This magnificent and incredibly tasty pie with crispy edges and aromatic filling will not leave anyone indifferent. Mushroom pie is being prepared very quickly, because the dough does not need to be kept so that it is infused.
Pick your recipe
You will need
- - 400 g sour cream;
- - 1 tsp Sahara;
- - 2/3 teaspoons of salt;
- - 1/2 teaspoon of soda,
- - 3 tbsp. tablespoons of vegetable oil
- - 2.5 cups flour;
- - 1.5 teaspoons of baking powder.
- For filling:
- - 700 g of fresh champignons,
- - 2/3 teaspoons of salt.
Instruction manual
1
Rinse the mushrooms thoroughly and place them on the baking sheet with the legs up. Bake them at 220 degrees for twenty minutes. Mushrooms should go well.
2
Pass the mushrooms through a large grinder. Add salt, if desired, instead of salt, you can add soy sauce - it enhances the aroma of mushrooms.
3
To prepare the dough, pour sour cream in a bowl, add sugar, soda, baking powder and salt, pour in the same vegetable oil and mix everything until smooth.
4
Pour the flour into the mixture and stir. Pour some flour on the table and lay the dough on it. Knead the dough and divide it into two halves. Roll one part of the dough directly on baking paper so that you get a 30x25 cm rectangle.
5
Place the champignon filling on the dough rectangle evenly. Gently transfer the dough sheet onto the baking sheet.
6
Roll the second half of the dough on a table, sprinkled with flour, into a rectangle of the same size. Cover the mushrooms with a second layer of dough.
7
Pinch the edges of the pie. In the test, make a few punctures with a fork to release excess steam. Brush the cake with an egg or a strong tea brew.
8
Put the pie in the oven, setting the temperature to 180-200 degrees, and bake for about 25 minutes. Remove the finished cake from the oven, cover with a towel and leave to cool.
note
The amount of soda added directly to the dough depends on the degree of sour cream acid - the more acidic the product, the more soda is needed. If sour cream is too acidic, add 0.5 teaspoon of soda to the dough.