In the kitchen of the Slavic peoples, all kinds of pastries were given the most honorable place. And this is not surprising, because the peasants well knew the price of tasty and satisfying food. Russian pies are a separate story. In our kitchen, pastries are traditionally associated not only with everyday work, but also with all kinds of celebrations. Wedding table, infant baptism, Birthday, Easter, Christmas - for each of these holidays there were different types of pies. For example, wedding cakes were always close friends and relatives of the bride. Preparation of a loaf for a wedding table was a special solemn action, which took at least a day.
It was believed that the future married life of young people can be learned from how successful such a pie will be.
Fillings for baking in Russia also differed in variety. Buttocks were baked with berry, fishmen - with fish, egg and rice, chicken chickens with poultry meat. Bread cakes contained a filling similar to liquid porridge, and ate them with spoons. There was even a saying among the people: "Wrap everything up in a pie."
Of course, a pie with mushrooms and potatoes in Russian cuisine has always been especially popular. After all, it was possible to collect boletus or white in the forest, and potatoes and onions grew in any garden. In addition, such pies were allowed to eat in the post.
Today, the hostess, planning to make a pie with mushrooms and potatoes, is unlikely to go to the forest for the ingredients for the filling. All this is now on the shelves of supermarkets.
For the preparation of pies, not only fresh mushrooms, but also frozen ones are suitable. Before putting them into action, the product must be thawed and squeezed out excess water.
Experienced culinary specialists know that baked goods with mushroom filling will be more flavorful if you use brown boletus or white for the filling. You can mix them with mushrooms. When buying a frozen product, it is better to give preference to a mixture of forest mushrooms.
Pie "Siberian"
Traditionally, a pie with mushrooms and potatoes is baked from yeast dough. Many housewives know firsthand how capricious it is and how difficult it is to get truly tender and airy pastries from it. The success of making such pies completely depends on the quality of the yeast and flour, as well as on how correctly the dough is delivered. Therefore, first of all, let’s take a test.
No matter what they say about how good a thing fast yeast is, you can only use them for baking if you are in a hurry. Traditional yeast gives cakes an unusual aroma and special taste, so in our recipe we will use them.
For the test you will need: 2 tbsp. flour (it may take a little more), warm water - 0.5 liters, pressed yeast - 20 g, sugar - 1 tbsp. l., sunflower oil 2 tbsp. l., salt to taste.
Filling: mushrooms - 400 g, potatoes - 4 tubers, onion, frying oil, salt and pepper.
We brew yeast with warm water, add sugar and a glass of flour. It is very important to mix all the components in exactly this sequence. Leave the dough in a warm place until its volume doubles. Then add more flour, butter, salt and knead the dough so that it does not stick to the hands and walls of the dishes. We leave it warm for a couple of hours, dying as the dough rises. Note that the longer you knead the dough, the more porous and airy the baked goods will be.
After the dough is suitable, put it on a board sprinkled with flour, and roll out two rectangles with a thickness of no more than 0.5 cm.
It’s easy to prepare the filling for the pie . Boil pre-peeled potatoes and mash it with salt.
Cut the mushrooms and onions as small as possible, sprinkle with pepper and fry properly in a small amount of oil. By the way, you can take pieces of bacon for this purpose.
Combine the components of the filling and mix gently.
Grease a baking sheet with oil and sprinkle with flour. We spread the rolled dough on it and on top, in an even layer, the filling. Mushroom and potato pie is best made closed. Lubricate the surface of the cake with egg white and put in a preheated oven. The baking process takes a little more than an hour if the oven temperature is 180 - 190 degrees.
We leave the finished cake to cool, covering it with a linen towel.
If you don’t feel like messing around in the kitchen, try making a layer cake with chicken and mushrooms. It uses ready-made puff yeast dough, so you don’t have to bother with dough. Thanks to the successful design, the finished cake looks very nice.
Pie "Pigtail" puff with chicken
You will need packing puff pastry, chicken breast, mushrooms - 300 g, onion and a little oil.
For the filling, boil the chicken, finely chop. Fried mushrooms with onions thoroughly and mix with meat.
We roll out the dough into a thin layer of rectangular shape, spread the filling in the middle, leaving free strips 15 centimeters wide on the sides. Cut across the ribbons about 3 centimeters wide. Accuracy is not so important, the main thing is that the size is approximately the same.
We bind the ribbons on both sides to make a pigtail. grease the surface of the pie with an egg and send it to the oven.
If your relationship with pastries does not work out or you absolutely do not eat flour, taking care of your figure, try an eggplant pie that contains a minimum of carbohydrates and is cooked like a casserole.
For the pie, you will need Mozzarella - 300 g, Russian cheese - 100 g, eggplant - 4 small fruits, eggs - 4 pcs, herbs, salt and pepper, oil. You can add ham sliced into thin strips into the pie.
To remove excess bitterness from the eggplant, remove the skin from vegetables and place in salt water for an hour and a half. Then cut into slices and fry in hot oil.
In a baking dish we spread a layer of eggplant, then a layer of mozzarella and ham with greens. Lay another layer of eggplant on top and fill the pie with a mixture of grated cheese and eggs. We send it to the oven for half an hour . The eggplant pie is ready.
Good appetite!