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Mushroom pies

Mushroom pies



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Filling:

Fry the chopped onion in a little oil, then add the chopped mushrooms. Cook a little together, then add 100-150 ml of water. Boil together until the water drops. Season.

It took:

Manual:

In a large bowl put flour mixed with yeast and salt .; in the middle a hole is made and water and warm milk are poured. Knead a smooth dough that is left in a warm place until it doubles in volume.

The bread machine:

Put the liquid ingredients and salt, then flour and yeast. The machine is started on the kneading + leavening program.

The leavened dough is divided into 5 balls. Each ball is spread in a circle, put a spoonful of the filling in half, then fold as in the pictures below. Place the pies in a tray lined with baking paper and leave for 20 minutes in a warm place, then grease with egg yolk "dissolved" in milk. Bake for 25-30 minutes, at medium temperature, on the highest level.


How to prepare mushroom and cheese pie & # 8211 classic recipe with thin sheets from the trade

I washed the mushrooms and cut them into suitable pieces. I chopped the onion and lightly fried it in oil, until it became translucent & # 8211 not brown! I also put the mushrooms in the pan and seasoned everything with salt and pepper. The mushrooms leave the water so I slightly increased the flame and continued boiling the stew until they were done. In a cup I opened 1 teaspoon of flour with cold milk (mixing well so as not to have lumps) and I poured it over the mushroom stew. I reduced the heat and let it boil for another 2-3 minutes. Ready! I put out the fire under the stew and sprinkled it with green parsley and chopped dill. I seasoned it with salt and pepper so that I wouldn't have a fada pie.

I unwrapped a packet of pie sheets and chose 10 pieces. I will divide them into 3: 4 sheets at the bottom, 3 in the middle and 3 on top. At the bottom it is good to have an extra one. The mushroom stew will be in 2 layers.

Assembling the mushroom pie

I melted 75 g of butter in a saucepan and prepared my brush for greasing. First I greased the bottom and the walls of the tray in which I was going to mount the pie well with melted butter.

On the bottom of the tray I placed the first sheet of pie. I lightly greased it with melted butter and continued with the next 3 sheets. In total there are 4 sheets at the bottom, greased with melted butter. The edges of the sheets remain hanging on the edge of the tray for the time being. On sheet no. 4 I didn't grease it with butter but I sprinkled it with 2 tablespoons of breadcrumbs. The first part of the filling will come over it and the breadcrumbs have the role of absorbing any moisture generated by it. The first half of the mushroom composition followed. I leveled it nicely on the entire surface of the tray.

We continued with the next 3 sheets, greased with butter between them. Again I sprinkled breadcrumbs on the last of them and distributed the rest of the mushroom stew. I leveled and continued with the last 3 sheets.

After I placed 2 sheets (I also greased them with butter) I folded the remaining edges inwards (like a picture frame) and I placed the last sheet on top of them. Being larger than the shape, I wrinkled it slightly by hand, so that it fits within the available perimeter. I greased it with the rest of the melted butter.

In a small bowl I broke the egg and mixed it with sour cream. I seasoned it with a little salt and pepper. I also grated the cheese on the large grater. First I poured over the cream pie with egg and then I sprinkled the grated cheese.


I. The dough is thawed at room temperature, do not put it in the microwave:

II. The whole mushrooms with legs are finely chopped, as well as the onion and kapia pepper and put to harden in butter. Keep on the fire until they harden well and evaporate the water left by the mushrooms. Set aside and place the finely chopped dill and crushed garlic.

III. The dough is spread on the foil in which it was wrapped, then cut in two and one part is filled with mushrooms (I made at the same time with cheese). Put the edges of the dough with egg yolk mixed with a little cold water, then lightly roll the dough.

IV. Then put the dough in a tray with baking paper and greased with a little butter, then spread it all over with egg, put the cumin seeds and then from place to place make a few cuts with the pizza knife.

V. It is kept in the preheated oven at 180 degrees for about 30 minutes, but it is good to check after the first 20, they must be golden and beautiful.



Boil the soy according to the instructions on the package and drain well.


Drain the mushrooms well (if they are canned) and chop as finely as for the beef salad.


Put the soybeans to harden in butter and put the spices and crushed garlic in it.


Cook for about 5 minutes, then remove from the heat and set aside.


Heat the mushrooms in a teaspoon of butter and put soy on them.


Stir a little and then take out in a bowl.


Allow to cool (not just so as not to make the eye that the egg needs to be added).


The dough is cut into squares. and in each square put a teaspoon of composition.


Form triangles and put them in the hot oven, so that the fire is medium to high.


Leave it in the oven until it browns, I think about 15-20 minutes, depending on everyone's oven.
Serve hot or cold


1. Heat the Airfryer to 200 ° C.

2. Divide the dough into 16 squares of 5x5 cm and place a spoonful of filling on each.

3. Tighten into a triangle and moisten the sides with a little water, then press them firmly with a fork.

4. Put 8 pies in the sieve and grease with milk. Put the sieve in the Airfryer and set the timer to 10 minutes. Bake until golden.

5. Bake the rest of the pâtés in the same way. Then place on a plate and serve.

• Ricotta and salmon - Mix 50 g ricotta cheese with 25 g smoked salmon and a tablespoon of finely chopped chives.

• Cheese and green onions - Mix 75 g of grated cheese (Gouda, Cheddar or Gruyére) with a dash of finely chopped green onions.

• Apple and cinnamon - Mix half an apple cut into small pieces with half a tablespoon of sugar, 1 teaspoon grated orange peel and 1 teaspoon cinnamon.


