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

Hi all! Not long ago I discovered the world of delicious mushroom pies! As a true sweet tooth, I could not imagine a savory pie before. But once I cooked a mushroom one, I fell in love with it from the first bite.

I prepared my dish with champignons and described it for you step by step with photos and took a video of the preparation, it’s a pity that the taste and aroma cannot be conveyed! )) But with the gifts of the forest, everything turns out even tastier and more aromatic.

There are many options for preparing this dish, and each of them has its own admirers. It is accepted that there is no dispute about tastes, so we will look at completely different recipes so that everyone can find something for themselves.

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.

Useful tips for pies with champignons and other mushrooms

In order for the mushroom pie to be aromatic, soft and tasty, you need to know some of the subtleties of its preparation:

The pie will become aromatic and tasty if you add wild mushrooms (for example, chanterelles, honey mushrooms, white mushrooms).
With oyster mushrooms and champignons, the pies are easier to digest.
Making puff pastry is a long and labor-intensive process. However, you can use an instant recipe or buy frozen puff pastry.
It is not recommended to use a microwave oven to defrost puff pastry as it will damage the layers.
For juiciness, add onions and a little bread soaked in milk to the minced meat.
You should not add a lot of spices to the mushroom filling, as mushrooms have their own aroma, which is preserved during baking.
Mushrooms go well with any type of cheese.
Wild mushrooms are pre-boiled, and champignons and oyster mushrooms can be put into pies raw or fried in oil.
To ensure that the dough is airy and soft, the pies are placed in a warm oven.
Thin dough is transferred to a baking sheet using a rolling pin. To do this, grease the mold, sprinkle the layer with flour and roll it onto a rolling pin, and then unroll it on a baking sheet.
To prevent the top of the dough from puffing up during baking, pierce it with a fork in several places or make a hole in the center.

Making pies with champignons.

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.

Puff pastry for pies

To properly bake a mushroom pie from puff pastry, you must first refer to the recipe for the dough itself.

The technique for preparing it varies, but we will draw your attention to the simplest and fastest method.

Flour – 4 tbsp;
Butter – 120 g;
Sunflower oil – 80 g;
Chicken eggs – 1 pc.;
Sugar – 1.5 tbsp. l.;
Salt – 1.5 tsp;
Dry yeast – 1 pack (15 g);
Milk – 1.5 tbsp.

Take 0.5 tbsp. warm milk and dilute yeast and sugar in it.

Beat in the egg and mix thoroughly until smooth.

Prepare a surface for kneading dough and sift flour onto it. Make a well and pour in the milk with the diluted ingredients.

Add salt and vegetable oil, combine with flour and start kneading the dough.

Then leave the dough to rise for 60 minutes in a warm place. During this time, knead the mass once and let it rise again.

Roll out the dough onto the surface into a thin crust and grease with butter, which must first be melted.

Fold the layer in thirds and roll out thinly again. Repeat the process 3 more times and you can start cooking.

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.

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.

How to make a simple lavash pie with mushrooms

Lavash pie with mushrooms is so easy to prepare that you can cook it every day.

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Lavash – 2 sheets;
Mushrooms – 600 g;
Onions – 4 pcs.;
Cheese – 200 g;
Kefir – 300 ml;
Butter – 3 tbsp. l.;
Eggs – 2 pcs.;
Salt and ground black pepper - to taste;
Onion and dill greens - several branches each.

A step-by-step recipe with a photo of mushroom pie in pita bread includes several stages.

Cut the champignons into slices, fry in oil until tender, add salt and pepper to taste.

Add chopped onion and fry with mushrooms for 10 minutes over medium heat.

Chop the onion and dill, mix with mushrooms and onions.

Grease the baking surface with oil, place 1 sheet of lavash so that the edges hang over the pan.

Place the 2nd sheet of lavash across the first layer.

Beat eggs with kefir, mix with grated cheese and pour one part over the laid out layers of lavash.

Place part of the filling, fold the edges of the top lavash and lay out the second part of the filling.

Cover with the edges of the bottom pita bread and pour the rest of the mixture of eggs, kefir and cheese on top.

Place the lavash pie in the oven preheated to 180°C for 30 minutes.

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.

How to cook a pie with champignons?

Yeast pie with champignons in sour cream sauce is an excellent cold appetizer for the holiday table.

For the baking recipe you need:

3 cups flour;
7 g dry yeast;
70 g butter;
1-2 tsp. salt;
1 tbsp. l. Sahara;
1 glass of milk.

Test preparation:

Sift the flour into a bowl, add salt, sugar and yeast, stir, then add softened butter.

Warm milk is poured into the dough and kneaded until elastic, covered with a towel and left to rise at a temperature of 25-30°C.

Warm milk is poured into the dough and kneaded until elastic.

The dough should rise 3 times.

To prepare the filling, mushrooms (510 g) are peeled, washed with water and cut into cubes. Pour vegetable oil into a frying pan and heat it, then add the champignons to it.

Fry mushrooms and onions (1 piece) until all the liquid has evaporated.

Beat eggs (2 pcs) into sour cream (53 ml), grate cheese (200 g), mix until the ingredients are evenly distributed.

The mushrooms are cooled and combined with sour cream sauce.

Knead the risen dough on the table with your hands, then roll out the cake to a thickness of 0.5 cm.

Grease the mold on all sides with melted butter. The sides and bottom of the mold are covered with a layer and pierced with a fork in several places. Place the filling on top.

The sides of the dough are wrapped, brushed with egg. Preheat the oven to 180°C and bake the pie for 40 minutes.

How to make puff pastry pie with champignons.

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.

What foods are best to combine in a pie?

