Galette pie with mushrooms and potatoes made from curd dough

Yeast pie with potatoes and mushrooms

The combination of potatoes and mushrooms has always been a win-win option in cooking. Yeast pie with potatoes and mushrooms turns out delicious and very filling. If you use wild mushrooms for the filling, for example, honey mushrooms, the pie will turn out especially aromatic, but you can also use the familiar champignons.

Ingredients:

500 g flour;
220 ml milk;
10 g yeast (dry);
350 g mushrooms;
5 potatoes;
egg;
2 onions;
salt, pepper, sugar and butter.

Cooking method:

Add a spoonful of granulated sugar and yeast to warm milk and leave for 20 minutes. As soon as the dough has risen, add flour to it and knead the dough. Cover with a napkin and keep warm for a couple of hours.
Cut the potatoes into cubes and fry until golden brown. Add the chopped onion and fry everything together for a few more minutes.
We also chop the champignons and fry them in oil.
Combine the ingredients prepared for the filling along with salt and pepper.
Divide the dough into two parts. Place one part in a greased form, then distribute the filling and cover it with the remaining dough.
We give the cake a little time to rest, then grease it with yolk and bake in the oven at 180 degrees for 30 minutes.

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Puff pies with potatoes and fried mushrooms, baked in the oven

Layered pie with fried mushrooms and potatoes.

1 kg puff pastry,
1.5 kg honey mushrooms,
300 g potatoes,
550 g butter,
400 g flour,
250 g sour cream,
juice of 1/2 lemon, salt

Knead the puff pastry.
Prepare the filling: peel and rinse the honey mushrooms.
Melt the butter in a deep pan. Place mushrooms in it, salt them and fry until they are completely dry.
Cut the processed potatoes thinly.
Divide the dough in half and roll each half into a layer up to 1.5 cm thick.
Place the cooled filling on one of the layers, leaving the edges free.
Cover the filling with the second layer and press the edges of the dough.
Brush the pie with egg, being careful not to touch the edges, and place it in a hot oven for 10-15 minutes.
When the dough has risen well and browned, reduce the heat and bake the pie for 30 minutes.
After this, separate the top layer with a knife and pour salted sour cream mixed with flour over the filling, cover again with the “lid” and place the pie in the oven again - so that the mushrooms absorb the sour cream.
Serve the layer pie with potatoes and mushrooms hot.

Layered pie with potatoes, cheese and champignons.

300 g puff pastry
For filling:
2 onions
1 tbsp. spoon of vegetable oil
400 g fresh champignons
200 g potatoes
125 g cheese
salt
ground black pepper
parsley

For decoration:

parsley sprigs

To prepare a pie with fried mushrooms and potatoes, roll out the dough into a layer 0.5–0.7 cm thick to fit the baking tray. Moisten the baking tray itself with cold water. Transfer the dough onto it using a rolling pin and straighten it out.
Preparation of the filling: peel the onion and champignons, chop and fry in oil until golden brown. Peel the potatoes, wash them, cut them thinly.
Cut the cheese into pieces and place on the rolled out dough along with the champignons and potatoes. Sprinkle the filling with fried onions and chopped parsley, salt and pepper.
Bake the pie at a temperature of 220–230 °C.

Ready-made pie with mushrooms and potatoes, baked in the oven, cut into portions and garnish with parsley sprigs

Here you can see photos of finished pies with potatoes and mushrooms:

With added chicken

Pie with mushrooms, potatoes and chicken is a recipe for an appetizing and satisfying dish with a delicate and delicate taste. This pie can be served as an appetizer or as a main course.

Ingredients:

220 g flour;
12 g dry yeast;
120 ml milk;
300 g mushrooms;
chicken fillet;
5-6 potatoes;
120 g cheese;
sour cream (mayonnaise);
salt, pepper, oil.

