How to make mushroom pie dough

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

Before you make the dough for a mushroom pie, you should carefully study the recipe and technology and compare them with your capabilities and skills. Remember that even the simplest mushroom pie dough requires careful execution of all steps of culinary technology. Only in this case you will be able to boast of delicious and lush homemade cakes.

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Unleavened dough for a pie with potatoes and mushrooms

Pies with mushrooms, potatoes, rice and other products with unsweetened fillings are baked from this dough.

To prepare unleavened 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 st. spoons of sugar
• 1/2 teaspoon of baking soda
• 1 / 2 tsp of salt

Output 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 minutes, gradually adding a mixture of sour cream and eggs, then add flour and quickly (within 20-30 seconds) knead the dough. It cannot be kneaded for a long time: carbon dioxide, which is formed when sour cream and soda come into contact, evaporates, and the dough turns out to be tough.

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

Yeast dough for mushroom pie

Puff yeast dough for mushroom pie can also be used for baking with fish and potato fillings.

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

This dough combines the qualities of both yeast and puff pastry. Prepare a yeast-free yeast dough. Pour the required amount of warm milk into a bowl, add yeast, eggs and salt diluted separately 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 kneading, you can add melted butter (or vegetable) butter and continue kneading until the butter is combined with the dough. Lightly sprinkle the well-kneaded dough with flour, cover the dishes with a napkin and leave for 3–3,5 hours in a warm place to rise.

[“wp-content/plugins/include-me/goog-left.php”]Roll out the risen dough into a rectangular layer 1–1,5 cm thick. Put softened butter or margarine (half of the whole norm) in the middle, close it with a part cover the layer on which you also put the oil with the third part of the layer (thus, you get 3 layers of dough and 2 layers of butter). Then sprinkle the dough with flour and roll out to a thickness of 1-2 cm, sweep off excess flour from it and fold it in four. Roll out and fold again.

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

The dough should be cut in a cool room at an air temperature not exceeding 20 ° C. At a higher temperature, the dough must be cooled from time to time, making sure that the butter does not harden, otherwise it will tear the layers of dough during rolling and leak out during baking.

Easy Mushroom Pie Dough

A simple mushroom pie dough can be prepared as a yeast-free dough, which reduces the cooking time.

• 600-700 g flour,
• 30 g fresh yeast
• 1 egg,
• 70–80 g butter or margarine,
• 250 ml milk or water
• 100 d Sahara
• 1 / 3 hours. L. salt

Such a dough is very well suited for kulebyak, pies with mushrooms and potatoes, pies.

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Kefir dough for mushroom pie

To prepare a dough for a pie with kefir mushrooms, you will need the following products: 

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

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

Roll out 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, being careful not to get flour into the seam. Roll out the dough into a rectangle, connect its opposite sides in the middle and pinch them. Fold the dough in half again and refrigerate for 30 minutes.

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

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

Shortcrust pastry for chicken pie with mushrooms

Try to cook shortbread dough for a pie with mushrooms, as well as fish, potato filling – you will certainly be satisfied.

The ingredients for the Chicken Mushroom Pie Dough are as follows:

• 200 c. flour
• 200 gr. hard salted cheese
• 150 gr. plum oil
• a pinch of salt and sugar
• a pinch of ground pepper
• one egg

Method of preparation:

Pour flour onto a cutting board. Sprinkle the top with salt and sugar. Make a well in the middle of the flour and break the egg into it. We rub the cheese on a coarse grater (by the way, do not forget to cool it first) and distribute it over 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 until cooked (as quickly as possible). We roll the finished base for the pies into a ball, send it to the frost and take it out as needed.

Delicious dough for a pie with cabbage and mushrooms

Such a 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 of flour,
• 2 a glass of water,
• 1 egg,
• 1/2 cup vegetable oil
• 1 hours. L. salt
• 1 st. l. Sahara,
• 60 g 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. At the end of the batch, add vegetable oil.
4. Place the dough in a warm place to ferment for 3-4 hours.

Chicken and mushroom pie dough

This dough is prepared for making a kurnik with potatoes, chicken and mushrooms. This is a simpler version of the recipe, but, nevertheless, very tasty.

