Pies with chanterelles: photos and recipes for baking with mushrooms from different types of dough

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.

Recipe for pie with chanterelles and chicken made from puff pastry

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.

Method of preparing the pie

1. The flour is sifted and then placed in a bowl. Add 2 eggs and pre-melted butter (can be melted in a container over low heat or in the microwave), salt and sugar.

2. Using your hands, roll the dough into a uniform consistency. You can add 3 tablespoons of ice water. The dough is molded into a ball, wrapped in film (or placed in a bowl and covered with a lid so that it does not dry out) and put in the refrigerator for about 15-20 minutes.

3. The mushrooms are washed and peeled, then chopped, but not very finely. The onion is also peeled and cut into small cubes.

4. In a well-heated frying pan, first fry the onion, then the chanterelles in vegetable oil.

5. The baking pan is well greased with butter. The dough is removed from the refrigerator. Next, it is placed in a baking pan. Carefully level it with your hands, you can make a low side. Using a sharp object, make small punctures in the dough (but not all the way through). Place the mold with the dough in an oven preheated to 200° for 10 minutes.

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.

Jellied pie - casserole.

What could be easier than making a jellied pie? The lightest and easiest to prepare, filling to your taste and color. Minimum products, minimum costs and minimum time. Even a first-grader can make such a pie. Perfect for both a hearty dinner and for dear unexpected guests on the doorstep. The eldest daughter went to visit her grandmothers in Kazakhstan and brought a treat - fried chanterelles and cowsheds. So for dinner today we are having jellied pie (casserole) with potatoes and chanterelles. Why do I call the pie a casserole? Yes, because after baking the dough turns out so tender and with such a thin crust that I can’t call this culinary miracle anything else. When baking a regular omelet, it seems to me that the crust turns out much thicker. The pie is served warm; baking time depends on the filling. Varies from 35 to 50 minutes. Potatoes are baked for the longest time, then in descending order... chicken, minced meat, fish, egg and onion. My pie baked for exactly 45 minutes, and even then I tried to keep the pie in the oven as long as possible, I was still afraid that the potatoes wouldn’t bake. But now it is clear that 35-40 minutes would be enough. The pie turned out dark and tanned. And if it weren’t for these extra 5 minutes, the aesthetic appearance of the pie would be 100%. But this did not affect the taste... Everything was baked, the potatoes turned out with a creamy taste. And it’s better not to stutter about the aroma of fried chanterelles at all, otherwise you’ll have to run back to the kitchen and repeat the order. By the way, the weight of the finished pie is 1.580 g. I advise, I recommend, maybe this recipe will become your lifesaver.

For the test:

200 g mayonnaise (how to make homemade mayonnaise follow the link) 200 g sour cream 2 eggs flour 150-200 g 1 tsp slaked soda Any filling 700 g potatoes 300 g mushrooms (fried) 200 g onions pepper and salt 50 g butter

PREPARATION:

Knead the dough in a deep bowl. Break the egg and stir with a whisk. Add sour cream, mayonnaise, and salt to the egg.

About the salt! I would recommend not adding it at all, since mayonnaise itself is salty. But again, not for everyone. Mix everything well. Then extinguish the soda and add it to the dough. With quick movements of the whisk, beat the dough until white and fluffy. The baking soda will increase the dough slightly in volume. Be sure to sift the flour. We begin to add portions to the dough, constantly mixing everything well. The dough turns out like thick store-bought (the spoon should not stand) sour cream. If you want to replace baking soda with baking powder, then I advise you to add it not to the liquid part of the dough, but to the flour and add it to the dough together with the flour.

Preparing the filling:

Cut the potatoes into thin slices. Fry the mushrooms in odorless vegetable oil. I already had them fried. Peel the onion, cut it and fry it in butter with a little salt and pepper. Greens to taste. Add fried onions to potatoes and stir.

Grease the mold generously with butter and dust with flour, shaking out excess. I have a shape 24 by 19 cm. The dough and filling are designed for exactly this shape. So keep that in mind when you start the dough. Pour 1/3 of the dough into the mold, wait for an even coating over the entire bottom of the mold. Tilt the mold on one side first, wait until the dough pours onto the side of the mold, repeat this on all sides of the mold. It turns out that the walls of the mold are covered with a thin layer of dough.

Spread the filling evenly throughout the dough. Potatoes with onions. Mushrooms.

Cover with the remaining dough. We pour the dough on top of the filling into more than one place, but try to stretch it in sections over the entire surface. Be sure to wait until the pie is evenly covered with batter before baking. If suddenly you do not have enough dough to cover the entire filling, or you see that there is not enough dough, then simply distribute the dough into different parts in small portions, 1 tsp each. The most important thing is to first go through the corners and edges of the form, and distribute what remains in the middle. I assure you, the pie will still turn out. At this time, you can preheat the oven to 170-180C.

