Pies, pancakes and dumplings stuffed with potato mushrooms
Content
Mushroom pies recipes stuffed with potatoes and pies
Recipe number 1
Structure:
- flour - 7 glasses,
- potatoes - 5 pcs.,
- mushrooms ˜
- milk - 2 glasses,
- vegetable oil - 3 tbsp. l.,
- sugar - 1 tbsp. l.,
- salt - 1 tsp.,
- yeast - 40 g
- fat for frying pies - 400 g, filling.
Put the dough in an uncooked way. Fill the prepared cakes with mushroom minced meat mixed with potatoes, pinch and lay on a board sprinkled with flour, or on a metal sheet greased with oil. After proofing, deep-fried pies for 10-12 minutes.
When preparing the filling for pies with potato mushrooms, you can use dried or salted.
Recipe number 2
- Dough
- fresh mushrooms - 0.5 kg or a handful of dried,
- onions - 1 head,
- potatoes - 4 pieces,
- vegetable oil, salt.
Boil the mushrooms (pre-soak dried for 2-4 hours in cold water), chop and fry with onion in vegetable oil. Mix with mashed potatoes. A pie filled with potatoes and mushrooms according to this recipe needs to be molded closed, quadrangular.
Recipe number 3
It is required:
- 2 cups of flour,
- 200 g cream margarine,
- 10 tbsp. l cold water
- a pinch of citric acid
- 1 egg
- 1/4 tsp salt.
For filling:
- 150 g of cheese
- 300 g of fresh mushrooms
- 3 potatoes
- greenery,
- salt,
- 1 onion,
- ground pepper.
Peel the mushrooms, wash, cut into small pieces. Peel the onion, cut into rings, fry in vegetable oil until golden brown. Cut the cheese into small cubes. Wash, peel and cut the potatoes into circles.
Make a recipe for yeast-free puff pastry. Divide the finished dough into two parts so that one part is larger than the other. Roll out most of the dough into a layer 2 - 3 mm thick. Put it on a baking sheet drizzled with cold water. Potatoes, pre-salted, pepper, put on the dough. Put cheese and mushrooms on potatoes, add fried onions, chopped herbs, salt and pepper to taste. Roll out the smaller part of the dough into a layer, cover it with the filling on top and pinch the edges of the dough. Set to proof for 20 minutes. After that, bake in the oven for 40 minutes.
Cut the finished pie into portions, garnish with herbs and serve as an appetizer.
Pancakes stuffed with potatoes and dried mushrooms
For pancakes:
- wheat flour - 250 g;
- milk - 300 ml;
- boiling water - 150 ml;
- egg - 2 pcs.;
- vegetable oil - 3 tbsp. l .;
- sugar - 1 tsp;
- salt is a pinch.
For filling:
- mashed potatoes - 300 g;
- mushrooms (dried) - 0.5 cups;
- onions - 1 pc.;
- salt, spices - to taste;
- vegetable oil for frying.
Pour milk and vegetable oil into a deep bowl.Add eggs, salt and sugar. Mix everything lightly with a whisk.
Then add the sifted flour. Mix everything thoroughly. The dough will be thick and uniform, without lumps.
Pour boiling water in a thin stream into the dough and mix well. The dough will turn out homogeneous and pouring, just pancake.
A pan for baking pancakes is good to heat, grease with vegetable or butter, just before the first pancake. Pour the ladle of dough into the pan and distribute the dough well in the pan.
Bake pancakes on both sides until golden brown.
While pancakes are baked, we are preparing the filling in parallel. Peel and boil potatoes in salted water until tender. Then knead the potatoes in a mashed potato. By the way, for the filling, you can use mashed potatoes left over after lunch or dinner. Pour dried mushrooms with boiling water and leave for 15-20 minutes (if you cook fresh mushrooms, you do not need to soak them). Then rinse the mushrooms, pour a little water and put on fire. Boil mushrooms for 15-20 minutes. Then lay in a colander and drain the mushroom broth. Cool the mushrooms slightly and then chop with scissors. Peel the onions, finely chop and fry, stirring, in a frying pan with the addition of vegetable oil until golden brown (if mushrooms are not added to the filling, but mushrooms, then they should not be soaked and boiled, it will be enough to chop them, add to the fried onion and cook in the pan for 7-10 minutes, stirring occasionally). Combine mashed potatoes, mushrooms and onions. Salt, pepper to taste and mix well.
Ready pancakes to cool slightly. Our pancakes and stuffing from potatoes and mushrooms are ready.
On the edge of the pancake put 2 tablespoons of the filling.
Wrap the filling of mushrooms and potatoes in a pancake.
