Mushroom filling for pies made from yeast dough

Cooking pies in the oven

You can easily cook pies in the oven. The cooking algorithm is simple, and the dish will turn out very tasty with a crispy crust. First of all, you will need mushrooms. You can take any, and also mix different types to taste. You will need 1 kg of them. It is also worth preparing ingredients such as:

flour - 0.5 kg;
coarse salt - 1 teaspoon;
vegetable oil - 100−120 ml;
dry yeast - 5 g;
2 medium onions;
one egg;
granulated sugar - 20 g.

The cooking process is simple. It is enough to adhere to the following algorithm:

Wash and sort the mushrooms well.
Chop as finely as possible.
Place them on the frying pan. It shouldn't be very hot. This is necessary so that some of the liquid evaporates. Once the moisture is gone, turn off the heat.

The dough is also easy to prepare. Take a large cup and put in it: one egg, salt, sugar, dry yeast. Stir, then pour in 70 ml of sunflower oil and a glass of water. Next, knead the dough in a deep bowl, adding flour to it. After this, we leave it for several hours. At this time, it increases in volume (about twice).

Let's return to the process of preparing mushrooms . You need to do the following:

We cut the onion and fry it. Add the mushrooms and fry for a few more minutes.
When the dough has risen, knead it again on the table.
Let's start the process of sculpting the pies. To do this, cut small pieces of dough from a large piece and make sausages from it. Then we cut off small pieces from it and, pressing it to the table surface, we get flat cakes.
Next, place the filling in the center of each and carefully seal the edge so that you get a seam in the middle.

Take a baking sheet and fold the resulting pies with the seam down. Coat the top with egg white. Then leave the baking sheet with the pies to stand for about 10 minutes. Place it in a preheated oven for half an hour at a temperature of 190-200 degrees.

How to cook “Pies with mushrooms in the oven”

First, we wash the mushrooms and clean them of dirt. Then cut into small pieces, place in a frying pan and fry until excess moisture has evaporated from them.

Now let's make the dough, mix flour, egg, yeast, water, sugar, salt and vegetable oil in a bowl.

Knead the dough from these ingredients, it should turn out thick and elastic, if necessary, add more flour to it. Place the dough in a bowl, cover with a towel and place in a warm place for 1-2 hours.

While the dough is rising, we will make the filling. Pour vegetable oil into a frying pan and fry finely chopped onion until golden brown.

Now mix the mushrooms and onions, salt them and fry everything together for a couple more minutes.

When the dough has doubled in volume, we knead it and put it in a warm place for another 20-30 minutes.

When the dough rises a second time, knead it again and start making pies. Tear off a small piece of the dough and roll it into a thin flat cake. Place the filling (1-2 tablespoons) in the middle, connect the edges tightly, and repeat the same with the rest of the dough.

Grease a baking sheet with vegetable oil and place the pies on it, let them rest for about 10 minutes. Then grease them with beaten egg and place in an oven preheated to 200 degrees, bake for 30-35 minutes. That's all, our pies are ready. Bon appetit!

Mushroom and potato filling

You will need the following ingredients: mushrooms (champignons are best), boiled potatoes - 300 g, one not too large onion, butter about 50 g, sunflower oil, yeast dough (you can make it yourself or buy it in a store), a little salt.

The cooking process is very simple:

For the filling, finely chop the onion and champignons.
In a heated frying pan with added oil, first fry the onion until golden brown, then put the mushrooms in the frying pan. Cook for about 15 more minutes, add salt.
Mash the boiled potatoes, add mushrooms and butter. Mix everything well. You can add more spices to taste.
Knead the dough, then roll out small sausages. We form pieces from them and roll out flat cakes.
In the middle of each we place the filling for pies with mushrooms.
We make pies.
Heat the sunflower oil well in a frying pan.
Place the finished pies on it, seam side down.
Fry on both sides until golden brown.

