Pie with potatoes and mushrooms - 17 unusual recipes in the oven, slow cooker or frying pan

Updated: Sasha Kruzhko

03/12/2018 Cooking time: 2 hours 0 minutes

Save

I cooked)

Estimate

A simple and affordable pie recipe that I like for its tenderness and rich mushroom flavor. Preparing it is not difficult, the main thing is to make the potato dough and filling. Let's get started!

How to cook

The most aromatic baked goods are obtained if wild mushrooms are used for the filling, but champignons or oyster mushrooms are also perfect. The aroma will not be as pronounced, but the taste will not suffer at all.

Pie dough can be made with yeast or baking powder. Baking made from puff pastry is very tasty. You can also bake crumbly shortbread cake. It’s easy to make jellied pies from batter that is poured onto the prepared filling. Another interesting option is potato dough, it is prepared with or without yeast.

To prepare the filling, mushrooms need to be sorted, washed and chopped.

If you choose champignons or oyster mushrooms , then just lightly fry them in a frying pan with butter.
Wild mushrooms must be boiled first and then fried.
Dry mushrooms will take the longest to prepare. It is recommended to soak them for several hours in lightly salted water or milk, and then boil them. Only salted or pickled mushrooms do not require preparation; you just need to chop them.

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

Advice! To reduce baking time, fried or boiled potatoes are often added to the filling. In the latter case, the finished potatoes can be cut or mashed into puree.

Very often, onions and herbs are added to the potato and mushroom filling, as well as various spices. Other products such as vegetables and cheese are also used as additives. But pies turn out to be especially satisfying when meat products are added to potatoes and mushrooms. It can be boiled meat, fried minced meat or pieces of ham, sausage, or frankfurters.

Pies are made closed, when the filling is located between two layers of dough, or open. In the latter case, the filling is laid on top of a layer of dough and, often, sprinkled with cheese.

Interesting facts: Some pies are preserved as a historical relic. Thus, the oldest piece of the pie was sold at Christie's auction. At the time of sale, the “age” of the pie was 140 years old; it was baked for the wedding of Queen Victoria.

Let's start the process

First of all, prepare the filling. To do this, wash the salted mushrooms, fill them with cold water and leave for one hour to remove excess salt.
Knead the dough in a bread machine. You can knead in the usual way. Take a bread maker bucket and pour warm milk into it. Then add granulated sugar and salt. After this, sift the flour with yeast and add the softened butter. We also add a little beaten egg here. Place the bucket in the bread machine and set the dough kneading mode. This process takes approximately 20 minutes. Then we leave it to rise for a while.
After the required time has passed, wash the mushrooms, place them in a colander and cut into small cubes.
Peel the onion and chop it finely. Then place in a heated frying pan with a small amount of vegetable oil to fry until soft.
Heat a second frying pan with oil and place the prepared mushrooms in it to fry until excess moisture comes out.
When these ingredients are ready, they need to be combined in a separate container, add ground black pepper and mix well.
When our dough has doubled in volume, we put it on the table and divide it into several pieces. We form each into a ball. Then cover them with cling film and leave them like that for 10 minutes.
After the required time has passed, roll out each ball into a flat cake with a rolling pin and place a little filling in its center. Then we connect the edges and place the prepared pies on a baking sheet, previously greased with vegetable oil. Cover with cling film and let stand for a bit so that they increase in volume.
Beat the yolk with milk with a fork. Grease all the pies with the prepared mixture using a pastry brush. We send our products to the oven, preheated to 180-190 degrees, to bake until golden brown.

You may also like the recipe for which you will find on our Recipe Ideas website.

Closed pie with potatoes and mushrooms made from yeast dough

Traditionally, mushroom pies are made from yeast dough. Such pastries turn out tasty and satisfying; the pie can easily replace dinner. Let's bake a closed pie filled with boiled potatoes and mushrooms.

0.5 kg flour;
300 ml whey or milk;
1.5 teaspoons instant yeast;
1 tablespoon sugar;
1.5 teaspoons salt;
2 tablespoons of vegetable oil.

Filling:

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

Mix flour with instant yeast, sugar and salt. Lightly heat the whey. Pour the whey into the flour, gradually kneading the dough. When it acquires the consistency of sour cream, add oil and continue kneading. Place the dough on a floured board and knead with your hands.

