How to bake a chanterelle pie. Puff pastry pie with smoked chicken and chanterelles

Chanterelle pie is not only satisfying, but also very tasty. Interesting recipes for this dish are waiting for you below.

Pie with chanterelles made from puff pastry

Ingredients:

onion – 200 g;
chanterelles – 400 g;
butter – 40 g;
sour cream – 2 tbsp. spoons;
eggs – 2 pcs.;
hard cheese – 60 g;
wheat flour – 75 g;
ground black pepper;
– 450 g.

Preparation

Defrost the dough in natural conditions. Prepare the mushroom filling: wash and clean the chanterelles. Finely chop the mushrooms and chop the onion into thin quarters. Add onion to melted butter in a frying pan and simmer until soft. Add chanterelles. Fry the mushrooms until all the liquid has evaporated. Add some salt, pepper and stir, while the mushrooms and onions cool, prepare the filling. Mix a raw egg with finely grated cheese, add flour and sour cream.

Now assemble the pie: sprinkle the surface for rolling out the dough with flour. Place half the dough and roll it out to fit the baking dish so that there is enough dough for the sides. Place the cooled mushrooms and pour in the egg mixture. Roll out the remaining dough. Cover the filling with it. We make several holes on the surface so that the resulting steam escapes. Heat the oven to 220 degrees. Brush the top of the pie with beaten egg. Bake for about half an hour.

Open chanterelle pie - recipe

Ingredients:

For the test:

yolk – 1 yolk;
sour cream – 2 tbsp. spoons;
wheat flour – 170 g;
soda - a pinch;
salt - a pinch;
natural butter – 80 g;
- a pinch.

For filling:

cheese – 150 g;
boiled chanterelles – 350 g;
sour cream – 300 g;
onion – 170 g;
zucchini – 1 pc.;
salt;
chicken eggs – 2 pcs.;
pepper.

Preparation

Pour the sifted flour into a bowl, put the butter straight from the refrigerator and rub it all into crumbs with your hands. Put the spices, add the yolk, sour cream and soda, slaked with vinegar. Knead the dough, form it into a ball, wrap it in film and put it in the cold. Chop the onion into small pieces. Sauté the onion in heated vegetable oil. Boil pre-washed and peeled chanterelles in salted water. When the onions are lightly fried, add the mushrooms to the frying pan and cook over medium heat until golden brown. Add sour cream, stir and simmer for a couple more minutes. Separately beat the eggs, add salt and pepper. Grate the cheese and mix with the eggs. Combine the resulting mass with mushrooms.

Now roll out the chilled dough to the size of the mold, taking into account the sides. Transfer it to the mold and add the filling. Bake for 40 minutes at 190 degrees. When the open chanterelle pie has cooled a little, cut it into pieces and begin to feast on it.

Pie with chanterelles and chicken

Ingredients:

chanterelles – 300 g;
chicken fillet – 300 g;
potatoes – 300 g;
butter – 100 g;
ice water – 50 ml;
onion – 170 g;
flour – 400 g;
pepper - a pinch;
salt.

Preparation

Wash the mushrooms well. For the dough, pour the flour into a deep bowl, add a pinch of salt and chopped butter into cubes. Mash it all into crumbs, add a pinch of turmeric and pepper. Gradually add ice water and knead the dough. We form a ball out of it and put it in the cold for half an hour. Dry the mushrooms. Peel the onion and cut into cubes. We also chop the peeled potatoes into small cubes. Pour a little vegetable oil into a frying pan and add chopped chicken fillet there. Fry over medium heat until golden brown. Boil the potatoes until half cooked, and then drain the water. Separately fry the mushrooms and onions.

Roll out the dough thinly. We pinch off about a third of it. Place the rest of the dough in the mold and level it, forming sides. In the middle we put mushrooms with onions, potatoes and chicken. Pour the remaining liquid from the mushrooms on top. Place the remaining thinly rolled dough on top and pinch the edges. Bake the pie with chanterelles, chicken and potatoes until golden brown in a preheated oven.

Pies have long occupied a central place in Russian cuisine. Pies with chanterelles were especially appreciated by the people. They were baked not only on holidays, but also on weekdays to feed a large family.

In modern life, many housewives cook pies with great pleasure, because they can perfectly diversify the everyday menu and decorate even a festive feast.

Tasty and satisfying pies with chanterelle mushrooms, made from different types of dough (yeast, puff pastry or shortbread) will definitely appeal to lovers of savory pastries.