Cooking method:

Heat the milk slightly, dilute dry yeast and sugar in it. After 15 minutes the dough should rise.
Beat the egg with salt and vegetable oil. Mix with the dough, add flour and start kneading the dough.
Cut the chicken fillet into small pieces and fry.
Potatoes can be pre-boiled until half cooked.
Chop the onion and grate the cheese.
Take a mold, grease it with butter and lay out the dough. Soak the sides with sour cream or mayonnaise.
We lay out the filling: first mushrooms (salt), then chicken, onions and potatoes, which we also season with spices and grease with sour cream (mayonnaise).
Sprinkle everything with grated cheese and bake the pie for 30 minutes at 180 degrees.

Recipe for jellied pie with chicken and mushrooms on yogurt

The recipe for jellied pie with chicken and mushrooms is very simple to prepare. Give it about 1 hour and you will never regret trying it. The aroma of this baking will fill your home and whet your family's appetite.

Butter – 170 g;
Salt – ½ tsp;
Sugar – 1 tsp;
Yogurt (without additives or kefir) – 150 ml;
Baking powder – 1 tsp;
Eggs – 1 pc.;
Flour - how much dough will take;
Oyster mushrooms – 300 g;
Chicken – 300 g;
Cheese – 200;
Parsley;
Milk 70 ml and 3 eggs for pouring.

Mix all the ingredients for the dough: yogurt or kefir along with melted butter, lightly beat. Add salt, sugar, baking powder, egg and flour. The dough is kneaded, similar in consistency to low-fat sour cream.

The chicken is boiled until half cooked, cut into cubes and fried until golden brown.

The caps of the oyster mushrooms are cut into cubes (the stems are not used for the jellied pie) and fried in oil until crispy. Mix with chicken and add salt to taste.

Grease a deep baking tray with oil, pour out part of the dough and distribute the filling.

Egg filling is poured on top - beaten milk and eggs. Then the last part of the dough is spread over the surface of the filling.

The dough is sprinkled with grated cheese, the baking sheet is placed in a hot oven for 30 minutes at a temperature of 190°C.

The prepared pie is sprinkled with herbs, cut and served.

Recipe in a slow cooker

A pie with a delicious filling, cooked in a slow cooker, will become an original dish for any table. It doesn’t require expensive ingredients or a lot of time to prepare it. You will need a multicooker with the “Baking” mode and a little patience.

Ingredients:

150 g flour;
a packet of yeast (dry);
120 ml milk;
bulb;
100 g mushrooms;
2-3 potatoes;
egg;
salt, sugar, sunflower oil.

Cooking method:

We prepare the dough from milk, yeast and sugar. After the dough rises, knead the base.
Chop the potatoes and mushrooms, chop the onion. Fry the mushrooms in vegetable oil, adding a little spice to taste.
Take the multicooker bowl, grease it with butter, lay out half of the dough, then the filling and cover it with the other half.
First, set the “Warm” mode for 15 minutes so that the dough rises slightly. Then switch to the “Baking” mode for 50 minutes.

Jellied pie with mushrooms and potatoes

Jellied dough is a real godsend for those housewives who don’t get along with yeast dough and simply don’t have enough time for it. The baked goods turn out fluffy, soft and aromatic, especially when mushrooms are used for the filling.

Ingredients:

200 ml mayonnaise;
70 ml sour cream;
3 eggs;
200 g flour;
250 g mushrooms;
3-4 potatoes;
teaspoon baking powder;
2 onions;
salt, oil for frying.

Cooking method:

Cut the mushrooms into small pieces, fry in butter (vegetable) oil for 10 minutes.
Chop the onion and cook together with the mushrooms until golden brown.
Cut the potatoes into thin slices and wash them to remove starch.
Mix mayonnaise with sour cream, egg, salt and flour.
Pour ½ of the dough into the prepared pan, lay out the potatoes, sprinkle them with salt. Place the mushrooms and onions on top and fill with the remaining dough.
Cook the dish at 180 degrees for 40 minutes.

