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The filling is made first to be cold when the dough is filled:
Fry the mushrooms with onion, add a little pepper and salt to taste (in case it's too liquid, thicken with breadcrumbs, or drain the juice well)
Dough:
Mix the whipped milk, oil, salt, sugar. Put them in a saucepan and heat them a little on the stove - be careful not to be hot.
The flour is mixed with the yeast and added to the above ingredients.
Knead the dough - you will get a very pleasant and soft dough.
Let it rest for 10-15 minutes, covered with a towel or cling film.
After it has "rested", knead it on the table sprinkled with a little flour and leave it for another 20-25 minutes, to grow nicely.
After the dough has risen, cut the pieces into small pieces, like a walnut, if you want them smaller, or a little bigger. Make balls and place them next to each other.
Each ball of dough is spread with your hands or with a spatula about 5 mm thick and round.
Put about a tablespoon of filling on each.
Glue the edges well. Bring the corners slightly to the middle and glue them a little. Turn the glue down and you're done. Put them on an oven tray with baking paper. Leave them to rise a little in the tray for 15 minutes, then grease them with an egg yolk and put them in the oven at 180-200 degrees.
When they are browned on top and underneath, they are ready. Remove from the oven and leave to cool well.
They are good and warm and cold.
The filling can be made in several ways:
- potatoes can also be mixed with salted sheep's cheese or telemea;
- green onion slightly hardened and mixed with boiled eggs cut into small pieces;
- fresh cabbage seasoned with a little onion, pepper and salt;
- sauerkraut seasoned with onion, pepper + salt;
- cheese mixture with telemea;
- any minced meat, seasoned with a little onion, pepper and salt.
- cow cheese;
and so on what else will come to mind
Good appetite!
Vegetable pies
Pl & # 259cin & # 539ele cu legume, a Moldovan restaurant, an aperitif with a special taste and easy to prepare.
Preparing the dough is an important part of preparing a recipe. Although it may seem that the dough is the same, the small differences make different textures and become the basis of a frequent recipe. There are a very large number of dough recipes, each of these recipes having their own specific preparation. Here are some types of dough:
1. dough for homemade dough, maybe the simplest dough
2. dough for the plate (made in a frying pan, in the oven, plates with tender dough, plates without yeast or fasting)
3. cake dough
4. tender dough for tart & # 259e or croissants & # 539e
5. pizza dough
6. dough for pancakes
7. dough for p & acircine
8. dough for brio & # 537e
The list can go on.
Photo: Pl & # 259cin & # 539ele cu legume & ndash Arhiv & # 259 Burda Rom & acircnia
& Icirc & # 539i need for dough:
about 250 g f & # 259in & # 259
200 ml ap & # 259
1 tablespoon oil
1/2 tablespoon & # 539 & # 259 with salt
& Icirc & # 539i need for stuffing & # 259:
1 small beet & # 259
1 small zucchini
200 g carrots
200 g of cabbage & # 259
1 r & # 259d & # 259cin & # 259 mic & # 259 de & # 539elin & # 259
150 g mushrooms
1 bell pepper
50 g butter
2 or & # 259
1 tbsp & # 259 f & # 259in & # 259
200 g sm & acircnt & acircn & # 259
ground pepper
salt
Prepare the dough:
Sift into a 250 g bowl of flour, and in the middle make an addition in which you put the oil, salt and, gradually, water. Homogenize without frying the dough. Wrap the foil in the refrigerator for 30 minutes.
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Cure & # 539i legumele, le speli & # 537i le tai fidelu & # 539 & # 259. Pour 2 tablespoons of butter into the water, for a few minutes, stirring periodically until it softens. Sprinkle with flour, mix, then add sour cream, salt and pepper to taste and simmer on low heat until the sauce binds. Remove the pan from the heat and let the filling cool down.
On the work table, sprinkle with flour, spread a thin sheet of dough. Cut squares or circles and grease them with melted butter. Put the filling halfway between the squares and cover them with the leftover dough pieces, then press the edges so that they stick together. Grease the egg plates with breadcrumbs and place them on a greased tray lined with baking paper. Bake them over medium heat, in the preheated oven for 30 minutes. They are good hot, served with a glass of white wine.
Fasting food with mushrooms and potatoes
The fasting period makes the most of a housewife's creativity, especially when family members love meat dishes, so you have to "introduce yourself" with an extremely tasty fasting dish to satisfy their taste buds.
We come to meet you with three ideas for fasting recipes with mushrooms and sieves, a dish as delicious as it is filling. It does not require sophisticated ingredients, it is prepared quickly and without too much effort, where we also say that it is healthy.
1. Fasting food with potatoes and mushrooms
Ingredient:
- 1 kilogram of potatoes
- 1 can of mushrooms or 250 g mushrooms in a casserole
- 1 onion,
- 1 small carrot
- 1 bell pepper
- salt and pepper to taste
- 1 bunch of green parsley
- 4 tablespoons oil.
