Pour warm water over the yeast, add sugar and rye flour. Somewhere I learned that a little rye flour gives a special crust when baking. And indeed have observed, that under adding its to yeast is obtained crispy the upper hand. Stir well, leave for 5 minutes. Add sour cream (not cold), it can be replaced with milk or water.
Add wheat flour, salt. Stir a little and pour in the melted warm oil (can be replaced with vegetable). Stir and leave for 20 minutes, covering the Cup with a towel.
Well then ebonite the dough, cover with a tea towel and leave for an hour.
Lightly saute the onion in the oil.
Add the sliced mushrooms. Fry briefly, stirring occasionally. As soon as the Golden crust begins to appear, turn off.
Put the mushrooms to cool.
The dough should rise well in an hour. Divide it into 6 parts.
Now I'll show you the molding. Roll out a piece of dough into an oval or rectangle, cut in half.
Fold the halves cross-on-cross, leaving long and short "tails". In the middle put the filling more.
Short tails close up the stuffing. Long pieces cut into strips and weave, fastening under the bottom of the cake.
Put the pies on a baking sheet, cover with a towel, leave for half an hour in a room without drafts.
The pies should rise well. Preheat the oven to 200 degrees. Grease the pies with egg on all sides.
Bake for about 15 minutes until brown.After baking, remove the pies from the baking sheet, cover with a towel for 15-30 minutes.
Good pies themselves.
And for a full hearty dinner, you can serve them with hot soup on a broth of wild mushrooms.