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

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

Using half of the finished dough, form the bottom of the pie. You can make any shape - round or square. Transfer the layer to a greased baking sheet. Place potato mugs on the surface of the dough, sprinkle with spices and grease with sour cream.

Add fried mushrooms and onions. Cover with a second layer of rolled out dough and seal the edges well. Cut a hole in the center. Let the product stand for fifteen minutes. Brush the top part with beaten egg. Cook for thirty-five to forty minutes at 180-190 degrees.

and mushrooms

Here is another delicious and satisfying dish for the whole family.

Required products:

Milk - 100 ml.
Dry yeast - ten grams.
Flour - 250 grams.
One egg.
Vegetable oil - a tablespoon.
Sugar - half a teaspoon.
Salt - to taste.
Salted milk mushrooms - 300 grams.
Potatoes - 400 grams.
Onions - 150 grams.
Cheese - 150 grams.
Sour cream or mayonnaise - to taste.

To prepare a pie with salted mushrooms, carefully read our recipe:

Add sugar and yeast to warm milk, and then leave the mixture alone for a quarter of an hour.
Beat the egg with salt and mix it with vegetable oil. Combine the products with a suitable dough.
Gradually mix the liquid mixture with the flour and knead into a soft dough. Cover the finished product with a towel and leave it alone for half an hour.
Peel the onion and chop finely.
Wash the mushrooms under running water and chop them as well.
Wash and peel the potatoes. After that, cut it into thin slices.
Grate the cheese on a fine grater.
Roll out the dough to the desired size and transfer it to a baking dish. Form the sides and make as many punctures as possible with a fork.
Grease the base of our pie with sour cream or mayonnaise.
Spread the mushrooms in an even layer, then the onions and potatoes. Salt the filling and season with ground pepper. After this, coat the last layer with sour cream and sprinkle it with cheese.

Bake the pie for about half an hour, and before serving, sprinkle it with chopped herbs.

Open pie with porcini mushrooms

Another version of the recipe is an open yeast pie filled with mashed potatoes and porcini mushrooms.

Dough:

0.4 kg flour;
200 ml milk;
1 egg;
15 gr. fresh pressed yeast;
2 tablespoons vegetable oil;
0.5 teaspoon salt;
2 teaspoons sugar.

Filling:

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

Prepare the dough: crumble the yeast, stir it in warm milk. Add granulated sugar and a little flour (a tablespoon) to the solution. Leave the mixture in a warm place for a quarter of an hour, during which time the mass should rise and become covered with a cap of foam.

Add butter and an egg beaten with salt to the yeast solution, and begin adding flour, stirring vigorously with a spoon. When it becomes difficult to mix, put the mixture on the board and knead with your hands. Knead thoroughly until the dough stops sticking to your fingers and becomes elastic. Leave to rise in a warm place for one hour. Knead the dough on the board again and begin to form the cake.

For the filling, boil the potatoes and porcini mushrooms in separate saucepans. Fry onion half rings in oil (do not skimp on the oil), add boiled and sliced mushrooms to it, fry until tender. Mash the potatoes and mix with the prepared mushroom mixture. Season the filling to taste.

Separate a piece from the dough for decoration. We roll out the rest and transfer it to the mold so that we get a layer with high sides. We spread the finished filling. From the remaining dough we make a lattice or lay out other decorations to your liking, and wrap the edges of the dough over the filling.

Let the cake sit for about twenty minutes. Lubricate the top with yolk. Bake at 190 degrees until golden brown. Approximate baking time is forty minutes.

French pie with ham

French pie is prepared with various fillings.

It is especially tasty based on the following products:

230 g high-grade flour;
3 eggs;
75 g sour cream;
230 g ham;
0.1 kg butter with cream;
0.2 kg potato tubers;
1.5 tbsp. milk;
0.4 kg of mushrooms.

Instructions for creating the dish:

Bread flour is distributed on the table.
Soft butter is placed on top and kneaded together with flour until crumbs appear.
Beat eggs (2 pcs.) with sour cream product.
Add butter crumbs and knead the dough.
Wrap in film and put in a cool place for half an hour.
The mold is rubbed with oil and the dough is immersed in it.
Place baking paper on top and sprinkle any legumes to prevent bubbles from appearing.
Bake the base for ten minutes.
Brown the mushrooms in a frying pan, chop soft potatoes and ham.
Whisk the remaining egg with milk and add salt.
Place the filling on the base and fill it with the mixture from the previous point.
Load into the oven.

