Pie with potatoes and mushrooms in the oven, multicooker. Recipe for puff pastry, yeast dough, aspic, closed. Photo step by step

Posting in group: Baking

Old Russian warriors were always greeted with a beautiful pie. The name itself, according to two versions, comes either from the word “feast” (meal during the holiday), or from “pyra” (the old name for wheat). If at the beginning they were prepared mainly from unleavened dough with cabbage and fish, then in the 18th century the filling of potatoes with mushrooms became popular. Now in the cookbook you can find a variety of recipes for dishes prepared in the oven or slow cooker.

Classic closed pie recipe

The classic version is considered to be a closed pie made from yeast dough. This is what makes the dish soft and tender, and the wild mushrooms in the filling will fill the house with an unforgettable aroma.

Composition of ingredients

Compound:

flour – 600 g;
live yeast – 20 g;
sugar – 20 g;
salt – 10 g;
milk – 200 ml;
butter – 60 g;
egg – 3 pcs.;
frozen mushrooms – 500 g;
potatoes – 500 g;
vegetable oil – 2 tbsp. l.;
onion – 1 head;
spices and salt - to taste.

Instead of butter, you can add high-fat margarine to rich baking dough. Mushrooms should be chosen according to taste, but wild mushrooms are more fragrant.

Step-by-step cooking process

Cooking process:

You should start with the base of the pie, for which the first step is to activate the yeast. To do this, they must be diluted in 1 tbsp. warm milk, 1 tbsp. l. granulated sugar and the same amount of flour. In 10 minutes. bubbles will appear on the surface indicating readiness.
In a separate cup you need to lightly beat 2 eggs with salt and the rest of the sugar, pour in milk, add the dough, half the melted margarine and mix well.
The flour must be sifted to saturate it with oxygen and get rid of excess impurities. Add to the prepared mixture in parts, kneading into a smooth dough.
You need to collect the mixture into a bun, cover with cling film or a kitchen towel and leave in a warm place. After about 40 min. the volume should increase by 2 times.
During this time you can have time to prepare the filling. To do this, you need to thoroughly wash and peel the potatoes. The tubers should be shaped into plates.
You need to peel the onion, rinse it under the tap and chop it into thin half rings.
You don’t have to defrost the mushrooms, but immediately place them with the rest of the ingredients prepared for the filling in a frying pan heated with vegetable oil. You need to fry at maximum heat until half cooked, be sure to add salt and pepper at the end.
The dough that has come up by this time should be divided into smaller and larger parts. The first thing you need to do is roll out the last one and place it in a greased pan or on parchment paper.
On the surface you need to distribute the cooled filling, chopped pieces of the remaining butter. Cover everything with the second rolled out piece of dough and pinch the edges.
After this, cover the cake with a towel and leave for 20 minutes. and, after rising, brush with yolk. Bake at 180° for 40 minutes.

Pie with potatoes and mushrooms, closed type, classic recipe.
After taking out the hot baked goods, you should definitely let it “rest”, covering it with a clean piece of cloth. Only in 10 minutes. You can cut into portions and serve. When cold, the dish is no less tasty.

Puff pastry recipe

A pie with potatoes and mushrooms in the oven can be quickly prepared if you buy yeast puff pastry in advance.

Composition of ingredients

Product set:

puff pastry – 500 g;
potatoes - 2 large tubers;
champignons – 400 g;
butter – 3 tbsp. l.;
yolk – 1 pc.;
sesame – 1 tsp;
salt - to taste.

The pie will be more fragrant if you add chopped herbs and spices to the filling. A more satisfying dish will be obtained if you add fried minced meat to the filling.

