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Sweet and unleavened pastries should be on the table at least once a week. This brings the family closer and creates the impression of home comfort. A closed mushroom pie can be eaten in fasting if there is nothing modest in its composition. We offer you to choose the recipe for a closed mushroom pie that suits you: this page presents a variety of ways to prepare such pastries.
See how you can decorate a closed mushroom pie in the photo, which presents a variety of homemade baking options.
Recipe for a closed pie with chicken and mushrooms
The composition of the products in order to cook a closed pie with chicken and mushrooms is as follows:
- For the dough:
- 500 g of flour,
- 2 eggs
- 250 g sour cream,
- 50 g of butter or margarine,
- 1 st. l. Sahara,
- 1 tsp. salt.
For the filling:
- 400 g chicken fillet,
- 4–5 pcs. potato,
- 300 g boiled mushrooms,
- 1 onion,
- 50 g of butter,
- 1 tsp salt, ground black pepper.
For lubrication:
- 1 egg yolk,
- 1–2 Art. l. milk,
- 20 g of butter.
The recipe for a closed pie with chicken and mushrooms involves the following preparation:
[ »»]To prepare the dough, sift the flour with a slide, make a depression on top. Pour salt, sugar, add eggs, sour cream and softened butter, knead soft dough. Roll it into a ball, wrap with cling film, place in the refrigerator for 30-40 minutes.
To prepare the filling, cut the chicken and peeled potatoes into small cubes, add finely chopped mushrooms and onions. Salt, pepper, put the butter cut into pieces, mix.
Preheat the oven to 220°C.
Roll out the dough into two layers: one much larger than the other. Put a larger layer in a mold or on a baking sheet covered with oiled parchment, form large sides. Distribute the filling, cover with a second layer of dough, pinch the edges tightly. Poke holes in the center for steam to escape. Lubricate the surface with a mixture of yolk and milk. Bake the cake in the oven until golden brown (50-60 minutes).
Lightly grease the finished pie with butter, cool.
Closed pie with mushrooms and potatoes
To cook a closed pie with potatoes and mushrooms, you need the following composition of the products:
For the dough:
- 2 cups flour,
- 200 g sour cream,
- 80 g of butter,
- 1,5 hours. L. salt
- 0,5 tsp baking powder,
- pinch of soda.
For the filling:
- 500 g chicken fillet,
- 500 g potatoes,
- 200 g fresh mushrooms,
- 2 onions,
- 70–80 g sour cream,
- 0,25 hours. L. salt
- ground black pepper.
Preparation:
To prepare the dough, mix the sifted flour with salt, soda and baking powder. Add chilled butter cut into pieces, grind until fine crumbs form. Gradually pouring in sour cream, knead a soft dough. Roll into a ball, wrap in cling film and refrigerate for at least 30 minutes.
To prepare the filling, peel the potatoes, boil in salted water until half cooked (5-7 minutes), cut into small cubes. Rinse and boil mushrooms, cut into small pieces and mix with potatoes. Add chicken fillet cut into small thin slices. Finely chop the onion, marinate in a mixture of hot water and vinegar (10 minutes), squeeze, add to the potatoes and chicken. Salt, pepper, season with sour cream, mix.
Separate the third part from the finished dough, leave in the refrigerator. Roll out the rest of the dough into a layer, put it in a mold or on a baking sheet covered with oiled parchment, form small sides. Put in the filling. Grate the remaining chilled dough on a coarse grater, evenly distribute over the filling.
Bake the cake in an oven preheated to 180–200 ° C for 20–25 minutes.
Then, when the top of the pie is browned, cover the form with foil and bake for another 20-25 minutes.
Closed pie with mushrooms and cheese
In order to cook a closed pie with mushrooms and cheese, you need to take 250 g of ready-made puff pastry.
For the filling:
- 1 chicken breast,
- 200 g champignons,
- 1 onion,
- 1-2 garlic cloves,
- 2 egg yolks,
- 2 art. l. sour cream
- 0,5 tsp mustard,
- salt
- ground black pepper.
Preparation:
Cut chicken breast into small pieces. In a deep bowl, mix the egg yolks, sour cream, mustard, salt and pepper, add the garlic passed through the press. In the resulting mass, marinate chicken slices for 15 minutes. After 15 minutes, add the mushrooms and leave for another 10 minutes.