Description of preparation:

Of course, almost everyone loves pies, but not everyone likes to cook them.
Fortunately, nowadays you can buy ready-made dough in any store, and thanks to this, cooking becomes a real holiday. In this simple recipe for champignon pies, I use just such a dough, so the pies are not only tasty, but also quick. In general, a great option for dinner or even a holiday lunch, the preparation of which will not take you much time, and the result will amaze you and your friends. With this recipe for making champignon pies, you can easily create a real feast. Purpose: Festive dinner Main ingredient: Dough / Puff pastry Dish: Baking / Pies

Recipe with rice

This recipe for mushroom pies is very tasty. To prepare the dough you will need the following ingredients:

cow's milk - 250 ml;
flour - 0.5 kg;
a little salt;
dry yeast - 15 g;
a little granulated sugar;
two chicken eggs.

For the filling you need the following:

500 g of any mushrooms, but the most delicious filling comes from champignons;
one glass of rice;
one medium onion;
sunflower oil;
salt and spices to taste.

The preparation is very simple.
Wash the mushrooms thoroughly and chop them very finely. Cut the onion into the same small cubes. Heat a frying pan with vegetable oil and put the mushrooms in it, add salt and fry over low heat for 10 minutes. Then add the onion, mix everything thoroughly and fry some more. Simmer the mushrooms under the lid for another 10-15 minutes over low heat. Add rice and mix. Kneading the dough is done traditionally:

Add yeast, salt and sugar to the heated milk.
Then beat one whole egg and white with granulated sugar. Add oil to this mixture.
Beat the yolk a little. We will use it to grease the pies.
Mix all ingredients, add flour and knead the dough.
We put it away for several hours in a warm place.
We form small cakes and put each filling.
We pinch the edges.

Making pies with champignons

The simplest puff pastry baked goods in cooking are champignon pies.

130 g flour;
120 g butter or margarine;
1 yolk;
50 g sour cream;
salt - to taste;
1 egg (for brushing the dough)

For the champignon filling for pies you need:

250 g champignons;
30 g onions;
1 yolk;
35 g fat;
10 g flour;
20 g sour cream;
dill;
ground black pepper and salt to taste.

Butter or margarine is pre-frozen. Then grate it onto the sifted flour, then mix until crumbs form.

Then add the egg, yolks, sour cream and a pinch of salt. The ingredients are quickly mixed, kneading the dough. Then put it in the refrigerator for 2-3 hours.

In the meantime, you need to prepare the mushrooms and all the filling. Mushrooms are cleaned and washed under running cold water, after which they are finely chopped. The onion is peeled, washed and finely chopped.

Heat the fat in a frying pan, lightly fry the onions and champignons, then pour in a little water and simmer for 10 minutes.

Dilute the flour with cold water and add to the mushrooms, cook for another 5 minutes. Then add sour cream and raw egg yolk.

At the end, the filling is salted and sprinkled with pepper to taste. Simmer the mushroom filling until thickened, add finely chopped dill and mix.

Roll out the dough 0.3-0.5 cm wide, cut out circles using a glass.

Place the filling in the center of each dough circle and pinch the edges with your fingers.

Place the pies on a baking sheet lined with parchment paper. Brush the top with egg. Bake in a preheated oven at 200°C.

Serve hot with tea.

Cooking features

There are many recipes for pie fillings with mushrooms. The technology for preparing such fillers may have some differences. But there are several general principles, knowledge of which will help you prepare the mushroom filling for pies correctly, regardless of its specific composition.