Step-by-step cooking process

Cooking Guide:

In this recipe, a semi-finished product is chosen for the base, which will need to be defrosted first. A piece of dough should be laid out in advance and kept at room temperature, without using a microwave to speed up the process.
During this time, boil the washed potatoes in their skins, peel and cut into plastic pieces.
The champignons need to be quickly rinsed under the tap, the darkened areas removed with a knife and shaped into cubes. Next, they need to be fried in a frying pan, preheated with butter, setting the flame to maximum.
Mushrooms need to be combined with prepared potatoes, salt and pepper.
The dough is almost always sold in rectangular shape. The pie should be made in exactly the same shape to avoid scraps. The layer needs to be divided into 2 pieces of different sizes and both rolled out to a thickness of about 5 mm.
Place the large piece first on a sheet of parchment, spread the filling on it, and cover it with the second piece of dough. The edges need to be greased with yolk and sealed tightly.
Before placing in the oven, be sure to make punctures on the surface of the cake to maintain its shape.
Bake at 200° for 25 minutes. The ruddy color of the surface of the product will indicate readiness.

If you start cutting the pie right away, it will lose its shape and the crust will begin to crumble. Therefore, it is better to serve the dish only after 10 minutes. after heat treatment. You can place gravy boats with sour cream next to the plates.

Home cooking

If cooking is not part of your creative interests, but sometimes you really want to show off your delicious masterpieces, this recipe is for you! Chicken drumsticks with potatoes, onions and mushrooms, baked in the oven in puff pastry bags. It is impossible to spoil this dish. Due to its simplicity, effectiveness, excellent taste and availability of products, chicken legs in puff pastry are very popular - upon request on the Internet you will see a thousand recipe options. Thank you very much to whoever came up with such an original design! I offer my own, 1001 options. Ready-made puff pastry can be used either with yeast or without yeast. The yeast-free variety flakes better, but is fattier. A selection of simple, delicious recipes using ready-made puff pastry can be found at this link.

Ingredients: for 4 servings

Ready puff pastry – 500 grams
Chicken drumsticks - 4 pieces
Eggs - 1 yolk, optional
Potatoes - 4 small ones or 2 large potatoes
Mushrooms - 150 grams
Onion - 1 piece
Unscented vegetable oil - 2-3 tablespoons
Butter - 1 tablespoon
Salt, pepper - to taste

How to cook chicken legs with potatoes and mushrooms (champignons fried with onions) in puff pastry bags in the oven. A simple recipe for a beautiful and tasty dish

All products are prepared separately. Fully cooked chicken legs and mashed potatoes mixed with mushrooms fried with onions are wrapped in a puff pastry bag. Trim large cartilages from chicken legs. I have 3 medium-sized pieces and two very small ones, I will wrap them in one bag.

Prepared chicken drumsticks

Fry chicken drumsticks in vegetable oil until cooked. Poke it with a toothpick in the thickest part, the juice should flow out completely clear.

Fry chicken legs in vegetable oil

Remove from the pan. Chop the onion and fry in the same vegetable oil for about 5 minutes.

Fry onions until creamy

When the onion becomes creamy, add butter and sliced champignons. Fry over medium heat until all the liquid has evaporated and the champignons have reduced in volume and become an appetizing golden color. (Today, instead of champignons, I have delicious mushrooms - fried in butter and frozen forest morels, I took them out of the freezer and added them to the prepared onions).

Add and fry champignons or other fully cooked mushrooms

Boil the potatoes in salted water until tender. Drain the water completely and mash the potatoes with a fork.

Boil and mash the potatoes

Mix mashed potatoes and mushrooms fried with onions. Salt and pepper to taste. The filling is ready. To prevent the dough from tearing, the filling must be completely cooled.

Filling - potatoes and mushrooms fried with onions for chicken legs in puff pastry

Defrost the finished puff pastry at room temperature (I used yeast-free dough). Roll out to about 3mm thickness. Cut into squares approximately 15x15cm. Roll out the scraps again, divide into 4 parts and place in the middle of each square. This is not necessary, just an additional safety net so that the dough does not tear.

