Mushroom pie: recipes with photos. Pie with mushrooms and cheese: interesting recipes Cheese pie with mushrooms

The pie is based on yeast dough, which you can make yourself or buy in the store. The pie is very tasty both hot and cold, this is not an acquired taste. But it looks more beautiful when it cools down.

Ingredients:

• 500 g yeast dough;
• 500 g fresh;
• 200 g hard or 2 processed cheese;
• 1 small onion;
• 100 g butter (75 g for frying mushrooms and 25 for greasing the pie);
• salt, pepper to taste.

Mushroom pie recipe

1. Prepare yeast dough. If the dough is purchased, then defrost it. While preparing the filling, leave the dough in a warm place so that it rises slightly.

2. Now let's prepare the filling for the pie. Wash the mushrooms thoroughly and peel the onion. Finely chop the mushrooms and onions. Melt the butter in a frying pan (don't forget to leave some for greasing the pie). Place the mushrooms and onions in a frying pan, add salt and pepper. Cover with a lid and fry for 5 minutes over low heat. The mushrooms should release their juice. Then remove the lid, stir and let the excess liquid evaporate (about 5-7 minutes). Our mushroom filling is ready. Turn off the heat and let the mushrooms cool.

3. While the mushroom filling is cooling, prepare a baking dish. To make the finished cake easy to remove from the mold, you can lightly sprinkle it with flour. This is especially true for tin or glass forms. I also sprinkle the silicone mold with flour, but this is not at all necessary.

4. Divide the dough into 2 parts: one slightly larger one will be the base of the pie, and the other, smaller one, will cover the top of the pie. Roll out both parts. We put the larger one in the mold, level it along the bottom and form the sides. They shouldn't look perfect at this stage as the cake will rise and any rough edges will smooth out. Let the dough sit in the pan for 5 minutes. Meanwhile, grate the cheese on a coarse grater. Then put the mushroom filling with onions into the form with the dough and sprinkle with grated cheese on top.

5. Cover the top of the pie with the second part of the rolled out dough. Press the edges together and trim off any excess dough. You can make several cuts in the center to allow the cake to “breathe.” Melt the remaining butter in a water bath or in the microwave and spread it on top of our pie. Well, it's time to turn on the oven! Leave the pie for now, let it sit for another 5-10 minutes in the kitchen. Preheat the oven to 180 degrees and place the pie in it for about 30 minutes.

The ability to cook a delicious and aromatic homemade pie has always been highly valued. But what if you are not gifted with high culinary talents, but want to please your loved ones with fresh baked goods? Take the step-by-step recipe with photos, ingredients and be patient!

How to make mushroom pie

To prepare the right mushroom pie, it is important to clearly define the recipe. In most cases, the taste of the finished dish depends not only on its filling, but also on the quality of the dough chosen. There are many options for open and closed baking, each type is good in its own way, but has its own preparation difficulties. If this is your first time baking pies, then choose the simplest recipes.

Filling

The mushroom filling for pies is of considerable importance. It can be made with champignons, honey mushrooms, white mushrooms and others. For variety, you can combine them with other products. Mushroom pies are very tasty if you add:

• meat or chicken;
• ground meat;
• vegetables, greens;
• cottage cheese or cheese.

Dough

The most common and popular dough for mushroom pie is yeast. Live yeast is used to prepare it, but an inexperienced cook will not be able to cope with it. It is much easier to purchase dry yeast at a nearby store, which you only need to dilute with warm water. It’s easy to place the yeast dough, although you will have to wait until it rises, but at this time you can prepare the filling. If you want something unusual, try other test options:

• pancake;
• sand;
• fresh;
• puff pastry

Mushroom pie recipe

Sometimes it can be difficult to choose the right mushroom pie recipe that is suitable for any occasion. Unfortunately, there is no universal advice, but the selection will help you quickly find your bearings and prepare a wonderful, delicious pie for your family when they come home from school or work. In the selection you will find recipes not only for a home dinner, but also for a noisy holiday feast.

