Recipes for potato pies with mushrooms. Pies with mushrooms and potatoes: the best recipes Potato pies with mushrooms step-by-step recipe

home and family

Homemade pies are always better than store-bought flour products, because they are prepared by caring, loving hands. The quality of baked goods will not cause suspicion if you use only fresh, proven products when cooking. Potato pies with mushrooms are very loved by many families. And a large abundance of all kinds of recipes allows you to choose the best option for yourself.

The classic method of making homemade baked goods is based on yeast dough. It has been used since ancient times, and today it has not lost its relevance. This type of pies is one of the most beloved and popular homemade baking options. The basic recipe for pies with potatoes and mushrooms requires kneading yeast dough and preparing the filling.

List of ingredients

The following products are needed for the test:

Half a kilo of flour;
150 ml water;
2 eggs;
20 grams of yeast;
A teaspoon of salt;
A teaspoon of sugar;

For the filling you will need:

300 grams of mushrooms;
Half a kilo of potatoes;
1 onion;
A pinch of salt;
5 tablespoons of sunflower oil.

Step by step recipe

Stir yeast and sugar in warm water until they are completely dissolved.
Add one hundred grams of flour and mix thoroughly until the lumps disappear, then leave for 15 minutes.
Stir the yolks with sour cream, add salt and butter.
Combine the prepared ingredients, and, gradually adding flour, knead the dough.
The dough must be given time to rise, then kneaded and left again until it increases in volume.
It is best to use mushrooms; they need to be boiled in advance.
Prepare minced mushrooms by passing them through a blender.
Finely chop the onion and fry it mixed with minced mushrooms.
Boil the potatoes and turn them into puree.
Mix mashed potatoes with mushrooms, add salt and season with your favorite spices.
Divide all the dough into small pieces, which are rolled into layers.
Place the filling on each layer and roll it up, creating a pie shape.
Bake at 180 degrees. As soon as they are covered with a golden crust, they can be taken out and served.

Fried with cheese, potatoes and mushrooms

The combination of potatoes with mushrooms and cheese is reflected in many dishes, including baked goods. Pies with these products are not only incredibly tasty, but also quite nutritious. Fried pies with mushrooms can be eaten with tea or as a separate dish.

List of ingredients

Necessary products for pies using this manufacturing method:

Flour, 1.1 kg;
Yeast, packet;
Cheese, 200 grams;
Potatoes, 4 pieces;
Mushrooms, 550 grams;
Butter, 50 grams;
Sugar, 3 tablespoons;
Milk, 500 ml;
Salt and pepper to taste;
eggs, 2 pieces.

Step by step recipe

Pies with potatoes and mushrooms with added cheese are easy to prepare, just knead the dough and prepare the filling:

Prepare the dough for the dough by heating the milk and dissolving the yeast and sugar in it (one spoon).
Melt the butter and mix with eggs, beaten into a strong foam, as well as salt and sugar.
Mix the previously prepared ingredients and milk.
Add flour gradually and knead the dough, then leave it to rise for 30 minutes. After the time has passed, knead the dough and mark it again for fifteen minutes.
Peel and boil the potatoes and make a puree from them.
Cut the onion into half rings and fry until golden brown.
Boil the mushrooms in advance and add to the onions for frying.
Grate the cheese and add to the mushrooms, add salt and season the mixture.
Mix the resulting frying with mashed potatoes.
Form the dough into flat cakes and roll them into plates.
Place the filling on each portion of dough and mold onto the sides.
Fry the products in a frying pan until browned on both sides.

Puff pastry with chicken and mushrooms

Lovers of flaky savory pastries will appreciate this pies recipe. They can be great as a snack for tea or on their own. The baked goods turn out very tender and at the same time satisfying.

List of ingredients

For puff pastries with filling you will need the following products:

200 grams of champignons;
Half a kilo of chicken fillet;
3 onions;
2 cups of flour;
Half a glass of water;
A pinch of salt;
A teaspoon of lemon juice;
200 grams of butter.

Step by step recipe

To make pies with chicken and mushrooms, it is recommended to follow these steps:

Sift the flour, pour it out and make a well in the center. Pour water into it with lemon juice and salt diluted in it.
Gradually mix flour with water, from the edges to the center and knead the dough.
Roll out the dough into a thin layer.
The butter must be frozen, rub 1/6 of it and sprinkle on top of the layer.
Fold the dough into four times, then roll out thinly and repeat the procedure with butter until it is finished.
Leave the dough in the refrigerator for about an hour.
Chop the onion medium-sized and fry in a frying pan.
Wash and cut the champignons and add them to the onion.
Boil chicken meat, chop finely and mix with mushrooms and onions, and add salt and seasonings.
Roll out the dough and cut into squares.
Place the filling on each piece and roll into a triangle.
Bake at 180 degrees in the oven until done.