Bake the dish for about an hour.

Pie with salted mushrooms (milk mushrooms)

To make a yeast pie, you don't have to bother with kneading the dough. 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.

For this type of baking, milk mushrooms are the ideal choice.

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

Leave the finished dough to defrost and prepare the filling. Finely chop the onion and fry it in butter until tender. Finely chop the milk mushrooms, add to the fried onions, stir. Add finely chopped dill.

Pie with pickled mushrooms

Another version of yeast pie is prepared with pickled mushrooms. For preparation we use ready-made dough.

500 gr. ready-made yeast dough;
3 medium potatoes;
100 gr. hard cheese;
6 tablespoons of sour cream;
250 gr. pickled mushrooms;
2 tablespoons of vegetable oil;
spices to taste.

We choose any mushrooms - honey mushrooms, chanterelles, boletus. You can take assorted pickled mushrooms - it's a matter of taste. Place the mushrooms in a colander to remove excess liquid. If the tribes are large, then cut them into pieces. Cut peeled raw potatoes into slices. Grind the cheese on a grater.

Roll out the defrosted dough into an even layer and place it in a greased mold with sides so that part of the dough extends onto the walls of the baking dish. Grease the bottom of the dough layer with half the amount of sour cream. Spread the mushrooms in an even layer. Place potatoes on top of them. Add some salt, sprinkle with pepper and other spices (optional), grease with the remaining sour cream and pour a spoonful of butter.

Sprinkle the potato layer with cheese. We put our form to bake. Cook until the potatoes are done for about forty minutes. The recommended degree of heating is 180 degrees.

Yeast-free kefir pie with mushrooms and boiled potatoes

Dough without yeast, mixed with kefir, is prepared much faster. For the filling we use champignons and boiled potatoes.

2 eggs;
450 ml kefir;
80 ml oil;
100 gr. Luke;
250 gr. champignons;
250 gr. boiled potatoes in their jackets;
370 gr. flour;
1 teaspoon baking powder;
1 teaspoon granulated sugar;
spices to taste - salt, pepper, garlic powder, dry thyme (you can use a set of spices to your taste).

Fry the chopped onion in half the specified amount of oil. Add sliced champignons to the onions that have begun to brown and continue cooking until the juice evaporates. Peel the potatoes, cut into cubes and add to the onion-mushroom mixture, mix and season to taste.

Advice! This pie can be prepared with both fresh and frozen mushrooms. If the mushrooms are frozen in slices, then pour them directly from the bag into the frying pan. If the mushrooms are whole, then they need to thaw a little and cut them into slices.

After the filling is ready, you can turn on the oven (200 degrees) and start preparing the dough. Mix kefir with eggs, salt (to taste) and sugar. Add baking powder, pour in the remaining oil. Now add flour, stirring to avoid lumps.

It is better to bake in a silicone or one-piece metal form. Lubricate its inner surface with oil and pour in half of the kefir dough. We spread the filling so that it does not come into contact with the walls of the mold. Pour in the rest of the dough and put the pie in the oven. Cook for about thirty-thirty-five minutes.

Puff pastry pie with cabbage

Making pies with ready-made dough is a pleasure. Let's prepare a beautiful and delicious pie-cake with cabbage, potatoes and champignons from puff pastry.

500 gr. unleavened puff pastry;
350 gr. peeled potatoes;
200 gr. white cabbage;
400 gr. fresh champignons;
1 onion;
0.5 glasses of milk;
150 gr. hard cheese;
1 small bunch of parsley;
oil for frying;
spices to taste
3 tablespoons homemade mayonnaise.

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

Fry the onion, add slices of champignons to it and fry until the liquid has completely evaporated. Mix mushrooms with mashed potatoes and season to taste.

Advice! Instead of mayonnaise, you can make a sauce from sour cream, adding a little mustard, salt and spices to taste.

Finely chop the cabbage and simmer, adding 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. Cool.

Divide the puff pastry into four parts (if the dough is in the form of sheets, simply separate four plates). Roll out into rectangular cakes three millimeters thick. Place the cakes on baking sheets and cook at two hundred degrees for approximately seven minutes.

Now we begin to assemble the pie.