Most often, the filling for pies is made from champignons, since they are most accessible, or porcini mushrooms, which are the most tasty and valuable. These mushrooms have another advantage - they do not require long cooking. You can use any other edible mushrooms instead, preparing them according to their category. We are talking about pre-soaking and boiling.
You should not use mushrooms for preparing the filling that you are not sure are edible, or those collected in environmentally unfavorable areas, near highways, or industrial facilities. Mushrooms have the ability to absorb toxins, which is why even those that belong to the first category can become inedible.
Mushrooms cannot be added to the filling without preliminary heat treatment, the only exception being champignons. Other products included in the pie filling are usually also pre-cooked or half-cooked. It doesn’t take much time to bake the pies; the filling made from raw ingredients may not have time to bake.
Before putting the mushroom mince on the dough and forming the pies, the filling should be allowed to cool to room temperature. The hot filling will steam the raw dough, making it wet and slippery; such baked goods will taste like rubber.

The filling for mushroom pies can be prepared according to different recipes, but it always turns out juicy, satisfying and aromatic. You can cook both baked and fried pies with it.

Selection and preparation of ingredients

In addition to the right recipe, the key to obtaining delicious and aromatic pies is a serious approach to the selection of all ingredients.

Since champignons are used in the filling, you should know the main signs of their high quality:

the permissible color of fresh mushrooms is from white to brown (darkening on the surface of the fertile body indicates overripeness, which means that such champignons will have a rigid structure when cooked);
the whole mushroom should be elastic and dense, with a pleasant aroma;
There should be no visible defects or inclusions on the champignon, the same applies to the film between the cap and the stem - its deformation also indicates that the product is not fresh.

It is recommended to preheat the oven to +220°C, after which set the required temperature and place the baking tray with pies.
This approach allows for uniform baking. Recipe No. 1

average

A simple recipe for mushroom pies filling

mushrooms – 0.5 kg;
onions – 0.25 kg;
salt, spices - to taste;
vegetable oil, water - how much will be needed.

Sort the mushrooms, clean them, soak them if necessary. Boil in clean water until they settle to the bottom of the pan. Place in a colander and let the water drain.
When the mushrooms have cooled, cut them into small cubes.
Peel the onion and cut it into small pieces.
Heat the oil in a deep frying pan, add the onion and fry until golden brown.
Add mushrooms and fry them with onions for 10–15 minutes. 5 minutes before readiness, add salt and season.
Cool the filling and use as intended.

This filling can be prepared from any type of mushroom, including assorted mushrooms. If only porcini mushrooms, chanterelles and champignons are used for it, then you can do without pre-boiling them, limiting yourself to frying.

Fried pies with mushrooms in a frying pan

Fried pies with mushrooms are prepared on a yeast or yeast-free basis. This recipe shows the first method.

For preparation you will need:

a glass of milk;
egg;
2-2.5 cups flour;
15-17 g powdered baking powder;
15-18 g granulated sugar;
a little salt;
0.65 kg of mushrooms;
onion;
spices.

Sequence of work:

Dissolve yeast and sugar in milk and wait until the dough rises.
Beat eggs with salt, combine flour with baking powder.
Combine the prepared ingredients, knead into a loose dough and leave to rise in a warm place.
Peel the onion, simmer in a frying pan, add chopped mushrooms and fry until tender, sprinkle with salt and spices.
Knead the risen dough again, cut and shape into portions.
Fry the pies in a large amount of vegetable fat until golden brown.

Advice. After frying, place the pies on a tray lined with paper napkins, and when the fat is absorbed, transfer to a dish or deep plate.

Dried mushroom pies filling

dried porcini mushrooms – 35–40 g;
onions – 75 g;
stale rye bread – 30 g;
milk – 50 ml;
vegetable oil - how much will be needed;
salt, spices - to taste.

Cover the mushrooms with cool water and leave for at least an hour to swell. Rinse and boil in clean water for 20 minutes after boiling.
Drain the mushrooms in a colander. When the excess liquid has drained, cut the mushrooms into small pieces.
Cut the onion into small cubes, fry and add to the mushrooms.
Soak the bread in warm milk. Add to other ingredients. Stir. If the filling seems too liquid to you, add some crushed crackers to it and wait 5-10 minutes for them to swell.

