How to make mushroom pie dough

The basis of any baking is dough. It can be yeast and fresh, aspic, sand, puff, cottage cheese, etc. You can read about how to make the dough for the mushroom pie on this page. Here you can find dough recipes for a pie with mushrooms: you can choose the option of product layout and cooking technology that suits you.

Before you make a dough for a pie with mushrooms, you should carefully study the recipe and technology and compare them with your capabilities and skills. Remember that even the simplest dough for a pie with mushrooms requires careful implementation of all the steps of culinary technology. Only in this case, you can boast of delicious and magnificent homemade cakes.

Uncooked pie dough with potatoes and mushrooms

Pies with mushrooms, potatoes, rice and other products with savory fillings are baked from such a test.

To prepare a fresh dough for a pie with potatoes and mushrooms, you need to take such products:

• 4 cups flour
• 100-200 g butter (or margarine)
• 300 g sour cream
• 2 tbsp. tablespoons of sugar
• 1/2 teaspoon of soda
• 1/2 tsp salt

The yield of finished products - 1000 g.

Sift flour with soda. Mix sour cream, eggs, sugar and salt until the last two ingredients are dissolved.

Beat softened butter or margarine in a bowl with a wooden spatula for 5–8 min, gradually adding a mixture of sour cream and eggs, then add flour and knead the dough quickly (within 20–30 s). You can’t knead it for a long time: the carbon dioxide that forms when sour cream and soda come in contact will evaporate and the dough will turn out tough.

Sour cream can be replaced with kefir, yogurt and other fermented milk products.

Mushroom Pie Yeast Dough

Puff pastry for pie with mushrooms can also be used for baking with fish and potato filling.

• 2 cups wheat flour
• 250 ml of milk (or water)
• 20 g yeast
• 1 tbsp. spoon of sugar
• 1/2 tsp salt
• 1 egg
• 200-300 g butter

This dough combines the qualities of both yeast and puff. Prepare a gingerless yeast dough. Pour the required amount of warm milk into a bowl, add yeast, eggs and salt separately diluted in a small amount of milk (or water). Mix the liquid well, add the sifted flour and knead the dough.

At the end of the batch, you can add melted butter (or vegetable) oil and continue the batch until the butter is combined with the dough. Sprinkle the well-kneaded dough with flour, cover the dishes with a napkin and place for 3–3.5 hours in a warm place to rise.

Roll out the dough into a rectangular layer 1–1.5 cm thick. Put soft butter or margarine in the middle (half the norm), cover it with a part of the layer, which also put oil, cover with the third part of the layer (this will turn out 3 layers dough and 2 layers of oil).Then sprinkle the dough with flour and roll to a thickness of 1-2 cm, sweep off the excess flour from it and add four times. Roll and fold again.

As a result of all operations, a layer with 32 layers of oil will be obtained. When rolling 200-300 g of butter, the dough prepared from 2 cups of flour should have at least 32 layers of butter, otherwise it will leak during baking. When rolling 100-200 g of oil, you can make 8-16 layers, that is, fold the dough when rolling out not four times, but three times, otherwise the layers will not be noticeable.

Cut the dough should be in a cool room at an air temperature of no higher than 20 ° C. At a higher temperature, the dough needs to be cooled from time to time, making sure that the butter does not harden, otherwise it will tear apart the layers of the dough during rolling and leak out during baking.

Simple Mushroom Pie Dough

A simple dough for pies with mushrooms can be cooked as gingerless yeast, which reduces the cooking time.

• 600-700 g of flour
• 30 g of fresh yeast
• 1 egg
• 70–80 g of butter or margarine,
• 250 ml of milk or water,
• 100 g sugar
• 1/3 tsp salt

This dough is very suitable for kulebyak, pies with mushrooms and potatoes, pies.

Kefir dough for mushroom pie

To prepare the dough for a pie with mushrooms on kefir, the following products will be required:

• 2 cups wheat flour
• 360 g butter
• 1 egg
• 250 ml of kefir
• 1/3 teaspoon of salt (do not add water and acid)

From flour, kefir, eggs and salt, knead a homogeneous elastic dough and cool it. Mash a piece of butter slightly (do not grind) with a small amount of flour, so that the mixture becomes elastic and supple.

