Pies with potatoes and mushrooms

Friends, hello everyone! You know, if you talk about pies, it’s impossible to ignore the data. Potato filling is one of the most popular in pies, but today we will improve it and add mushrooms to the potatoes.

In the summer, when it’s in season, you can use any of your favorite forest ones, but today, since there are no others, I’ll take champignons. They are the most common and accessible. I tried cooking with oyster mushrooms, and it turned out very tasty too. By the way, if you don’t have any mushrooms at all, you can even cook them with pickled ones. You can definitely find them on store shelves at any time of the year.

We will fry them in a frying pan, but if you prefer a lighter option, you can bake them in the oven without oil.

Let's prepare yeast dough, but not with water, but with milk. You can experiment and add sour cream to it. It plays almost the main role in pies. When you remove the pies from the frying pan, they seem to be hard at first, but in order for them to soften faster and retain their softness and tenderness longer, I place them in a plastic bag. Be sure to try to do the same.

Stay with me and believe me it will be very tasty and interesting. Read to the end and you can save the recipe on your social page. network, and at the same time share it with friends.

Yeast baked goods with hearty filling

Delicate porous yeast pies filled with mashed potatoes and fried mushrooms are ideal for a delicious lunch or a hearty snack at work.

For the dish you will need:

2 medium onions;
0.3 kg of champignons (or other mushrooms);
0.7 kg boiled potatoes;
1 tbsp. l. granulated sugar;
1 tbsp. warm water;
1 tsp. dry yeast;
1.5 tbsp. refined sunflower oil;
2.5 tbsp. premium wheat flour;
1.5 tsp. table salt.

Preparation:

Pour water into a large bowl, add granulated sugar and yeast. Stir and let the mixture sit for a while.
After about 10 minutes, add 1/2 tsp to the water. salt, add flour.
While kneading the dough, pour a third of a glass of refined vegetable oil into the bowl.
Place the workpiece in a warm place for 20 minutes to “ripen”.
Knead the dough several times, covering with film. Leave the product for another 30 minutes.
Peel the potatoes, cut them, add water, salt and boil.
Peel the onion, finely chop and sauté in 3-4 tbsp. l. sunflower oil until light golden brown.
Chop the mushrooms and place them in a frying pan. Let all the liquid evaporate. Add a little fat and fry them.
Drain liquid from potatoes. Mash it and combine with onions and mushrooms. Stir.
Divide the risen dough into 15 equal parts. Form them into flat cakes and fill with warm pie filling. Secure the edges.
Fry the products in a large amount of vegetable oil.
Place them on paper napkins or a towel to absorb excess fat.

Serve the baked goods hot with strong aromatic tea or broth.

How to cook “Potato pies with mushrooms”

1. Wash the potatoes, place them in a saucepan and boil until tender. If you cook peeled potatoes, the dough will be thinner.

2. At the same time, fry the diced onions and mushrooms in a small amount of vegetable oil. Salt and pepper the filling to taste. Remove from heat and cool.

3. Cool the potatoes under cold water and peel them.

4. Grate or mince.

5. Salt to taste, you can add pepper. You can also use a wide variety of spices and herbs in the recipe for making potato pies with mushrooms. Beat in the eggs, mix everything well.

6. You should get a fairly dense mass that is easy to work with.

7. Place the filling in the center of a small cake and carefully seal the edges.

8. Give the pie the desired shape.

9. And for a more appetizing crust, roll potato pies with mushrooms at home in flour on all sides. Using the same principle, form all the other pies.

10. Heat vegetable oil in a deep frying pan (with high sides) and place the pies in it.

11. Fry over medium heat until golden brown. Then transfer the pies to a paper napkin, removing the remaining oil, and you are ready to serve.

Pies with potatoes and mushrooms in the oven

Pies baked in the oven with potatoes and fresh mushrooms are lower in calories than those cooked in a frying pan, but that doesn’t make them any worse. The products according to the proposed recipe turn out fluffy and soft, so that none of the guests can resist such a treat.

To prepare you will need:

20 g pressed yeast;
1 large chicken egg + 1 pc. for lubrication;
2 tbsp. l. crystal sugar;
1 tbsp. sour cream;
½ tsp. table salt;
3 tbsp. wheat flour;
5 tbsp. l. refined vegetable oil;
2/3 tbsp. warm milk;
0.4 kg potatoes;
0.3 kg of mushrooms;
2 onions;
30 g butter.

