If you stick to fasting, traditional Russian dishes kitchens will come in handy. This page will talk about pastries stuffed with potatoes and mushrooms, as well as cooking mushroom dumplings and dumplings. All dishes offered can be made in advance, freeze, and bring to readiness already immediately before use.
Mushroom pies recipes stuffed with potatoes and pies
Recipe number 1
- flour – 7 glasses
- potatoes – 5 pcs.,
- mushrooms ˜
- milk – 2 glasses,
- vegetable oil – 3 tbsp. l.,
- sugar – 1 tbsp. l.,
- salt – 1 tsp.,
- yeast – 40 g
- fat for frying pies – 400 g, filling.
Put the dough in an uncooked way. Finished tortillas fill minced mushroom mixed with potatoes, pinch and lay on floured board or greased metal sheet oil. After proofing for 10-12 minutes, fry the pies in deep-fried.
When preparing the filling for pies with mushroom potatoes, you can use dried or salted.
Recipe number 2
- fresh mushrooms – 0.5 kg or a handful of dried,
- onions – 1 head,
- potatoes – 4 pieces,
- vegetable oil, salt.
Boil the mushrooms (pre-soak dried for 2-4 hours in cold water), chop and fry with onions in a vegetable oil. Mix with mashed potatoes. Pie with potato and mushrooms according to this recipe need to be molded closed, quadrangular forms.
Recipe number 3
It is required:
- 2 cups of flour,
- 200 g cream margarine,
- 10 tbsp. l cold water
- a pinch of citric acid
- 1 egg
- 1/4 tsp salt.
- 150 g of cheese
- 300 g of fresh mushrooms,
- 3 potatoes
- 1 onion,
- ground pepper.
Peel the mushrooms, wash, cut into small pieces. Bow peel, cut into rings, fry in vegetable oil until golden color. Cut the cheese into small cubes. Potato wash, peel and cut into circles.
Make a recipe for yeast-free puff pastry. Finished dough divide in two so that one part is larger than the other. Roll out most of the dough into a layer 2 – 3 mm thick. Lay out it on a baking sheet sprinkled with cold water. Potato in advance spread salted, pepper, put on the dough. Put cheese and mushrooms on potatoes, add fried onions, chopped herbs, salt and pepper taste. Roll out a small part of the dough into a layer, cover it Top the filling and pinch the edges of the dough. Set to proof for 20 minutes. After that, bake in the oven for 40 minutes.
Cut the finished pie into portions, garnish with herbs and serve in as a snack.
Pancakes stuffed with potatoes and dried mushrooms
- wheat flour – 250 g;
- milk – 300 ml;
- boiling water – 150 ml;
- egg – 2 pcs.;
- vegetable oil – 3 tbsp. l .;
- sugar – 1 tsp;
- salt is a pinch.
- mashed potatoes – 300 g;
- mushrooms (dried) – 0.5 cups;
- onions – 1 pc.;
- salt, spices – to taste;
- vegetable oil for frying.
Pour milk and vegetable oil into a deep bowl. Add eggs, salt and sugar. Mix everything lightly with a whisk.
Then add the sifted flour. Mix everything thoroughly. Dough It will be dense and uniform, without lumps.
Pour boiling water in a thin stream into the dough and fine mix. The dough will turn out homogeneous and pouring, just pancake.
Pan for baking pancakes is good to heat, grease vegetable or butter, just before the first pancake. Pour the ladle of dough into the pan and spread the dough well over in the pan.
Bake pancakes on both sides until golden brown.
While pancakes are baked, we are preparing the filling in parallel. Potatoes peel and boil in salted water until tender. Then knead potatoes in a mashed potato. By the way, for the filling you can use mashed potatoes left over after lunch or dinner. Pour dried mushrooms with boiling water and leave for 15-20 minutes (if cook fresh mushrooms, you do not need to soak them). Then rinse mushrooms, pour a little water and put on fire. Boil mushrooms for 15-20 minutes. Then lay back in a colander and drain the mushroom broth. Cool the mushrooms slightly and then grind with scissors. Peel the onion, chop finely and stir fry in a pan with added vegetable oil until golden brown (if you add to the filling not forest mushrooms, but mushrooms, then soak and boil them is not necessary, it will be enough chop them, add to the fried onions and cook in a pan 7-10 minutes, stirring occasionally). Combine mashed potatoes, mushrooms and onions. Salt, pepper to taste and mix well.
Ready pancakes to cool slightly. Our pancakes and filling from potatoes and mushrooms are ready.
Put 2 tablespoons of the filling on the edge of the pancake.
Wrap the filling of mushrooms and potatoes in a pancake.
