Dough for pie with mushrooms: recipe for how to make yeast, shortbread, liquid jellied dough

The basis of any baking is the dough. It can be yeast and unleavened, jellied, shortbread, puff pastry, curd, etc. You can read about how to prepare the dough for mushroom pie on this page. Here are recipes for dough for mushroom pie: you can choose the layout of ingredients and cooking technology that suits you.
Before making dough for a mushroom pie, you should carefully study the recipe and technology and compare them with your capabilities and skills. Remember that even the simplest mushroom pie dough requires careful execution of all steps of culinary technology. Only in this case will you be able to boast of delicious and fluffy homemade baked goods.

Unleavened dough for pie with potatoes and mushrooms

Pies with mushrooms, potatoes, rice and other products with savory fillings are baked from this dough.

To prepare unleavened dough for a pie with potatoes and mushrooms, you need to take the following products:

4 cups flour
100–200 g butter (or margarine)
300 g sour cream
2 tbsp. spoons of sugar
1/2 teaspoon soda
1/2 teaspoon salt

Yield of finished products – 1000 g.

Sift flour with soda. Mix sour cream, eggs, sugar and salt until the last two ingredients are dissolved.

Beat softened butter or margarine in a bowl with a wooden spatula for 5–8 minutes, gradually adding a mixture of sour cream and eggs, then add flour and quickly (within 20–30 seconds) knead the dough. It cannot be kneaded for a long time: the carbon dioxide formed when sour cream and soda come into contact evaporates, and the dough turns out tough.

Sour cream can be replaced with kefir, yogurt and other fermented milk products.

Preparation:

First, prepare the filling. Peel the potatoes and cut into slices. Boil the potatoes until half cooked (5 minutes in boiling water). Do not add salt. Drain the water.

Open a jar of pickled mushrooms and cut into slices.

While the filling is cooling, quickly knead the dough. Mix kefir with eggs, salt, sugar, soda (do not quench it, it will be quenched by the acid of kefir or curdled milk) and butter. Add flour to the consistency of liquid sour cream, mix thoroughly.

Grease a baking dish with oil (silicone does not need to be greased). Pour half of the dough into it. Place warm, half-boiled potatoes and marinated mushrooms on top. There is no need to add salt, there is enough salt in the mushrooms.

Spice up. Pour in the remaining dough.

Bake in a preheated oven at 200 degrees for 40-50 minutes. Check readiness with a wooden stick/match/toothpick - the dough should not stick to the match.

Pie with pickled mushrooms

Pie with pickled mushrooms is ready. Bon appetit!

A good option for a hearty snack pastry is a pie with potatoes and mushrooms. The harmonious combination of ingredients in the filling suits any base; it can be supplemented with vegetables, prepared from canned or fresh boletus, resulting in a delicacy unlike anything else.

Yeast dough for mushroom pie

Puff pastry for mushroom pie can also be used for baking with fish and potato filling.

2 cups wheat flour
250 ml milk (or water)
20 g yeast
1 tbsp. spoon of sugar
1/2 teaspoon salt
1 egg
200–300 g butter

This dough combines the qualities of both yeast and puff pastry. Prepare straight yeast dough. Pour the required amount of warm milk into a bowl, add yeast, eggs and salt, diluted separately in a small amount of milk (or water). Mix the liquid well, add the sifted flour and knead the dough.

At the end of the kneading, you can add melted butter (or vegetable) oil and continue kneading until the butter combines with the dough. Lightly sprinkle the well-kneaded dough with flour, cover the bowl with a napkin and place in a warm place for 3–3.5 hours to rise.

[includeme file=»wp-content/plugins/include-me/goog-left.php»]Roll out the risen dough into a rectangular layer 1–1.5 cm thick. Place softened butter or margarine in the middle (half the total amount), cover it with part of the layer, on which you also put butter, cover it with the third part of the layer (thus, you get 3 layers of dough and 2 layers of butter). Then sprinkle the dough with flour and roll it out to a thickness of 1-2 cm, sweep off excess flour and fold it in four. Roll out and fold again.