Grease a baking dish with vegetable or butter. Put pancakes with the filling in the form tightly to each other, put in a preheated oven and bake at 180 degrees for about 15 minutes.
Fragrant and delicious pancakes stuffed with potatoes and mushrooms are ready. They do not require any addition, as they are good in themselves. But if you wish, when serving, you can pour melted butter or sour cream on it.
Recipe for puff pastry pies stuffed with potatoes and mushrooms
- finished puff pastry (2 plates 450 g)
- 3 potatoes
- 150 g of mushrooms (champignons)
- 2 onions
- vegetable oil
- salt
- 1 egg for greasing pies
First you need to cook the filling of potatoes and mushrooms. Boil the potatoes, drain the water and mash. Fry mushrooms with onions. Combine mashed potatoes and fried mushrooms.
I will have pies made of puff yeast dough, and puff unleavened dough will do.
Roll out the dough with a thickness of about 3 mm. Cut out a glass with a glass. There should be an even number, since one circle will be the bottom, and the other with the lid of the pie.
Put the filling with a teaspoon on the circle.
Top with another circle. To ensure that the edges are well blinded, grease the bottom circle with a beaten egg.
We spread the pies on a baking sheet covered with baking paper or tracing paper. Lubricate with beaten egg.
We put in the oven preheated to t = 200 degrees. Bake for 15 minutes. Watch the pies when they become beautiful and ruddy, the pies are ready.
Delicious flavored cakes stuffed with potatoes and mushrooms, prepared according to this recipe, serve hot.
Recipes of dumplings and dumplings stuffed with potatoes and mushrooms
Dumplings with potatoes, mushrooms and onions
It is required:
- 2 cups of flour,
- 1 cup of water or soy milk,
- 6 tbsp. l vegetable oil
- 500 g of potatoes
- 200 g of fresh mushrooms
- onions, greens, salt.
Knead dough for dumplings. Boil potatoes in salted water and cook mashed potatoes. Finely chop onions and mushrooms, fry in vegetable oil and mix with mashed potatoes. Fill dumplings with potato and mushroom filling, cook in salted water. Serve with soy mayonnaise and fresh herbs.
Potato dumplings with mushrooms
Filling
- potato 800 g
- champignons 500 g
- onions 250 g
- salt to taste
- ground pepper to taste
- vegetable oil
Peel the potatoes, put in a pan with water, cook until tender, salt to taste at the very end. Drain the potato broth, but do not pour it - it will come in handy for the dough. Mash potatoes with a crush.
Cut onions and champignons into a small cube, fry in vegetable oil for several minutes (10-15 minutes). Moisture should evaporate, onions and mushrooms - brown. Salt and pepper to taste.
Combine mashed potatoes and mushroom mixture and mix well. Try and adjust for salt and pepper. At this stage, the main thing is not to eat the filling completely ...
While the filling is cooling, let's take a test. Sift the flour. Prepare the remaining ingredients: potato broth (already cooled, barely warm) and an egg. Of the written ingredients for the dough, I first take half, it is easier to knead the dough in parts. So, for the first batch I take 450g of flour, 1 egg and 250ml of potato broth.
Knead the dough, it turns out not too cool, soft due to the potato broth. You don’t need to add salt to the dough, because when you boiled potatoes, they were salted. Put the finished dough in a film and knead another bun from the second portion of ingredients.
The dough and filling are ready, you can start sculpting dumplings. Cut a small part from the common piece of dough and roll it out with a sausage bundle. Then we cut the “sausage” into washers, roll out each piece: it turns out a cake with a diameter of about 6-7 cm. Put the filling in the center, pinch the edges.
Cook the dumplings until tender (about 7 minutes after boiling) immediately after sculpting ...
Dumplings with potatoes and mushrooms
You will need:
- wheat flour - 2 cups;
- egg - 1 pc.;
- chilled boiled water - 200 ml;
- onions - 1 large;
- fresh mushrooms, can be frozen - 400 g;
- raw potatoes, medium tubers - 5 pcs.;
- butter - 50 g;
- vegetable or olive oil - 2 tablespoons;
- salt, garlic, ground black pepper and peas - to taste.
Cooking:
Knead dumplings made from flour, water and one egg, add a little oil, leave it for half an hour.
Peel the potatoes, grate on a coarse grater.
If the mushrooms are frozen, first defrost them, drain the water and then finely chop. Peel and chop the onion.
Stir the filling of potatoes, onions and chopped mushrooms, add a little butter, garlic, spices.
Roll out the rested dough, put the layer on the dumplings, spread out the filling, roll up the second layer on top. Take out of the mold. Cook dumplings stuffed with potatoes and mushrooms in salted water with bay leaves and peas.
