Pies “Mushroom Baskets” Recipe
Pies with mushroom filling. Crispy crust, unusual molding. It is not difficult to do this at all. Delicious, I recommend it.
Servings
10
Cook Time
90minutes
Servings
10
Cook Time
90minutes
Ingredients
Dough:
Filling:
Instructions
  1. 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.
  2. 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.
  3. Lightly fry the onion in oil.
  4. Add the chopped mushrooms. Fry for a short time, stirring occasionally. As soon as the golden crust begins to appear, turn it off.
  5. Put the mushrooms to cool.
  6. The dough should rise well within an hour. Divide it into 6 parts.
  7. Now I’ll show you the molding. Roll out a piece of dough into an oval or rectangle, cut in half.
  8. Fold the halves crosswise, leaving long and short “tails”. Put another filling in the middle.
  9. Short tails cover the filling. Cut long pieces into strips and weave, securing under the bottom of the pie.
  10. Put the pies on a baking sheet, cover with a towel, leave for half an hour in a draughty room.
  11. The pies should rise well. Preheat the oven to 200 degrees. Grease the pies with egg on all sides.
  12. Bake for about 15 minutes until browned. After baking, remove the pies from the baking sheet, cover with a towel for 15-30 minutes.
  13. 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.
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