Place the pie in the center of the oven and bake until done. Check with a fork, try to pull out a small piece of the exact filling that takes the longest to cook. In my case, it's potatoes. You don’t have to worry about the dough - it will definitely bake! Take the finished pie out of the oven and leave it in the pan for 30 minutes, no matter how much you want to try it quickly. Otherwise, the hot pie will simply crack and fall apart, and you will not be able to cut it nicely and evenly. I don’t see any point in covering the top with a towel; it will be very tender and soft without it. After half an hour, run a sharp knife along the edges of the cake and pan. Make sure the cake is not sticking to the side of the pan.

Cover with a cutting board and carefully turn over. You shouldn’t take off your uniform right away. Wait 3 minutes. As soon as the cake settles on the board, feel free to remove the mold yourself. Cover the upside down with the spread or flat dish on which the pie will be served and carefully invert again. This is what happened in the end.

The pie is incredibly easy to cut, the cut is even, the piece does not fall apart and sits firmly on the spatula. All that remains is to traditionally wish you a pleasant tea party!

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 preparing 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.

Pies with chanterelles

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Pies with chanterellesIngredients: Wheat flour - 400 g, Fresh yeast - 25 g, Sugar - 2 tbsp, Salt - 1 tsp, Vegetable oil - 2 tbsp, Water - 200 ml, Boiled chanterelles - 150 g, Carrots - 1 piece, Onion - 1 piece, Vegetable oil - 1 tbsp, Oil - for frying pies In this recipe I want to show you the delicious chanterelle filling and the wonderful - in my opinion, the best dough for pies. The filling is very tender and aromatic. I have long loved this choux yeast dough. It's very quick and easy to do. No need to wait until he...

Pies with chanterelles and potatoesIngredients: Milk 1/2 Liter (Can be replaced with boiled water.), Yeast 10 Grams, Sugar 1 Tbsp. spoon, Salt 1 teaspoon, Flour 5 glasses, Potatoes 700 grams, Chanterelles 300 grams (fresh or dried), Onion 1 piece, Ground black pepper - To taste Pies with chanterelles and potatoes can be baked in the oven or fried in a frying pan. This recipe is for frying, but it can easily be transformed into a baking recipe. Remove the vegetable oil (leaving only 4 tablespoons for the dough) and add the egg to...

Pies with chanterellesIngredients: Flour 4 Cups (dough), Kefir 300 Milliliters (dough), Sour cream 50 Milliliters (dough), Sugar 1 tbsp. spoon (dough), Soda 1 Teaspoon (dough), Salt 1 To taste (dough), Chanterelles 300 grams (filling), Cabbage 300 grams (filling), Onion 1 Piece Chanterelles are an amazingly tasty thing, the use of which for culinary purposes is very versatile . We live in a wooded area, our chanterelles grow very actively, so in summer and autumn they are always on the farm. One of the ways to prepare them is feast...

Pies with chanterelles and potatoes / super dough, great filling! Ingredients: yeast 1.5 tsp, milk 50 ml, kefir 50 ml, sugar 1 tsp, baking powder 1 tsp, pinch of salt, vegetable oil 40 ml., flour 250 g, dried chanterelle mushrooms, champignon mushrooms 3-4 pcs., potatoes (boiled) 3-4 pcs., onions 1-2 pcs. Excellent dough for pies in the oven, soft even on the second day (if there are any left) ! Chanterelle pies are prepared very quickly, they turn out tasty and aromatic! At home we call these pies “cozy”! Cook for health and pleasure! For those baked into the spirit...

Pies with chanterelles and potatoesIngredients: Potatoes - 200 g, Fresh chanterelles - 200 g, Onions - 100 g, Refined sunflower oil - 40 ml, Black peppercorns - 0.2 tsp, Salt - 0.5 tsp, Food grade ammonium - 5 g, Fresh yeast - 15 g, Butter - 110 g, Wheat flour - 420 g, Sugar - 10 g, Sour cream - 200 g, Salt - 0.5 tsp, Chicken eggs - 2 pcs. To prepare the filling we You will need chanterelles, potatoes, onions, sunflower oil, salt, ground black pepper. Peel the onion, cut into 100 gram cubes and fry in sunflower oil (40 ml) for 2-3 minutes. Add 200 grams of peeled and thoroughly washed...

Yeast pies with chanterelles and green onionsIngredients: Fresh chanterelles - 500 g, Green onions - 1 bunch, Butter - 100 g, Yeast dough - 1000 g, Chicken eggs - 3 pcs. Finely chop the chanterelles and fry in butter until tender, At the end add finely chopped bleached onion stems. Cool. Wash the onion and chop finely. Add chopped eggs. Add fried mushrooms to the filling. Mix well...

Pies with zucchini and chanterelles “Mushroom Glade” Ingredients: For the dough: 3 tbsp. spoons of margarine, 3 tbsp. spoons of low-fat sour cream or yogurt, 1.5 teaspoons of soda, salt to taste, flour - as much as you need, For the filling: 1 large zucchini (zucchini can be used), 200 g of fresh chanterelles Mix all the ingredients for the dough Knead the soft dough and give it a little rest Wash the chanterelles well and place in a colander. Then fry with salt and a small amount of vegetable oil until half cooked. The smallest foxes are selected...