With Chiken

• Cooking time: 90 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 4800 kcal.
• Cuisine: Russian.

How to cook a soft, juicy, delicious layer pie with chicken and mushrooms in your oven? The easiest way is to take ready-made store-bought dough, defrost it, and prepare a good filling. Absolutely any wild mushrooms are suitable for this dish, but champignons are the most accessible, especially since they cook the fastest. Remember that puff pastry products do not always rise well, so don’t expect a particularly fluffy cake.

Ingredients:

• puff pastry – 2 sheets;
• chicken breasts – 600 g;
• champignons – 400 g;
• red onion – 100 g;
• Dutch cheese – 150 g;
• egg – 2 pcs.;
• sour cream or cream – 100 g;
• ground herbs, nutmeg, salt to taste.

Cooking method:

1. Leave the dough to rest while you make the filling.
2. Cut the mushrooms into small cubes and fry in a frying pan.
3. Cut the onion into thin rings, add to the prepared mushrooms, fry for another 5 minutes.
4. Boil the chicken fillet in boiling water for 7-10 minutes, cool, cut into cubes, and fry along with the filling.
5. Beat the eggs together with cheese and spices, pour this mixture over the cooled filling.
6. Grease a mold or baking sheet, spread a sheet of dough, forming the sides of the future pie.
7. Place the filling and cover it with a second sheet of dough on top. Make several cuts to allow air to escape.
8. Bake the pie in the oven for 40-45 minutes.

With potato

• Number of servings: 7 persons.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.

Relatives or friends should come to visit in an hour, but there is nothing to treat them with? A jellied pie with mushrooms and potatoes will come to the rescue. It can be easily and quickly baked with fresh or salted mushrooms. Believe me, your friends will be delighted and will definitely ask how to make such a delicious pie. Whether to reveal your secret or not is your own business.

Ingredients:

• oyster mushrooms – 500 g;
• potatoes – 800 g;
• eggs – 3 pcs.;
• flour – ¾ cup;
• baking powder – 2 tsp;
• mayonnaise – ½ cup;
• sour cream – ½ cup;
• onions – 200 g;
• butter – 30 g;
• salt, pepper - to taste.

Cooking method:

1. Wash the oyster mushrooms, chop finely, fry, add spices.
2. Peel the onions and potatoes, cut them into slices.
3. While the filling is being prepared, mix sour cream, mayonnaise, and eggs in one container. Beat them thoroughly, then add flour and baking powder.
4. Place potatoes, oyster mushrooms, and onions in layers in a pre-greased form, don’t forget to add salt.
5. Pour in the batter and shake or tap the pan a little on the counter until the batter evenly covers the entire filling.
6. Bake in the oven for 40 minutes.

Yeast with cabbage

• Number of servings: 6 persons.
• Calorie content of the dish: 5200 kcal.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Insanely simple, but no less tasty, Lenten mushroom pie made from yeast dough will suit any housewife. This recipe can easily be used as a base and you can combine the ingredients as you wish, for example, add rice. Similarly, depending on your mood, choose how to prepare the filling: fry or stew. Don't forget about the aromatic spices.

Ingredients:

• milk or water – 1.5 cups;
• premium flour - 4 cups;
• granulated sugar – 1 tsp;
• dry yeast – 2.5 tsp;
• salt – 1 pinch;
• frozen chanterelles – 600 g;
• onion – 1 pc.;
• salt, pepper - to taste.

Cooking method:

1. Mix yeast powder with sugar in warm milk or water, let it stand for 5-10 minutes, then add salt and flour.
2. Knead the dough for 10-15 minutes, cover, let it rest for at least half an hour, then remember it and leave it for another hour.
3. While the dough is preparing, wash and peel the chanterelles, cut them into slices or cubes, add salt, pepper and fry.
4. Peel the onion, chop finely and add to the chanterelles. Cool the filling.
5. Divide the dough into two parts, let one be a little smaller. Roll out the sheet and place it in the mold.
6. Spread the mushroom filling evenly over the bottom of the pan, then use the second piece of dough to make a pie lid and secure it well. Make 1-2 holes in the center to allow steam to escape freely.
7. Bake in the oven until done at a temperature of at least 190 degrees.