Method of preparation:
1. Peel and wash the potatoes well under running water, then cut into cubes.
2. Drain the juice mushrooms (if you use mushrooms in the casserole), then chop or slice.
3. Clean and wash the mushrooms (if you use fresh mushrooms), then either chop or slice.
4. Peel the onion, carrot, pepper and finely chop, and then put in hot oil, hardened, in a deep pan.
5. Saute the vegetables for about 1 minute, stirring carefully with a wooden spatula so that they do not burn.
6. Add diced potatoes and season with salt and pepper to taste.
7. Cover the pan with a lid and let the vegetables harden for another 2-3 minutes.
8. Add the chopped mushrooms, cook a little, and then add a large glass of cold water.
9. Reduce heat to low and cook for 25-30 minutes, stirring occasionally to avoid burning.
10. After the vegetables have boiled, add the chopped parsley, mix gently and the food is ready.
Fasting pie with mushrooms, rice and leeks & # 8211 good to lick your fingers!
Last week I made a juicy pie, extremely tasty. I filled it with mushrooms, rice and leeks. A great combination. You must try this tasty pie too!
Necessary ingredients:
- 500 gr pie sheets
- 1 leek, 2 cups of rice
- 500 gr mushrooms, salt
- Ground black pepper, 100 ml water
- 100 ml of sunflower oil
Method of preparation:
Cut the leek into rings, put it in a pan and add salt, a little water and a little sunflower oil. Put the pan on the fire. Boil the leeks until completely softened. While the leeks are boiling, prepare the rice. Pour 2 glasses of water into a bowl and add the rice. Let the rice boil for about 15 minutes. Cover it and set it aside a little.
When the leeks have boiled, add the chopped mushrooms. Stop adding water. Let the mushrooms boil together with the leeks.
Drain the rice then add it to the bowl with the mushrooms and leeks. Mix well, then add salt and pepper to taste.
Mix the rest of the oil and water. Grease the pan with this mixture. Turn the oven to 220 degrees.
Divide the pie sheets into 3. Grease the pie sheets with the mixture of water and oil. Divide the filling into 3. Grease a set of pie sheets with a part of the filling. Roll the pie sheets. Proceed in the same way with the remaining sheets.
Put the pies in a tray. Prick the pie from place to place with a toothpick and pour the rest of the water and oil on top. Put the tray in the preheated oven until the pie is browned.
Then take the pie out of the oven, sprinkle it with a little water and cover it with a cloth. Let it cool for at least 10 minutes, then cut it and serve. Good appetite and increase cooking!
Have you ever tried these mushroom pies? They are made quickly and are absolutely delicious. I used puff pastry from the store, as I used to cook when I spent a lot of time at office, but I wanted to impress my guests who climbed the stairs at the same time as me.
I lived in the block for many years. On the 4th floor of 4. A small brick block, in Balta Alba, somewhere between Titan and Pantelimon.
I don't think my friends were just polite, finishing everything I put on the table. I really think they liked it. And they also gave a helping hand if necessary. In fact, if I think about it, those evenings were very beautiful. We arrived home at 20.00 and around 21.00 we all sat down at the table. These pies were appetizers. We continue with a portion of fish and some sauteed vegetables.
A good wine and we continue with stories, holiday plans or for free weekends.
My quick mushroom pies were a & # 8220hit & # 8221. Everyone loves them. I took them to my office for my birthday, I prepared them for my husband's birthday, and then everyone wanted the recipe.
Well, for those who no longer have it, but also for lovers of puff pastry appetizers, quick mushrooms with mushrooms are waiting for you to discover them below.
INGREDIENT:
350-400 g mushroom mushrooms
1 small onion
2 cloves of garlic
cheese / mozzarella
1 or + 1 yolk
2 green onions & # 8211 only the green part
a few green parsley leaves
salt
pepper
400 g puff pastry
2 tablespoons milk
3 tablespoons oil
Saute finely chopped onion in hot oil over low heat. When it becomes glassy, put a few tablespoons of water and continue to simmer until it evaporates. Add the crushed garlic and stir it on the fire for 20 seconds, stirring constantly, then add the finely chopped mushrooms. when they have hardened, add the green onions and parsley and keep on the fire for a few more seconds, then turn off the heat.
When the mushrooms cool, add the grated cheese, a beaten egg, salt and pepper. Stir until smooth.
Cut larger circles from the thawed puff pastry dough to enter the muffin tins (cover the tins well with oil and flour). Prick the dough with a fork, then fill the forms with the mushroom composition. We cut other circles, maybe smaller and we put a lid on the pies, taking care to glue their edges lightly, using our fingers.
Grease the lid of the pies with beaten egg yolk with 2 tablespoons of milk and bake them in the preheated oven at 180 ° C for 20-25 minutes, until golden.
Mushroom pie
If you like mushrooms as much as I like them, then you will definitely fall in love with this mushroom pie! It is creamy, simple, consistent and, above all, it is very healthy!