Pies with chanterelles and green onions recipe with photosIngredients: Wheat flour (400 g), Instant yeast (2 teaspoons), Table salt (1 teaspoon), Sugar (1 teaspoon), Milk (250 ml.) , Butter (70 g.), Chicken egg (4 pcs.), Egg yolk (1 pc.), Chanterelles (150 g.), Green onion (0.5 bunch), Ground black pepper (0.25 tsp), Sunflower butter (2 tbsp) Sift the flour into a bowl, add quick-acting yeast, 0.5 tsp salt, sugar. Mix. Pour milk into a ladle and add one egg. We put it on the fire for literally 1-2 minutes to heat it up a little (no more than 37 degrees). Remove from heat and whisk...

Hearty pies with mushrooms and chickenIngredients: for the dough: 400 gr. flour, 1 packet of dry yeast (11 g), 200 ml. milk, 1 egg, 100 gr. butter, 2 tbsp. sugar, 1 tsp. spoon of salt, for filling: 250 gr. chanterelles, 200 gr. oyster mushrooms, 1 chicken breast, 1 large onion, 100 ml. cream, salt, ground black pepper, vegeta seasoning Knead the dough and leave it to “rise” for 2 - 3 hours. Knead it 2-3 times. The bread maker helped me here. Boil the chicken breast with the addition of carrots, black peppercorns, bay leaf and salt; cut into small cubes. Peel the onion, chop...

Pie with chanterelles and bacon Ingredients: Butter 1 tbsp. spoon, Chanterelles 300 Grams, Garlic 2 Cloves, White wine 50 Milliliters, Cream 100 Milliliters, Bacon 2 Pieces (strips), Salt To taste, Pepper To taste, Cheese 50 Grams, Puff pastry 500 Grams, Yolk 1 Piece, Thyme To taste Amazing A simple recipe for a pie with chanterelles and bacon will be a lifesaver for many housewives. You can make not only a large pie, but also small portioned pies that are convenient to take with you on a picnic or to work. 1. Here is the list of ingredients...

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 up 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 appetizer with 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°.

Step-by-step preparation

Chanterelles are an amazingly tasty thing, the use of which for culinary purposes is very versatile. We live in a wooded area, our chanterelles grow very actively, so in summer and autumn they are always on the farm. One of the ways to prepare them is chanterelle pies, which are dearly loved by all members of our family without exception.
To make chanterelle pies, you need:
Finely chop the washed chanterelles.
Finely chop the onion.
Fry the onions with the mushrooms.
Finely chop the cabbage.
Simmer the cabbage until done.
Squeeze excess liquid from cabbage and mix with mushrooms.
Boil 2 eggs, chop, add to the filling, and add salt.
Sift the flour into a deep bowl, mix the flour with sugar and salt.
Quench the soda with vinegar and pour into the dough.
Pour in 1 tablespoon of oil.
Mix kefir with sour cream, pour into flour.
Knead the dough, add oil. The dough should become homogeneous.
Leave the dough for half an hour.
Roll out the dough into a rope, divide it into equal pieces.
Roll the dough in flour, roll out the flatbreads, place the filling on each one and pinch the edges.
Place the chanterelle pies on a baking sheet, brush with egg and bake at 200 degrees until fully cooked. The easiest way to determine readiness is by the color of the dough - as soon as it is browned on top, you can take it out.
Chanterelle pies are served with sour cream. By the way, if you don’t like cabbage, you don’t have to add it to the filling - you can add more onions, for example. Or potatoes - whichever you prefer. Bon appetit!

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.

Description of preparation:

Chanterelles are an amazingly tasty thing, the use of which for culinary purposes is very versatile.
We live in a wooded area, our chanterelles grow very actively, so in summer and autumn they are always on the farm. One of the ways to prepare them is chanterelle pies, which are dearly loved by all members of our family without exception. To prepare chanterelle pies, you need to: 1. Finely chop the washed chanterelles. 2. Finely chop the onion. 3. Fry the onions along with the mushrooms. 4. Finely chop the cabbage. 5. Simmer the cabbage until done. 6. Squeeze excess liquid from cabbage and mix with mushrooms. 7. Boil 2 eggs, chop, add to the filling, and add salt. 8. Sift the flour into a deep bowl, mix the flour with sugar and salt. 9. Quench the soda with vinegar and pour into the dough. 10. Pour in 1 tablespoon of oil. 11. Mix kefir with sour cream, pour into flour. 12. Knead the dough, add butter. The dough should become homogeneous. 13. Leave the dough for half an hour. 14. Roll out the dough into a rope, divide it into equal pieces. 15. Roll the dough in flour, roll out the flatbreads, place the filling on each and pinch the edges. 16. Place the chanterelle pies on a baking sheet, brush with egg and bake at 200 degrees until fully cooked. The easiest way to determine readiness is by the color of the dough - as soon as it is browned on top, you can take it out. Chanterelle pies are served with sour cream. By the way, if you don’t like cabbage, you don’t have to add it to the filling - you can add more onions, for example. Or potatoes - whichever you prefer. Bon appetit! Main ingredient: Mushrooms / Chanterelles Dish: Baking / Pies Diet: Lenten dishes

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.