Place the first cake in a mold or on a baking sheet, grease with a spoon of mayonnaise, and spread half of the potato filling with mushrooms. Level and cover with another cake layer.
We also grease it with a spoon of mayonnaise, lay out all the cabbage.
Next, put the third cake layer, apply mayonnaise on it and spread the remaining puree.
Cover with the fourth layer and sprinkle the top layer with grated cheese.

Bake the pie for about ten minutes at two hundred degrees.

Jellied

Pie with potatoes and mushrooms in the oven with jellied dough always turns out if you follow the described recipe. The beauty of this option is that there is no need to fuss with the base for a long time, you just need to mix the ingredients.

Composition of ingredients

Set of products for the base:

flour – 150 g;
sour cream and mayonnaise - 300 ml each;
chicken eggs – 3 pcs.;
salt – 1.5 pinch;
baking powder - 2 tsp.

for the flavorful filling:

mushrooms – 400 g;
onion – 2 small heads;
potatoes - 3 tubers;
vegetable oil - 3 tbsp. l.;
salt, spices - to taste.

You can add fresh herbs to the filling, and to prepare the base, instead of sour cream and mayonnaise, you can use natural kefir.

Step-by-step cooking process

Cooking process:

In this case, you should start with a layer, for which fresh mushrooms need to be peeled, washed and, if necessary, cut into medium-sized pieces.
Next, you need to put them in a frying pan, heated with vegetable oil and fry for 7 minutes.
Now you need to add the diced onion and sauté over medium heat for another 3 minutes. and remove from the stove.
The potatoes should be washed, peeled with a sharp knife and cut into slices about 5 mm thick. They need to be blanched in boiling salted water for 5 minutes.
Next, start preparing the base. To do this, just mix sour cream with mayonnaise and eggs in a large cup. The flour must be sifted and added in parts, adjusting the density. The mixture should resemble pancake batter.
Pour half the base into the bottom of a greased pan, spread the potatoes on it, and then the mushrooms.
It is necessary to lay out the rest of the dough, level it and immediately put it in the oven, which by this time should be preheated to 180°.
The cake will be ready in about 40 minutes, but it is better to check with a toothpick.

Serve with a cup of freshly brewed tea, cutting the product into portions. Many people like to eat it with a sauce made from sour cream mixed with chopped herbs and pressed garlic.

Ossetian pies with mushrooms

Ossetian pies are usually baked with potatoes and meat, but we will change the recipe a little and prepare an Ossetian pie, in which the filling is made from mashed potatoes, cheese and champignons. If you have wild mushrooms, you can use them.

6 tablespoons butter;
5 tablespoons of vegetable oil;
0.5 kg 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. Mix well. Then add three tablespoons of vegetable oil, mix again and, covering with a napkin, leave to rise for one hour.

Boil and mash the potatoes with half the amount of butter added. Fry the champignons until the liquid evaporates, season the mushrooms with salt and thyme. Grate the suluguni and mix with the mushroom filling.

Divide the risen dough into three parts, we will get three pies. Roll each part into a bun and leave to rise for twenty minutes, covering with a napkin. We make a flat cake from the kolobok. It is not necessary to use a rolling pin; you can simply knead the dough with your hand. Place a third of the puree on the flatbread, 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 we 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 top to allow steam to escape.

Shortcrust pastry quiche

Quiche is a classic French recipe. This is an open shortbread pie filled with cream and eggs.

Sand base:

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

Filling:

250 gr. boiled potatoes;
200 gr. champignons;
1 onion;
frying oil;
spices.

Fill:

200 ml 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 and collect the mixture into a lump. We put the crumbling mass into a mold with a diameter of 22-24 cm, spread it along the bottom with your fingers, and make sides.

Fry the onion, which we first finely chop. Add champignons to the onion and fry until tender. Let's not forget to salt it. Cut the potatoes boiled in salted water into cubes and mix with the mushroom filling. Place 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 mixture onto the filling. Cook the quiche at 180 degrees for about forty minutes. Quiche is usually served warm, but it is also very tasty when cooled.

How to cook honey mushroom pie with potatoes, onions and carrots in the oven

Recipes for pies with honey mushrooms and potatoes are not very different from each other. If you add a few vegetables to the usual composition of baked goods, the dish will taste very interesting.

Required components:

yeast dough – 550 g;
honey mushrooms – 350 g;
potatoes – 3 pcs.;
onions – 2 pcs.;
linseed oil – 35 ml;
carrots – 3 pcs.;
garlic – 3 cloves;
eggs – 2 pcs.

