I prepared the dough for pies with potatoes and mushrooms according to this recipe. We follow the technology for it, but the weight of the ingredients is different (indicated above). The dough is really very elastic, it is pleasant to work with it. It is better to add forest mushrooms to the filling, frozen from summer are suitable in winter, but if they are not available, ordinary fresh champignons and oyster mushrooms are also suitable. Since both the dough is lean and the filling, such pies can be cooked in Lent.
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Ingredients:
Yeast dough:
Wheat flour - 3 st.
Water - 250 ml
Vegetable oil - 2 tbsp.
Dry yeast - 1.5 tsp
Sugar - 1 tablespoon
Filling:
Bulb onions - 1 pc.
Potatoes - 500 gr.
Forest mushrooms - 100 gr.
Ground black salt and pepper - to taste
Deep fat:
Vegetable oil - 250 ml
Step by step recipe:
We prepare products according to the list. Remove the frozen mushrooms from the freezer in advance.
While our dough is floating in the bags, prepare the filling for the patties. After all, the potatoes still need to cool down a little. In vegetable oil, fry the onions chopped into small cubes until they are translucent.
If you have raw mushrooms, chop and fry them with the onions. In my case, they are fried in oil before freezing.
Boil peeled potato wedges in boiling salted water until tender. Depending on its variety, the cooking time from the moment of boiling takes 15-25 minutes. Then drain the water.
Immediately transfer the fried onions along with the oil to the potatoes, remember with a crush until soft. Add the mushrooms and stir again. You can also add finely chopped dill or parsley to the filling.
We make pies. Cut a piece from the dough, roll out the sausage and cut it into pieces. Roll them in flour.
While spreading the filling on the juicy, gently pinch the seam in the middle. Sculpt not all the dough at once, but as much as you can fry at one time. We sculpt the rest in the process, while the first batch is fried.
Heat the vegetable oil, keep the heat low. Place the patties in the pan, seam side down.
When brown, turn over to the other side. Fry until tender, for another 5-6 minutes. Put the finished products first on a napkin, then on a common dish or plate. Fry the rest of the pies in the same way.
We carry it to the table immediately, in the heat of the heat.
Serve such lean pies for breakfast or just with a snack, as well as with the first course.
Bon Appetit!
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