If you want to please your household with a tasty and appetizing dish, prepare a chanterelle pie from puff pastry. Since puff pastry is quite difficult to prepare, you can buy it in the store.

2 layers (1 package) puff pastry;
400 g boiled chanterelles;
200 g chicken meat;
1 PC. onions;
3 pcs. potatoes;
150 ml sour cream;
1 egg;
3 cloves of garlic;
Salt and vegetable oil.

A delicious puff pastry pie with chanterelles is prepared according to a recipe with a step-by-step description.

Peel the potatoes, wash them, cut them into cubes and fry in oil until golden brown over high heat.
Remove the top layer from the onion, cut into cubes and fry until soft.
Combine with mushrooms, add chopped garlic, fry for 2 minutes. and pour in sour cream.
Simmer for 5-7 minutes. with constant stirring.
Cut chicken meat (any kind) into thin strips, 10 minutes. fry in oil and add to mushrooms.
Roll out one layer to the size of the baking dish.
Make several punctures with a fork and add the cooled filling.
Roll out the second layer and cover the filling, pinching the edges and removing excess dough.
Beat the egg, brush the chanterelle layer cake and place in the oven for 30 minutes. at 180°.

Simple kefir jellied pie with chanterelles

The jellied chanterelle pie turns out juicy and soft, and very beautiful in appearance. You can prepare it for your household at any time, especially since the process itself is very simple.

Dough:

300 ml kefir;
250 g flour;
2 tbsp. l. mayonnaise;
3 eggs;
10 g baking powder;
A pinch of salt.

Filling:

300 g smoked chicken meat;
400 g boiled chanterelles;
1 piece each onions and eggplant;
Vegetable oil;
1 bunch of green onions;
Salt.

A simple chanterelle pie is prepared “in one go,” so anyone can handle the process.

Fry the diced onion in oil until golden brown, add the diced mushrooms and eggplant.

Simmer over low heat for about 15 minutes.

Cut the meat into small pieces, add to the vegetables and simmer for 7-10 minutes.

Add some salt, add chopped green onions, mix and let cool.

Sift the flour into a deep bowl, add baking powder, salt, eggs and mayonnaise.

Pour in kefir and mix to form a liquid dough and leave for 15 minutes.

Line a deep baking pan with parchment paper.

Pour in half of the batter and distribute the filling.

Pour the other half of the dough on top and place in a hot oven.

Bake for 1 hour at 180°C.

Jellied pie with chanterelles, potatoes and onions in a slow cooker

Many housewives prefer to cook jellied chanterelle pie in a slow cooker. In addition to mushrooms, you can add potatoes and onions to the filling, which will add juiciness and nutrition to the dish.

Dough:

2 eggs;
150 g each of mayonnaise and sour cream;
1-1.5 tbsp. flour;
½ tsp. soda;
A pinch of salt.

Filling:

300 g pickled chanterelles;
2 pcs. potatoes and onions;
Vegetable oil - for frying;
1 tbsp. l. butter;
2 tbsp. l. grated cheese and chopped parsley.

Chanterelle pie in a slow cooker is prepared according to the following description:

We wash the pickled mushrooms, cut them into pieces and fry them in vegetable oil.
Chop the onions, add them to the mushrooms and continue frying for 10 minutes.
Peel the potatoes, wash them and cut them into thin slices.
Prepare the dough: combine sour cream, mayonnaise, beaten eggs, soda and salt in a deep plate, mix well.
Add flour; the dough should resemble thick sour cream.
Grease the multicooker bowl with butter and fill with half the dough.
Spread the filling evenly: first the potatoes, then the mushrooms and onions.
Fill with the second half of the dough and close the multicooker.
Set the “Baking” mode on the panel for 60 minutes.
After the signal, remove the bowl, place it on a wire rack and let cool completely.
Transfer to a flat dish, sprinkle with grated cheese and herbs.

Chanterelle pie made from yeast dough

Chanterelle pie made from yeast dough will exceed all your expectations. Its aroma will spread throughout the house, calling everyone who is hungry, and its taste will amaze even gourmets.

Yeast dough:

500 g flour;
250 ml warm milk;
20 g market yeast;
1.5 tsp. Sahara;
A pinch of salt;
1.5 tbsp. l. vegetable oil.

Filling:

700 g boiled chanterelles;
5 onions;
2 bunches of parsley;
Vegetable oil and salt;
1 tsp. ground black pepper.

We suggest making chanterelle pie according to the recipe with photo.

