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Pie with cabbage and yeast mushrooms. From puff pastry

In Russia, pies from sweet dough were held in special esteem and, along with the kulebyaks, occupied a place of honor on holiday table. The most popular were pies with cabbage and mushrooms.

If earlier pies were baked in a Russian oven, today, in the age of technological progress, we use an oven or a slow cooker to bake pies.

I bring to your attention modern recipe pie with cabbage and mushrooms. We take any mushrooms: champignons or forest, fresh or frozen. It all depends on your preferences.

In front of you products for cooking yeast dough for the pie.

Add quick-acting yeast to the flour, mix.

Dissolve sugar and salt in warm milk. Then milk is combined with flour.

Add melted, but cooled to a warm state of margarine or butter, knead the dough. The dough is soft and slightly sticky to the hands.

We put the dough in a container, cover with a towel and put it in a warm place for 1.5-2 hours to rise.

In the meantime, prepare the ingredients for the filling and start cooking. My mushrooms are frozen, I thawed them first.

Finely chop the onion, grate the carrots. Put in a frying pan with a little oil, fry until soft over low heat.

In parallel, in the second frying pan, we will fry finely chopped cabbage until tender. Don't forget to salt and pepper.

Add chopped mushrooms to a pan with onions and carrots, fry until tender.

Now we combine the contents of the two pans. The filling is ready.

We punch down the risen dough and divide it into 2 parts: one larger and the second smaller.

For baking, I will use a mold with a diameter of 28 cm. Put a circle of parchment on the bottom of the mold.

Lightly dust the work surface with flour and roll out most of the dough a little larger than the diameter of the mold. We transfer the circle from the dough into the mold, form the sides 5 cm high.

Evenly distribute the stuffing from cabbage and mushrooms.

Now roll out the rest of the dough, put it on the filling.

We bend the sides onto the top layer of dough, pinch. Poke a hole in the center of the pie for steam to escape. We put the cake in an oven preheated to 180 degrees. Bake for 45-60 minutes (depend on your oven).

Delicious, with an appetizing golden crust pie with cabbage and mushrooms, we take it out of the oven. Brush the top of the pie with butter.

Enjoy your meal!

Step-by-step recipes for a deliciously fragrant and delicious pie with cabbage and mushrooms

2017-11-18 Liana Raymanova

Grade
prescription

1506

Time
(min)

servings
(people)

In 100 grams ready meal

4 gr.

11 gr.

carbohydrates

26 gr.

214 kcal.

Option 1. Classic Cabbage and Mushroom Pie Recipe

In Russia, since the Middle Ages, homemade pastries made from lush yeast dough with a variety of aromatic fillings have been held in high esteem. Pies were baked both in peasant villages and in royal courts. Today, pies on the table are as loved as they were in the old days. One of the most popular recipes was and remains traditional pie with cabbage and mushrooms.

Dough Ingredients:

six hundred grams of flour;
40 g of sugar;
1 teaspoon of salt;
250 g margarine;
30 g fast-acting yeast;
milk - 350 ml.

Filling:

white cabbage - 300 g;
onions - a couple of pieces;
5 small champignons;
1 carrot;
salt, black pepper - 30 g each;
vegetable oil - 180 ml.

Step by step recipe for a pie with cabbage and mushrooms

Start first yeast dough: Sift flour, mix with dry yeast. Pour the milk into a small metal cup and warm it slightly. microwave oven, add salt, sugar, mix well. Make a small well in the flour and pour in the milk, knead the dough well. Melt margarine in a pan, cool and pour into the dough, knead again with your hands until soft, elastic. Leave the dough under a towel to rise for several hours.

Peel fresh champignons, rinse, cut into thin slices and fry in a pan with oil for 10 minutes, transfer to a plate.

Peel the carrots and onions, chop the onions into crumbs, and grate the carrots, put them in the pan where the mushrooms were fried, pour in more oil and fry for four minutes over moderate heat.

Rinse the cabbage, chop it into strips, put it in a clean pan, pour in a little oil and water, add salt, pepper, then simmer for 10 minutes.

Put the rest of the vegetables, mushrooms to the cabbage, fry for 2 minutes.

Knead the dough with your hands and divide it into two parts: 1 is larger, and the second is smaller.

Take a deep frying sheet, cover with parchment paper.

Roll out one large half of the dough into a cake, put it on parchment, make small sides.

Lay out the filling.

Roll out the second smaller half into a cake too and cover the filling with it, pinch the edges tightly, and make a small cut in the middle.

Bake for 45 minutes at a low temperature.

Take out, brush with the remaining margarine, cool and divide into portions, serve with tea.