In a similar way, you can prepare the filling from other dried mushrooms.

Filling for pies with mushrooms and cheese

fresh champignons – 0.4 kg;
cheese (hard or semi-hard) – 150 g;
onions – 100 g;
butter - how much will be needed;
salt, spices - to taste.

Peel the onion and cut it into small cubes.
Wash the mushrooms, dry with a napkin, cut into strips.
Melt the butter in a deep frying pan. Place onions and mushrooms in the pan. Fry them, stirring, until excess liquid evaporates from the pan.
Grate the cheese.
When the mushrooms have cooled, mix them with the cheese. If you mix cheese with hot mushrooms, it will begin to melt ahead of time.
Add salt, season the filling, stir. You can add finely chopped greens to it.

Mushroom pies with chicken filling

Mushroom and chicken pies prepared according to this recipe on a yeast-free basis must be fried in a frying pan.

Required:

half a liter package of kefir;
egg;
a piece of butter;
4.5-5 glasses of flour;
25-30 g granulated sugar;
soda;
salt;
0.35 kg of mushrooms;
2 pieces of boneless chicken breast;
onion;
seasonings

Filling for pies with mushrooms and chicken

chicken fillet – 0.3 kg;
fresh champignons – 0.25 kg;
carrots – 100 g;
onions – 75 g;
processed cheese – 60 g;
butter – 50 g;
green onions – 50 g;
salt, spices - to taste.

Grind the raw chicken fillet through a meat grinder with a coarse grill or chop it very finely.
After washing and drying the mushrooms, cut into medium-sized cubes.
Peel the carrots and chop them on a grater with large holes.
Peel and finely chop the onion.
Stir in chicken, mushrooms and chopped vegetables.
Place the resulting mixture in a frying pan with melted butter and fry for 15–20 minutes. Salt, pepper, stir and cool the minced chicken and mushrooms.
Finely chop the green onions.
Grind the processed cheese on a grater.
Add green onions and cheese to the cooled minced meat, stir.

Pies stuffed with chicken and mushrooms are filling, juicy and tasty. Even the most fastidious gourmet will enjoy such baked goods.

We supplement the recipe with cabbage

If you combine mushrooms with cabbage, carrots and bell peppers, you get a delicious filling for pies. They can be made on a yeast-free basis and baked in the oven or fried in a frying pan.

You will need:

one and a half glasses of kefir;
egg;
20 ml lean fat;
4 cups flour;
salt;
soda;
0.25 kg cabbage;
0.25 kg of mushrooms;
3 onions;
2 carrots;
sweet bell pepper;
spices.

Cooking sequence:

Chop the cabbage and fry.
Chop the onion, carrot, mushrooms and bell pepper, and when the cabbage becomes soft, add the prepared ingredients to the pan, sprinkling with spices.
Place the finished filling in a colander to drain the fat and juice.
Beat the egg with salt, dilute with kefir, add vegetable oil, soda, mix thoroughly.
Pour in the required amount of flour, knead the base, let it sit for a quarter of an hour, and then cut and mold the pies.

If the baked goods are prepared in the oven, the portions will need to be greased with egg yolk, and frying in a frying pan requires a large amount of refined fat.

Filling for pies with mushrooms and potatoes

potatoes – 0.4 kg;
fresh champignons – 0.3 kg;
refined vegetable oil – 50 ml;
butter – 30 g;
salt, spices - to taste;
onions – 150 g.

Peel the onion and chop it into small pieces.
Cut the mushrooms, previously washed and dried with a napkin, into small cubes.
Peel the potatoes, chop coarsely, add water, add salt and put on fire. After the water boils, reduce the flame intensity and boil the potatoes until soft.
Drain off excess water. Mash the potatoes, add butter to it, mix well.
Fry mushrooms and onions in vegetable oil. Combine with mashed potatoes and stir. If necessary, add salt and pepper to the filling.