Cooking steps:

Boil the potatoes and make a puree from them.
Soak the mushrooms in boiling water for 3 hours, then fry.
Chop the vegetables and sauté with garlic until soft.
Combine ingredients, add eggs, season with spices. Add salt to the filling and mix.
Roll out the yeast base in two layers. Place one on the bottom of the mold, cover the filling with the second.
Make several holes on the surface of the pie.
Bake for 45 minutes at medium temperature.

“Nimble” pie with mayonnaise

This is a fairly quick recipe, it can be used if unexpected guests come over.

Dough:

3 tablespoons sour cream;
200 gr. mayonnaise;
3 eggs;
6 tablespoons of flour (heaping spoons);
1 teaspoon baking powder;
0.5 teaspoon of salt.

Filling:

300 gr. oyster mushrooms or champignons;
1 onion;
2 medium boiled potatoes.
2 tablespoons butter;
breadcrumbs for the mold.

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

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

Grease the dishes with oil and spoon out some of the dough. Place potato mugs and mushroom mixture on its surface. Fill with the rest of the dough. Cook a hearty pie at 180 degrees for about forty to forty-five minutes.

How to make a pie from dried honey mushrooms with rice

An interesting and unusual tasting mushroom treat, worthy of becoming the signature dish of any housewife.

Ingredients:

yeast dough – 550 g;
dry honey mushrooms – 55 g;
milk – 30 ml;
onion – 2 pcs.;
rice – 90 g;
butter – 40 g;
salt;
crushed crackers - ½ cup.

Cooking steps:

Leave the mushrooms in milk overnight and then boil.
Chop into cubes, fry in oil, combine with onion. Add salt, mix, add boiled rice.
Make a pie preparation by placing half of the dough on a baking sheet first, then the filling, and again the yeast base. Sprinkle with breadcrumbs.
Bake until the treat is golden.

Serve with tea, vegetable salad or as an independent, hearty snack.

Potato and mushroom pie with meat

To make the potato-mushroom pie more satisfying, cook it with meat. Such baked goods will replace dinner; it is good to take with you on the road or on 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 beer;
2 cloves of garlic;
1 teaspoon dry thyme;
300 gr. peeled potatoes;
100 gr. mushrooms (if wild mushrooms, boil them first, use fresh champignons);
1 tablespoon flour.

Cut the butter into small pieces and mix with flour. Rub quickly. Add water and yolk, mix. We collect the dough into a bun and put it in the cold, covering it with 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. Pour about half a glass of sauce, stir the flour in it.

Stir chopped potatoes and mushrooms into the meat and simmer everything together until the potato slices are completely cooked. Pour the flour mixed into the sauce into the meat and cook until the mixture thickens.

Take the cold dough out of the refrigerator. Cut off about two thirds and roll out. Transfer the layer to a heat-resistant container with high sides. Place the filling on top of the dough.

Roll out the dough you left earlier and place it on top. We pinch the edges. We make a hole in the center to allow steam to escape. Cook for about forty-five minutes until browned at 180 degrees

Potato pastry 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 need to be soaked in salted milk or water in advance, then boiled and cut into slices.

200 flour;
80 gr. butter;
250 gr. minced meat (any, to your taste);
2 potatoes;
1 onion;
50 gr. dried mushrooms;
80 gr. cheese;
300 gr. tomatoes;
oil for frying.

Boil the potatoes until tender. Drain the broth and mash the potatoes by adding butter. Season the puree to taste. Add flour and mix. Place the potato dough (it will be thick, but very sticky) into a heat-resistant dish with high sides, greased and sprinkled with ground breadcrumbs.

Fry small pieces of onion in a frying pan, add pieces of pre-boiled dry mushrooms and minced meat. Mix everything and simmer until the liquid boils away. Season the filling with spices and salt.

Spread the minced meat and mushroom filling onto the potato dough. Place thin slices of tomatoes on top and sprinkle with grated cheese. Cook at 180 degrees for about half an hour.

Recipe for pie with honey mushrooms, meat and cheese

Baked goods for a real man: nourishing, aromatic, original. An excellent solution for a snack or as a full, satisfying lunch.