As a result of all operations, a layer with 32 layers of oil will be obtained. When rolling 200–300 g of butter, the dough made from 2 cups of flour must have at least 32 layers of butter, otherwise it will leak out during baking. When rolling 100–200 g of butter, you can make 8–16 layers, that is, when rolling, fold the dough layer not four times, but three times, otherwise the layers will not be noticeable.

The dough should be cut in a cool room at an air temperature no higher than 20 °C. At higher temperatures, the dough must be cooled from time to time, making sure that the butter does not harden, otherwise it will tear the layers of dough when rolling and leak out during baking.

Video: champignon pie

I will use canned mushrooms in these recipes. Why? It is very comfortable. They are sliced and peeled. All that remains is to add them to the pie.

As always, recipes come first, and then tips in which you can get new ideas for baking similar pies.

Before going any further, I recommend you take a look at the mushroom pie recipe page. Watch, choose, repeat, enjoy.

Puff pastry pie with champignons

Delicious creamy puff pastry pie with champignons and cheese. Simply divine!

Ingredients:

Puff pastry – 300-350 g.
Champignons – 200-300 g.
Onions – 2 pcs.
Butter – 30 g.
Cream – 250 ml.
Cheese – 100 g.
Salt and pepper
Egg – 1 pc.

Step-by-step preparation

Defrost the dough. In the meantime, you can prepare the mushroom filling for the pie.
Peel the onion and chop finely. Fry in oil until it becomes translucent. Add champignons there. Salt and pepper. Fry over low heat for 5-10 minutes in butter. Are the onions browned? Great!
Salt and pepper the cream. Grate cheese there. Mix well. The filling components are, one might say, ready.
Roll out the dough (3-5 mm thick) and divide into two equal layers.
Line a baking tray with paper or grease it with butter. Place a layer of dough.
Spread the filling evenly. Fill with creamy cheese mixture.
Place a second layer of dough on top. Pinch the edges and lightly pierce with a fork or toothpick several times over the entire area.
Preheat the oven to 200 degrees, baking time – 30-40 minutes. Wait for a golden dry crust.

This pie can be baked in another way. The taste will be richer and more refined. You need to put the filling on the dough. Cover with a second layer of dough, without pinching the edges tightly. Bake until done. Then remove the top layer of dough, pour cream over the filling, and cover with dough again.

Pie with champignons and potatoes

One of the most popular combinations is mushrooms and potatoes. This is a universal filling that can be flavored with additional ingredients, allowing you to eat a new pie every time. Everything in this pie is simple: mushrooms and potatoes.

Ingredients:

Filling:

Potatoes – 5-6 medium size;
Champignons (fresh or canned) – 250-300 g.
Vegetable oil – 3 tbsp. spoons;
Butter – 70 g.
Fresh herbs (onion, dill) - a small bunch;
Salt – 2-3 pinches.
Ground black pepper - to taste;

Dough:

Baking powder – 2 teaspoons;
Sour cream – 5 tbsp. spoon;
Butter – 130 g.
Wheat flour - 340 g. (About two heaped glasses);
Eggs – 1-2 pcs.

How to make a pie with potatoes and champignons

Well, let's begin. In order not to waste time and not wait again, you need to let the potatoes cook, and in the meantime start kneading the dough.

Mix slightly softened butter with eggs and sour cream. Combine flour with baking powder. Then add it to the eggs, butter and knead the dough. The dough should be elastic, but not liquid. The finished dough can be collected into a ball and placed in the refrigerator for about 15 minutes, and then begin to prepare the mushroom filling for the pie.
Mushrooms (in our case champignons) must be thawed and cut into small pieces. If they are from a jar (canned), then simply drain the liquid and take them out. Pour oil into a frying pan, add champignons there, fry for 7-12 minutes over medium heat. Finely chop the onion and dill and then add them to the mushrooms. Fry for another 5 minutes, stirring constantly, until the greens become softer.
By this time the potatoes should already be cooked. You need to peel it and cut it into cubes or thin slices. Add to the same pan with onions and mushrooms. Salt and pepper. And simmer for a couple more minutes on low heat. Actually, the filling is ready!

