Yeast pie with chanterelles and potatoes
8 servings
75 minutes
Yeast pie with chanterelles and potatoes is a fragrant treat that embodies the best traditions of European cuisine. Its roots trace back to rural cooking, where the combination of tender yeast dough and forest mushrooms symbolized nature's generosity. Chanterelles give the pie a subtle, nutty flavor that pairs excellently with the soft texture of potatoes. Vegetables fried to a golden crust complement the filling, creating a rich taste and pleasant contrast. Mushroom broth enhances the aroma, while a hint of garlic and black pepper adds depth to the flavor sensations. This pie is perfect for a cozy family lunch or festive gathering, filling the home with warmth and the scents of fresh baking.
1
For the test, slightly warm the milk, dissolve a packet of dry yeast in it, add 1 teaspoon of sugar and 1 tablespoon of flour. Stir and let it sit for 15 minutes. Add room temperature butter, eggs, salt, and the remaining flour. Knead the dough, cover it with plastic wrap and leave it in a warm place. When the dough rises, punch it down and place it back in a warm spot. When the dough rises again, punch it down once more.
- Milk: 1 glass
- Dry yeast: 10 g
- Sugar: 1 teaspoon
- Wheat flour: 3 glasss
- Butter: 4 tablespoons
- Chicken egg: 2 pieces
- Salt: to taste
2
While the dough is rising, prepare the filling. Wash the mushrooms, boil them in water (to obtain broth). Save 50 milliliters of mushroom broth. Peel the potatoes and slice them thinly, fry in olive oil until golden brown (lightly salt while frying). Peel the onion, slice it into half rings, grate the carrot on a coarse grater, and chop the garlic with a knife. Heat olive oil in a pan, add the onion, after 2 minutes add the carrot, after 3 minutes add the garlic, mushrooms, and fry until the vegetables are cooked.
- Chanterelles: 1 kg
- Potato: 5 piece
- Olive oil: 120 ml
- Salt: to taste
- Onion: 1 piece
- Carrot: 1 piece
- Garlic: 2 cloves
3
Roll out the dough into two layers (one larger than the other). Place one layer on a baking sheet. Distribute the filling in layers - first add fried potatoes, then vegetables with mushrooms, season with salt and pepper to taste, and add reserved mushroom broth. Cover with the second layer of dough and pinch the edges. Brush the pie lid with lightly beaten egg.
- Potato: 5 piece
- Chanterelles: 1 kg
- Onion: 1 piece
- Carrot: 1 piece
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
- Chanterelles: 1 kg
- Milk: 1 glass
- Chicken egg: 2 pieces
4
Bake the pie for 25 minutes in a preheated oven at 200 degrees.