Ingredients
Dough:
- 3 glasses Flour wheat / Flour
- 1/2 glass Water to taste
- 1/2 glass Sour cream
- 25 gram Yeast fresh
- 2 teaspoons Rye flour
- 2 tablespoons Sugar
- 2 tablespoons Butter melt slightly cool
- Salt to taste
Filling:
- 400 gram Champagnons
- 2 pieces Onions
- 2 tablespoons Vegetable oil
- Salt to taste
- Black pepper to taste
Instructions
- Fill the yeast with warm water, add sugar and rye flour. Somewhere I found out that a little rye flour gives a special crust when baking. And I really noticed that when you add it to the yeast, you get a crispy top. Mix well, leave for 5 minutes. Add sour cream (not cold), it can be replaced with milk or water.
- Add wheat flour, salt. Mix a little and pour in the melted warm oil (you can replace it with vegetable oil). Stir and leave for 20 minutes, covering the cup with a towel. Knead the dough well, cover with a kitchen towel and leave for an hour.
- Lightly fry the onion in oil.
- Add the chopped mushrooms. Fry for a short time, stirring occasionally. As soon as the golden crust begins to appear, turn it off.
- Put the mushrooms to cool.
- The dough should rise well within 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 crosswise, leaving long and short "tails". Put another filling in the middle.
- Short tails cover the filling. Cut long pieces into strips and weave, securing under the bottom of the pie.
- Put the pies on a baking sheet, cover with a towel, leave for half an hour in a draughty room.
- 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 browned. After baking, remove the pies from the baking sheet, cover with a towel for 15-30 minutes.
- The pies themselves are good. And for a full-fledged hearty dinner, you can serve them with hot soup on a broth of wild mushrooms.