Baked dishes are the best option for a complete lunch or dinner. Products that are heat treated in this way retain a maximum of nutrients and microelements. Therefore, there is no need to worry that vitamin-rich vegetables will lose their properties during the preparation of the pie.

As has been said more than once, mushrooms get along well with many foods. In addition to them, you can safely add meat products to the pie. You can take chicken or young veal, then the pie will become light and dietary, and beef, turkey or pork will make it nutritious.

Vegetables make the dish light and tasty. All seasonal vegetables are suitable for cooking. You can use potatoes, carrots, asparagus, celery, bell peppers and much more.

For gourmets, some fruits are placed in a layer cake with mushrooms and cheese: they add piquancy and sweetness to this appetizer. You can include pears, apples, plums in the recipe, and use the berries for sauce.

The choice of ingredients and spices is no less important than the selection of the mushrooms themselves. Artificially grown oyster mushrooms and champignons, as well as forest gifts are suitable for baking: honey mushrooms, boletus, chanterelles, boletus mushrooms, porcini mushrooms.

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.

“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.

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

Puff pastry without yeast for pies

You can also bake a delicious mushroom pie from yeast-free puff pastry. To do this, we suggest that you familiarize yourself with the dough recipe.

Butter (chilled) – 380 g;
Flour – 0.5 kg;
Salt – a couple of pinches;
Eggs – 1 pc.;
Cold boiled water – 230 ml;
Vinegar 6% - 2 tsp.

I must say that in this version the dough is made very quickly and easily.

Combine egg, vinegar and salt in water, beat lightly with a fork.

Sift the flour onto the prepared surface and rub in ¼ of the butter. Mix with flour, grate the butter again and mix again without pressing. In this case, make sure that the butter does not melt.

Pour water in portions and assemble the dough, but do not knead it. Try to ensure that the butter does not melt, but remains in pieces; to do this, keep it in the freezer first.

Collect the dough, put it in a bag and put it in the refrigerator for 1 hour. Then take out the dough, knead it and return it to the refrigerator for another hour.

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.

Features of storing workpieces

Winter preparations from mushrooms are stored at a temperature of about +8°C. Pantries and basements are suitable for storage. If mold begins to form in jars of mushrooms, they should be thrown away. The fungus that causes mold is extremely dangerous to health because it contains botulinum toxin, a substance that can lead to botulism.

Did you know? The lifespan of a porcini mushroom is about 10 days.

Marinated mushrooms are a universal product that can be used to diversify both main dishes and salads. In addition, they can be served as an independent snack. Among the many recipes, every housewife can find one that she likes.

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.

To summarize

As you can see, preparing a pie with champignons in the oven is not difficult. In this article we looked at two main options: open and closed pie. Both dishes have a pleasant and delicate taste. The only difference: the filling in a closed pie is more tender, and the dish itself is more satisfying. But at the same time, the open version of the snack looks more attractive and unusual.

If you still have questions about cooking, I recommend watching the detailed and visual video with the recipe. You can also ask your questions in the comments below the article, we answer them promptly. It will be interesting to read which pie you prefer: open or closed - be sure to leave your opinion about it. Bon appetit and see you soon!

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.

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.

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.

Pie with fried mushrooms whipped up in a slow cooker

Make a quick mushroom pie in a slow cooker - it's very easy! The baked goods taste great and are also aromatic.

Margarine – 300 g;
Flour – 2.5 tbsp;
Kefir – 8 tbsp. l.;
Baking powder – 1 tsp;
Salt – pinches.

Filling:

Champignons – 700 g;
Onion – 300 g;
Sunflower oil;
Salt;
Ground black pepper – 1 tsp.

Pie with fried mushrooms in a slow cooker is prepared in several stages.

Let's prepare the dough: take the margarine out of the refrigerator and grate it on a coarse grater.

Add sifted flour, baking powder and kefir to it. Knead well until it sticks to your hands, pack it in a bag and put it in the refrigerator for 30 minutes.

In the meantime, we are preparing the filling: we clean the mushrooms, cut them into pieces, combine them with chopped onion cubes and place them in the multicooker bowl.

Pour in 3-4 tbsp. l. oil, turn on the multicooker in the “Frying” or “Baking” mode and fry the mushrooms and onions for 20 minutes.

Add the mixture, add ground pepper, mix and fry for another 5 minutes.

Place the filling from the bowl into a plate and wash the multicooker.

Grease with oil and place one part of the dough on the bottom, spread it with your hands along the bottom of the bowl, making an overlap of 8 cm.

We spread the filling, distribute it over the surface of the dough and cover with the rolled out second half. If there is a lot of dough, leave some and put it in the freezer.

We pinch the edges of the pie with our fingers and pierce it 3-4 times with a knife so that the pie does not deform during baking.

Set it to “Baking” mode for 40 minutes and wait for the signal. Then carefully turn over and bake for another 30 minutes. If your multicooker has 3D heating, there is no need to turn the cake over.

Pie with fried mushrooms can be served along with sour cream sauce, which will make the baked goods more juicy.

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.

Selection and preparation of ingredients

It is advisable to choose mushrooms for pickling that are not very large . They must be whole and fresh. Before pickling, they need to be cleaned of dirt and washed. Vegetables also need to be thoroughly peeled and washed, paying attention to whether there are putrefactive spots on their surface.

Important! Eggs must be disinfected before cooking, since salmonella bacteria living on the surface of the shell can cause serious illness.

Flour must be sifted to remove any lumps before use. Immediately before cooking, eggs should be washed in warm water with the addition of soda to disinfect them. Then the product needs to be boiled, cooled and peeled.