With cheese

• Cooking time: 120 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 4900 kcal.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The cheese pie with mushrooms, which is sometimes called upside-down, turns out to be very original. The main beauty of this recipe is that you never know exactly what the final result will be. The main thing is that upside-down pies always come out very juicy, aromatic and tasty. You can use several mushrooms to decorate such a dish, or fresh herbs, onion sauce and even crackers.

Ingredients:

• eggs – 3 pcs.;
• boiled chicken – 300 g;
• any mushrooms – 300 g;
• kefir – 1 glass;
• flour – 1.5 cups;
• baking powder – 2 tsp;
• hard cheese – 300 g;
• boiled rice - 1 cup;
• tomato – 2 pcs.;
• green onions, salt - to taste.

Cooking method:

1. Mix baking powder with flour through a sieve, add kefir and eggs. Add some salt and knead the batter.
2. Line the pan with parchment and place a thin layer of chopped mushrooms on the bottom.
3. Sprinkle them with grated cheese, then top with cooked rice.
4. Carefully place pieces of chicken, tomatoes, and green onions on top of the rice.
5. Pour the dough over the filling and bake for 40-50 minutes at high oven temperature. Let the dish cool and turn it over. Cut into pieces and serve with sauce.

With champignons

• Cooking time: 40-60 minutes.
• Number of servings: 8 persons.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Often, after a long day at work, there is no desire to tinker with baking dough in the kitchen. In this case, you will love the pie with champignons and lavash cheese. It cooks quickly and does not require special preparation or culinary skills. A worthy healthy replacement for the usual and beloved shawarma!

Ingredients:

• thin pita bread – 2 pcs.;
• eggs – 2 pcs.;
• cheese – 150 g;
• fresh mushrooms – 100 g;
• ground parsley – 10 g;
• natural yogurt – 250 ml;
• spices - to taste.

Cooking method:

1. Mix yogurt, spices, herbs and eggs.
2. Cut the pita bread into a baking dish.
3. Chop the mushrooms into small cubes.
4. Grate the cheese into large pieces.
5. Dip the pita bread into the egg mixture and carefully place in the pre-greased pan.
6. Lay out the filling, sprinkle it with cheese, then another layer of mushrooms and cheese.
7. Cover the top of the pie with a sheet of pita bread and pour over the remaining egg mixture.
8. Bake in the oven until golden brown.

Open with cheese

• Cooking time: 120 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 4600 kcal.
• Purpose: for lunch, for dinner.
• Cuisine: French.
• Difficulty of preparation: medium.

Quiche, or a simple open pie with mushrooms, has long been loved by Russian housewives. This unusual dish came to us from the Duchy of Lorraine, once located in northeastern France. Hence the name Laurent Pie. For the filling, French chefs used chicken, ham, fish and any vegetables, and we present to your attention a mushroom quiche.

Ingredients:

• flour – 250 g;
• margarine – 125 g;
• boiled water - 4 tbsp. l.;
• salt - 0.5 tsp;
• fresh mushrooms – 500 g;
• heavy cream – 250 ml;
• grated cheese – 200 g;
• eggs - 6 pcs.;
• bacon (or ham) - 100 g;
• salt, black pepper - to taste;

Cooking method:

1. Grate frozen margarine and mix with flour and salt. Pour warm water into the mixture, knead the dough and spread it, completely covering the bottom and edges of the mold. Place the dough in the refrigerator for half an hour.
2. Chop the mushrooms into thin slices and fry until tender.
3. Beat eggs with cream, add salt and spices. Add mushrooms to mixture.
4. Finely chop the bacon, place it in the chilled dough, and fill with the creamy mushroom mixture. Top with grated cheese.
5. Bake in the oven for 45 minutes. Slice when chilled.