Fresh champignons can be replaced with any other mushrooms, they can also be frozen or dry.

Option 2. A quick recipe for a pie with cabbage and mushrooms

In case you want a fragrant pie with cabbage and mushrooms for dinner, but there is absolutely no time to prepare it, there is a wonderful quick recipe. It is based on kefir dough. It turns out it is very soft and lush, the taste almost does not differ from the classic one.

Dough Ingredients:

baking soda - 15 g;
acetic acid - 2 teaspoons;
sugar - 2 teaspoons;
a pinch of salt;
2 eggs;
a little less than half a kilogram of flour;
kefir with any percentage of fat - 250 ml.

For filling:

a small piece of cabbage;
onion head;
pickled any mushrooms - 350 g;
250 ml of vegetable oil;
1 teaspoon of salt and black pepper;
40 g tomato puree.

How to quickly cook a pie with cabbage and mushrooms

First, prepare the filling: chop the peeled onion into strips, cabbage into strips. Drain the brine from the jar of mushrooms, remove the mushrooms and, if they are large, cut into cubes, fry in a pan with oil over moderate heat for 7 minutes, salt and pepper. Remove to a clean plate. In the same pan, simmer the cabbage for about ten minutes with a little oil and water with the lid closed. Put mushrooms with onions, tomato to the cabbage, salt and pepper again, if desired, stir and fry for several minutes.

Knead the dough: in a small cup, beat the eggs with a whisk for two minutes, pour in the kefir, add sugar, salt and beat again a little. Sift the flour and slowly pour it into the kefir mixture, at the same time add soda slaked with vinegar, knead thoroughly until elastic.

Cut the dough into halves: one is smaller, the other is larger.

Roll out most of it into a layer and put it in a deep baking sheet, pre-lined with parchment paper, be sure to make bumpers around the edges.

Lay out the filling.

Divide the smaller piece of dough into small pieces and roll into thin flagella, place over the filling in the form of a grid.

Bake 35 minutes.

Cool the pie, cut into pieces.

Using the same technology, you can make a pie from jellied dough, only you will need to take less flour. And also instead of kefir it is permissible to use yogurt.

Option 3. Pie with cabbage and mushrooms from puff pastry

A wonderful pie with mushrooms and cabbage is made from puff pastry. Something like a strudel. It has a very crumbly texture and amazing taste. A great way to please any guest over a cup of tea or coffee.

Ingredients for puff pastry (unleavened dough):

8 handfuls of flour;
butter - a little more than half a kilogram;
salt - 35 g;
2 teaspoons of citric acid;
380 ml of water.

For stuffing:

pickled champignons - 230 g;
cabbage - 1 small fork;
onion head;
eggs - 2 pcs.;
salt, pepper - 30 g each;
vegetable oil - 140 ml.

To grease the pie:

egg yolk.

Step by step recipe

First knead the dough: citric acid dissolve in two teaspoons of boiling water. Pour flour into a small cup, pour in water, add salt, citric acid and beat everything with a mixer at medium speed for 3 minutes. Put the dough on the table, previously sprinkled with flour, knead with your hands until elastic, leave to rest under a towel for half an hour. Butter cut into small layers, sprinkle with flour. Roll out the dough into a cake, put one layer of butter in the middle, fold it into several layers, pinch the edges. Sprinkle with flour and roll out the cake. Roll up the dough, wrap in parchment paper and leave in the refrigerator for 40 minutes. Repeat this rolling several times until all the butter runs out, after each rolled time, be sure to put the dough in the refrigerator. After the last rolling, keep the dough in the refrigerator for half a day.

Chop the peeled onion, chop the mushrooms into plates and fry together in a pan with oil for no more than 15 minutes.

Put finely chopped cabbage in a metal container with hot water and boil for 5 minutes.

Salt the cabbage, drain the water.

Boil the eggs to a dense consistency, peel, chop with a knife, put in cabbage along with mushrooms and onions, add salt, pepper, mix.

Take the dough out of the refrigerator, unfold it, put it on a dry baking sheet.

Put the filling in the middle.

Pull the edges of the dough slightly and pinch.

Lubricate the cake with yolk and put in a hot oven, bake for about half an hour.

Remove from oven, cool and serve on a flat dish.

AT this recipe the dough will be even more crumbly if you add 50 ml of vodka, rum or any liquor to it.

Option 4. Pie with cabbage and mushrooms from shortcrust pastry with the addition of zucchini

And this baking option is excellent. appearance and excellent taste. In addition to mushrooms and cabbage, it includes sour cream, cheese and zucchini, which make it even more appetizing and refined. It may well become original snack on the holiday table.