The potato and mushroom filling turns out tender and satisfying. Pies prepared with it are unlikely to stay on the table for a long time.

The filling for mushroom pies is relatively easy to prepare. Mushrooms give baked goods a unique taste and tempting aroma. Many people like pies with mushroom filling. They can be made using several recipes, each of which has its own advantages.

Previously, mushrooms were the most common product for villagers. They were collected and stored for the winter in huge quantities (if the terrain allowed). Today they are strongly associated with celebration, prosperity, and even chic. Therefore, mushroom filling is an excellent option for preparing a wide variety of dishes.

Pie with potatoes and mushrooms in the oven

At the end of the article, I offer another unusual and very appetizing recipe. The shortbread dough contains a potato and mushroom filling. A great snack that is convenient to take with you on a picnic or on the road.

To prepare we will need:

For the test:

Flour – 200 gr.
Sour cream – 4 tbsp. l.
Butter – 100 gr.
Baking powder – 1 tsp.
Salt – 0.5 tsp.

Filling:

Potatoes – 2 pcs. medium size
Onion – 1 pc.
Cheese – 100 gr.
Champignons – 250 gr.
Salt, pepper, nutmeg - to taste
Vegetable oil – 1 tbsp. l.

1. To prepare the dough, sift the flour, add salt and baking powder. Mix. Rub the cold butter directly into the flour.

2. Grind the ingredients, add sour cream, quickly knead the dough and put it in the refrigerator for 30 minutes.

3. Finely chop the mushrooms and onions and fry in vegetable oil until tender (all the liquid should evaporate). Cut the potatoes into very thin slices. Grate the cheese onto a coarse grater.

4. Cut the dough into 2 parts – larger and smaller.

5. Roll out most of the dough to the size of the baking dish (with high sides). Place mushrooms on the dough and salt them.

6. Place potatoes in the second layer. Salt and sprinkle with nutmeg. Sprinkle the final layer with grated cheese.

7. Cover the top with the second layer of dough. We pinch the edges well and make a cut in the middle to allow steam to escape.

8. Place in the oven, preheated to 180 degrees for 45 minutes.

Serve the cooled pie.

These are the mushroom pies we looked at today. All recipes are worthy of attention. They all look delicious and are eaten instantly.

This dish will help you diversify your diet. Moreover, such pies contain a piece of your love, and it will definitely cheer up the whole family, warm the soul and give a boost of energy for the whole day.

So cook with pleasure and don’t forget to share the selection with your friends on social networks. Let their life become more delicious).

Author of the publication

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Tartlets - a delicious snack

The base for the tartlet can be baked from shortbread or potato dough, or simply bought in a store and filled to your liking. Mushroom filling is very suitable for these purposes. The easiest option is to fry fresh mushrooms and onions in butter. You will need 300 g of mushrooms and 1 onion. When the vegetables are fried, add finely chopped whites of three boiled eggs and 100 g of mayonnaise. Mix well, place in tartlets and sprinkle with grated yolk.

You can diversify the taste of the snack with tomatoes and cheese. For this you need mushroom filling (fry 500 g of champignons with one onion). To it should be added 100 g of grated cheese and mayonnaise. This quantity is for 10 tartlets. Apart from this, take 5 cherry tomatoes and cut them in half. Place the filling in each dough mold and add the tomato on top.

Tartlets with mushroom filling can become the main highlight of your table. Try the creamy version as well; your guests will definitely appreciate it. To do this, you need to finely chop 1 kg of champignons and 1 onion. Then fry the ingredients in a frying pan, add salt, basil and cream (100 ml). Boil to a thick cream. Add 200 g of grated cheese. All that remains is to put it in the dough molds and put it in a hot oven for a few minutes.

