Pies with potatoes and champignons in the oven

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   First, let's make a dough. Pour yeast and sugar into warm milk.

2. STEP 2

   

   Mix. Leave in a warm place for 10 minutes.

3. STEP 3

   

   In a large bowl, mix sour cream (I used 15% fat) and warm water. Add vegetable oil and mix.

4. STEP 4

   

   Beat in the egg and mix.

5. STEP 5

   

   Add the dough and mix.

6. STEP 6

   

   Sift through half the flour and mix.

7. STEP 7

   

   Add salt and mix lightly again.

8. STEP 8

   

   Sift the remaining flour and knead the dough. If the dough sticks to your hands too much, then add a little more flour, but do not overdo it, the dough should be sticky, but not too much.

9. STEP 9

   

   Cover the dough with cling film or a towel and leave to rise in a warm place for 1 hour (if the room is cool or there are drafts, it may take longer, be guided by how the dough rises, it should approximately double in size).

10. STEP 10

    

    At this time, prepare the filling. Cut the potatoes into large cubes. Place in a saucepan, add water so that it covers the potatoes, add 1 teaspoon of salt. Put on the fire, after the water boils, cook for 20 minutes.

11. STEP 11

    

    Mash the finished potatoes with a fork. This time I made two fillings - one with mushrooms, the other without - just potatoes and onions, so I divided the potatoes in half.

12. STEP 12

    

    Finely chop the onion.

13. STEP 13

    

    Cut the champignons into small cubes.

14. STEP 14

    

    Add 1 teaspoon of vegetable oil and 5 grams of butter to a heated frying pan.

15. STEP 15

    

    Add onion.

16. STEP 16

    

    Fry until golden brown over high heat, about 3 minutes.

17. STEP 17

    

    Transfer the fried onions to the potatoes.

18. STEP 18

    

    In the same frying pan, fry the champignons with 1 teaspoon of vegetable oil and 5 grams of butter.

19. STEP 19

    

    Fry over high heat for about 4-5 minutes.

20. STEP 20

    

    Add mushrooms to potatoes. Salt and pepper the filling to taste and mix.

21. STEP 21

    

    Place the dough on the work surface and divide into 15 equal parts (I got 15 balls weighing approximately 42 grams).

22. STEP 22

    

    We cover the dough balls with cling film so that they do not dry out while we make the pies.

23. STEP 23

    

    Take a ball of dough and stretch it with your fingers, forming a circle or oval.

24. STEP 24

    

    Place about 1 teaspoon of filling in the center of the dough.

25. STEP 25

    

    We pinch the edges. We repeat this with the rest. Place the pies on a baking sheet lined with parchment, leaving space between them. Let it rest for 15-20 minutes, covering it with a clean towel so that the dough on top does not dry out. At this stage, you can turn on the oven to heat up to 180 degrees, top/bottom mode.

26. STEP 26

    

    After proofing, beat 1 egg.

27. STEP 27

    

    Using a brush, grease the top of the pies.

28. STEP 28

    

    Bake the pies in an oven preheated to 180 C for 20 minutes. Time and temperature are approximate, use your oven as a guide.

Comments on the recipe

Orthodoxxxx

30.11.2023

4.9

Good afternoon! I really liked your recipe. I made it twice and it turned out delicious both times. But I would like to clarify one nuance. Both times the dough visually almost did not rise, although when sculpting everything there was a feeling of light airiness, is this how it was intended, or did I do something wrong? All proportions were observed to the nearest gram, as was the sequence of actions.