Fast

• Cooking time: 40 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 3800 kcal.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Sometimes you have to quickly prepare dinner to have a healthy and tasty snack. In this case, a quick mushroom pie will come to the rescue, because making it couldn’t be easier, it takes a minimum of time, and the taste is simply amazing. And the products needed for cooking can always be found in your refrigerator, because you can put whatever your heart desires into a quick pie: Korean carrots, cheese, chicken and even cottage cheese!

Ingredients:

• kefir – 1 glass;
• fat sour cream – 40 g;
• wheat flour – 2.5 cups;
• eggs – 2 pcs.;
• salt – ¼ tsp;
• soda – ½ tsp;
• mushrooms – 300 g;
• onion – 1 pc.;
• potatoes – 2 pcs.

Cooking method:

1. Mix eggs, salt, kefir and sour cream, beat the mixture.
2. Gradually add flour, knead the batter and pour half into the mold.
3. Cut the onions, potatoes and mushrooms into thin pieces and place them in the pan on top of the dough.
4. Pour the remaining dough over the top and garnish with herbs if desired.
5. Bake for 20-25 minutes at maximum temperature.

With porcini mushrooms

• Number of servings: 10 persons.
• Calorie content of the dish: 4600 kcal.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

A pie with porcini mushrooms and cottage cheese can be called somewhat unusual, however, it is a surprisingly tasty dish. The unusual combination of products is incredibly healthy, because cottage cheese is a source of calcium and protein, and the porcini mushroom is well known for its high content of useful minerals. This original combination of products will allow you to prepare a truly healthy and tasty dinner that children will especially enjoy.

Ingredients:

• wheat flour – 300 g;
• sour cream – 130 g;
• powdered sugar – ½ tsp;
• margarine – 150 g;
• porcini mushrooms – 300 g;
• greens – 100 g;
• chicken egg – 2 pcs.;
• cottage cheese – 400 g;
• spices – 1 tsp;
• salt – 1 tsp;
• cheese – 150 g.

Cooking method:

1. Mix flour, salt, powdered sugar.
2. Grind sour cream with egg yolk, add half of the flour mixture, beat.
3. Add margarine cut into pieces, then the remaining flour, knead the dough well, put it in the refrigerator.
4. Fry the porcini mushrooms. Add to them the remaining eggs, cottage cheese, chopped herbs, finely grated cheese, and spices.
5. Roll out the dough to the desired size, spread out the filling, and bake for about 30 minutes.

With dried mushrooms

• Cooking time: 60 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 5100 kcal.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Winter aromatic pie with dried mushrooms is an excellent solution for the holiday table. Naturally, it is much easier and tastier to prepare a dish from fresh mushrooms, but you can use those that you have dried for the winter. The main thing is to pre-soak them in boiled water to restore volume, softness and shape.

Ingredients:

• wheat flour – 850 g;
• dry yeast – 8 g;
• dried porcini mushrooms – 200 g;
• onion – 1 pc.;
• salt, pepper - to taste.

Cooking method:

1. Sift part of the flour (about 600 g), mix with powdered yeast, pour in 400 ml of heated water. Stir and leave to rise in a dark place.
2. After the mixture has risen, add the remaining flour, salt, knead the dough, and leave for another half an hour.
3. Soak the mushrooms in boiled water for 20 minutes, boil until fully cooked, chop finely.
4. Cut the onion into small pieces, fry with mushrooms, salt and pepper.
5. Grease the pan, line it with dough, add the filling, and decorate with herbs. Bake for 30-35 minutes.

On kefir

• Cooking time: 45 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 4650 kcal.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

An easy-to-follow recipe - mushroom pie with kefir. It can be prepared when there is very little time, because the process does not require much effort from you. This dish is suitable for housewives who have just begun to learn the basics of cooking and are not yet comfortable with yeast, shortbread or puff pastry. The resulting baked goods are very fluffy, aromatic and tasty.