Dough for chicken and mushroom pie consists of the following products:

• butter or margarine – 1 pack;
• kefir – 1 glass;
• salt – 0,5 tsp;
• soda – 0,5 tsp.

Preparation of the dough:

[ »»]Melt the margarine on the stove and let it cool down a bit. We will extinguish the soda with kefir. Pour everything into a large bowl and mix. We start adding flour in portions, and knead it. The dough should not be tight! Cover with foil and send to the side to rest for 1,5 hours.

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

Liquid jellied dough for a pie with mushrooms

Kefir is ideal for making such pastries, which are fluffy, soft and literally melt in your mouth. You can use this recipe for fish, meat, mushroom fillings and for sweet pastries. To prepare batter for a pie with mushrooms, you need to take the following set of products:

• 1 st. medium-fat kefir,
• 2 eggs
• 1 h. lodge and year,
• 0,5 dessert spoon of soda,
• 4,5 art. tablespoons of sifted flour
• 80 g butter and 70 g hard cheese.

 Filling dough for a pie with mushrooms should be prepared as follows:

1. Take the yogurt out of the fridge first to warm it up. Add soda to it and mix well at a fast pace to start the reaction.
2. After the foam goes away, add the eggs, which must be beaten well with a whisk. You should end up with a yellowish mass;
3. melt the butter in a steam bath, cool it, and then pour it in a thin stream to other ingredients, after adding more salt.
4. After that, add the cheese, chopped on a fine grater, and then flour in portions.
5. Stir until a homogeneous and viscous mass is obtained.

Use the option on kefir for the selected pie.

Homemade pie dough with potatoes and mushrooms

For the dough:

• 2,5-3 cups flour
• 5-7 g dry yeast
• 250 ml of water,
• 1,5 st. l. Sahara,
• 1,5 tsp. salt.

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

1. Dissolve the yeast in warm water and add some sugar to prepare the dough.
2. Leave until a fluffy foam forms.
3. Sift flour, mix with salt and remaining sugar. Pour in the prepared 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 – 0,5 l,
• flour – 3 cups
• 2 tbsp mayonnaise,
• a pinch of salt,
• 2 eggs
• soda – 1 tsp,
• sugar – a tablespoon.

The method of making dough without yeast for a mushroom pie is quite simple and does not take much time.

Mix kefir with soda, add mayonnaise, sugar, salt, beaten eggs. After adding flour, knead a soft dough. It should be similar in consistency to thick sour cream, that is, liquid. It does not need to be kneaded by hand, everything turns out quickly and easily. Then part of the mass is simply poured into a mold or pan, any filling is placed on top, then again the remains of the aspic dough and baked like a regular pie. For liquid dough, you can prepare mushroom, meat, potato, liver filling.

Unleavened 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. Note – no yeast, no soda. The main ingredients are flour and butter, their ratio is as follows – butter is 4 times less than flour. The oil needs a special approach: before preparing the dough, it must be cut into small fragments and kneaded with a wet rolling pin. At the same time, it must 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
• Oil – 250
• Water is the same as oil.

The dough must be prepared quickly (it cannot be kneaded for a long time, otherwise the dough turns out to be “tight”, products from such dough are not crumbly enough), preferably in a mixer – first mix the flour and butter, then add all the remaining ingredients. Before use, the dough should be kept in the refrigerator for at least 1 hour – chilled dough rolls out more easily without sticking to the table. The recommended baking temperature is 180°C.

Pie dough with mushrooms and rice

Yeast-free mushroom and rice pie dough is the best idea for a “guests on the doorstep” situation, or if you like to cook quick meals. 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 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 in the batter and mix well. This dough is perfect for baking stuffed pies. Roll it out and keep it in the cold for 15-20 minutes. We spread the filling and bake in the oven.

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

   You will need:

• 900 g of flour,
• 500 ml of milk,
• 20–30 g yeast,
• 2 st. spoons of sugar,
• 150 g margarine,
• salt.

   Ready 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 dough in a warm place for fermentation for 2–3 hours. As soon as the volume of the dough increases by 1,5–2 times and it begins to fall off, add the dissolved salt, the remaining flour to it and mix thoroughly. Before the end of the batch, put softened margarine. Knead the dough until it stops sticking to your hands. Then sprinkle it with flour and leave for 3 hours in a warm place.