Finely chop the onion, simmer until soft in a small amount of water, salt.
Roll out part of the puff pastry, put it in a mold or on a baking sheet covered with oiled parchment, form small sides. Pierce the surface in several places with a fork. Spread the onion in an even layer, spread the chicken and mushroom slices with the marinade on top. Top with a layer of dough, so you get a closed cake. Bake the cake in a preheated oven at 220 ° C until the edges of the dough are browned (15-20 minutes). Then cover with foil and bake for another 20-25 minutes.
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Closed pie with minced meat and mushrooms
The ingredients for a closed pie with minced meat and mushrooms are as follows:
- 500 g puff pastry
- 500 g of ground beef,
- 150 g of pickled mushrooms,
- 5–6 potatoes,
- 2 bulbs
- 1 egg,
- vegetable oil, pepper, salt.
Cooking method.
Finely chop the onion and fry in vegetable oil. Then add minced meat and fry a little more. Remove the mushrooms from the jar, soak them in water. After 10 minutes put them in a colander. When water drains from the mushrooms, they must be cut into small pieces. Add them to meat. Boil potatoes in their skins, peel, mash and mix with meat and mushrooms.
Mix the resulting filling thoroughly.
Divide the defrosted dough into two parts, as we are preparing a closed pie. Roll out one part (it should be larger and thicker) and put on a baking sheet, put the filling on top of it. Put the other part of the dough on top, brush the pie with beaten egg and bake in the oven for 40 minutes at 200 °C.
Another recipe with minced meat.
Ingredients
- 500 g puff pastry
- 300 g of any minced meat,
- 200 g boiled mushrooms,
- 150 g feta cheese,
- ½ cup boiled rice
- 2 eggs
- vegetable oil,
- pepper,
- salt.
Method of preparation
Fry minced meat in vegetable oil for 5-7 minutes. Cut the feta cheese into cubes. Mushrooms can be left whole (if they are small). Mix prepared minced meat, mushrooms, cheese, rice and 1 egg.
Mix the resulting filling thoroughly.
Divide the defrosted dough into two equal parts and roll them out. Place one part on a baking sheet greased with vegetable oil. Spread the filling on top and cover with the remaining dough. At the closed pie, carefully pinch the edges, brush with the remaining beaten egg and prick in several places with a fork.
Bake in the oven for 30 minutes at 190°C.
Closed Mashed Potato Pie with Mushrooms
Ingredients:
[ »»]
- 200 ml of milk;
- 1 spoonful of oil;
- 0,4 kg of flour;
- salt;
- a spoonful of sugar;
- 8 grams of yeast.
What you need for the filling:
- 350 grams of mushrooms;
- 200 grams of potatoes;
- 2 bulbs;
- butter, preferably butter;
- any spices;
- egg.
In order to cook this closed pie with potatoes and mushrooms, follow these steps:
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Closed pie with meat, mushrooms and cheese
For the dough:
- 8 glasses of flour
- 1 egg
- 2 cups milk (or whey)
- 50 g yeast
- 3 art. tablespoons vegetable oil (or margarine)
For the filling:
- 400 g meat
- 200 g boiled mushrooms (champignons, porcini)
- 200 g Dutch cheese
- 4 bulbs
- salt
- spice
For lubrication:
- 1 egg
For frying:
- butter
Preparation of dough for a closed pie with meat, mushrooms and cheese: from 4 cups of flour, yeast and 1 cup of milk, close the dough. Mix it well and put it in a warm place for fermentation.
Add the rest of the products to the finished dough and knead the dough. Place the kneaded dough again for 1,5–2 hours in a warm place for further fermentation.
Preparation of the filling: boil the meat in salted water with spices. Peel the onion, finely chop and fry in oil. Cut boiled meat and mushrooms into small pieces and fry with onions. Add salt and pepper. When the meat with mushrooms has cooled down, add the diced cheese. Mix everything thoroughly.
Roll out the dough into a layer, separating a small piece. Put the bulk of the dough into a greased baking sheet (pan) and put the filling on it in an even layer.
Roll out the leftover dough and cover the top. Give the cake time to rest and brush it with the egg. Bake the cake in the oven at 200–210 °C for 25–30 minutes.