Thaw, roll out and cut puff pastry into squares

Place a couple of tablespoons of filling on each piece of dough and place the chicken leg vertically.

Place the filling and place a leg vertically on each square of prepared puff pastry

Form a bag of prepared puff pastry around the chicken leg. Secure with thick thread or ties from a baking sleeve.

Wrap the dough around the chicken leg and secure

The tops of the legs can be wrapped in foil so that they do not burn; it will not affect the taste, but it will be more beautiful.

Wrap the tops with foil if desired.

Place puff pastry bags filled with chicken legs, potatoes and mushrooms fried with onions on parchment. Also, for beauty, grease the bags with yolk (beat it with a fork and a tablespoon of water). Protein can always be added to protein cream, meringue or omelet.

For a beautiful color of the finished baked goods, brush with beaten yolk and water.

Bake in an oven preheated to 180 degrees for 25-30 minutes until deliciously golden brown.

Chicken drumsticks in puff pastry bags with potatoes and fried mushrooms

Chicken legs baked in puff pastry with potatoes and mushrooms are ready. Remove threads or ties and place each bag on a pie plate.

Chicken legs in puff pastry stuffed with potatoes and mushrooms

Serve chicken legs baked with potatoes and mushrooms in puff pastry with fresh vegetables, with salads. When serving, garnish with fresh herbs.

Chicken drumsticks with potatoes and fried mushrooms, baked in puff pastry

Here is a cutaway bag of ready-made puff pastry with chicken leg, potatoes, onions and mushrooms.

Chicken legs in puff pastry with potato and mushroom filling, cut into sections

Eat chicken legs in puff pastry while they are hot, fresh and aromatic; you should not cook them for future use; when heated, they lose their taste.

Chicken drumsticks with potatoes and mushrooms, baked in puff pastry bags in the oven

Chicken drumsticks with potatoes and mushrooms, baked in puff pastry bags - a simple, tasty, spectacular dish made from the most affordable ingredients for a family dinner and for a festive feast. Bon appetit!

From shortcrust pastry

Shortbread dough is used not only for sweet desserts.

This option will give you the pleasure of a pie with a tender, melt-in-your-mouth base, and the mushrooms in the filling will complement the taste of the potatoes.

Composition of ingredients

Ingredients for the dough:

sour cream – 4 tbsp. l.;
premium flour - 2 tbsp;
butter – 125 g;
baking powder – 10 g.

For filling:

mushrooms (preferably white) – 250 g;
egg – 1 pc.;
potatoes – 400 g;
butter and vegetable oil – 40 g each;
fresh herbs – 1 bunch;
salt, pepper - to taste.

At your discretion, you can use high-quality margarine instead of butter for the base. If wild mushrooms are chosen, then it should be taken into account that some types need to be boiled beforehand.

Step-by-step cooking process

Step by step guide:

First of all, you need to prepare the dough, for which you need to place frozen butter in a blender bowl along with sifted flour and baking powder.
After grinding you should get a greasy crumb. Add sour cream to it and knead the dough very quickly with your hands. A long process will result in a hard pie base.
The resulting bun should be divided into 2 pieces so that one is larger than the other, wrap each in cling film and leave in the refrigerator for 20 minutes.
Now you should prepare the filling, for which first boil the potatoes in their jackets until tender, cool and cut into cubes with a side of 1 cm.
Peeled and washed mushrooms need to be given the same shape and fried in vegetable oil, achieving a golden brown color.
Next, you need to combine it with potatoes, add salt and sprinkle with spices, if desired.
Start assembling the pie: take out a large piece of dough, roll it out, put the filling on it and cover it with the last sheet of dough. Having connected the edges with your fingers, you need to make several punctures with a fork and brush with egg.
The oven should be preheated to 180° and bake for at least 25 minutes.

Serve the finished dish on a large platter, cutting into portions immediately before drinking tea.