Roll the dough into a square layer, put the prepared butter in the center and wrap it in the form of an envelope. Pinch the edges, trying to prevent flour from entering the seam. Roll the dough into a rectangle, connect its opposite sides in the middle and pinch them. Fold the dough in half again and place in the cold for 30 minutes.

After that, roll out the dough again into a rectangle (each time, rolling out the dough after cooling, you need to rotate it 90 °: then the dough will not break due to stress and turn out layered), also connect the sides in the middle, sweep the flour, pinch the seam and again fold so that it is inside on a bend. Take out in the cold for 2 hours. Then turn the formation again by 90 °, roll it out again and fold in four. Place in the cold before final cutting for 20-30 minutes.

Suitable for pie with fish and mushrooms, cabbage pie, potato pie with mushrooms and meat.

Shortcrust pastry for chicken pie with mushrooms

Try to make shortcrust pastry for a pie with mushrooms, as well as fish and potato filling - you will certainly be satisfied.

The ingredients for the chicken mushroom pie dough are as follows:

• 200 gr. flour
• 200 gr. hard salty cheese
• 150 gr. oil drain.
• a pinch of salt and sugar
• a pinch of ground pepper
• one egg

Cooking method:

Pour flour into a chopping board. Sprinkle with salt and sugar on top. In the middle of the flour we make a deepening and break the egg there. We rub the cheese on a coarse grater (by the way, do not forget to cool it first) and distribute it on the surface of the flour. We do the same with pieces of butter. We chop everything with a knife, bring the dough with our hands to readiness (as quickly as possible). Roll the finished base for the pies into a ball, send it to frost and get it as needed.

Tasty dough for a pie with cabbage and mushrooms

This dough for a pie with cabbage and mushrooms is also suitable for fish, meat and potato fillings.

To prepare a delicious dough for a pie with mushrooms, we need:

• 500 g flour
• 2 glasses of water
• 1 egg
• 1/2 cup vegetable oil
• 1 tsp salt
• 1 tbsp. l Sahara,
• 60 g of yeast.

Cooking method.

1. Dissolve yeast in warm water.
2. Pour the diluted yeast, egg, salt, sugar into a large saucepan. Add flour and knead the dough.
3. Add vegetable oil at the end of the batch.
4. Place the dough in a warm place for fermentation for 3-4 hours.

Chicken and mushroom pie dough

This dough is prepared for the preparation of a henhouse with potatoes, chicken and mushrooms. This is a simpler version of the recipe, but nonetheless very tasty.

The dough for the pie with chicken and mushrooms consists of the following products:

• butter or margarine - 1 pack;
• kefir - 1 cup;
• salt - 0.5 tsp;
• soda - 0.5 tsp

Preparation of the test:

Melt the margarine on the stove and let it cool slightly. We will extinguish soda with kefir. Pour everything into a large bowl and mix. We start adding the flour in portions, and knead it. The dough should not be tight! Cover with a film and send to the side to rest for 1.5 hours.

After an hour and a half, you can safely cook the kurnik.

Mushroom pie liquid dough

Kefir is ideal for preparing such baked goods, which turns out to be lush, soft and literally melts in your mouth. You can use this recipe for fish, meat, mushroom fillings and for sweet pastries. To prepare a batter for a pie with mushrooms, you need to take the following set of products:

• 1 tbsp. kefir of medium fat content,
• 2 eggs,
• 1 teaspoon of salt
• 0.5 dessert spoon of soda,
• 4.5 tbsp. spoons of sifted flour,
• 80 g of butter and 70 g of hard cheese.

Mushroom pie dough with mushrooms should be prepared as follows:

1. first remove the kefir from the refrigerator so that it warms up. Add soda to it and mix well at a fast pace to start the reaction.
2. After the foam is gone, add the eggs, which need to be thoroughly beaten with a whisk. You should end up with a mass of yellowish color;
3. melt the oil in a steam bath, cool it, and then pour in a thin stream to the other ingredients, after having added more salt.
4. After this, add the finely chopped cheese and then the flour in portions.
5. Stir until smooth and viscous.

