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Print Recipe
Pies with Potatoes and Chanterelles Recipe
I suggest cooking very delicious pies with potatoes and chanterelles filling. The most delicate and delicious dough is perfectly combined with the traditionally delicious filling of chanterelle mushrooms, onions and potatoes.
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. In warm milk, add yeast and sugar, stir and leave in a warm place until a lush "cap"appears.
    In warm milk, add yeast and sugar, stir and leave in a warm place until a lush "cap"appears.
  2. Next, I will knead the dough in a bread maker. Separate the chicken yolk from the protein.
    Next, I will knead the dough in a bread maker. Separate the chicken yolk from the protein.
  3. Pour the milk with yeast into the bread maker bucket, add egg white, vegetable oil, and salt.
    Pour the milk with yeast into the bread maker bucket, add egg white, vegetable oil, and salt.
  4. Sifted flour.
    Sifted flour.
  5. Knead dough. I'm mixing on the pizza program.
    Knead dough. I'm mixing on the pizza program.
  6. Leave the dough in a warm place to rise, covered with a towel, for 40-50 minutes. I leave it in the bread maker.
    Leave the dough in a warm place to rise, covered with a towel, for 40-50 minutes. I leave it in the bread maker.
  7. While the dough was coming, prepare the filling. Chanterelles to sort out, wash well.
    While the dough was coming, prepare the filling. Chanterelles to sort out, wash well.
  8. Large mushrooms cut, small leave as is. Peel, wash, and dice the onion. Fry the onion with chanterelles in olive oil for 10-15 minutes. During roasting, add salt (1/4 tsp).
    Large mushrooms cut, small leave as is. Peel, wash, and dice the onion. Fry the onion with chanterelles in olive oil for 10-15 minutes. During roasting, add salt (1/4 tsp).
  9. Wash the potatoes, peel them, and boil them in salted water until tender. Then drain the water and mash it into a puree.
    Wash the potatoes, peel them, and boil them in salted water until tender. Then drain the water and mash it into a puree.
  10. Combine mashed potatoes and fried chanterelles with onions.
    Combine mashed potatoes and fried chanterelles with onions.
  11. Next, knead the risen dough and divide it into 12 parts. The pies will turn out quite large, so you can optionally divide them into more parts. Roll out each part in a circle, approximately 5-6 mm thick. In the center, put the filling 1-1.5 tbsp.
    Next, knead the risen dough and divide it into 12 parts. The pies will turn out quite large, so you can optionally divide them into more parts. Roll out each part in a circle, approximately 5-6 mm thick. In the center, put the filling 1-1.5 tbsp.
  12. Form a bag, pinch the ends.
    Form a bag, pinch the ends.
  13. On a baking sheet covered with baking paper, spread the pies seam down. Cover with a towel and leave for 15-20 minutes. for proofing.
    On a baking sheet covered with baking paper, spread the pies seam down. Cover with a towel and leave for 15-20 minutes. for proofing.
  14. Then on each pie, carefully make notches with the blunt side of the knife across the pie.
    Then on each pie, carefully make notches with the blunt side of the knife across the pie.
  15. And along the pie.
    And along the pie.
  16. Grease with the remaining egg yolk. Cook in oven preheated to 180 degrees for 20-25 min until it will turn brown.
    Grease with the remaining egg yolk. Cook in oven preheated to 180 degrees for 20-25 min until it will turn brown.
  17. Then remove the pies from the baking tray and cover with a towel.
    Then remove the pies from the baking tray and cover with a towel.
  18. Slightly cooled pies can be served to the table. Pies are soft and tender.
    Slightly cooled pies can be served to the table. Pies are soft and tender.

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