Grease a baking dish with vegetable or butter. Put pancakes with the filling in the form tightly to each other, put in preheated oven and bake at 180 degrees for about 15 minutes.
Fragrant and delicious pancakes stuffed with potatoes and mushrooms ready. They do not require any addition, since they are good at to myself. But if you wish, when serving, you can pour melted butter or sour cream.
Recipe for puff pastry patties stuffed with potatoes and mushrooms
- finished puff pastry (2 plates 450 g)
- 3 potatoes
- 150 g of mushrooms (champignons)
- 2 onions
- vegetable oil
- 1 egg for greasing pies
First you need to cook the filling of potatoes and mushrooms. Potato boil, drain and mash. Fry mushrooms with onions. Combine mashed potatoes and fried mushrooms.
I’ll have puff pastry pies, and puff pastry.
Roll out the dough with a thickness of about 3 mm. Cut out with a glass circles. There should be an even number, since one circle will be bottom and the other cap of the pie.
Put the filling with a teaspoon on the circle.
Top with another circle. So that the edges are well blinded, grease the bottom circle with a beaten egg.
Put the pies on a baking sheet covered with paper for baking or tracing paper. Lubricate with beaten egg.
We put in the oven preheated to t = 200 degrees. Bake 15 minutes. Watch the pies when they become beautiful and rosy, the pies are ready.
Delicious flavored pies stuffed with potatoes and mushrooms, cooked according to this recipe, serve hot.
Recipes of dumplings and dumplings stuffed with potatoes and mushrooms
Dumplings with potatoes, mushrooms and onions
It is required:
- 2 cups of flour,
- 1 cup of water or soy milk,
- 6 tbsp. l vegetable oil
- 500 g of potatoes
- 200 g of fresh mushrooms,
- onions, greens, salt.
Knead dough for dumplings. Boil potatoes in salted water and mash. Finely chop onion and mushrooms, fry on vegetable oil and mix with mashed potatoes. Stuffing from potatoes and mushrooms fill dumplings, cook in salted water. Serve with soy mayonnaise and fresh herbs.
Potato dumplings with mushrooms
- potato 800 g
- champignons 500 g
- onions 250 g
- salt to taste
- ground pepper to taste
- vegetable oil
Peel the potatoes, put in a pan with water, cook until readiness, salt to taste at the very end. Potato broth drain, but do not pour out – it will come in handy for the test. Mashed potatoes pusher.
Chop onions and champignons into small cubes, fry on vegetable oil for several minutes (10-15 minutes). Moisture must evaporate, onions and mushrooms – brown. Salt and pepper over to taste.
Mix mashed potatoes and mushroom mixture mix. Try and adjust for salt and pepper. On this stage the main thing is not to eat the filling completely—
While the filling is cooling, let’s take a test. Sift flour. Prepare the remaining ingredients: potato broth (already cooled, barely warm) and the egg. From written ingredients for the dough. I take half first, it’s easier to knead the dough in parts. So, for the first batch I take 450g of flour, 1 egg and 250ml of potato decoction.
Knead the dough, it turns out not too cool, soft for account of potato broth. You don’t need to add salt to the dough, because that when potatoes were cooked, they were salted. Put the finished dough in a film and knead another bun from the second portion of the ingredients.
The dough and filling are ready, you can start sculpting dumplings. Cut a small part from the common piece of dough and roll out sausage harness. Then cut the “sausage” into the washers, roll out each piece: it turns out a cake with a diameter of about 6-7 cm. Put the filling in the center, pinch the edges.
Cook the dumplings until cooked (about 7 minutes after boiling) immediately after sculpting—
Dumplings with potatoes and mushrooms
You will need:
- wheat flour – 2 cups;
- egg – 1 pc.;
- chilled boiled water – 200 ml;
- onions – 1 large;
- fresh mushrooms, can be frozen – 400 g;
- raw potatoes, medium tubers – 5 pcs.;
- butter – 50 g;
- vegetable or olive oil – 2 tablespoons;
- salt, garlic, ground black pepper and peas – by to taste.
Knead dumplings made from flour, water and one egg, add a little oil, leave it for half an hour.
Peel potatoes, grate on a coarse grater.
If the mushrooms are frozen, first defrost them, drain the water and then chop finely. Peel and chop the onion.
Mix the filling of potatoes, onions and chopped mushrooms, add a little butter, garlic, spices.
Roll out the rested dough, put the layer on a dumpling, spread out the filling, roll on top with the second layer. Take out forms. Cook dumplings stuffed with potatoes and mushrooms in salted water with bay leaf and peppercorns.