Jellied pie with wild mushrooms

If you like recipes for kefir jellied pies with mushrooms, then the next option is just for you. Instead of regular champignons or oyster mushrooms, use wild mushrooms. They are much more aromatic, and baking with these fruiting bodies will captivate you with their taste and nutritional value.

Jellied pie with wild mushrooms is prepared simply and quickly, saving you time in the kitchen.

Kefir – 1.5 tbsp;
Sour cream - ? Art.;
Salt - ? tsp;
Eggs – 3 pcs.;
Baking powder – 1 tsp;
Flour – 1-1.5 tbsp;
Mushrooms (to your taste) – 600 g;
Onions – 4 pcs.;
Butter;
Salt;
Ground pepper (black) – 1 tsp.

Peel the mushrooms, rinse and boil in salted water for 20 minutes.

Let the liquid drain, cut into cubes and fry until cooked.

Peel the onion, cut into half rings and add to the mushrooms, fry for 10-12 minutes.

Prepare the jellied dough: beat the eggs, add kefir, sour cream and salt, beat again.

Add flour, salt and baking powder sifted through a sieve, mix well.

Grease the mold, pour in half the dough and place the filling on top.

Pour in the other half and place in the oven at 190°C for 30 minutes.

With minced meat

Homemade baked goods are always tasty and aromatic. Pie with potatoes, mushrooms and minced meat can be served both hot and cold. For cooking, you can use whole pieces of any meat or minced meat.

Ingredients:

250 g flour;
120 ml milk;
a packet of dry yeast;
bulb;
200 g minced meat;
200 g mushrooms;
5-6 potatoes;
sugar, salt, butter.

Cooking method:

Stir yeast and a teaspoon of sugar in warm milk. After 15 minutes, add a little more sugar, a pinch of salt and a spoonful of melted butter. Stir and carefully add flour, knead the dough, cover with a napkin and leave for 1 hour.
Sprinkle the minced meat with salt, pepper and mix with chopped onion.
Cut the potatoes into small cubes.
Fry the mushrooms in butter for 15 minutes.
Place half of the dough into a greased pan, then a layer of minced meat, mushrooms and potatoes. Cover the filling with the remaining dough and brush the pie with beaten yolk.
Cook the dish in the oven for 45 minutes at 180 degrees.

Kulebyaka with potatoes and mushrooms

Kulebyaka is considered an original Russian dish. This is a large closed convex pie with minced meat from four types of meat. The difference between kulebyaka and a regular pie is that the dough for it must be thin and strong for a heavy filling. Today, such a pie is prepared not only with meat, but also with other ingredients for filling.

Ingredients:

½ kg flour;
200 ml milk;
2 eggs;
70 g butter margarine;
a packet of yeast;
½ kg of mushrooms;
3 potatoes;
bulb;
a bunch of greenery;
salt, pepper, oil.

Cooking method:

Place margarine in a deep container, fill it with milk and heat over low heat. Add yeast, a little flour and sugar. Mix everything and let it brew for 20-30 minutes. As soon as the dough increases, beat one egg into it, add vegetable oil, flour and knead the base.
For the filling, chop the onion, fry it until transparent, add mushrooms, salt, pepper and fry for another 15 minutes.
Add chopped herbs to the filling.
Cut the potatoes into rings or small pieces and boil in salted water. Mix potatoes with mushrooms.
Roll out the dough into a layer, put the filling in the middle and pinch the edges tightly. Cover the baking sheet with parchment, place the pie seam side down, brush with beaten egg and bake in an oven preheated to 200 degrees for 40 minutes.

Recipe for jellied pie with cabbage and mushrooms on kefir

Even a novice cook can master the recipe for jellied pie with cabbage and mushrooms.

Fresh cabbage – 500 g;
Champignons or – 400 g;
Onion – 3 pcs.;
Eggs – 4 pcs. (1 for dough, 3 for filling);
Sugar – 1 tbsp. l.;
Salt – 5 g;
Kefir – 250 ml;
Baking powder – 1 tsp;
Flour – 200 g;
Melted margarine – 150 g.