Kefir recipe

When you don’t have time at all, but want to please yourself and your loved ones with homemade pies, you can replace the usual yeast dough with a kefir base.

List of ingredients

For mushroom pies according to this recipe you will need:

Kefir, 550 ml;
Flour, 2 cups;
Eggs, 2 pieces;
Mashed potatoes, 350 grams;
Mushrooms, 300 grams;
Soda, half a teaspoon;
Onion, 1 piece;
Salt, sugar, to taste.

Step by step recipe

Making baked goods from kefir dough is as follows:

Dissolve the soda in kefir, thereby extinguishing it.
Beat the egg and add to kefir, pour in vegetable oil in the amount of 1 tablespoon.
Mix all ingredients with sugar, then, carefully adding flour, knead the dough.
For the filling, fry chopped onions with mushrooms. Season the filling with salt to taste and season with your favorite spices.
Divide the dough into portions and roll each part into a thin layer.
Distribute the filling among each portion and wrap, pinch the sides and create an oblong pie shape.
Cook the pies at 180 degrees in the oven until browned.

Recipe "Mushroom zrazy"

Potato dough zrazy stuffed with mushrooms is tasty and filling and will appeal to all potato lovers.

Products

champignons or oyster mushrooms 310 g;
onion head 60 g;
salt;
breadcrumbs 200 g;
potatoes 820 g;
egg 2 pcs.;
green onion 60 g;
vegetable oil 105 ml;
ground pepper.

Preparation

The potatoes are washed, peeled, cut into large pieces, and placed in a pan of boiling water. Cook until done, remembering to add salt at the end.
While the potatoes are cooking, prepare the filling. Mushrooms are washed, peeled and fried in vegetable oil. Finely chop the onion, add it to the mushrooms in the frying pan, and fry until golden brown. Salt and pepper the filling to taste.
They begin to prepare the potato dough when the potatoes are cooked. Drain the water and let the potatoes cool slightly. Then it is passed through a meat grinder or crushed. Add an egg to the potatoes and salt them. Knead the dough by hand until smooth.
Grind the mushroom filling a little using a food processor, add finely chopped green onions and mix.
The potato dough is formed into balls. Wet your hands in cold water to prevent the dough from sticking. Each ball is turned into a cake, I press it with my hand. The mushroom filling is placed in the middle of the flatbreads. The pies are pinched and given an even, beautiful shape.
In a bowl, beat the remaining egg with two tablespoons of cold water. Pour crackers into another bowl. Dip each pie first in the egg, then in breadcrumbs on both sides. Fry in a frying pan in hot vegetable oil until an appetizing crust. Serve hot or cold with sauce.

Enjoy your meal!

Potato pies - delicious potato cutlets with mushroom filling. They can be served as a full second course, as an unusual side dish with a surprise, or eaten as an appetizer.

Products:

For the test:
1. Potatoes - 6 pcs.
2. Eggs - 2 pcs.
3. Hard cheese - 50 gr.
4. Flour - 2 tbsp. heaped spoons
5. Salt to taste

For filling:
1. Frozen porcini mushrooms - 800 gr.
2. Onions - 2 pcs.
3. Bunch of dill
4. Salt and pepper to taste
5. Vegetable and butter for frying

How to make potato pies with mushrooms:

Thaw the mushrooms and drain the liquid from them. Wash the potatoes and set them to boil in their uniforms. While it is cooking, prepare the filling.

Finely chop the mushrooms and fry in a mixture of vegetable and butter. Let all the moisture evaporate and the mushrooms begin to brown.

The onion must be peeled, finely chopped and also fried in vegetable oil until golden and even slightly crunchy.

Finely chop the dill. Mix mushrooms, onions, dill. Season with salt and pepper to taste, stir. That's all the filling.

Let's start the test. Drain the finished potatoes, cool slightly, and peel them.

Crush the boiled potatoes or grind them through a meat grinder. It is believed that in the latter case the dough will be more elastic. Separate the yolks from the whites and add to the potatoes. Salt. You can also add your favorite spices, cheese and herbs.

After this, we begin to knead the dough with our hands. When everything is evenly mixed, add lightly beaten egg whites and mix. Then pour flour onto the table, dust it, lay out the potato mixture and start kneading until it takes up all the flour and becomes elastic. That's all the dough.

Form the dough into balls the size of a chicken egg. Don’t forget to dust the table and hands all the time; the dough, although quite elastic, is still sticky. Pour vegetable oil into a frying pan and set to heat up.