Ingredients:

cabbage - 400 g;
zucchini - 2 pcs.;
300 g of any mushrooms;
onion head;
4 eggs;
drain oil - 200 g;
mayonnaise, sour cream - 50 g each;
flour - 12 handfuls;
250 g of Dutch cheese;
cockerel - 5 branches;
sugar - 1 handful;
salt - 1 teaspoon;
vegetable oil - 200 ml.

How to cook

In a deep bowl, rub the flour with slightly melted butter.

In a separate bowl, beat sour cream with two eggs, salt and sugar.

Pour the sour cream-egg mixture into flour with butter, knead well with your hands. Just don't take too long, as the dough will become tight. Wrap in a bag, refrigerate for 3 hours.

For the filling, grind the peeled zucchini on a grater. Chop the cabbage into strips. Put the zucchini in the pan, pour in a little vegetable oil and water, sweat for 10 minutes. Put the cabbage and simmer for another 15 minutes. Vegetable mix salt. Chop the mushrooms into pieces, if frozen, then defrost, and if fresh, then clean and wash, fry in a pan with a peeled onion for 15 minutes. Rinse parsley, chop and add to mushrooms and onions, add cabbage with zucchini, mix everything well and fry for 8 minutes.

Roll out the dough into a cake, put it in a detachable form, pre-greased vegetable oil. Form sides from the edges of the dough.

Distribute the filling.

Beat two eggs with mayonnaise, add grated cheese, stir and pour on top of the filling.

Bake in a hot oven for 35 minutes.

Remove, cool and cut into portions.

In such a recipe, you can experiment a little with the products, that is, put sour cream into the filling, and mayonnaise into the dough, it will turn out no less tasty.

Option 5. Pie with cabbage and mushrooms with chicken meat

Another unusual recipe pie with cabbage and mushrooms. According to the recipe, it almost does not differ from the previous one, but the taste is more tender and satisfying. And broccoli makes it even healthier. original version for an evening or afternoon snack.

Ingredients:

130 g butter;
4 eggs;
5 handfuls of flour;
450 ml cream with a high percentage of fat;
Dutch cheese - 260 g;
nutmeg powder - 30 g;
1 teaspoon of salt;
fresh champignons - 5 pcs.;
broccoli - 5 buds;
4 chicken legs;
sunflower oil - 180 ml.

Step by step recipe

Knead the dough based on 3 tablespoons of water, butter, flour, 1 egg and 20 grams of salt. Chill the dough in the refrigerator for a few minutes.

Boil chicken legs, separate the pulp, cut into pieces.

Chop the peeled and washed mushrooms into plates, rinse the broccoli and cut into slices and fry everything together in a frying pan with oil. Salt, mix well.

Make a filling: mix cream and chopped cheese, add 3 eggs, nutmeg, salt and mix well.

Roll out the dough into a layer and put it in a detachable form on parchment, forming sides along the edges, spread the filling on top, fill with filling.

Place in a hot oven and bake for a little less than 1 hour at medium temperature.

The filling for such a pie can be a little different, for example, instead of broccoli, take cauliflower, replace eggs with carrots and onions.

Pie with cabbage and mushrooms, cooked in the oven - it's tasty, satisfying, fragrant dish. This lush yeast baking Easily replaces a full lunch or dinner. We present to the attention of our dear readers an appetizing and fragrant pie with cabbage and fresh mushrooms. Mushrooms for cooking, you can take any: champignons, oyster mushrooms store or forest. Both fresh and frozen. It all depends on your preferences. And the water in the yeast dough can be replaced with milk, kefir or liquid sour cream. Grab a pen and notepad and write it down universal recipe pie with cabbage and mushrooms from unleavened yeast dough cooked in the oven! This recipe is sure to come in handy!

Ingredients for Mushroom Pie with Cabbage:

For the test: filtered water - 250 ml;
wheat flour - 500 g;
vegetable oil - 3 tbsp. l.;
yeast - 30 g;
sugar - 40 g;
salt - 1 tsp
For the filling: white cabbage - 350 g;
champignons - 300 g;
onion - 2 pcs.;
carrots - 1 pc.;
vegetable oil - at the discretion;
ketchup - 2.5 tbsp. l.;
bay leaf - 2 pcs.;
seasonings - a couple of pinches;
salt - optional.
Filling for the pie: homemade sour cream - 180 ml;
chicken egg - 2 pcs.;
seasonings - to your taste.