How to cook “Puff pastry pies with mushrooms and potatoes”

Peel the potatoes and boil in salted water until tender.

Finely chop the onion and fry in vegetable oil until soft.

Mash the potatoes with a fork and mix with the fried onions.

Wash the mushrooms and chop them finely.

Boil water, place mushrooms in it and boil for 3-4 minutes if they are champignons, chanterelles or noble mushrooms, such as porcini. It is recommended to cook the remaining mushrooms for about 40 minutes or use canned ones. Remove the mushrooms and squeeze them lightly.

Mix mushrooms with potatoes and onions. Salt and pepper to taste.

Roll out the puff pastry.

Cut the dough into squares.

Spoon the filling onto each square.

We connect all the edges of the dough at the top, carefully sealing them.

Line a baking sheet with baking parchment. Place the pies on it, seam side down. Bake in an oven preheated to 180 degrees.

Bake until golden brown for about 15-20 minutes.

Bon appetit!

Jellied

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

Composition of ingredients

Set of products for the base:

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

for the flavorful filling:

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

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

Step-by-step cooking process

Cooking process:

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

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

Culinary recipes and photo recipes

Recipe for puff pastry with potatoes and mushrooms:

Soak dried mushrooms in cold water for several hours, or better yet overnight.

When the mushrooms swell, rinse them thoroughly under running water. Place in a saucepan, add a small amount of clean water and cook for 1 hour. Place the finished mushrooms on a sieve. You can save the resulting mushroom broth and use it in other dishes if you wish.

Pour clean water over the peeled potatoes and boil over medium heat until fully cooked. 5-10 minutes before the potatoes are ready, season them with salt to taste.

Cut the onion into small cubes.

Heat the oil in a frying pan and fry the onion for 7 minutes until soft and lightly golden.

Cut the boiled mushrooms into small pieces and add to the onion. Stirring, fry the mushrooms for another 5-7 minutes. Season the finished mushrooms to taste with salt and pepper.

Mash the boiled potatoes into a smooth puree. Save the water in which the potatoes were boiled and add it little by little as you mash the potatoes so that the mashed potatoes do not turn out dry.

Add fried mushrooms to the puree, stir and leave to cool until warm. While the puree is cooling, stir occasionally so that it does not turn into one lump.

To the cooled puree with mushrooms, add finely chopped herbs and grated hard cheese. Stir.

Roll out the puff pastry into a rectangle 4mm thick.

Take a round cutter for dough with a diameter of 12 cm. If there is no such cutout, take any dish of suitable diameter that can be outlined, for example, a regular plate. Cut out 6 circles from the dough. The scraps can also be collected and re-rolled; puff pastries made from this dough will be a little denser, but will be just as tasty.

Place the filling on the cut out circle. For convenience, the filling can be immediately distributed over all pieces of dough, so each puff will have an equal amount of filling.

Bring the edges of the dough together to form a puffy pie.

Turn the resulting pie over with the seam down and with your hands gently knead it into an oblong cake about 1 cm thick. For convenience, you can help yourself with a rolling pin, just roll it out carefully.

Using the tip of a knife, make parallel cuts on the surface of the puffs.

Place the products on a baking sheet at a short distance from each other.

Bake the potato and mushroom puffs in an oven preheated to 190 C for about 20 minutes or until the surface is covered with a rich golden crust.

Let the puff pastries cool slightly and serve with fresh vegetables.

Open with cheese

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

Composition of ingredients

Test composition:

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

For filling:

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

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

Step-by-step cooking process

Step by step guide:

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

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

How to make puff pastries with potatoes in the oven

To say: “Very tasty” means to say nothing. This dish will create a sensation in the family or beyond. The technology of execution is extremely clear and simple if you use ready-made puff pastry purchased at the supermarket. When a family professes exclusively the home-made method of preparing food with their own hands, you can spend time and create a puff base with your own hands. The recipe has been tried several times.