What could be better than a hot, fresh pie? I guess you can't think of too many alternatives to what I said! & # 128578 pies They are delicious meals, whether you eat a slice of pie for dessert, or prepare a pie full of vegetables as the main course for the whole family.
This seems to me the most beautiful thing about pies, as they can be either main course or dessert & ndash there are no limitations or a fixed rule. If you want to make a savory, tasty pie instead of a sweet one, you have a lot of recipes and solutions! Even if you follow a diet vegetarian or vegan, there are many options to choose from when you want to make a savory pie.
Mushrooms They are a favorite ingredient for many who want to follow a meatless diet, and not only because they can successfully replace meat in many recipes, but because they are absolutely delicious when cooked properly! & # 128578
Today we will make a creamy mushroom pie, perfect for those who fast or follow a vegan diet, but that does not mean that those who like meat will not be able to enjoy this pie & ndash on the contrary! This is a pie recipe that you can try at home whenever you have a spare pie dough in the fridge, or whenever you feel like a comforting meal, with tasty mushrooms, a creamy sauce and spices.
I'll start by saying that it's not at all complicated to cook the mushroom pie, and if you've cooked pies before, you shouldn't have a problem this time either! The first step is to harden the onion and garlic in a pan with olive oil (or vegan butter, depending on your preferences). Add garlic with the measure in the mixture in the pan, it is very easy to give in to temptation and put too much! Garlic, from my point of view, makes everything much better in many recipes, but especially in this combination for mushroom pie!
sauce creamy has an extremely important role in creating the creamy texture and taste of this mushroom pie recipe! For the vegan version I used vegan butter, flour and coconut milk along with a wonderful combination of spices and herbage.
You are probably wondering what kind of mushrooms you should use for this pie. I personally prefer to use a mixture, for example cream mushrooms or butter mushrooms, both going great with pies. But for today's recipe I used one of my favorite combinations & ndash Champignon white mushrooms with Pleurotus mushrooms! & # 128578
If you want, you also have the option to add a few thin slices of shiitake mushrooms. Shiitake mushrooms can go well with both varieties I mentioned before, but I don't recommend adding too many varieties to this combination because the pie could turn out very greasy. Instead, we want to make a light, delicate pie, but at the same time creamy and full.
After you have finished the mushroom mixture and baking in the oven, it's time to serve it! & # 128578 Creamy mushroom pie fits perfectly on many special occasions. For example, go on the table Christmas & ndash will be a delight for any vegetarian & ndash but also for other holidays and special occasions.
I am absolutely sure that it will be appreciated by the whole family! Even the biggest meat lover at the table will appreciate the consistency of this mushroom pie, and will ask for another portion at the end. The little ones will definitely like the mushroom pie, especially if you serve it with a tasty sauce or anything else everyone prefers.
The mushroom pie is really a very suitable snack for children, so don't be shy to put a slice in their lunch break package. I bet they will appreciate it! & # 128578
I hope you like this creamy mushroom pie! If you try it, don't forget to tell me how it turned out and how much it was appreciated at the family table!
How do we prepare the filling for the mushroom pies?
For the filling I used sliced mushrooms Bonduelle. I like them because they are white, they are already cooked and they are suitable for any mushroom-based dish. I flavored everything with onion, garlic, dill and parsley. It is very important to let the filling cool enough to reach room temperature. If the filling is hot, the dough will soften excessively and the pies will disintegrate. It is equally important not to stretch the pies too thin so that the filling does not come out of the dough. You need to fry them slowly, over low heat, in a little oil to cook evenly.
If you want, you can also bake them in the oven, but I recommend you grease them with a little oil to brown them nicely. Also if desired, you can add a little cheese or a little cheese to the filling. I like these mushroom pies because they are made quickly, easily and are incredibly good. They are good both hot and cold and go perfectly with a glass of whipped milk, sana or kefir. Very tasty, light and suitable for the whole family. If I reminded you of childhood and the recipes that made us happy, try my recipe for very fluffy donuts or by delicious langosi with sour cream and cheese!
Mushroom pies
1. Melt the butter in a pan. Fry the mushrooms with herbs and spices until soft. Drain into a sieve.
2. Preheat the oven to 180C. For the dough, sift the flour and salt in a bowl. Heat the milk, 50 ml of water and margarine in a pan until it melts, then bring to a boil. Pour in flour and mix with a wooden spoon to form a soft dough.
3. Knead the dough, then divide it into 8 pieces. Put a quarter of each piece aside to make lids (keep them covered, otherwise they will dry out), then press the larger pieces into 8 muffin tins, including the edges.
4. Add cheese and Tabasco to the mushroom mixture and season well with salt and white pepper. Divide the mixture between the muffin tins. Remove the dough set aside and press lightly on the top of each pie. Brush with egg, then make small holes in the lids. Bake for 45 minutes, until golden. Remove and serve hot. Tip: go perfectly with a cold beer!