Use the kefir option for the selected pie.

Homemade pie dough with potatoes and mushrooms

For the test:

• 2.5–3 cups flour
• 5-7 g of dry yeast,
• 250 ml of water
• 1.5 tbsp. l Sahara,
• 1.5 tsp salt.

Making dough for a pie with potatoes and mushrooms at home is as follows:

1. To prepare the dough, dissolve the yeast in warm water, add a little sugar.
2. Leave until lush foam forms.
3. Sift the flour, mix with salt and the remaining sugar. Pour in the finished dough, knead the dough.
4. Knead until soft, adding flour if necessary.
5. Cover the dough with a napkin and put in a warm place to rise (its volume should increase by 1.5–2 times).

Mushroom pie dough without yeast

Ingredients:

• kefir - 0.5l
• flour - 3 cups,
• 2 tbsp mayonnaise
• a pinch of salt,
• 2 eggs,
• soda - 1 tsp,
• sugar - a tablespoon.

The method of preparing dough without yeast for a pie with mushrooms is quite simple and does not take much time.

Stir kefir with soda, add mayonnaise, sugar, salt, beaten eggs. Pouring flour, knead uncooked dough. It should be similar in consistency to thick sour cream, that is, liquid. It does not need to be kneaded with hands, everything turns out quickly and easily. Then part of the mass is simply poured into a mold or a frying pan, any filling is placed on top, then again the rest of the dough is filled and baked like a regular pie. Mushroom, meat, potato, and liver fillings can be prepared for batter.

Fresh dough for pies and pies with mushroom, meat, fish, cabbage filling.

This dough is made from flour, butter or margarine, sour cream, eggs, sugar, salt and water. Notice - no yeast, no soda.The main ingredients are flour and oil, their ratio is as follows - oil is 4 times less than flour. A special approach is needed for oil: before preparing the dough, it must be cut into small pieces and knead with a wet rolling pin. At the same time, it should remain cold enough - otherwise the dough will turn out to be greasy to the touch. Sour cream - 2 times less than butter.

For 1 kg of flour:

• Eggs - 4–5 pcs.
• Sugar - 1/2 cup.
• Salt - 1 tsp.
• Sour cream - 125 g.
• Oil - 250 g.
• Water is as much as oil.

The dough needs to be cooked quickly (it cannot be kneaded for a long time, otherwise the dough turns out to be “tightened”, the products from this dough are not friable enough), preferably in a mixer - first mix flour and butter, then add all the remaining ingredients. Before use, the dough should be kept in the refrigerator for at least 1 hour - the chilled dough is easier to roll out without sticking to the table. Recommended baking temperature 180 ° С.

Dough for pie with mushrooms and rice

A yeast-free pastry for a pie with mushrooms and rice is the best idea for the “guests on the doorstep” situation, or if you like to cook fast dishes. You can also use any interesting fillings - vegetables, meat, sweet fillings and others. Interesting ideas for you!

Ingredients:

• flour (500 grams),
• butter (250 grams),
• salt (0.5 teaspoon)
• egg (1 pc.),
• a glass of water or milk.

Cooking method.

Sift the flour and salt, mix with butter from the refrigerator, chop with a sharp knife into small crumbs. Beat the egg, add water and beat again. Pour the cereal from the dough and knead well. This dough is perfect for baking stuffed pies. Roll it out and let it stand in the cold for 15-20 minutes. Spread the filling and bake in the oven.

Yeast dough for pies with rice, mushroom, buckwheat, and potato fillings.

You will need:

• 900 g flour
• 500 ml of milk
• 20-30 g of yeast,
• 2 tbsp. tablespoons of sugar
• 150 g margarine
• salt.

Cooking like this.

Dilute the yeast in a small amount of slightly warmed milk, combine with sugar, add the remaining warm milk and add half the flour. Put the sponge in a warm place for fermentation for 2-3 hours. As soon as the volume of the sponge increases 1.5–2 times and it begins to fall, add dissolved salt, the remaining flour and mix thoroughly. Before kneading, put soft margarine. Knead the dough until it stops sticking to your hands. Then sprinkle it with flour and put in a warm place for 3 hours.