly prepared pies with potatoes and dry mushrooms are no different from baking with fresh boletus mushrooms. The secret is that the mushrooms are soaked in milk.

100 g dried mushrooms
Yeast dough
300 g potatoes
1 onion
2 tbsp. l. fat
salt pepper herbs to taste

Wash and peel the mushrooms, boil them in salted water until tender. Pre-soak dry mushrooms for 3 hours in cold water, then drain the water and pour milk for 1 hour. Then pour fresh water and boil. Pass the cooked mushrooms through a meat grinder or finely chop them with a knife and fry with 1 tbsp. spoon of fat. Add finely chopped herbs, salt and pepper to taste. Make mashed potatoes and combine with mushrooms.

Roll out the dough into sausages and cut into small buns. Roll out the dough balls into layers. Place the filling on each layer. Pinch the edges of each pie. Fry the pies in hot oil.

Pies with potatoes and mushrooms in a slow cooker

You can prepare pies with potatoes and mushrooms in a slow cooker according to any oven recipe; it is important to follow all portions and select the correct baking mode.

For the test:

1.5 glasses of milk,
1 packet of dry yeast,
4 tbsp. l. Sahara,
3 cups flour,
2 eggs
200 gr. vegetable oil,
half a teaspoon of salt.

For the filling:

potatoes – 1 kg
boiled mushrooms – 300 g
onion – 1 pc.

Heat the milk and dissolve the yeast and sugar in it. While stirring, add enough flour to obtain the consistency of sour cream. Place the prepared dough in a warm place for half an hour.
While the dough is rising, make the filling for the pies. Peel the potatoes, boil and crush.
Chop the mushrooms, fry on both sides, add chopped onion. Combine with cooled puree.
Now let's get back to the test. Take a small bowl and beat the eggs and salt there. Add this mixture to the dough.
Gradually add flour to the mixture and add vegetable oil.
Make small balls from the dough. Flatten each of them into flat cakes in the palm of your hand, lay out the filling and form into pies.
Grease the bowl in the multicooker with vegetable oil and place the pies in it.
In the “Multi-cook” mode, set the time to 30 minutes. After 15 minutes, open the lid and turn the pies over.

I always remember with special warmth and trepidation my grandmother’s baked goods, as if magically appearing on the dining table- in the heat and heat. Every housewife knew the recipe for pies with potatoes and mushrooms and happily treated her family and guests to this delicious delicacy - everyone has adored them since childhood! The filling for a favorite aromatic dish could be delicious berries or fruits, and products with meat and fish always go well with borscht or fish soup.

Today we will learn how to cook pies with mushrooms, the recipe of which even a bachelor can reproduce. For pies, you can use any mushrooms: dried, fresh or canned. Yeast dough is most often prepared because it is fluffy, tender and quite simple, but puff pastry is also an excellent opportunity to prepare delicious pies with mushrooms. Well, always busy and hurrying housewives can buy ready dough at the nearest supermarket.

If you don’t have an oven, then this is not a reason to give up your favorite dish - you can fry the pies! In general, write a list of products and go to the store - today we are preparing delicious pies with potatoes and mushrooms according to the original recipe. You will need: food, a frying pan and, of course, a desire to eat deliciously!

Fried pies “Paradise Snack”

Ingredients

— 0.5 kg + -
— 250 ml + -
— 12 g + -
— 1 pc. + -
- 2 tbsp. l. + -
- 0.5 tsp. + -
- 1.5 tbsp. l. + -
— 250 g + -
— 1 medium onion+ -
— 50 g + -

Preparation

The recipe is not at all complicated - minor difficulties may arise only for those who have never encountered yeast dough. As for the rest, you can even involve children and inveterate bachelors in the cooking process, whose culinary success ends in overcooked dumplings from the store.

1. Since we use dry yeast, the cooking process is greatly simplified. First we need yeast, sugar, salt, egg, vegetable oil and milk heated to 40 degrees. Mix all ingredients, then gradually add flour.

Please note that using the mixer in in this case no use. Mix the dough with a spoon, and then start kneading it with your hands. As a result, the resulting mass should stick to your hands a little. The dough can be floured and covered with a towel, then hidden in a warm place for about an hour.