Let's start making pies. Knead the dough ball on a floured table into a flat cake with a diameter of 10-12 cm.

Then we carefully take it in our left hand, and with our right hand we place a tablespoon of filling in the middle. We connect the edges of the flatbread and pinch the edges on the table. Turn the pie seam side down and give it an oval-flattened shape. We do the same with all the balls.

It is better to make pies and fry them immediately, especially since they are molded very quickly. Fry on both sides, seam side down first, until golden brown.

That's all the pies! Serve with sour cream and fresh herbs.

"Home kitchen" wishes you bon appetit!

Looking at the list of ingredients and the rather short description of the cooking process, it may seem that the recipe is a bit complicated. I assure you, this first impression is deceiving! It is very easy to prepare these delicious pies with mushrooms and potatoes in the oven. And my step-by-step recipe with photos is clear proof of this! The dough here is wonderful, you will love working with it. It is yeast-based, but its main feature is the addition of sour cream. It rolls out as thinly as you wish without any problems, and at the same time rises great when baking. The filling includes potatoes, a little onion and mushrooms (I used frozen honey mushrooms today, but it turns out just as tasty, for example, with champignons). In general, the pies come out simply wonderful: delicate thin dough and lots and lots of filling! Be sure to try it!

Dough ingredients:

sour cream (I used 15%) – 1 jar 315 g,
water – 150 ml,
yolk – 2 pcs.,
sugar – 1 tbsp. l.,
salt – 1 tsp,
yeast – 20 g compressed or a bag of dry,
flour – 500 g,
vegetable oil – 5 tbsp. l.

mushrooms (I have honey mushrooms, thawed) – 300 g,
potatoes – 500 g,
onion – 1 head (about 120 g),
salt (pepper, seasonings) - to taste,
vegetable oil – 5 tbsp. l.
+ 1 egg – to give the pies a glossy shine.

How to cook pies with mushrooms and potatoes in the oven

First let's put the dough. To make the dough, slightly heat the water, dissolve sugar and yeast in it. Add 100 g of flour, knead the yeast mixture until the lumps disappear, then set the bowl aside for 10-15 minutes. During this time, the dough should grow at least twice.

When the dough has grown, pour it into the bowl with the sour cream mixture and bring the mixture until smooth.

Sift the remaining flour into the dough. It is better to do this in 2-3 approaches, so as not to make a mistake with the quantity, because sour cream always comes in different thicknesses (even though it is indicated on the label that it is 15%). This means that the amount of flour will also change. As you notice when kneading, the soft dough no longer sticks to your hands - you no longer need to add more flour.

The dough turns out soft and elastic. Cover it with something and let it come up twice. After the first rise, we knead and leave again, after the second, we knead and begin to form the pies. The dough rises quickly; on average, both approaches take about an hour.

During this time, the filling has time to prepare and even cool a little. You can use any mushrooms for the filling. This time I got honey mushrooms, boiled and frozen immediately after collection (we collected them ourselves just a few weeks ago). I defrosted them, squeezed them out of the liquid, and only then weighed them. To make the filling, mushrooms need to be finely chopped or ground into minced meat with a meat grinder or blender. Add a finely diced onion to the chopped mushrooms and fry in oil.

Peel the potatoes, boil until tender, drain the liquid and mash them into a puree.

Next, mix the puree with mushrooms, add salt to taste, add seasonings and spices (I used ready-made mixtures of seasonings for mushrooms and for potato dishes). Mix and the filling is ready. Let it cool a little and start making pies.

We pinch off small balls of dough, dust them with flour, and roll them into a thin flat cake. Place the filling on the flatbread: a heaping tablespoon.

Cover the filling with dough, forming a pie, then place the molded pies on a baking sheet (oiled or lined with baking paper) seam side down.

Preheat the oven to 180-200 degrees. During this time, let the pies rise, then brush them with beaten egg and send them for baking.

As soon as the pies are browned enough, take them out and serve. Mushroom and potato pies are delicious both hot and cold. It is better to store them covered so as not to dry out.

Today I will share with you a recipe for pies in the oven made from yeast dough, which is prepared with the addition of sour cream. The fermented milk product makes baked goods more tender, the pies come out fluffy and soft. The dough is easy to work with, rolls out easily, and rises well when baking. You can use it to make not only pies with potatoes and mushrooms, but also with other fillings, such as stewed cabbage, boiled eggs with green onions, liver, etc.

What mushrooms should I use?

As a filling for the pies, we will use mashed potatoes with fried mushrooms - not only champignons will do, but also any other mushrooms that can be found in the refrigerator. You can bake pies with potatoes and boletus mushrooms, aspen mushrooms, honey mushrooms, boletus mushrooms or oyster mushrooms. In each individual case the taste will be different, with wild mushrooms it will be more aromatic. No fresh mushrooms? Take ice cream, salted or pickled.