How to cook:

Dissolve yeast in milk. Set aside for 15 minutes for them to activate.
During this time, beat the egg with a mixer with a pinch of salt and regular sugar.
To this mass add 1 tbsp. l. vegetable oil and sour cream. Mix the composition.
Combine the resulting mass with the “awakened” yeast, add the sifted flour and knead the dough.
Cover the workpiece with cling film or a waffle towel and place it in a warm place.
After 1 hour, knead the increased product and set it aside again in the same place.
Peel and boil the potatoes. Drain off all liquid. Add whole butter, crush the tubers into a puree.
Peel and then chop the onion and mushrooms.
Saute the vegetable until transparent. Then put the gifts of the forest into the frying pan, pour in a little water, and cook the filling until golden brown. Salt and pepper the composition.
Mix potatoes with onion and mushroom mixture.
Form the risen dough into flat cakes. Fill them with filling. Pinch the edges.
Place the pies on a parchment lined baking sheet. Let them “distance” for 15 minutes.
Brush the products with beaten egg.
Bake at 180⁰C for about 20 minutes.

All components used in the cooking process must be at room temperature.

Simple pie with mushrooms and potatoes made from puff pastry

You can make puff pastry yourself according to any recipe, or make the process easier and buy ready-made dough at any store. The result will not change, but you will save a lot of time. The recipe specifies the minimum amount of mushrooms; you can increase the volume if desired. The more you put them in, the tastier it will be.

Required:

Puff pastry – 1 kg.
Egg – 1 pc.
Potatoes – 900 g.
Salt.
Champignons – 400 g.
Pepper.
Onion – 180 g (half a large onion).

Step by step process:

Chop the onion. There is no need to chop very finely; the cubes should be medium in size. The vegetable should be felt in the filling.

Peel the potatoes, then cut into thin strips.

Chop the mushrooms. Keep in mind that they will shrink greatly during heat treatment.

Pour into the frying pan. Add mushrooms. Lightly salt it. Fry until done. Cool.

Cut about 60% off the dough. Roll out the layer. Place on a baking sheet pre-oiled.

Distribute fried foods. Cover with potatoes. Pepper and salt.

Roll out the remaining dough. Cover the workpiece. Pinch the edges carefully. Using a sharp knife, make 4 punctures to allow steam to escape.

Mix the egg with a fork. Dip a silicone brush into the mixture and brush over the surface of the cake.

Place in a preheated oven. Temperature 200°C. Bake for 20 minutes.

Switch the temperature to 160°C. Bake for another 20 minutes.

Before serving the pie, let it cool slightly.

From curd dough

Fried pies made from curd dough go well with both fruit and berry, meat or mushroom fillings. At the same time, the finished dish turns out to be very satisfying and easier on the digestive system than the yeast version.

Required ingredients:

250 g fat cottage cheese;
2 large chicken eggs;
2–2.5 tbsp. premium wheat flour;
2–3 tbsp. l. sour cream;
1 tbsp. l. crystal sugar;
1 tsp. table salt;
2 tbsp. l. refined sunflower oil;
0.5 tsp. baking soda.

Preparation:

Pour cottage cheese into a deep container.
Add eggs, salt, soda, granulated sugar, sour cream and refined vegetable oil. Mix the composition.
Add the sifted flour and knead into a soft elastic dough.
Form it into a sausage. Cut into pieces and roll them into circles.
Fill each tortilla with filling (for example, potato and mushroom, as in the previous recipe). Pinch the edges.
Fry until beautifully golden brown in a frying pan.

Ready-made pies can be served hot or cold. And for storage they should be packed in a cellophane bag and put in the cold.

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Quote from the message Favorite_kitchen

Read in full In your quotation book or community!
Fried pies with potatoes and mushrooms (detailed master class)
Traditional Russian deep-fried pies are called yarn. A very simple dough - but you will love working with it and will certainly like the result.

Thanks ksy_putan

for the recipe!

For 15 pieces you will need:

1 glass of water 2.5 glasses of flour 1 teaspoon of yeast 1 tablespoon of sugar 1.5 teaspoons of salt 250-300 ml of refined vegetable oil 700 grams of potatoes 300 grams of fresh mushrooms (for example, champignons) 2 onions First, prepare the dough. It takes some time for it to be completely ready. Pour a glass of warm water into a deep bowl. The water temperature should be approximately 30-40 degrees. Add a tablespoon of sugar.

Add yeast.

Mix the yeast and sugar with the water a little.

Yeast needs some time to move from a preserved state to a working state. You will see that the yeast growth process has begun within 10 minutes. Or foam will appear on the surface of the water. Or the water itself will be filled with air bubbles, like carbonated water. Only then add salt to the water (half a teaspoon).

Mix the salt in the water well. Add two and a half cups of flour.

Always measure water and flour in the same or equal cups. Proportion is important here. Prepare 1/3 cup of vegetable oil for the dough.

Start stirring the dough in the bowl.

First you need to stir the flour and water a little.

And only then pour in the measured vegetable oil. It is important to avoid direct contact of the oil with the yeast.

Knead the dough.

It should pull away from the sides of the bowl and absorb all the flour.

At this stage it is not important to knead it until smooth.