The first step is to prepare the dough so that it rises well.
Dilute the yeast in warm milk, add salt, sugar and vegetable oil.
Add sifted flour in portions and knead into a stiff dough.
Leave on the table, cover with a towel and let stand for 30-40 minutes.
While the dough is rising, we prepare the pie filling.
Cut the mushrooms into small pieces, place in a hot frying pan and fry until golden brown.
Add chopped onions, stir and continue frying over low heat for another 10 minutes.
Add salt, pepper, stir, turn off the heat and add chopped parsley.
Divide the dough into 2 parts and roll out: place the first on a greased baking sheet, raise the sides.
Distribute the cooled filling over the entire surface of the dough, leveling with a spoon.
Place the second part of the dough on top and close the edges.
Make a small hole in the center to allow excess steam to escape and place the pan in a hot oven.
Bake for 40-50 minutes. at a temperature of 190°C.
Cool the pie slightly and carefully cut into pieces.

Open mushroom pie with chanterelles and eggs

We suggest using the recipe for making an open chanterelle pie. An open yeast pie turns out airy, with a juicy and tasty filling. Dough decorations made in the form of a simple lattice or intricate carved figures look beautiful against the dark background of the pie.

500-700 g yeast dough;
800 g boiled mushrooms;
6 onions;
5 eggs;
200 g boiled chicken fillet;
Salt and vegetable oil.

Open mushroom pie with chanterelles is easy to prepare, you just need to follow the recommendations described below.

The dough is divided into 2 uneven parts and the larger one is rolled out in the shape of a circle, no more than 1 cm thick.
Transfer to a baking sheet lined with parchment paper and level.
Boiled chanterelles are cut into cubes, combined with chopped onions and fried in oil until golden brown.
Chicken fillet is cut finely and combined with mushrooms.
Boil the eggs for 10 minutes, pour cold water, peel them, chop them and mix them with mushrooms and meat.
Distribute the filling evenly, without adding it to the edge of the pie.
Fold the free edges, making high, closed sides.
From the smaller part, having previously rolled it into a layer, cut strips and, making small cuts on the sides, turn the strip into leaves.
Lay the leaves over the entire surface of the pie, grease with vegetable oil and leave on the table for 20 minutes.
Preheat the oven to 180° and bake the cake for 40 minutes. until golden brown.

Shortcrust pastry pie with chanterelles and vegetables

Chanterelle pie made from shortcrust pastry is an excellent snack with a juicy mushroom filling and vegetables for the whole family.

Dough:

150 g butter;
300 g flour;
3 tbsp. l. sour cream;
1 tsp. baking powder;
Salt - a pinch;
1.5 tsp. Sahara.

Filling:

500 g boiled mushrooms;
1 piece each carrots, onions and bell peppers;
2 pcs. tomatoes;
2 eggs;
150 ml sour cream;
1 tsp. ground black pepper;
Salt and vegetable oil.

Prepare shortbread pie with chanterelles and vegetables as follows:

Melt the butter, then cool slightly so it is not too hot.
Mix flour with sugar, salt, baking powder, add warm butter and sour cream, knead until smooth.
Wrap in cling film and place in the refrigerator for 60 minutes.
While the dough is in the refrigerator, prepare the filling.
Cut the mushrooms into pieces, place in a hot frying pan with oil and fry until the liquid evaporates.
Place in a bowl, removing with a slotted spoon (no oil).
Peel the carrots, onions and bell peppers and chop them: grate the carrots, cut the onion into half rings, and cut the pepper into noodles.
In a frying pan with heated oil, fry the onion until soft, add the carrots, and cook until tender.
Use a slotted spoon to place the vegetables into the mushrooms, allowing the oil to drain.
Combine chopped peppers and tomatoes cut into thin rings with mushrooms.
In a separate bowl, make a filling of sour cream, salt, eggs and ground pepper, mixing everything until smooth.
Line a deep springform pan with parchment paper and grease the sides with butter.
Distribute the shortbread dough evenly over the entire pan, raising the sides to 4-5 cm.
Place the filling on the dough and pour the filling on top.
Place in a preheated oven for 60 minutes. and bake at 180°.

Homemade pie with chanterelles, cheese and sour cream

A delicious homemade pie with chanterelles and cheese is best made from puff pastry.

500-700 g puff pastry;
700 g boiled chanterelles;
2 pcs. onions;
5 tbsp. l. sour cream;
200 g hard cheese;
Salt and vegetable oil.

Following the description of the recipe for chanterelle mushroom pie, you can prepare amazing pastries.

