Ham and mushroom pies
4 servings
45 minutes
Pies with ham and mushrooms are a classic dish of Russian cuisine, combining tender yeast dough and a rich meat-mushroom filling. These pies are often made at home for cozy family dinners or festive gatherings. The history of such pies goes back centuries when mushrooms and meat were accessible and nutritious ingredients for peasant cuisine. Their taste is remarkably harmonious – the tender dough envelops the juicy filling, where creamy sauce complements the aroma of mushrooms and ham. They are perfect as a main dish or as a snack with tea, especially good in the autumn season when forest mushrooms offer their bounty. Best served hot, enjoying the crispy crust and rich flavor of the filling.
1
Dissolve the yeast in warm milk, add 1 teaspoon of sugar and 2 tablespoons of flour. Place in a warm place for 15 minutes. Then gradually mix the starter with the remaining flour, sugar, warm butter, salt, and egg. Knead the dough and place it in a warm place.
- Dry yeast: 25 g
- Milk: 200 ml
- Sugar: 50 g
- Wheat flour: 1 tablespoon
- Salt: 0.3 teaspoon
- Butter: 60 g
- Chicken egg: 1 piece
2
For the filling, heat 2 tablespoons of oil and brown the flour. Add cream, salt, and pepper, bring to a boil, and remove from heat. Add 1 yolk and let cool, stirring occasionally.
- Butter: 60 g
- Wheat flour: 1 tablespoon
- Cream: 125 ml
- Salt: 0.3 teaspoon
- Ground black pepper: to taste
- Egg yolk: 2 pieces
3
Clean, wash, chop the mushrooms, pour water, and boil for 10 minutes. Drain in a colander. Peel and finely chop the onion. Cut the ham into cubes. Heat the remaining oil and sauté the onion, then add the mushrooms and fry for 5 minutes.
- Fresh mushrooms: 350 g
- Onion: 1 piece
- Ham: 150 g
- Butter: 60 g
4
Add ham and parsley to the mushrooms, heat, and place in the sauce. Let it cool. Knead the dough and let it rest for another 30 minutes. Then roll it out to a thickness of 5 mm on a floured surface and cut out circles with a diameter of 10 cm.
- Ham: 150 g
- Chopped parsley: 1 tablespoon
- Cream: 125 ml
5
Place the filling in mounds on circles and make pies. Cut out small mushrooms from the remaining dough and stick them on the pies. Brush with the remaining yolk diluted with a little milk or water. Place the pies on a baking sheet and let them rest for 15 minutes.
- Egg yolk: 2 pieces
- Milk: 200 ml
- Wheat flour: 1 tablespoon
6
Bake for 25 minutes at 200 degrees.
