Pie with potatoes and mushrooms
7 servings
180 minutes
Potato and mushroom pie is a cozy and hearty dish of Russian cuisine, carefully preserving the traditions of home comfort. Its roots go back to the distant past when housewives made pies with available ingredients, creating true masterpieces of taste. The crumbly yeast dough envelops tender mashed potatoes and aromatic mushrooms sautéed with onions. The pie turns out airy, with a golden crust that crunches with every bite. The mushrooms give the dish a forest note, while the potatoes add pleasant softness. This pie is perfect for a cozy family dinner or festive table and can be served with homemade sauces or fresh herbs.
1
Preparing the dough: I made the dough in a bread maker, but following these proportions, you can do it perfectly without one. The order of adding ingredients to the bread maker is slightly different from manual kneading. The sequence of ingredients: we do everything based on the recipe. First, pour water into the mixing container, then add butter, sifted flour, salt, sugar, and yeast. Set to 'Basic' mode and wait for it to be ready.
- Water: 310 ml
- Butter: 30 g
- Wheat flour: 600 g
- Salt: 1.5 teaspoon
- Sugar: 1.5 tablespoon
- Dry yeast: 1 teaspoon
2
Preparing the pie filling: our filling consists of two components - mushrooms and potatoes. We prepare the potatoes: first, we wash and peel them under running water, then boil the potatoes in salted water until cooked. We make a medium-thick puree with added butter and let it cool.
- Potato: 5 piece
- Butter: 30 g
3
Preparing mushrooms: Wash and clean the mushrooms from dirt, cut into slices. Finely chop the onion and place it in a heated pan with butter. Stir constantly until the onion becomes transparent, then add the mushrooms. Season with salt and pepper to taste. Cook until all the liquid evaporates.
- Fresh champignons: 450 g
- Onion: 1 piece
- Butter: 30 g
- Mix of peppers: to taste
4
When all the ingredients are ready, we start forming the pie: Sometimes the dough still sticks to your hands, so we add a little more flour and knead by hand. Then we roll out the dough to about 2 cm thick with the desired diameter (my heat-resistant dish has a diameter of 31 cm). Please look at the photo to see how the filling is arranged.
5
We roughly mark the center of the pie with a small plate, make light cuts with a knife for visual orientation, and place mushrooms in a semicircle at this center. We slightly retreat and place puree around the mushrooms. Optionally, the entire filling can be mixed. Then we make another layer of dough, but 1.5 - 2 cm larger than the previous one. We also determine the center using a small plate. We make through cuts in a grid pattern. Next, on this layer, we make 7 cuts from each edge to the center boundary, which is necessary to avoid folds when covering the pie. We carefully cover the pie with the second layer and smooth out all the cuts.
- Fresh champignons: 450 g
- Potato: 5 piece
6
When the appearance satisfies you, decorate with decorative elements from the leftover dough. Brush with egg.
- Chicken egg: 1 piece
7
Place in a preheated oven at 180°C and bake for about 30 minutes.