We suggest today not to waste time on exploits, but to use the purchased basis.

So, the puff base is defrosted. Cut into squares.
Cold mashed potatoes mixed with overcooked onions and herbs are placed on each piece.
Then they pinch (more about pinching methods below).
Prick the pies with a fork, coat them with yolk, cover with your favorite ingredients and bake for 20 minutes (200 degrees). It couldn't be simpler.

How to improve puff pastry potato pies baked in the oven

However, there are techniques that significantly improve the taste of potato puffs. They are simple and even beginner, inexperienced housewives can do them.

Fillings for pies from ready-made puff pastry

There are a great variety of them to suit all tastes and budgets. From vegetable to meat, mushroom, fish or mixed. Unsweetened or sweet fillings are placed inside the puff pastries.

Unsweetened:

potatoes, mushrooms fried with onions, dill;
potatoes, hard cheese, greens;
mashed potatoes, smoked sausage or minced meat;
cabbage fried with mushrooms and onions;
cabbage, carrots, onions, bell peppers;
minced meat, cabbage with onions.

Dessert options:

cottage cheese with sour cream and sugar;
apples;
pears;
berries;
jam, preserves, jam;
boiled condensed milk;
chocolate;
cottage cheese with dried fruits.

What do you sprinkle on savory puff pastries?

Sesame; poppy seeds, coarse salt; paprika; flax-seed; nuts - everything we love and adore is suitable for sprinkling.

What product forms are possible?

Triangles, rectangles, squares, bagels, braids, roses, baskets, bags, vol-au-vents, mugs, etc. It all depends on the hostess’s imagination.

Ossetian

Pies with potatoes and mushrooms should be prepared only from fresh ingredients, excluding preservatives. In a modern oven, of course, the national flavor of the dish will be lost, but it’s still worth trying to treat your family to a delicious dinner.

Composition of ingredients

Ingredients for the dough:

dry yeast – 10 g;
flour – 500 g;
vegetable oil – 40 ml;
kefir or other fermented milk product – 500 ml;
a little salt.

For filling:

butter – 60 g;
potatoes – 3 pcs.;
sour cream – 40 ml;
onion – 1 head;
champignons – 200 g;
black pepper, salt, thyme - to taste.

It is better not to modify the recipes for Ossetian pies in order to enjoy a real national dish.

Step-by-step cooking process

Step-by-step instruction:

First you need to prepare the dough, which will need to stand. To do this, you should first heat the kefir a little and dilute the yeast in it, add salt and vegetable oil.
You need to add sifted flour into the resulting composition in parts, kneading the dough, which should then rise for an hour in a warm place. To prevent a crust from forming, you need to cover it with cling film.
Now you need to start preparing the filling. To do this, you should first peel the onion and chop it into thin half rings.
Next, place in a frying pan heated over high heat with oil, immediately add the mushrooms, cut into pieces, and fry until the liquid has completely evaporated. At the end, be sure to add thyme and add salt.
The potatoes need to be washed, peeled and boiled in water with salt until fully cooked. After draining the liquid, you need to puree the tubers along with sour cream and mix with mushrooms.
The dough should be divided into 3 equal parts, cover and let them stand for about 20 minutes.
Next, knead each flatbread with your palm, place 1/3 of the filling in the middle and connect the edges to the center.
The resulting bags should be rolled out thinly with a rolling pin, a small hole made on top and baked at 180° for 20 minutes.

Be sure to generously grease the cakes with butter immediately after removing them from the oven. The products need to be laid one on top of the other to cool longer, and served in this form.

Pie with Mushrooms and Potatoes on Shortbread Dough

Pie with potatoes and mushrooms - simple and satisfying
For this recipe, it is important that both the dough and all the ingredients for the pie are chilled, so they must be put in the refrigerator before cooking. The butter will need to be grated, so it should be placed in the freezer for an hour.