Ingredients:

• mushrooms – 500 g;
• kefir – 0.5 l;
• onion – 200 g;
• flour – 400 g;
• vegetable oil – 80 ml;
• eggs – 2 pcs.;
• soda – 1 tsp;
• salt - to taste.

Cooking method:

1. Fry finely chopped onion until lightly browned, add chopped mushrooms and cook until done. Add spices to taste.
2. Beat eggs with salt, kefir and slaked soda, add flour.
3. Pour ½ of the dough into a silicone mold, spread out the cooled filling, then pour in the dough again.
4. Bake in a preheated oven until fully cooked at a temperature of 180-190 degrees.

Mushroom pie - cooking secrets

To ensure that your mushroom pies always turn out tasty, juicy and soft, it is important not only to follow the recipe, but also to follow some tricks:

1. Always preheat the oven to the desired temperature in advance, then the dough will not have time to settle and the baked goods will be high and fluffy.
2. Fry the mushrooms so that all excess moisture comes out of them; it is of no use in pies.
3. Do not add too many vegetables to the filling, otherwise the flavor of the mushrooms will be lost.
4. Make sure that the expiration date is correct. The yeast must be fresh, otherwise the dough will not rise and the dish will be spoiled.
5. If you plan to make the dough crumbly, soft and fluffy, add only yolks to it.
6. Potato starch added to flour will help achieve fluffiness.
7. To help the dough rise faster, remove the ingredients from the refrigerator in advance to allow them to come to room temperature.
8. Do not soak yeast in cold or boiling water. A temperature of 30-40 degrees is enough.
9. Knead the dough with dry hands.
10. To keep the bottom of the mushroom pie from sticking and dry, sprinkle the pan with a small amount of starch.
11. To create a beautiful shiny crust on your baked goods, brush it with beaten egg.
12. If you prepared the pie with shortcrust pastry, be sure to let it rest and cool, then the dish will not crumble.
13. Never add salt to the dough immediately; first it must rise and brew.
14. If the pie turns out tall, bake it over low heat. This way the filling will be completely baked and nothing will burn.

Find out other recipes.

Video

I've always loved the way mushrooms pair with cheese. Therefore, when I decided to bake a pie with mushrooms, I decided that there would certainly be cheese in the filling.

Pie with mushrooms and cheese was born as an experiment. I have already written a lot about pies, the basis of which is. I like chopped dough, so I decided to make a pie with mushrooms and cheese based on it.

You can see other pies that can be made with a chopped dough base.

An open pie with mushrooms and cheese turns out very, very tasty, provided that you like mushrooms. Moreover, it is delicious both hot and cold.

To prepare a delicious pie with mushrooms and cheese we will need:

for a large mold with a diameter of 30 cm

For filling

• 500 grams of mushrooms,
• 1 large onion,
• 200 grams of sour cream,
• 3 eggs,
• 2 tablespoons flour,
• 200 grams of cheese,
• salt,

for unsweetened chopped dough

• 300 grams of flour,
• 150 grams of margarine or butter (I made it with margarine),
• 1 teaspoon salt,
• 150 grams of low-fat sour cream (10-15% fat content).

Recipe for making pie with mushrooms and cheese.

Let me remind you the main points:

1. Let's prepare the butter-flour crumbs. To do this, put sifted flour, pieces of frozen margarine (butter) and salt into a food processor (using a knife attachment). Chop flour and butter.
2. Add sour cream and knead soft dough.
3. Sprinkle the table with flour, place the dough on it and roll it out to the size of the pie pan. Let's form the sides. Make pricks in the dough base with a fork and put the pan in the refrigerator for 30 (or longer) minutes.

Click on the picture to enlarge

Let's cook stuffing of mushrooms and cheese. Wash the mushrooms well. Set aside 1-2 mushrooms to decorate the pie later, and cut the rest into cubes.