2. Meanwhile, prepare the filling. First, cut the onion into half rings, fry until transparent and add mushrooms, which are best cut into thin slices. Don't forget about salt and pepper - add seasonings to your taste.

3. Place the fried mushrooms with onions and boiled potatoes in one container, adding butter. We turn all the ingredients into puree (no blenders!). We taste the filling for salt - the main thing is not to overdo it too much, otherwise you may end up without pies! The filling is ready!

4. We check our dough - it should be about two to three times larger in volume. We make circles from the dough, put the filling in the center of each and seal the edges, forming pies of your favorite size. Fry the products until an appetizing crust.

*Scullion's Advice
Start frying the pies with the seam side down so that they do not fall apart. To make the pies fluffy, cover the pan with a lid. Here you have an oven!

Ideas for experimenters

You can use not only champignons, but also any other mushrooms.
Dry mushrooms are also suitable for cooking. Before frying, rinse and boil until tender.
If you have a jar of chanterelles or honey mushrooms sitting on your shelves, feel free to take it out and use it to prepare the filling.

Appetizing potato pies with mushrooms

Pies with potatoes and mushrooms are a great option for those cases when you have some leftover food that no one wants to finish, or a few potato tubers looking for use in your culinary creations. Either way, it's enough to stretch boiled potatoes and add mushrooms, wrap in a thin layer soft dough and send it to bake or deep-fry. The end result is simple potato pies, which are convenient to take with you.

Pies with potatoes and mushrooms in the oven

The best casing for your potato filling would be butter dough with yeast, which can maintain softness for a long time and hold the weight and moisture of the filling without sagging.

Ingredients:

For the test:

milk - 385 ml;
flour - 465 g;
instant yeast - 7 g;
eggs - 4 pcs.;
butter - 145 g.

For the filling:

potatoes - 640 g;
champignons - 680 g;
leek (white part) - 2 pcs.;
sprig of thyme.

Preparation

The only drawback of any yeast dough is the need for long proofing, and therefore it should be kneaded in advance, before preparing the filling. Sweeten warm milk with a pinch of sugar and dissolve dry yeast in it. As soon as the latter are activated, pour the eggs beaten with melted butter into the milk and begin gradually adding flour. When the dough does not stick to your hands or other surfaces, transfer it to an oiled container and leave to rise for an hour.

Boil the potato tubers and puree them. Sauté leek rings and mushrooms with thyme in a little olive oil. Season the filling with salt and cool completely before shaping the pies.

Divide the dough into equal portions and flatten them between your palms. Place potatoes in the center of each flatbread and seal the edges. Place the pies on the parchment with the seam down, let them rise again for about 15 minutes, and then put them in the oven for half an hour at 180 degrees.

Fried pies with potatoes and mushrooms

Ingredients:

For the test:

water - 230 ml;
flour - 275 g;
yeast - 5 g.

For the filling:

potatoes - 380 g;
celery root - 65 g;
onions - 130 g;
grain mustard - 25 g;
- 220 g.

Preparation

Dissolving the yeast in warm water, pour the solution into the salted flour, knead the dough and leave it to rise for about an hour.

Boil potato and celery cubes together until soft and puree with added sea salt and grain mustard. Sauté the onions and mix them with pieces of salted mushrooms. The filling for pies with potatoes and mushrooms is ready, all that remains is to add the frying mixture to the puree and you can start shaping the baked goods.

Pinch off portions of dough, flatten them with your palms, distribute the filling in the center and mold the edges so that it is completely covered. Deep-fry the pies with salted mushrooms and potatoes until a distinct golden brown crust appears.

If you don’t have enough time, then don’t take up the preparation of yeast dough. best option. For such cases in freezer You should always have a package of ready-made puff pastry on hand, the baked goods from which can be prepared in a matter of minutes.

Ingredients:

Preparation

While the dough is defrosting, boil the potato cubes and prepare a sauté of mushrooms and onion half rings. Mix mushrooms with pieces of tubers, add pureed garlic, herbs and slices of soft cheese. Place the filling in the center of the dough pieces, seal the edges and bake the pies in an oven preheated to 200 degrees for 20-25 minutes.