Dough

Knead the dough, divide into two pieces. One is slightly larger than the other. Roll out a larger piece of dough into a thin cake. The size and thickness is at your discretion. My dough thickness is 4-6 mm.
Grease a baking tray with oil or line it with baking paper. Place a layer of dough there, press it well, make sides.
Place the filling and smooth it over the dough. Divide the butter into several cubes, which should be placed on top of the filling. This will give juiciness and pleasant fat to our pie. Protects it from drying out.
Roll out the remaining dough with a rolling pin and cover the pie with it, pinching the edges tightly.
You can brush the pie with beaten egg. Then it will become more ruddy and begin to shine. It is advisable to make a small hole in the middle of the cake to allow excess steam to escape.
Place the pie in an oven preheated to 180-190 degrees. Bake for approximately 30 minutes.

The pie is ready. It can be eaten either hot or cold. Great appetizer, good snack. Bon appetit!

Pie with mushrooms (champignons) from yeast dough

There is a recipe for puff pastry, without yeast too, but now the next step is a yeast pie with champignons. This is an open mushroom pie with cheese, sour cream and aromatic herbs. Based on its appearance and cooking technology, it can be considered a French quiche pie. But the dough, as previously noted, is prepared with yeast. Out of this entire collection of recipes, I recommend trying this one. Not because the others are less tasty, it’s just that I personally like this pie best. He is truly wonderful!

Ingredients:

For the test:

Milk – 250 ml.
Flour – 480
Dry yeast -11 g.
Salt – 1 teaspoon;
Sugar – 2 teaspoons;
Butter – 80 g.

For filling:

Onions - 2 medium heads;
Cheese – 150-180 g.
Chicken eggs – 3 pcs.
Fresh dill - a small bunch;
Salt – 1 teaspoon;
Ground black pepper;
Vegetable oil – 30-40 ml.

The process of making this mushroom pie

First you need to devote time and attention to kneading the dough. It's very easy to prepare!

Stir yeast in milk. Beat butter with eggs, sugar and salt. Pour milk into eggs and stir. Then add flour (gradually) and knead a simple yeast dough. You can leave it for 30-60 minutes for now so that it grows.
Now it's time for the filling. Peel the onion and finely chop. Pour oil into a frying pan, add onion, fry over medium heat for several minutes. Cut the mushrooms into pieces and add to the onion. Add salt and pepper. Fry for another 10 minutes. It is necessary for the excess moisture to evaporate and the onions to acquire a rosy color.
Beat eggs into sour cream, add a little ground pepper. Chop the dill there too. Grate the cheese on a coarse grater, add it to the sour cream, and mix it all until the sauce is homogeneous. Add mushrooms and stir again. The champignon filling for the pie is ready!
Knead the dough, roll it into a ball, and then process it with a rolling pin so that you end up with a round cake 4-6 mm thick.
Grease the baking dish with the remaining vegetable oil. Place the dough, press the edges to form sides. The sides should be high enough so that the filling does not spill out. Pinch them, strengthen them. Trim off any excess dough to keep the pie looking neat.
Transfer the filling onto the dough and place it in an even layer without going over the edges.
Heat the oven to 180 degrees, bake this cake for about 45 minutes. It should look something like the photo.

Tips for pies with champignons (and other mushrooms)

To prevent the dough from becoming hard and dry, you can use one trick: when you have already taken out the pie, you need to grease it with a piece of butter.
Add more fresh herbs and various spices to the filling. All this in combination with mushrooms will give you just a taste ecstasy!
Champignons can be used fresh, frozen or canned. The same applies to pre-cooking the filling. Usually the mushrooms are fried, but you can immediately take them out of the jar and place them on the dough. True, the taste will be poorer and fresher.
In addition to potatoes, cheese, cream, you can add cereal, meat, fish, etc. to mushroom pies. Improvise, do a little culinary discovery and share it with other people.
Watch the video on how to make these pies

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Simple Mushroom Pie Dough

A simple dough for pies with mushrooms can be prepared as straight yeast dough, which allows you to reduce cooking time.