Ingredients

Flour – 200 gr.
Mushrooms – 250 gr.
Cheese – 100 gr. hard varieties.
Sour cream – 80 ml.
Onions – 250 gr.
Butter – 100 gr.
Baking powder for dough – 10 g.
Vegetable oil, nutmeg, pepper and salt.

Cooking:

Knead the flour by adding salt and baking powder.
Grate the butter on a coarse grater and mix with the flour mixture.
Pour in the sour cream and knead the dough, avoiding the moment when the pieces of butter begin to melt. Then cover everything with cling film and put it in the refrigerator.
Fry finely chopped onion in oil until golden brown, add finely chopped mushrooms and fry until tender.
Peel the potatoes and cut into thin half rings, grate the cheese on a coarse grater.
Roll out the dough and divide into two parts. Place the first part in the mold, not forgetting to lay out the sides.
Place the fried mushrooms on top, add a little salt, cover with potatoes, salt again and sprinkle with nutmeg.
Spread cheese shavings on top, cover with the second part of the dough and pinch the edges. Make several punctures on top.
Bake at 190 degrees. for an hour, until golden brown.

The pie is ready! The dough with the addition of a large amount of butter gives this pie a special tenderness and juiciness.

Potatoes and mushrooms are great friends in our kitchen. Their flavors go well together, and there are a lot of options for combining them with other interesting and tasty ingredients. Feel free to experiment with them, and they will certainly pleasantly surprise you more than once and delight you with their satiety and variety of flavors.

Lenten pie with salted mushrooms and potatoes

Pie with potatoes and mushrooms in the oven can often be found on the table during Lent. To do this, it is enough to exclude animal products from the composition, and the salted milk mushrooms in the filling will definitely add a special aroma and taste to the dish.

Composition of ingredients

Set of products for the base:

vegetable oil – 3 tbsp. l.;
water – 180 ml;
fresh yeast – 15 g;
flour – 300 g;
sugar – 1 tsp;
salt – ½ tsp.

For filling:

boiled potatoes – 150 g;
salted milk mushrooms – 200 g;
vegetable oil – 1 tbsp. l.;
onions – 2 pcs.;
black pepper and salt - to taste.

In fact, any salted mushrooms can be used in the recipe, but they must be properly prepared with enough spices and no vinegar. Otherwise, the dish will be completely ruined.

Step-by-step cooking process

Cooking Guide:

It is necessary to put the dough first, diluting the yeast in warm water and adding a little flour. You need to wait until the volume doubles and add the remaining ingredients: the rest of the flour, butter, salt and sugar.
Knead the soft dough, cover with a kitchen towel and let the mixture rise again.
At this time, you need to boil the potatoes until fully cooked and cut them into pieces of any shape.
In a frying pan you need to sauté the chopped onion until transparent.
The milk mushrooms must be removed from the jar, dried with napkins and chopped very finely.
In a deep cup, mix all the products prepared for the filling, and, after tasting, add salt and pepper.
The risen dough needs to be crushed and divided into 2 pieces, each rolled out, sprinkling the table with flour.
Place the first layer on a baking sheet covered with parchment, spread the potato-mushroom mixture on it and cover with the second.
Having secured the edges, leave for 10 minutes. Covered, make punctures with a fork so that excess steam does not tear the top of the pie, and bake at 190° for 35 minutes.

The crust of such a product always turns out tough. Therefore, after removing the product from the oven, you need to lubricate it with odorless vegetable oil, cover with a towel and let it rest for 20 minutes.

Classic Pie With Potatoes and Mushrooms

Pie with potatoes and mushrooms - simple and satisfying
A tasty, filling and easy-to-prepare pie that will take just over an hour to prepare. The peculiarity of this recipe is the active and repeated greasing of the dough with butter, which gives the pie a special softness and tenderness.

Ingredients

Dough:

Flour – 300 gr.
Water – 120 gr.
Vegetable oil – 1 tbsp. spoon.

