Patties with potatoes and mushrooms

This recipe produces delicious pies made from a thin yeast dough with a lot of fragrant stuffing from potatoes and mushrooms.

Patties with potatoes and mushrooms
Patties with potatoes and mushrooms
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Time: 
180 min.
Portions: 
10 pers.
Complexity: 
Medium
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 
Lunch
Snacking
Dinner

Ingredients

Yeast dough for patties:

  • 1 kg of flour
  • 400 g of sour cream
  • 3 eggs
  • 150 ml of milk
  • 3 tbsp. sugar
  • 2 tbsp. olive oil (can be replaced with any vegetable)
  • 12 g dry yeast

Pie filling:

  • 1 kg of potato
  • 0.5 kg of champignons
  • 2 bulbs
  • salt to taste

Author: /

Recipe for cooking at home

Start with the yeast dough preparation: heat the milk to 40C, dissolve in it 1 tablespoon of sugar and dry yeast. Cover the container with food film and leave it for 15 minutes in a warm place to form a foam cap.

  • Meanwhile, take the eggs and sour cream out of the refrigerator and allow them to warm to room temperature. Drive the eggs into a bowl and beat with a mixer with sugar until a thick and light mass forms.
  • While not stirring eggs with sugar, add sour cream gradually and knead it homogeneously. Mix the sour cream mass with the yeast mixture, mix and gradually mix the flour, sifting it through a sieve. To make it easier to knead the dough with your hands, you can add to it at the end of mixing a couple of spoons of olive or sunflower oil . Cover the soft dough with a damp, light towel and leave it in a warm place (about 35 ° C) for an hour. Then dab the dough with your hands, grease the surface with vegetable oil, cover with a towel or film and leave for another half an hour in warm. In the meantime, cook the pie filling.
  • Bake the potatoes in the oven in the oven (about 40 minutes at 180C) or boil in boiling water until ready (30-40 minutes). Peel the prepared potatoes from the rind and cut into small cubes.
  • Peel the onions and cut them into small pieces, wash the mushrooms and cut into small cubes. In a frying pan, heat a couple of spoons of vegetable oil, fry the onions in them until golden brown on low heat. Add the mushrooms to the onions and fry them for about 15 minutes on a small fire, stirring with a spatula.
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  • At the end, salt, pepper to taste, add potatoes, chopped garlic or greens (if desired), stir and remove the frying pan from the fire. Cover it with a lid and let cool.
  • Dough into 2 or 3 pieces, roll from each sausage and cut into pieces, 2-3 cm thick. Each piece is crushed and rolled into a round cake, thickness of 0.5 cm.
  • Put a little potato-mushroom filling in the center. Combine over the filling of the dough edge, tightly trowel them. Give the cake an oval shape and put it on a baking tray covered with parchment paper or greased with vegetable oil. Leave the yeast patties for 15-20 minutes in the warmth (up to 35 ° C) to get them up. Meanwhile, preheat the oven to 180C, in a separate bowl, beat the egg with a fork. Lubricate the surface of the patties with the egg mixture and send it to a preheated oven. Bake the patties with potatoes and mushrooms for about 20 minutes before rouge and remove the baking tray from the oven. While baking cakes, to blind new ones from the remaining dough and filling.
  • Transfer the ready-made pies to a dish, and lay a new batch of products on the baking sheet. Serve them warm to the table. Bon appetit!
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