600–700 g flour,
30 g fresh yeast,
1 egg
70–80 g butter or margarine,
250 ml milk or water,
100 g sugar,
1/3 tsp. salt

Add yeast to warm milk or water and stir until completely dissolved.

Grind the egg with salt and sugar, add to the yeast mixture.

Sift the flour and add it to the dough in several additions.

Melt butter or margarine, cool to room temperature, add to the dough and knead with your hands until it begins to pull away from your hands and the sides of the dish.

The finished dough should be elastic, but not dense. Cover it with a napkin and place in a warm place until the volume doubles.

Then knead and let the dough rise again. Form it into products, leave to proof for 10–15 minutes and bake. This dough is very suitable for kulebyak, pies with mushrooms and potatoes, pies.

Chicken pie with mushrooms - a very tasty recipe

Mushrooms go great with chicken, and our pie fillings are no exception. Sandy crumbly base, delicate creamy filling, and between them nutritious mushrooms with chicken. This pie will not leave anyone indifferent.

To prepare we will need:

For the test:

Flour – 200 gr.
Yolk – 1 pc.
Cold butter – 100 gr.
Cold water – 2.5 tbsp. l.
Salt – 1/3 tsp.
Baking powder – 1/4 tsp.

Filling:

Chicken fillet – 250 gr.
Unpeeled champignons – 250 gr.
Vegetable oil – 1 tbsp. l.
Salt pepper

Sauce:

Eggs – 3 pcs.
Cream 20% or sour cream – 250 ml.
Hard cheese – 100 gr.
Salt, pepper - to taste

1. We start by preparing the sand base. Sift flour with baking powder and add salt. Cut cold butter into pieces. Grind the ingredients with your hands into fine, uniform crumbs. Add the yolk and cold water.

2. Knead the dough until smooth. We divide it into three parts: 2/3 for the base, and 1/3 for the sides. Wrap in cling film and put in the refrigerator for 30 minutes.

3. Wash the champignons, peel and cut into thin slices. Cut the fillet into small pieces. Place the fillet in a preheated frying pan with vegetable oil and fry for 2-3 minutes.

4. Then add the mushrooms and fry for another 15 minutes. At the end, add salt and pepper to taste. Leave to cool.

5. Roll out most of the dough to the diameter of the mold. I have a mold with a diameter of 24 cm. Prick it with a fork and send it to preheated to 200 degrees. oven for 12 minutes. Let the baked base cool down.

6. Prepare the filling. Break the eggs into a bowl and mix until smooth. Add cream and stir.

7. Using the remaining dough, form a side onto the main crust and place it tightly. The height of the side is 3.5 cm. Place mushrooms and chicken fillet on the dough base. Fill the filling with filling.

8. Three cheese on a fine grater and pour on top of the pie.

9. Place the pie in the oven at 200 degrees. bake for 40 minutes.

Best served cold.

Kefir dough for mushroom pie

To prepare dough for mushroom pie with kefir, you will need the following products:

2 cups wheat flour
360 g butter
1 egg
250 ml kefir
1/3 teaspoon salt (do not add water or acid)

Knead flour, kefir, eggs and salt into a homogeneous elastic dough and cool it. Lightly knead a piece of butter (do not grind) with a small amount of flour until the mixture becomes elastic and pliable.

Roll out the dough into a square layer, put the prepared butter in the center and wrap it in the form of an envelope. Pinch the edges, being careful not to get any flour into the seam. Roll out the dough into a rectangle, connect opposite sides in the middle and pinch them together. Fold the dough in half again and refrigerate for 30 minutes.

After this, roll out the dough into a rectangle again (every time you roll out the dough after cooling, you need to turn it 90°: then the dough will not tear from tension and will turn out layered), also connect the sides in the middle, sweep away the flour, pinch the seam and again fold it so that it is inside at the bend. Place in the cold for 2 hours. Then turn the layer 90° again, roll it out again and fold it in four. Place in the cold for 20–30 minutes before final cutting.

Suitable for fish and mushroom pie, cabbage pie, potato pie with mushrooms and meat.

