Kitchen appliances and utensils:
- oven;
- plate;
- deep bowl;
- sieve;
- tablespoon;
- ladle or pan;
- mixer;
- scapula;
- cutting board;
- knife;
- pan;
- a baking sheet;
- baking paper;
- brush;
- towel.
Ingredients
| Product | amount |
| Flour | 3 stack (cup volume 230 ml) |
| Sugar | 2 tbsp. l |
| Milk powder | 2 tbsp. l |
| Salt | 1.5 tsp to the dough + to the filling to taste |
| Dry yeast | 1.5 tsp |
| Vegetable oil | 9 tbsp. l |
| Water | 260 ml |
| Boiled mushrooms | 550 g |
| Onion | 250 g |
| Ground black pepper | taste |
| Egg | 1 PC. |
Step cooking
- Sift three cups of flour into a deep bowl. Add two tablespoons of sugar, two tablespoons of dried milk, one and a half teaspoons of salt and one and a half teaspoons of baker's yeast.
- Mix the dry mixture well with a tablespoon. The yeast in the dry mix is well mixed with flour.
If you are not sure that your yeast raises the dough well, then first dissolve it in water with sugar and a little flour. If a “cap” is actively forming on the surface, then the yeast is good, and you can knead the dough on them. - Add 2 tablespoons of vegetable oil to the dry mixture.
- We put a ladle on the stove and pour 260 ml of water into it. We heat the water to a temperature so that it is warmer than your body temperature (about 40 degrees). Pour warm water into the dry mixture.
- Knead the dough in any convenient way: using a mixer or using a spatula and hands.
- A well-kneaded dough should be covered with a towel and left in a warm place to rise, so that it increases several times.
- While the dough will rise, we’ll start preparing the filling. Three onions (250 g) are cleaned and washed. Cut the onion into small cubes.
- Next, we’ll take care of the mushrooms. Mushrooms (550 g) take frozen. They are already prepared: peeled and boiled. Now they have to finely chop. It is convenient to do this while the mushrooms are not yet fully thawed. We take these mushrooms and chop finely. If you do not have frozen mushrooms, then they can be replaced with fresh ones, for example, champignons. Since the recipe indicates the number of boiled mushrooms, then fresh ones should be taken 1.5 times more.
- We cut the washed mushrooms (if large - into quarters, medium - in half) and fill with water. Slightly salt, you can put a bay leaf and cook for 10 minutes. Then we merge and recline into a colander. Finely chop the boiled mushrooms. You can also skip them through a meat grinder.
- We put the pan on the fire, pour enough oil so that the bottom is covered with oil (about 3-4 tbsp. L.) And put the onion in the pan. Fry the onion until transparent, so that it is not very fried.
- When the onion has become translucent, you can add mushrooms to it. Mix well and bring to readiness.
- When the moisture in the pan evaporates, add salt and pepper to taste. Mix well, turn off the heat and cool. The filling for the pies is ready.
- Meanwhile, the dough has risen. If you are not in a hurry, you can knead it and put it again, covering it with a towel so that it rises again.
- Cover the baking sheet with baking paper. Pour some oil on the table. Hands are also greased with oil, and we take out the dough. Divide the dough into small pieces. Pieces of dough need to be rolled into balls.
- Flatten the dough into a circle using the palm of your hand. In the center we put a tablespoon of the filling.
- We pinch the edges of the dough, as in dumplings, and put the pie on a baking sheet with the seam down.
- Flatten the pies on a baking sheet, cover with a towel and give 15 minutes to proof.
- When the pies "grow up", grease them with an egg so that they shine, and send them to bake in the oven at a temperature of 180 degrees until browning.
- The pies are ready.
Video recipe
This video shows the whole process of making mushroom pies.
From this article, you learned how to make mushroom pies from kneading dough to molding and baking. What are the secrets of making a dough? And what fillings do you like to do? Share your favorite toppings recipes in the comments.
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