Chop the mushrooms and onions and fry in oil until tender.
Add sour cream, salt and add finely grated cheese.
Simmer for 5-7 minutes, let cool completely and begin assembling the pie.
Divide the dough into two parts, roll out one of them and place on a baking sheet, lifting the sides and piercing the entire surface with a fork.
Spread the filling evenly, cover the top with the second rolled out layer and pinch the edges.
Bake for 60 minutes. at a temperature of 180°C.

Pie with chanterelles and chicken: step-by-step recipe

The combination of mushrooms and chicken meat can be successfully used if you prepare a pie with chanterelles and chicken - tasty, aromatic and satisfying.

400 g each of boiled chanterelles and boiled chicken fillet;
500 g yeast dough;
2 pcs. Luke;
100 g butter;
1 pinch each of salt, ground pepper and turmeric.

Cooking a delicious pie with chanterelles and chicken is described in a step-by-step recipe.

Chop chanterelles, chicken fillet and onion into cubes.
Place in a frying pan with oil and fry until golden brown.
Next, the mass is salted, peppered and sprinkled with turmeric, mixed thoroughly and set aside to cool.
The yeast dough is divided into two parts and rolled out into the shape of a baking sheet.
One part is laid out on a greased sheet, the filling is distributed on top and covered with the second part of the dough.
The edges are pinched and several holes are pierced on top with a thin knife.
Place in a hot oven for 60 minutes. and baked at 180°C.

Recipe for pie with chanterelles and potatoes

A pie made with potatoes and chanterelles will be a real treat for all family members.

500 g puff pastry;
1 egg;
500 g boiled mushrooms;
300 g potatoes;
2 onions;
1 bunch of parsley;
Salt and vegetable oil.

The recipe for making a pie with chanterelles and potatoes can be considered step by step and begin the process.

Cut the boiled chanterelles into cubes and fry in oil until the liquid evaporates.
Add chopped onion and fry for another 10 minutes.
Boil the potatoes in their skins, let cool and cut into cubes.
Combine with mushrooms and onions, add chopped herbs.
Everything is mixed until smooth, then the pie is assembled.
The dough is rolled out into two layers, the filling is laid out between them, and the edges are pinched.
The top layer is brushed with beaten egg and the pie is placed in the oven, preheated to 180°C.
Bake for 40-50 minutes, cool slightly after cooking and then serve.

Pie with chanterelles, sour cream and sesame seeds

Pie with chanterelles and sour cream is prepared quickly and turns out very tasty.

1 kg of boiled mushrooms;
500 g puff pastry;
1 yolk;
4 tbsp. l. sour cream;
3 onions;
Salt and butter;
1 egg white for coating the pie;
2 tbsp. l. sesame

Chop the mushrooms, heat the oil in a frying pan and fry until they stick to the pan.
Chop the onion, fry separately and combine with mushrooms.
Separate 1/3 of the mushrooms, place them separately in a bowl, and mix the remaining chanterelles with yolk and sour cream, salt to taste.
The dough is divided into 2 parts: one should be larger than the other.
Roll out a large part and place it in a mold, lifting the sides with your hands.
Spread the mushroom filling, which is without sour cream, so that the dough does not become wet during baking.
Mushrooms with sour cream are distributed on top and covered with a thin layer of the second part of the dough.
Bring the edges together, brush with whipped egg white and sprinkle the surface with sesame seeds.
Place the pan in a hot oven and bake for 30 minutes. at 180°C.

1. First thing you need to do is make the dough. Pour the flour with a pinch of salt into a deep bowl (you can use a food processor for convenience). Cut the cold butter into small cubes and add to the flour. Mash the mixture into crumbs without lumps. Pour in ice water and knead into a smooth dough. Wrap it in cling film and put it in the refrigerator for about half an hour.

2. In the meantime, you can start filling. Heat olive oil in a frying pan and fry chopped onion. Wash the mushrooms, dry them, chop them finely and add them to the pan. Add salt, pepper and fry until done. If desired, in the recipe for making a pie with chanterelles and cheese, add chopped spinach to the pan 5 minutes before the end of frying.

3. While the filling is cooling slightly, the dough can be rolled out on a floured surface.

4. Place it in a heat-resistant form.

5. If desired, tuck the edges.

6. The last step included in this simple chanterelle and cheese pie recipe is the sauce. To prepare it, you need to melt the butter in a small saucepan, add the flour and fry it for about a minute. Pour milk in a thin stream and add grated cheese. Add salt and pepper to taste and simmer the sauce for a couple of minutes. Then beat the eggs in a small bowl and quickly pour into the saucepan. Stir vigorously and immediately remove from heat. Add mushrooms to sauce.