Shortcrust pastry for chicken pie with mushrooms

Try making shortcrust pastry for a pie with mushrooms, as well as fish and potato filling - you will certainly be satisfied.
The dough ingredients for chicken pie with mushrooms are as follows:

200 gr. flour
200 gr. hard salted cheese
150 gr. oil drain
a pinch of salt and sugar
a pinch of ground pepper
one egg

Cooking method:

Pour a heaping amount of flour onto a cutting board. Sprinkle salt and sugar on top. Make a well in the middle of the flour and break the egg into it. We grate the cheese on a coarse grater (by the way, don’t forget to cool it first) and distribute it over the surface of the flour. We do the same with pieces of butter. Chop everything with a knife, bring the dough with your hands until ready (as quickly as possible). Roll the finished base for pies into a ball, put it in the cold and take it out as needed.

Delicious pie dough with cabbage and mushrooms

This pie dough with cabbage and mushrooms is also suitable for fish, meat and potato fillings.
To prepare a delicious mushroom pie dough we need:

500 g flour,
2 glasses of water,
1 egg
1/2 cup vegetable oil,
1 tsp. salt,
1 tbsp. l. Sahara,
60 g yeast.

Cooking method.

Dissolve the yeast in warm water.
Pour the diluted yeast, egg, salt, sugar into a large saucepan. Add flour and knead the dough.
At the end of kneading, add vegetable oil.
Place the dough in a warm place to ferment for 3-4 hours.

Recipe for baking mushroom pie without yeast

For your daily menu, you can prepare a hearty pie with mushrooms without yeast. The baked goods are not only original, but also incredibly tasty. For the recipe for mushroom pie without yeast, you need the following products:

Butter – 40 g;
Ground black pepper – ½ tsp;
Salt – a pinch.

Filling:

Champignons – 500 g;
Onion – 3 pcs.;
Spinach – 2 bunches;
Yeast-free puff pastry – 400 g.

Melt the butter in a frying pan and fry the chopped champignons until golden.

Wash the spinach and dry it on a kitchen towel.

Place the spinach in a frying pan and fry for 4-6 minutes. Add salt to taste and freshly ground pepper.

Roll out the dough into a thin layer, lay out the filling (mushrooms with spinach) and tuck the edges of the layer so that the filling does not leak out.

Bake in the oven for 20 minutes at a preset temperature of 180°C.

Let the pie cool slightly, slice and serve.

Pie dough with chicken and mushrooms

This dough is prepared for preparing kurnik with potatoes, chicken and mushrooms.
This is a simpler version of the recipe, but still very tasty. The dough for chicken and mushroom pie consists of the following products:

butter or margarine – 1 pack;
kefir – 1 glass;
salt – 0.5 tsp;
soda – 0.5 tsp.

Preparation of the dough:

[includeme file=»wp-content/plugins/include-me/goog-right.php»]Melt the margarine on the stove and let it cool slightly. Let's extinguish the soda with kefir. Pour everything into a large bowl and mix. We begin to add flour in portions and knead it. The dough should not be tight! Cover with film and set aside to rest for 1.5 hours.

After an hour and a half, you can safely cook the chicken.

Liquid aspic dough for mushroom pie

Kefir is ideal for preparing such baked goods, which turn out fluffy, soft and literally melt in your mouth. You can use this recipe for fish, meat, mushroom fillings and for sweet pastries. To prepare the batter for mushroom pie, you need to take the following set of products:

1 tbsp. medium fat kefir,
2 eggs,
1 teaspoon salt,
0.5 dessert spoon of soda,
4.5 tbsp. spoons of sifted flour,
80 g butter and 70 g hard cheese.

The jellied dough for mushroom pie should be prepared as follows:

First remove the kefir from the refrigerator to warm it up. Add baking soda to it and mix well at a fast pace to start the reaction.
After the foam goes away, add the eggs, which must be thoroughly beaten with a whisk. You should end up with a yellowish mass;
Melt the butter in a steam bath, cool it, and then pour it into the other ingredients in a thin stream, after adding more salt.
After this, add finely chopped cheese, and then flour in portions.
Stir until a homogeneous and viscous mass is obtained.

Use the kefir option for your chosen pie.