Required components:

yeast dough – 330 g;
mushrooms – 330 g;
tomato sauce – 30 ml;
minced meat – 430 g;
cheese – 220 g;
onion – 1 pc.;
eggs – 1 pc.;
butter – 25 g;
salt.

Cooking steps:

Combine the minced meat with the onion chopped in a blender.
Boil honey mushrooms, cut into pieces, add to meat.
Grind the cheese using a grater and add to the main mixture.
Using a rolling pin, thin the dough, transfer one part to the mold, grease with tomato paste.
Add mushroom base and salt.
Cover with the remaining dough, brush the top with yolk, and pierce with a fork.
Cook at medium temperature for up to 45 minutes.

Sour cream with chicken, mushrooms and potatoes

A sour cream pie made with chicken, mushrooms and potatoes is 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;
frying oil;
spices to taste;
1 teaspoon baking powder;
sesame seeds for sprinkling.

Beat eggs with sour cream and salt. First add baking powder and mix well. Then add flour. The mass will be viscous, but not fluid.

Fry the mushrooms in a frying pan. As soon as all the juice has evaporated, add diced boiled potatoes and small pieces of prepared chicken fillet. Season the filling with salt and spices to your taste. Grate the cheese.

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

Spoon half of the prepared sour cream dough into the greased pan. Then lay out the filling and sprinkle it with cheese. Place the remaining dough on top.

Cook at 180 degrees in the oven for about forty-five minutes. Ten minutes before it’s ready, remove the pie and sprinkle the top with sesame seeds.

Useful tips and tricks

Tips given by professional chefs will help you avoid mistakes when preparing a pie:

For butter dough, it is necessary to activate the yeast and use only warm ingredients for kneading.
You can add other ingredients to the filling: minced meat, stewed vegetables, cheese and boiled eggs.
Not all mushrooms need to be boiled first. The required cooking time must be taken into account. For example, chanterelles do not need a long process, but champignons and oyster mushrooms are always just fried.

An appetizing pie cooked in the oven with potatoes and mushrooms will always be juicy if you add a little sauce (sour cream, mayonnaise) or a piece of butter to the filling.

Pie with tomatoes and sour cream filling

It is not difficult to prepare a rich aspic pie with sour cream filling and potato and mushroom filling.

The basis:

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

Filling:

2 boiled potatoes;
300 gr. champignons;
1 onion;
2 medium tomatoes;
1 small bunch of dill;
spices to taste.

Fill:

1 glass of sour cream;
2 tablespoons starch;
2 eggs;
seasonings

Grind soft butter with the addition of raw egg and salt. Pour kefir into this mass, add flour and knead the elastic dough. Let it “rest” for about thirty minutes, covering it with a clean napkin.

Fry the onion in oil, then add the chopped champignons and continue to fry until completely evaporated. Cut the boiled potatoes into circles, and similarly cut the tomatoes. Chop the dill greens.

Ingredients

For the test: __NEWL__

Wheat flour – 300 gr.__NEWL__
Water – 180 g.__NEWL__
Salt – 1 level teaspoon__NEWL__
Sugar – 2 level tablespoons__NEWL__
Yeast (dry) – 1.5 teaspoons__NEWL__
Vegetable oil – 1 tbsp.__NEWL__

__NEWL__For filling: __NEWL__

Salted mushrooms – 0.5 l__NEWL__
Onion – 2 medium onions__NEWL__
Vegetable oil – 2 tbsp.__NEWL__

Cooking method:

Preparing dough in a bread machine. Take the required amount of warm water. The water must be warm. Pour the water into the bread machine container.

Add salt, sugar and sifted flour.

Take any dry yeast. Pour the required amount of yeast into the flour.

Insert the container into the bread maker and set the “dough” mode.

Preparing the filling. Wash the salted mushrooms, chop them finely and fry in vegetable oil. Finely chop the onion and fry in vegetable oil. Stir in the fried mushrooms and onions. The filling is ready. If necessary, add salt and pepper to taste.

Dust the table or board with flour. Take the finished dough out of the bread machine container and divide it into 14 parts. Roll each part into a pancake with a diameter of 12-13 mm.

Cut the dough as shown in the photo.

Place the filling in the middle of the rolled out dough.

Carefully wrap the dough as shown in the photo.

The pies can be given other shapes. Place the filling on one side of the pancake dough.

Cover the filling with the other side of the dough. Bring the edges of the dough together by pressing with your fingers. Fold over the edge of the pie.