Filling:

Boiled potatoes – 800 gr.
Boiled mushrooms – 200 gr.
Butter – 120 gr.
Chicken egg – 1 pc. highest category.
Onions – 350 gr.
Vegetable oil – 2 tbsp.
Black pepper - to taste.

Cooking:

Knead the dough from butter, flour and warm water. Add flour gradually and knead the dough until it reaches a consistency where it no longer sticks to your fingers. Roll the kneaded dough into a ball, wrap it in cling film and leave at room temperature for half an hour.
Fry the diced onion in oil until golden brown. We recommend using a mixture of oil – 20 g. cream and 2 tbsp. spoons of vegetable.
Mash the boiled chilled potatoes and cut the mushrooms into small cubes.
Mix mashed potatoes with mushrooms, fried onions and eggs. Add salt and pepper and mix well.
Melt the remaining butter and pour a third of it into the prepared pie dish and spread it with a brush. Roll out the dough and divide into two parts. Place the first one in the mold, so as to cover the bottom and sides.
Place the filling on the dough in the form and close with the second part of the dough, pinching the edges.
Pierce the top of the dough in several places with a fork. Grease the pie with half the remaining butter - this will give it special softness and juiciness.
Bake the pie in the oven at 180 degrees for 20 - 30 minutes, then raise the temperature to 220 degrees and bake for another 10 minutes until the pie is covered with an appetizing golden brown crust.
Take a clove of garlic, crush it with a knife blade to release the juice, then dip it in the remaining melted butter, add very finely chopped herbs to it - to your taste. Mix everything thoroughly, remove the squeezed clove of garlic.
Brush the top of the finished pie with the remaining butter, garlic and herbs, cover with film and cover with a towel for 20 minutes to warm the pie.

The pie is ready! It's best served hot, but it's also good cold.

In a slow cooker

Pie with potatoes and mushrooms in the oven is considered a classic in every housewife's cookbook. But with the advent of the multicooker, many have the opportunity to cook their favorite dish quickly, even in the absence of a stove. For example, some people take the gadget with them to the dacha.

Preparation next.

Composition of ingredients

Ingredients:

kefir – ½ tbsp.;
dry yeast – 10 g;
flour – 300 g;
chicken egg – 1 pc.;
sugar – 1 pinch;
oyster mushrooms – 200 g;
potatoes – 2 pcs.;
onion – 1 pc.;
vegetable oil for frying;
salt - to taste.

Many housewives add fried minced meat to the filling, which will add richness to the dish.

Step-by-step cooking process

Preparation step by step:

First you need to make the filling, for which you peel and chop the potatoes and onions. Immediately you need to rinse the oyster mushrooms and shape the mushrooms into cubes.
The multicooker bowl should be heated in the “Frying” mode with vegetable oil and cook all the ingredients at once for 10 minutes, adding salt and pepper at the end of cooking.
The contents must be transferred to a plate and the dishes washed.
For the dough, you first need to put the dough, mixing ½ tbsp. warm water with sugar, salt and 3 tbsp. l. flour.
After about 15 min. Bubbles will appear on the surface, indicating activation of the process. At this point, you need to add the egg, heated kefir and the rest of the sifted flour. Knead the dough and leave to rise once, covered.
Now you should divide it into 2 pieces of different sizes. The large one needs to be rolled out first and placed with the sides in a baking bowl greased with vegetable oil.
Next, you need to evenly distribute the filling on the surface, cover with a second layer and pinch the edges well.
The multicooker should be turned on to the “Warming” mode, place the bowl in place and wait for it to rise.
You must immediately change the mode to “Baking”, the timer for 45 minutes. and wait for the signal, after which turn the pie over and cook for another 25 minutes.

The product should be placed on a beautiful dish and served in portions with a cup of tea, milk or other drink. Many people like to eat it with sour cream or other sauce.

Useful tips and tricks

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

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

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