Jellied pie with cabbage and mushrooms is prepared as follows:

Mix the egg, salt, sugar and beat a little.

Warm kefir is poured in, baking powder and sifted flour are added, and whisked.

The margarine is melted and poured into the dough, whipped and infused.

The cabbage is chopped and simmered in a frying pan for 15 minutes.

The mushrooms are peeled, washed, cut into pieces and added to the cabbage. Everything is simmered in a frying pan with margarine added for 15 minutes.

Add diced onion, fry for another 10 minutes, salt everything and mix.

A deep baking tray is greased with margarine and one part of the dough is poured.

All the filling is laid out, filled with beaten eggs and the second part of the dough is poured out.

Baked at 190°C for 35-40 minutes.

From puff pastry

Puff pastry will always come to the rescue of those who want to quickly prepare delicious pastries. Pie with potatoes and mushrooms made from puff pastry is no less tasty and appetizing than from yeast dough.

Ingredients:

1 kg puff pastry;
300 g potatoes;
500 g mushrooms;
bulb;
salt, pepper, oil.

Cooking method:

Cut the mushrooms into small slices and fry with chopped onions in vegetable (butter) oil.
Cut the potatoes into slices.
Place half the dough on a baking sheet, spread the potatoes in a thin layer, add salt and pepper and spread the mushroom filling on top. Cover with the other half of the dough and carefully secure the edges.
Grease the surface with beaten yolk and place the layer cake in an oven preheated to 180 degrees for 40 minutes.

French pie with potatoes, ham and mushrooms

The French open-faced pie is known throughout the world as Quiche Laurent. It was made from chopped dough, smoked brisket, and a filling of eggs, cheese and milk. Today, Lorraine pie is prepared with various fillings of meat, vegetables and seafood.

Ingredients:

220 g flour;
3 eggs (1 for dough and 2 for filling);
90 g butter;
80 ml sour cream;
250 g ham;
250 g potatoes;
250 g mushrooms;
220 ml milk;
salt pepper.

Cooking method:

Sift the flour onto the work surface of the table, put cold (not frozen) butter and begin to chop it together with the flour until crumbly.
Beat the egg with salt and sour cream, quickly combine with flour crumbs and knead the dough. Wrap the base in cling film and refrigerate for 30 minutes.
Take a mold, grease it with oil and put in the dough. Lay baking paper on top and sprinkle peas (beans) so that the dough does not become covered with bubbles during baking. Bake the base in the oven for 5 minutes at 200 degrees.
For the filling, fry the mushrooms, chop the boiled potatoes and ham.
To make the filling, beat the egg with milk, salt and pepper.
Place the filling into the baked base and pour the egg-milk mixture over everything. Bake the pie in the oven for 40 minutes.

The peculiarity of such baking is that each recipe for its preparation can be supplemented with different ingredients. The main thing is not to stuff the mushroom filling with a lot of spices, because this ingredient in itself is very aromatic and tasty.

How to cook “Jellied Pie with Potatoes and Mushrooms”

Prepare your ingredients.

Pour kefir into a bowl, beat in a chicken egg.

Add salt, flour and baking powder.

Stir the dough, it will be thick like pancakes.

Cut the washed mushrooms into slices, and the peeled onions into quarter rings. Place the food in a frying pan with heated oil.

Fry the mushrooms and onions for 5-7 minutes, add salt and pepper to taste. Remove from the stove and cool.

Boil the potatoes until tender, cool and cut into cubes. Mix with mushrooms. The filling is ready.

Grease a baking dish with oil, pour a third of the dough onto the bottom, and place the potato and mushroom filling on top.

Fill the filling with the remaining dough and bake in the oven preheated to 170 degrees.

After 35 minutes, the cake will become fluffy, golden brown, and completely baked. Remove from the oven, cool slightly.

Cut the pie into portions and serve. Bon appetit!