More pies can be formed as follows. Place the filling in the middle of the rolled out dough. Pinch the pie and turn it over, giving it the appropriate shape.

Take a baking sheet and grease it with vegetable oil. Carefully place the pies on a baking sheet.

Place the baking sheet with the pies in a preheated oven (temperature 200 degrees) for 20 minutes. Remove the finished pies from the oven.

This traditional Russian dish can be prepared in several ways, and we will tell you about some of them.

Vegetarian pie (lenten)

A vegetarian pie made with airy yeast dough, prepared with the addition of boiled potatoes, turns out to be nourishing and beautiful. The pie filling consists of mushrooms and potatoes. To bake a Lenten pie, you can use fresh or dry yeast.

Potato yeast dough:

2 medium boiled potatoes (peeled);
200 ml potato decoction;
1 teaspoon salt;
1 tablespoon sugar;
7 gr. dry granulated or 20 gr. fresh yeast;
100 ml vegetable oil;
4-5 glasses of wheat flour.

Filling:

4-5 boiled potatoes;
200 gr. fresh champignons;
1-2 tablespoons of vegetable oil;
spices to taste.

Boil peeled potatoes (6 medium-sized pieces). Pour 1 glass of broth, cool it to a temperature of 40 degrees. Pour the broth into a mixing bowl, add yeast, sugar, salt, stir vigorously, the dry ingredients should dissolve. Let the mixture sit for ten to fifteen minutes.

Mash two potatoes thoroughly with a fork or masher, add the puree to the mixture with yeast, and mix. Add vegetable oil. We begin to add flour one spoon at a time, stirring vigorously. Add flour until you get a thick but slightly sticky dough. Place the potato dough in a warm place until it rises. Knead the mass and let it rise again.

For the filling, fry mushroom pieces in vegetable oil. Wait until the liquid has completely evaporated, then add the boiled potatoes cut into small cubes and fry everything together a little.

Advice! If desired, you can add fried onions to the filling.

Divide the finished potato dough into three unequal parts. The largest one will go on the bottom of the pie, the middle one will be the top layer, and the smallest one will be useful for decoration. Roll out the dough on a board. It is quite sticky, so both the board and the dough itself will have to be constantly sprinkled with flour.

We transfer the large layer into a mold with sides, not forgetting to grease the dishes with oil. Spread the filling and cover with the top layer. Press the edges. Cut out any decorations and place them on the surface of the pie piece. Let it sit for about fifteen minutes and transfer it to the oven. Cook at two hundred degrees for about forty minutes.

Main Ingredients

Potatoes for pies are used in any form - boiled, mashed, fried and even raw.

Mushrooms can be anything you like. Usually they use store-bought champignons or oyster mushrooms - they can be easily purchased in retail chains, but you can take fresh, just-picked wild mushrooms, however, in this case, they must first be boiled. You can also use canned, pickled or salted mushrooms. Each type of mushroom has its own special taste, which is why the flavor of pies with different mushrooms is different.

The dough can be made from regular wheat flour, or you can partially mix wheat flour with rye or bran - this will add new shades to the flavor palette. When you use yeast dough, remember that it must rise well twice.

Potato pastry pie with mushrooms and cheese

A fairly simple recipe for a pie with tender potato dough and a rich mushroom and cheese filling. You can use any type of mushroom for cooking, but if you need to serve the dish quickly, then champignons are the ideal choice, as they cook quickly.

The basis:

0.5 kg of peeled potatoes;
250 gr. butter;
1 egg;
100 ml milk;
100 gr. flour;
salt, pepper, nutmeg - to taste.

Filling:

350 gr. champignons;
2 onions, it is better to use red onion;
50 gr. butter;
50 ml cream 20% fat;
1.5 tablespoons flour;
100 gr. cheese;
seasonings - to taste.

Boil the peeled potatoes with the addition of salt. Wash the mushrooms, cut into small pieces, cut the onion into thin half rings. Fry the onions and mushrooms in butter for about ten minutes (until the mushrooms are ready), season with pepper and salt, you can add other spices (optional).

Sprinkle the finished mushrooms in a frying pan with flour, stir, then pour in the cream and simmer for two minutes. The filling is ready.

Drain the water from the boiled potatoes and put the pan back on the stove for half a minute to dry the tubers. Then mash them into puree, add oil, stir. When the potatoes have cooled a little, beat in the egg and add flour, mix. It is important that there are no flour lumps left in the mixture.