Pies with mushrooms in homemade or commercial foil

I remember my Nicu tizul and the head pastry chef at the hotel where I started my internship as a chef, he was a skilled specialist and very appreciated for the products he made. I remember that I always ran to him in the laboratory to "steal" something else. And in addition to the love of baking, I caught on the fly some recipes that I share with you today. You can make much more than you need, as I make 4-5 servings at a time, I freeze them and when I feel like baking them.

Stay tuned for the list of ingredients, but also the simple way of preparation and the result will be far beyond your expectations.

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

Be very careful, if you do not harden them enough, the composition will come out too soft and you will not be able to work with it.

In a food processor we put the mushrooms and through the pulsating function we mix until we obtain a composition similar to that given by the meat mincer on the large mesh sieve.

Add 1 egg, pepper and salt to taste, and if the composition is too soft add a tablespoon of breadcrumbs. Stir until smooth and set aside.

Divide the dough in half. We put some of it in the cold until it's her turn.

We spread the dough with the size of 60/45 cm, it will come out quite thin, somewhere around 2-3 mm thick.

Divide the dough into 3 equal parts using a dough knife or spur. With the help of a bag with a shapeless spray, distribute half of the amount of mushrooms in the lower part of the dough on all 3 strips of dough.

Beat the other egg and grease the top of the dough. We roll in 3 parts like this: we come with the lower part over the dough, so that we have one third of the width of the dough left and we turn once more.

We do the same with the other dough and the remaining mushroom composition.

With the help of a knife we ​​cut every 5 cm and thus we will get somewhere around 12 pieces / roll. We can cut smaller or larger depending on how small or large we like.

We put the pies in trays lined with baking paper, grease them with the yolk mixed with milk and sprinkle the favorite seeds, I used the leftovers from the olive composition and I really like how they came out, but you can make them with a little salt or leave and without. Bake 2 trays, 18-20 minutes or less, depending on how many trays we have.


Mushroom pies, quick and delicious

Sometimes it happens that you want to prepare something good for your loved ones, but either you are out of ideas, or you don't have the time or desire to do something sophisticated.

In this case, try to make mushroom pies. In order not to lose too much with the puff pastry preparation and for the appetizers to be ready immediately, use the ready-to-buy puff pastry dough.

& Icircn this way, you can be sure that you can't go wrong, considering & acircnd that this type of dough it is not prepared very quickly and & icircn in addition, you must also have some experience to come out just like at the pastry shop.

That is why the most suitable solution is the dough you bought, and you will only have to prepare the mushroom filling.

It is made immediately and is extremely tasty. We guarantee that it will be to the liking of people who are not big mushroom lovers.

  • 400 gr puff pastry
  • two cans of mushrooms
  • an egg
  • two yolks
  • two tablespoons of milk
  • 2-3 sprigs of green onions
  • a few dill threads
  • two tablespoons of butter
  • two tablespoons of sesame
  • salt
  • pepper

1 puff pastry
1/2 kilogram of mushrooms
1 large onion
pepper
salt
dill
1 or
2 tablespoons milk

Cut the mushrooms into small pieces, as well as the onions, and fry them in olive oil or butter, so that they soften a little. Add a pepper powder, a pinch of salt, and after it is a little silent, add the finely chopped dill.

You can make shapes with the mouth of a glass, if you do not have a special utensil, and & icircn each half of the circle add a tablespoon of the composition.

The edge of each half of the dough circle should be greased with beaten egg with a little milk to keep it well glued after folding. In the end, the remaining egg can be put on top. Leave in the oven for about 35 minutes, depending on how you see them browning.


1 puff pastry
1/2 kilogram of mushrooms
1 large onion
pepper
salt
dill
1 or
2 tablespoons milk

Cut the mushrooms into small pieces, as well as the onions, and fry them in olive oil or butter, so that they soften a little. Add a pepper powder, a pinch of salt, and after it is a little silent, add the finely chopped dill.

You can make shapes with the mouth of a glass, if you do not have a special utensil, and & icircn each half of the circle add a tablespoon of the composition.

The edge of each half of the dough circle should be greased with beaten egg with a little milk to keep it well glued after folding. In the end, the remaining egg can be put on top. Leave in the oven for about 35 minutes, depending on how you see them browning.


1 puff pastry
1/2 kilogram of mushrooms
1 large onion
pepper
salt
dill
1 or
2 tablespoons milk

Cut the mushrooms into small pieces, as well as the onions, and fry them in olive oil or butter, so that they soften a little. Add a pepper powder, a pinch of salt, and after it is a little silent, add the finely chopped dill.

You can make shapes with the mouth of a glass, if you do not have a special utensil, and & icircn each half of the circle add a tablespoon of the composition.

The edge of each half of the dough circle should be greased with beaten egg with a little milk to keep it well glued after folding. In the end, the remaining egg can be put on top. Leave in the oven for about 35 minutes, depending on how you see them browning.


1. Heat the Airfryer to 200 ° C.

2. Divide the dough into 16 squares of 5x5 cm and place a spoonful of filling on each.

3. Tighten into a triangle and moisten the sides with a little water, then press them firmly with a fork.

4. Put 8 pies in the sieve and grease with milk. Put the sieve in the Airfryer and set the timer to 10 minutes. Bake until golden.

5. Bake the rest of the pâtés in the same way. Then place on a plate and serve.

• Ricotta and salmon - Mix 50 g ricotta cheese with 25 g smoked salmon and a tablespoon of finely chopped chives.

• Cheese and green onions - Mix 75 g of grated cheese (Gouda, Cheddar or Gruyére) with a dash of finely chopped green onions.

• Apple and cinnamon - Mix half an apple cut into small pieces with half a tablespoon of sugar, 1 teaspoon grated orange peel and 1 teaspoon cinnamon.