Set the dough aside for 20 minutes. During this time, the gluten will swell. And then you can easily and quickly knead the dough until smooth.

Cover the dough with a towel or cling film (so that the top of the dough does not dry out) and leave to rise for 30 minutes. After half an hour, punch the dough directly in the bowl. And leave for another half hour to rise.

For the filling, peel the potatoes. Transfer to a saucepan. Add water. Season with one teaspoon of salt.

Cook the potatoes for 25 minutes after boiling. Peel the onion and cut into small cubes. Fry the onion with vegetable oil (4-5 tablespoons) until tender and light brown.

Cut the mushrooms into small pieces.

Place in the pan. Simmer, stirring, until all the liquid has evaporated. Then add 2-3 tablespoons of vegetable oil to the mushrooms and fry until characteristic fried crusts. Drain the water from the pot with the potatoes. Mash the potatoes directly in the pan using a potato masher.

Add the onions to the potatoes along with the oil in which they were fried. Stir well.

Add fried mushrooms.

Stir well again and leave the finished filling to cool.

Place the finished, well-risen dough on a table surface lightly greased with vegetable oil. Divide into 15 parts. Roll each piece of dough into an even ball.

The dough is very soft, so you won't need a rolling pin when shaping the pies.

Place a frying pan or saucepan over medium heat. Pour in the oil. The oil should be poured to a height of one and a half centimeters.

Take one ball of dough at a time. Place on your palm. Mash into a flat cake.

Place a full tablespoon of filling in the middle of the cake.

Fold the dough with the filling inward, so that the edges overlap slightly.

Gently pinch the dough where the edges meet.

Place the prepared pies on the table with the tucks facing up.

Once the oil is hot (be careful not to overheat it), reduce the heat a little more (to below medium). Take one prepared patty per palm, pinched side up. Gently flatten the pie.

If necessary, pinch the dough again if it comes apart. Then place the pies in the heated oil, turning them upside down.

Since our filling is ready, we only need to fry the pies until the dough is ready. First, on one side - one and a half to two minutes. Readiness is noticeable by the color of the pie on the bottom - as soon as it is sufficiently browned, carefully turn it over with a slotted spoon.

And finish frying on the other side.

Remove the finished pies from the oil with a slotted spoon.

Place on paper towels first to absorb excess oil. And then transfer to a dish and serve hot. If necessary, while frying the rest of the batch, add a little oil to the pan before lowering the rest of the pies into the fryer. Yes, Russian yarn pies are not a dietary dish at all. But it is incredibly tasty and sometimes you can afford this pleasure.

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With added cheese

When there is no time to cook, quick and delicious pies made from store-bought puff pastry with the addition of cheese can be a way out of the situation.

Required Products:

0.5 kg puff pastry;
300–400 g crushed potatoes;
250 g champignons;
120 g cheese;
1–2 medium onions.

Cooking process:

Remove the dough from the freezer. Let him warm up.
Finely chop the peeled onions and fry until transparent.
Add chopped mushrooms to the frying pan. Bring to readiness.
Combine the resulting mixture with mashed potatoes. Salt and pepper, add a little nutmeg. Mix the products.
Roll out the prepared dough. Spread the filling evenly. Sprinkle it with grated cheese.
Roll the workpiece into a roll. Pinch the edges.
Cut the dough into portions about 4 cm wide.
Place them on a large baking sheet lined with parchment.
Bake for about 20 minutes at 220 ⁰C.

Delicious snack pies will especially help if unexpected guests arrive.

Open Pie with Potatoes, Mushrooms and Cheese

Pie with potatoes and mushrooms - simple and satisfying. The
addition of cheese in this pie allows you to add a new flavor facet to the overall palette of potatoes and mushrooms.

Ingredients

Potatoes – 800 gr.
Mushrooms – 450 gr.
Milk – 230 ml. for dough, 150 ml. For filling.
Egg – 1 pc. highest category.
Yeast – 7 gr.
Onion – 350 gr.
Cheese – 150 gr. hard varieties.
Flour – 320 gr.
Sugar – 5 gr.
Mayonnaise, salt.

Cooking:

Beat the egg thoroughly, adding salt and sugar.
Pour in warm milk, stir and add yeast.
Gradually adding the dough, knead the flour until the consistency when the dough stops sticking to your hands.
Cover the dough with cling film and put it in a warm place for a couple of hours.
Fry onion, chopped into half rings, in oil until golden brown, add mushrooms and fry until tender.
Boil the potatoes, drain the water, pour in the milk and mash the potatoes.
Roll out the dough and place it on a greased baking sheet.
Spread a layer of potatoes on top, coat it with mayonnaise, then arrange the mushrooms and sprinkle them with cheese, grated on a medium grater.
Leave the pie at room temperature for 15 minutes.
Bake in the oven at 200 degrees for an hour.