For baking we use a glass or ceramic heat-resistant form. Lubricate it with oil and spoon out the potato dough, spreading it over the inner surface, forming an even layer and sides. Place the prepared mushroom filling on top of the potato layer. Grate the cheese and sprinkle a layer of mushrooms.

Bake for thirty-five minutes at medium heat (170-180 °C). Serve warm with fresh vegetable salad or broth.

Open with cheese

An open-faced pie with a delicate base filled with mushrooms, potatoes and cheese will appeal to many. The taste will be reminiscent of julienne, but the presentation on the table is worthy of the most important guests.

Composition of ingredients

Test composition:

cottage cheese – 125 g;
egg – 1 pc.;
refined oil – 50 ml;
milk – 60 ml;
baking powder – ½ tsp;
flour – 250 g.

For filling:

sour cream – 40 ml;
onion – 1 small head;
mushrooms – 400 g;
boiled potatoes – 5 pcs.;
cheese – 150 g.

For an open pie, you can use shortbread, puff pastry, or yeast dough. You should try adding some fresh herbs and stewed vegetables, as well as spices, to the filling.

Step-by-step cooking process

Step by step guide:

You need to start by making the base. First of all, you need to rub the cottage cheese through a sieve, beat in an egg, pour in milk, vegetable oil and combine everything thoroughly.
The flour should first be sifted together with baking powder and added to the fermented milk composition, kneading the soft dough. It should be placed in a plastic bag and held for about 15 minutes. in a cool place.
At this time, you need to wash the peeled mushrooms, cut them into cubes and fry them together with the chopped onion in a frying pan with vegetable oil.
At the end you need to add sour cream and salt. The composition must be cooled and set aside.
It's time for the potatoes, which need to be shaped into cubes or circles, and then mixed with mushrooms and grated cheese.
The chilled dough should be rolled out and placed in a non-stick pan, covering the sides. Place the filling inside and immediately place the pie in the preheated oven.
It takes about 30 minutes to bake. at 180°.

Before serving, the dish can be sprinkled with fresh herbs and placed on a beautiful plate. You need to cut it into portions when the guests are already sitting down at the table.

Jellied pie in a slow cooker with cheese dough

A fragrant jellied pie with batter prepared with the addition of grated cheese is baked in a slow cooker.

400 gr. fresh champignons;
1 onion;
200 gr. peeled potatoes;
4 eggs;
1 teaspoon baking powder;
1.25 cups flour;
100 gr. hard cheese;
some butter and breadcrumbs for the bowl;
frying oil;

Fry the finely chopped onion in vegetable oil, add chopped fresh champignons or boiled wild mushrooms to the onion. Season the mixture with salt and spices to taste.

Cut the potatoes into circles or slices and fry them in oil. When the potatoes become soft, add some salt.

To prepare the dough, beat the eggs with the addition of salt, grated cheese, baking powder and flour. The dough turns out thin.

Advice! You can also make this pie with wild mushrooms, but they need to be boiled first.

Grease the bowl with oil and sprinkle its inner surface with breadcrumbs. Pour half of the cheese mixture into a bowl and place the fried potato wedges and mushroom filling on its surface. Make sure that the filling does not adhere to the walls of the mold, then our pie will turn out closed.

Pour in the second half of the batter. If it doesn't completely cover the filling, that's okay. The dough rises during the baking process. We cook in the “Baking” mode, cooking time is 50-65 minutes, depending on the power of the device.

Recipe

Dissolve the yeast in the water and wait until bubbles appear on the surface.
Sift the flour and mix with salt. Combine the third part with water and place the dough in a warm place for about half an hour.
Beat the yolks with sugar, and then mix them with warm milk, sugar and soft butter.
Combine the prepared products and the remaining flour. Knead the dough, cover it with a towel and leave it alone for one hour.
The filling for salted mushroom pies is simple to prepare. First, boil the potatoes and crush them with a mortar.
Wash the milk mushrooms and cut into small pieces. After this, fry them in vegetable oil along with onions.
Finely chop the green onions.
Mix potatoes, herbs and fried mushrooms.
Divide the risen dough into pieces, and then roll out each part. Place the filling on the blanks and connect the edges.

Fry the pies on both sides and serve them with tea or other drinks.