Peel the onion and roughly cut into cubes.

Pour a small amount of vegetable oil into a frying pan, add mushrooms and onions and fry over medium heat until tender. About 20-25 minutes. Salt, pepper and season to taste. I just salted it.

To make the filling, mix eggs, flour and sour cream in a cup. Grate the cheese on a fine grater. Place half the cheese (100 grams) in the egg-sour cream filling and mix it well. Leave the other half of the cheese so you can sprinkle it on the pie later.

Preheat the oven to 200 degrees. Place the pie crust in the oven and bake it for about 10-15 minutes.

We take the pie base out of the oven, place fried mushrooms and a filling of eggs, sour cream and cheese on it. Sprinkle cheese on top (the part that we set aside) and decorate with mushroom slices.

Bake the pie in the oven for another 20 minutes. The filling should set.

Take the finished pie out of the oven and let it cool a little time.

Now the pie can be removed from the mold, cut and served. Tasty.

Or you can completely cool the pie in the refrigerator and then cut it, it’s also very tasty.

Bon appetit.

The origin of the pie is French (quiche lorraine - Lorraine pie; it is believed that it came from this area).

The recipe for this quiche lauren, in a simple way - a shortcrust pastry pie with cream cheese filling and champignon filling, has taken root in our family due to the fact that this dish is multifunctional. You can prepare it as an accompaniment to first courses and broths, or you can serve it as an independent dish, washed down with tomato juice.

Beautifully served on a platter, a French pie with mushrooms, cheese and onions will decorate a holiday table, and this appetizer is also very convenient to take with you outdoors and satisfy your hunger while the meat is cooking on the grill. Crispy dough and incredibly tender juicy filling will not leave anyone indifferent.

With the help of a step-by-step recipe you can easily prepare this wonderful pie.

Taste Info Savory pies

Ingredients for the dough:

• 100 g margarine;
• 150 g wheat flour;
• 3 tbsp. l. sour cream;
• a pinch of salt
• For the mushroom filling:
• 500 g champignons;
• 1 PC. leeks or white onions;
• 1 tbsp. l. vegetable oil;
• salt, pepper to taste
• For filling:
• 3 eggs;
• 120 g of hard cheese 50% fat or higher;
• 200 ml cream 10-15%;
• salt, pepper - to taste;
• greens (parsley, dill) - a bunch;
• nutmeg - on the tip of a knife.

Preparation time: 45 minutes + 30 minutes for baking.

How to cook an open pie with mushrooms in the oven

First, prepare the shortcrust pastry for the champignon pie. Sift the wheat flour through a sieve into a deep bowl and chop the margarine into it. Mash with a fork, your hands, or use a food machine.

Salt margarine and flour, add sour cream and stir.

Knead the shortbread dough. You can knead a lump of dough directly in a bowl; I find it more convenient to put the dough on a flat surface and finish kneading there. Place the dough in a plastic bag and refrigerate for 30 minutes while you prepare the filling and filling.

For the filling, finely chop the onion and fry in vegetable oil until transparent.

Add sliced ​​champignons to the onion, having previously prepared them by washing and peeling them if necessary. Set aside a few slices of mushrooms for decoration.

Fry until the liquid evaporates, at the end salt the mushrooms and add black pepper to taste. Set aside and cool until warm.

To fill, mix eggs with salt and pepper in a small deep bowl.

Add cream, finely grated hard cheese, finely chopped fresh herbs. Stir until smooth.

You can form a pie with fresh mushrooms. Use chilled shortcrust pastry to line the bottom and sides of the pie. It’s convenient to do this in a springform form, since it will be easier to take it out later. There is no need to grease; shortcrust pastry already contains fat.

Place the mushroom filling on the dough and fill with the egg-cream filling. Place several slices of fried mushrooms on top.

Bake an open-faced snack pie with mushrooms in the oven, preheated to 180 degrees, for 30-40 minutes. The readiness of baking is determined as follows: if the dough is golden brown and the surface is frozen and springy, then the cake is ready.

