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Legendary mushroom pies from "Ts.D.L."

12 servings

120 minutes

The recipe was shared with us by Fedor Verin, chef of the Ts.D.L restaurant.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

172.2

kcal

8g

grams

2.2g

grams

31.4g

grams

Ingredients

12servings

Milk

125

ml

Sugar

56

g

Butter

74

g

Chicken egg

1

pc

Wheat flour

350

g

Champignons

900

g

Dried porcini mushrooms

30

g

Onion

312

g

Salt

to taste

Ground black pepper

to taste

Dry yeast

4

g

Cooking steps

1
Prepare all the ingredients.

2
Mix warm milk with sugar, 4 grams of salt, and yeast using a whisk.
Required ingredients:
1. Milk: 125 ml
2. Sugar: 56 g
3. Salt: to taste
4. Dry yeast: 4 g

3
Add eggs and milk mixture to the flour. Knead the dough by hand or with a mixer using a hook attachment for 15-20 minutes, adding butter.
Required ingredients:
1. Wheat flour: 350 g
2. Chicken egg: 1 piece
3. Milk: 125 ml
4. Butter: 74 g

4
Leave in a warm place until it increases in volume by 2-3 times.

5
Soak dry white mushrooms in water and boil at a gentle simmer for about 40 minutes until soft. Then cool and slice thinly.
Required ingredients:
1. Dried porcini mushrooms: 30 g

6
Wash the mushrooms under running water with added flour, slice them thinly.
Required ingredients:
1. Wheat flour: 350 g
2. Champignons: 900 g

7
Peel the onion and cut it into small strips.
Required ingredients:
1. Onion: 312 g

8
Place the mushrooms in a dry pan and fry without oil until some moisture evaporates and they start to stick to the pan.

9
Add vegetable oil to the mushrooms and continue frying for a few more minutes.
Required ingredients:
1. Champignons: 900 g

10
Melt butter in a clean pan, add a little salt and onion. Fry over medium heat until the onion is soft.
Required ingredients:
1. Butter: 74 g
2. Salt: to taste
3. Onion: 312 g

11
Add both types of mushrooms to the onion, fry for 2 minutes, stirring to combine the flavors. At the end, season with salt and pepper to taste.
Required ingredients:
1. Dried porcini mushrooms: 30 g
2. Champignons: 900 g
3. Salt: to taste
4. Ground black pepper: to taste

12
Pass the prepared mushroom filling through a meat grinder.

13
Divide the dough into balls weighing 20 grams each.

14
Roll out the dough, place 20 grams of filling in the center, and pinch it closed. Bake in a preheated oven at 180 degrees for 25 minutes.

15
Serve the ready pies warm or cooled.

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