Filling options

Method one- from boiled potatoes and fried mushrooms. To make the filling, potatoes need to be boiled and mashed into a puree, and then mixed with mushrooms, fried with onions (see recipe with photo below). If desired, you can add 2-3 tablespoons of grated hard cheese, chopped dill or boiled eggs, diced, to this filling. They need to be mixed into the hot filling so that they are distributed evenly.

Second option- make the filling for pies from fried potatoes with mushrooms. To do this, the tubers need to be peeled and cut into small cubes with an edge of 0.5 cm, then fry in a frying pan in vegetable oil until fully cooked, preferably covered, then the potatoes will turn out juicier and not so dry. Separately, you need to fry the mushrooms with onions, and then mix with fried potatoes, salt and pepper to taste. If desired, you can add a couple of tablespoons of chopped green onions to the filling.

Total cooking time: 3 hours
Cooking time: 20 minutes
Yield: 20 pieces

Ingredients

for test

yeast – 20 g pressed or 6 g dry
large chicken egg – 1 pc.
sugar – 2 tbsp. l.
salt – 0.5 tsp.
sour cream – 200 g
wheat flour – 450 g (about 3 cups)
vegetable oil – 1 tbsp. l.
milk – 75 g

For filling

potatoes – 400 g
mushrooms – 300 g
onions – 2 pcs.
butter – 30 g
vegetable oil – 2-3 tbsp. l.
salt and pepper - to taste
egg - for brushing pies

Note. All products should be at room temperature.

Preparation

We dilute the yeast in milk, heated to 30-35 degrees, and let it stand for 10-15 minutes so that it “wake up”. If you use dry yeast, foam may form on the surface and it will swell. You will not see the reaction of pressed yeast visually (there is no feed for growth), it just needs to stand and warm up to the temperature of milk.

At the same time, in a deep bowl using a mixer, beat: sugar, salt and egg (large, CO category). Add sour cream and a spoonful of vegetable oil, mix everything well.

Combine the whipped mixture with the diluted yeast. Add sifted flour and knead the dough. You can use different amounts of flour, 400-450 grams, which is about 3 cups. But do not “fill” the dough too much with flour, it should turn out soft and unclogged, almost not stick to your hands.

Cover the pie dough with cling film and place the bowl in a warm place (I place it in a warm oven - this is better, the temperature is within 35 degrees). After about an hour, the dough will rise and approximately double in size. We knead it and leave it for the 2nd approach.

In the meantime, we are preparing the filling. Boil the peeled potatoes in salted water until fully cooked. Drain all the water (the less moisture left, the better, so try to drain every drop) and mash it into a puree with the addition of butter.

Cut the mushrooms and onions into cubes. Sauté the onion in vegetable oil, that is, fry it until soft. There is no need to fry it too much; as soon as it becomes transparent, immediately add the mushrooms (I used frozen champignons, no need to defrost them first!). Of course, if possible, it is better to use the gifts of the forest - unlike greenhouse champignons, they have a pronounced “mushroom spirit”, the pies will turn out much tastier! If you cook with wild mushrooms, then pour a little water into the frying pan while frying, then they will not burn, but rather they will reach readiness, steam and fully reveal their wonderful aroma.

We continue to fry the mushrooms and onions without a lid until golden brown, stirring regularly. At the very end, add salt and pepper to taste.

Combine the fried mushrooms and potatoes in a saucepan and stir. The filling is ready! It needs to cool, but not completely; slightly warm potatoes are more flexible, they don’t form lumps and behave better in the filling. That's why I always cover the pan with a lid to keep the filling barely warm.

Meanwhile, our dough has already risen a second time. We form a sausage out of it and cut it into puck pieces, weighing approximately 40 grams. Roll each into a flat cake. Place the filling in the center, pinch the edges tightly and turn over.

Place the products, seam side down, on a baking sheet lined with parchment (no need to grease). There should be some distance between them so that they do not stick together. Be sure to leave it to proof - for 15-20 minutes in a warm place so that the pies rise, I put it on the open oven door while it warms up.

Brush the spaced pies on top with a loose egg, carefully using a soft brush so as not to let the dough settle. You can sprinkle black sesame seeds on top if you like. And put it in the oven, preheated to 180 degrees.

The pies are baked in the oven quickly, about 20 minutes. As soon as they are browned, you can remove them from the baking sheet.

These are such wonderful oven-baked pies with mushrooms and potatoes, soft and fluffy. They are delicious both hot and cold. Yield: 20 pieces. Bon appetit!