Remove the pan from the oven, remove the sides and cool until warm.

Note to the owner:

• The main secret of proper shortcrust pastry is that all ingredients and utensils must be cold when kneading.
• If you don’t have time to prepare the dough, you can use ready-made puff pastry without yeast.
• To get a truly crispy crust, it’s better to bake it alone for about 15 minutes, and only then add the filling and put it back in the oven.
• Quiche is a universal pie; it can be prepared with any filling: smoked brisket or bacon (this quiche is considered a classic), fish, vegetables, herbs and even fruit.
• It is important to add cream to the filling, not milk, otherwise you will end up with an omelet instead of a soufflé. If there is no cream, mix milk with sour cream in equal proportions.
• In the absence of champignons, an equally tasty quiche will be obtained with fresh forest mushrooms - chanterelles or porcini mushrooms; the latter, by the way, are good both dried and frozen.

This time I decided to make cheese and mushroom filling.

The dough, as I said before, is best made “cold”; it turns out plastic and easily twists into different patterns. It’s better to make it in the evening, and bake it the next day or even two days later, when you have time.

Ingredients for the dough: 5 tbsp. flour, 1 tbsp. milk, 200 g butter or margarine, 2 eggs, 1 tsp. salt, 0.5 tbsp. sugar, 1 packet of active yeast.
For filling: 300 g mushroom caviar, 150 g cheese.

“Cold” dough is known in different forms: Viennese, French, Khrushchev, waterfowl. I tried different options and settled on this one.

Dissolve sugar and salt in milk, break eggs, mix. The milk does not need to be heated.

Add softened butter or margarine (not melted, just left at room temperature), stir to form an oil suspension.

My yeast is “SAF-moment”, it is added to the flour, not to the liquid (usually this is written on the package). I added it to the flour and mixed.

Mix flour with yeast and liquid mass until dough is obtained. The dough should not be hard.

Knead the dough a little and put it into a bag, release the air and tie it. Now you can put it in the refrigerator. A minimum of 3 hours is needed, but, in my opinion, this is not enough for good baking, I leave it overnight.

Overnight the dough rose and became spongy. Take it out of the bag, let it warm up and knead without rubbing it with flour. The dough is so flexible that it doesn't even stick. In extreme cases, you can dust it a little. This amount is enough for 2 large pies or a pie and some buns.

For the filling, I took ready-made mushroom caviar, I had it frozen, I heated it in a frying pan to slightly remove the moisture. Grate the cheese. Mix everything. If you don’t have caviar, you can fry the champignons with onions and grind them through a meat grinder or turn them into minced meat in a blender.

Cut a piece of dough the size of an apple and roll it into a circle, which we place in the mold. Next, roll out the rest of the dough into a large layer, trim the edges, making an even rectangle. Spread the filling over all surfaces, leaving edges to seal the roll. Roll up the roll.

We cut off the ends, put them aside, they will help us decorate the center of the pie with “roses”. We connect the edges of the roll into a ring. You can fasten the edges only in the part facing the center, and leave the cut, since we will still be cutting the edges. Place the roll ring on top of the dough circle in the pan.

The cutting method is better visible in the diagram. We cut the “fringe” every 2.5 centimeters along the entire ring, without cutting through, but leaving a centimeter to the inner edge.

Next, we take one cut roll and bend it inward, turning it with the side where the filling is visible, leave two rolls outside, also unfolding them, then again one inward and two outside, until we go around the entire ring. We place the cut edges in the center, unfolding them like a rose.

Brush the top of the pie with beaten egg and place in the oven at 180 degrees. The pie is baked for 20-30 minutes. It’s browned, the mushroom aroma beckons – we take it out.

The pie is good both hot and cold. There is no need to talk about how beautiful these pies look, but the taste is excellent: the dough is soft, spongy, the filling is aromatic, the crust is crispy - very tasty!

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