Julienne is another great option if you want to make tartlets with mushroom filling. To do this, fry 300 g of champignons with one onion. Separately, you need to prepare the Bechamel sauce. To do this, melt a tablespoon of butter, add a tablespoon of flour, pour in 100 ml of milk and bring the mixture to a boil, stirring constantly so that lumps do not form. Next, you can arrange the mushrooms into tartlets, pour over the sauce and sprinkle with grated cheese (70 g). Now all that remains is to brown them in the oven.

Delicious pies

Mushroom filling for pies can be used independently or supplemented with other ingredients. For example, a mixed filling of fried cabbage and honey mushrooms turns out well. For this you will need 400 g of cabbage and 200 g of salted or 400 g of fresh mushrooms. First, fry the onions, add the mushrooms, and then the cabbage. Simmer until done, then open the lid to allow the liquid to evaporate.

But the easiest way is to prepare the classic filling: fry 500 g of any mushrooms and 2 finely chopped onions. Two minutes before readiness, add butter, dill, curry, paprika or other spices. This option is good for open and closed pies made from yeast or butter dough. You can also add potatoes or boiled rice to the mushrooms.

Also, many will like the mushroom filling for pies, prepared as follows. Onions (1 piece) and mushrooms (600 g) should be fried, add 0.5 cups of sour cream and 1 tablespoon of flour. Stir and add to baked goods.

You can use not only fresh mushrooms, but also salted ones. To do this, you need to wash them and, if they are too salty, then soak them. Then cook as usual. Their dried mushrooms also make an excellent pie filling. They just need to be soaked in water overnight, boiled, and then stewed with onions.

Cutlets and rolls

Such a seemingly everyday dish can appear in a completely different light. Cutlets with mushroom filling come out very well from minced chicken. To do this, take 700 g of minced meat, add salt, bread soaked in milk, and spices. You can prepare the filling at the same time. To do this, cut the mushrooms and one onion into pieces, fry in a frying pan until tender. Now divide the minced meat into small balls, add a spoonful of mushrooms inside, gently pinch and roll in breadcrumbs. Fry in sunflower oil.

If you don't like meat or avoid foods fried in oil, there are other options for preparing cutlets. So, instead of chicken, you can use minced potatoes. It is done as follows: boil the potatoes, mash them into a puree, add butter and milk. Form small balls from this mass, knead them into a flat cake, put fried mushrooms inside and pinch. Then roll them in breadcrumbs and fry in oil. You can also bake the cutlets in the oven.

Another great dish with mushroom filling can be meat rolls. Let's figure out how to prepare them. First you need to take a whole chicken and remove the skin from it. Then separate the meat from the bones and make minced meat. Separately, fry the onion in a frying pan, add the mushrooms and simmer until tender. Assembling the roll: lay the skin on the table, spread the meat over it in an even layer, and prepare the mushrooms on top. If desired, you can add grated cheese and spices. Wrap it in a roll, secure with thread and bake in the oven until golden brown.

Pancakes with mushrooms

Mushroom filling also goes well with delicate baked goods. Champignons, porcini mushrooms, oyster mushrooms and chanterelles are best suited for pancakes. Bake the pancakes in advance, and then get to the filling. To do this, fry the onion in a frying pan and add mushrooms. Simmer until done. Now place a spoonful of mushrooms in each pancake, sprinkle with grated cheese and wrap in an envelope. Before eating, the pancake is fried in a frying pan with butter on both sides.

Stuffed cabbage rolls with mushrooms

This dish is somewhat unusual, but tasty. Mushroom filling goes very well with cabbage. Any mushrooms that are available will do. They need to be fried together with smoked bacon. At the end of cooking, add 1-2 tablespoons of tomato paste and half a glass of crumbly rice porridge. Then the dish is prepared as usual. 8-10 cabbage leaves are lightly boiled, and a hard core is cut out from the middle. The filling is laid out on the leaves and each of them is wrapped tightly. Now the cabbage rolls need to be fried in oil, then transferred to a saucepan and simmered. Before the end of stewing, you can add 3-4 tablespoons of sour cream.