Homemade pie dough with potatoes and mushrooms

For the test:

2.5–3 cups flour,
5–7 g dry yeast,
250 ml water,
1.5 tbsp. l. Sahara,
1.5 tsp. salt.

Preparing dough for a pie with potatoes and mushrooms at home is as follows:

To prepare the dough, dissolve the yeast in warm water and add a little sugar.
Leave until fluffy foam forms.
Sift the flour, mix with salt and remaining sugar. Pour in the prepared dough and knead the dough.
Knead until soft, adding flour if necessary.
Cover the dough with a napkin and place in a warm place to rise (its volume should increase by 1.5–2 times).

Fresh wild mushroom pie with chicken

Pie with wild mushrooms and chicken turns out incredibly tasty. The aroma of fruiting bodies and chicken meat combine perfectly and complement each other.

Butter or margarine – 250 g;
Sour cream – 1.5 tbsp;
Flour – 3.5 tbsp;
Baking powder – 1 tsp;
Salt – a pinch.

Filling:

Forest mushrooms (to taste) – 500 g;
Chicken meat – 300 g;
Onion – 2 pcs.;
Cheese – 200 g;
Mayonnaise – 3 tbsp. l.;
Eggs – 1 pc.;
Vegetable oil;
Salt - to taste;
Dill greens – 1 bunch.

The first step is to prepare the filling for the fresh mushroom pie.

Meat (any part) is boiled in salted water with spices, cooled and cut into pieces.

Wild mushrooms are peeled, washed and boiled for 20 minutes, cut into slices.

Fry in oil until golden brown, add chopped onion and fry with mushrooms for another 5-7 minutes.

Cut the butter into pieces and place in a bowl. Add salt and 2 tbsp. flour, then mix well until it becomes a moist crumb, and then sour cream and baking powder are added.

The dough is kneaded and the remaining flour is added, kneaded again until elastic.

The dough is placed in the refrigerator and the preparation of the filling begins.

The meat, onions and mushrooms are combined, mayonnaise, chopped herbs and salt are added and mixed.

The baking dish is greased with oil and lined with parchment paper.

The dough is divided into two parts: the first is distributed with your hands along the bottom of the mold and its walls.

The filling is laid out around the perimeter of the dough, distributed with a spoon and covered with a second layer.

Brush with beaten egg, make punctures with the tines of a fork, and place the pan in the oven.

Pie with wild mushrooms and meat is baked for 35-40 minutes at 180°C.

Dough without yeast for mushroom pie

Ingredients:

kefir – 0.5l,
flour - 3 cups,
2 tbsp. mayonnaise,
a pinch of salt,
2 eggs,
soda – 1 tsp,
sugar - tablespoon.

The method of preparing dough without yeast for mushroom pie is quite simple and does not take much time.

Mix kefir with soda, add mayonnaise, sugar, salt, beaten eggs. Add flour and knead into a soft dough. It should be similar in consistency to thick sour cream, that is, liquid. There is no need to knead it with your hands, everything turns out quickly and easily. Then part of the mass is simply poured into a mold or frying pan, any filling is placed on top, then the remaining aspic dough is added again and baked like a regular pie. You can prepare mushroom, meat, potato, and liver fillings for the batter.

Unleavened dough for pies and pies with mushroom, meat, fish, cabbage filling.

This dough is prepared from flour, butter or margarine, sour cream, eggs, sugar, salt and water. Note - no yeast, no soda. The main ingredients are flour and butter, their ratio is as follows – butter is 4 times less than flour. Butter requires a special approach: before preparing the dough, you need to cut it into small pieces and knead it with a wet rolling pin. It must remain cold enough, otherwise the dough will be greasy to the touch. Sour cream - 2 times less than butter.

For 1 kg of flour:

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

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. Before using, the dough should be kept in the refrigerator for at least 1 hour - chilled dough rolls out easier without sticking to the table. Recommended baking temperature 180 °C.

How to cook a pie with frozen mushrooms in the oven

Everyone knows that pies can be made with fresh mushrooms, salted and pickled. However, many people ask, is it possible to make a pie with frozen mushrooms?