The pie is ready!

Puff pastries stuffed with potatoes and mushrooms

Appetizing puff pastries with potato and mushroom filling can be prepared using homemade dough. It won’t take much more time, and the result is guaranteed to be excellent.

For the test you will need:

1 large chicken egg + 1 pc. for lubricating products;
0.6 kg wheat flour;
0.4 kg l. oils;
2/3 tbsp. ice water;
1 tbsp. l. (9%) vinegar;
0.5 tsp. table salt.

Preparation:

Break a chicken egg into a glass. Pour vinegar in there and add salt. Beat until smooth.
Add water. Mix. Place in the refrigerator.
Sift the flour into a deep container and put the chopped butter (from the freezer).
Grind the products into crumbs.
Pour in the egg mixture. Knead the dough.
Roll out the workpiece. Cut into portions (for example, triangles or squares).
Fill small flatbreads with potato and mushroom filling. Brush the edges with beaten egg. Form products of the desired type. Seal the sides with a fork.
Place the puff pastries on a greased baking sheet.
Cover their surface with egg.
Bake for approximately 20 minutes at 210 ⁰C.

For a richer taste and aroma, you can add different types of mushrooms to baked goods.

Jellied Pie with Potatoes, Mushrooms and Kefir

Pie with potatoes and mushrooms - simple and satisfying
One of the fastest recipes to prepare, requiring a minimum of cost and fuss.

Ingredients

Champignons – 300 gr.
Flour – 240 gr.
Potatoes – 700 gr.
Kefir – 230 ml.
Egg – 4 pcs.
Mayonnaise – 120 ml.
Onions – 150 gr.
Baking powder – 5g.
Salt and pepper.

Cooking:

Boil the potatoes in their jackets.
Cut the onion into small cubes and fry in oil until golden brown. Add mushrooms, cut into thin slices, salt and pepper and fry until tender.
Mix eggs with mayonnaise and kefir, mix thoroughly.
Carefully add flour and baking powder while stirring. Knead the dough to the consistency used to make pancakes. Leave to stand for 5 minutes.
Peel the boiled potatoes and cut into small pieces.
Pour half the dough into the mold, place the mushrooms, and top with potatoes and pepper.
Pour in the other half of the dough and smooth with a spoon.
Bake at 180 degrees for 25 - 30 minutes.

The pie is ready! It should be served hot. It is good as an appetizer or as a separate dish.

With canned mushrooms

The original filling for pies is pickled mushrooms, which in combination with potato dough give a simply stunning result.

For the dish you need to take:

1 kg of potatoes;
2 chicken eggs;
1 jar of pickled mushrooms (small);
1 medium onion;
1 package of breadcrumbs.

Cooking method:

Drain the mushroom marinade. Rinse them with water to get rid of excess salt.
Finely chop the fruits of the forest and fry with onions until the products are golden.
Peel the potatoes. Grate on a coarse grater, squeeze lightly, add salt, mix with 1 chicken egg.
Wet your hands with water and make pies with mushroom filling.
Bread each product with breadcrumbs, first dip it in a beaten egg, and fry in vegetable oil until tender.

To save time using this recipe, you can make one large pie and serve with sour cream and herbs.

Option for those who are fasting

Lenten pies with potatoes and mushrooms are made very quickly and simply from a minimum amount of ingredients.

Required ingredients:

3 tbsp. l. refined sunflower oil;
2 tbsp. premium wheat flour;
1 tbsp. warm water;
½ tsp. table salt;
½ tsp. baking soda;
filling - at your discretion.

Preparation:

Add oil to warm water and add salt and soda. Stir.
Add double sifted flour. Knead the dough.
Form the dough into a sausage. Cut it into equal pieces and roll it out.
Fill each flatbread with a filling previously prepared from canned or fresh mushrooms and potatoes. Pinch the edges.
Fry in a frying pan until golden brown.

If desired, such pies can be baked in the oven for 20 minutes at 180 ⁰C.

Second Bread

Pie with potatoes and mushrooms - simple and satisfying
Potatoes are a completely universal product. It is not for nothing that in Rus' it has long been called “second bread” - it is both nutritious and absolutely affordable. In addition, in terms of taste, potatoes go well with most other products, including mushrooms. It’s hardly necessary to talk about the luxurious taste of fried potatoes with mushrooms - everyone already knows about it. This wonderful flavor combination of potatoes and mushrooms can be successfully used for filling pies.

Pies filled with potatoes and mushrooms are not only tasty, but also very nutritious - a couple of these pies can easily replace a full-fledged office snack on a working day.

Pie with potatoes and mushrooms - simple and satisfying

We bring to your attention several simple recipes for delicious and nutritious Pie with Potatoes and Mushrooms

Pie with potatoes and mushrooms - simple and satisfying