The fastest chanterelle pie

The advantages of such a pie are not only that it is just super-fast, it is also super-tasty. And the main principle of this pie and its secret is an almost forgotten recipe for aspic pie. For this reason, it bakes for only 15-17 minutes.

And it is not at all necessary that chanterelles be present in its filling. These can be other mushrooms (and not only mushrooms).

To make the pie you will need:

Chanterelle mushrooms – 2 large handfuls
Leeks (white part) – 2 pcs.
Chicken egg – 1 pc.
Chicken egg yolk – 1 pc.
Sour cream – 2/3 cup
Mayonnaise – 1 tablespoon
Ghee butter – 2 tablespoons
Flour – ½ cup
Baking powder – ½ teaspoon
Salt - a pinch

Preparing the pie:

Mix flour, egg, yolk, sour cream, mayonnaise, baking powder, salt. Stir until smooth.
Clean the mushrooms and rinse if necessary. Chop large mushrooms.
Wash the leek and cut into slices.
Place the mushrooms in a very hot frying pan, cover with a lid, and fry for 2-3 minutes without oil. Remove the lid to allow all the liquid to evaporate and add salt.
In a baking dish (a frying pan without a handle), melt the butter and add leek slices, fry the onion on one side, turn over, add mushrooms and turn off the heat.
Fill the mold (frying pan) with dough and place in an oven preheated to 180 degrees. Bake until golden brown (about 15 minutes).
Can be served both hot and cold.

Enjoy your meal!

Not long ago I discovered wonderful mushrooms - chanterelles. It turns out that they are not only tasty, but also incredibly healthy, rich in vitamins, and contain many amino acids and microelements. In addition, these mushrooms are always clean, so cooking with them is a pleasure.

In addition to the chanterelles, the following ingredients are needed for the filling: potatoes, one onion, cheese, sour cream with a fat content of 15-20%, an egg (1-2 pcs.), some herbs, salt, spices to taste.

It is recommended to use puff pastry (yeast-free) in this recipe. You can buy this dough at the store, or you can make the dough yourself. I prefer the latter option. I prepare puff pastry, a simplified version. It turns out not as fluffy and layered as in the store, but still tasty, and without harmful ingredients.

Ingredients for the dough: butter (200 g), flour (2 tbsp), cold drinking water (1 tbsp), salt (0.5 tsp), baking powder (1 tsp).

Cut the butter into small cubes and combine with flour.

Grind the flour and butter directly with your hands, as a result the flour will take on this coarse appearance.

Dissolve a teaspoon of salt in a glass of cold water. Pour water into the flour and quickly knead the dough. If necessary, you can add a little flour.
Form the dough into a ball, wrap in film and place in the refrigerator for 30 minutes.

Rinse the chanterelles thoroughly to remove sand, peel and dry on a napkin. Cut large mushrooms into pieces, small ones can be left whole.

Peel potatoes (3-4 medium-sized pieces) and cut into small cubes.

Peel one small onion and chop into small cubes.

Finely chop a sprig of dill and parsley.

Melt a small piece of butter (50 g) in a frying pan; you can use olive oil for frying (1-2 tablespoons). Fry the potatoes until golden brown, but do not bring them to full readiness, since they will reach the desired state already when baking the pie.

At the end of frying, salt the potatoes and add spices and pepper if desired. Use a slotted spoon to transfer the potatoes to a separate cup to cool.

Next, place the prepared chanterelles in the frying pan. During cooking, chanterelles release a lot of liquid, so they need to be stirred periodically.

If the liquid evaporates slowly, you can even drain it. When the liquid has completely evaporated, add a little more butter and add the onions to the chanterelles. Fry for seven minutes, add salt and pepper at the end.

Prepare a baking dish. Roll out the chilled dough slightly larger than the bottom of the mold to form sides. Fill the form with filling. Place potatoes as the first layer.

Place a layer of chanterelles and onions on top of the potatoes.

Prepare the filling quickly. To do this, mix sour cream (200 g) with an egg, add a little salt, and add herbs or spices if desired. Pour this mixture evenly over the entire surface of the pie. Add grated cheese on top.

Place the pie in a preheated oven (200 degrees). Bake for approximately 45 minutes. A minute before scooping, sprinkle the surface of the pie with herbs (dill, parsley).