How to cook a delicious pie with cabbage and mushrooms in the oven:

Preparing the dough for the pie
Culinary process, as usual, begins with the preparation of the base - unleavened dough on yeast. You need a large bowl. Put the indicated amount of yeast in a separate bowl. Add vegetable oil. Sprinkle salt and sugar. Mix well to dissolve both products.
Without ceasing to interfere, begin to gradually introduce flour. Preferably, before adding, sift through a fine sieve.

As soon as the mass thickens well, you can continue kneading the yeast dough with your hands. After 10 minutes, transfer to the kitchen table, generously sprinkle with flour, knead a little by hand and leave to rise for 1 hour. In the meantime, during this period of time, you can have time to cook a delicious cabbage filling with mushrooms for the pie.

Stuffing from stewed cabbage and champignons
A piece white cabbage cut into very thin strips and rub lightly with your hands to make the juice appear. Peel the carrots, rub through a coarse grater. Peel the onion from the husk, dip in ice water and chop finely. Combine all processed vegetables and mix thoroughly.
It is good to heat the pan with vegetable oil, send the vegetable mix into it, fry. Reduce heat, add some water and cover with a lid.
Add your favorite seasonings, bay leaf, tomato ketchup and salt to taste. Mix well again.
On low heat, simmer the vegetables for about 15 minutes, then remove from the stove, transfer to a suitable container and let them cool.

Also for cabbage pie Mushrooms need to be cooked properly. Cut the onion into small cubes, throw into a hot frying pan and fry until soft. Add thinly sliced mushrooms in advance along with seasonings and salt. Fry for about 20 minutes. delicious stuffing with cabbage and mushrooms is ready.

We bake a fragrant pie with cabbage and mushrooms in the oven
Roll out the dough with a thickness of 10 mm, you should get a circle (if the baking dish is round). Prepare a deck. Lubricate its clean surface vegetable oil. Gently transfer the resulting circle of yeast dough into a mold and make beautiful sides.
Put the stuffing on top stewed vegetables(carrots, onions and cabbage). Spread the fried mushrooms evenly over the top.

Now it remains to prepare the filling for the future cabbage pie with mushrooms. In a separate deep plate, break the eggs, beat with a whisk until foam forms, add sour cream along with the necessary seasonings.
pour out sour cream filling for the future yeast pie.

Preheat oven to 200C. Put a deck with a cabbage and mushroom pie, then lower the temperature to 180C and bake for exactly half an hour. readiness mushroom pie can be identified by thickened and covered with an appetizing yellowish crust sour cream filling.

hearty pie with cabbage and mushrooms is served hot, but even when cold it does not lose its attractive properties. Carefully transfer it from the mold to a large dish and cut into portions. wish Bon appetit!

Watch another video recipe: lean pie with cabbage and mushrooms. Fast and easy!

For admirers home baking with a filling (namely, pies), I offer a simple option in which frozen mushrooms and cabbage are used as fillings. The recipe for such a closed yeast pie with fresh cabbage and mushrooms should definitely be in your culinary notebook. My simple and step by step recipe will help you quickly master cooking.

Ingredients:

milk - 1 glass;
sugar - 1 teaspoon;
salt - to taste;
dry yeast - 1 tbsp. a spoon;
vegetable oil - 8 tbsp. spoons
white cabbage (fresh) - 300 g;
frozen mushrooms (honey mushrooms) - 150 g;
ground black pepper - 1 pinch;
carrots - 0.5 pieces;
fresh green onions - 3-4 feathers;
butter - 1 piece.

How to cook a pie with cabbage and mushrooms in the oven

I didn’t write down the process of kneading yeast dough for a pie in detail, because you can make it according to your favorite and proven recipe. I prefer the easy way using milk and dry yeast. In short: I add sugar and salty spice (about 1 tsp) to warm milk. I pour in 4 tbsp. l. any vegetable oil, mix. I add dry yeast, mix again and wait for the yeast to disperse a little. Then, I sift the flour a couple of times, and then add it to the milk mixture. I mix the yeast dough, put it in heat for an hour. Then I knead the finished risen dough on the table.

But I’ll tell you more about the preparation of the cabbage filling. So, I defrost mushrooms in advance (however, you can take any mushrooms). I heat 4 tablespoons of oil in a pan, fry the mushrooms in it.

I chop carrots on a grater. I transfer the carrots to the cabbage in the pan. I mix.

Carcass cabbage until cooked, at the end I flavor it with ground pepper and chopped fresh onion. cabbage stuffing cool down.

I divide the dough into two unequal parts. I roll out most of the parts, put them in a mold, make the sides.

Distribute the stuffing.

I roll out the rest, cover the filling with it. I make out the edges, in the center I make a hole.

I send the cake to the oven for 35 minutes ( temperature regime- 180 degrees). Five minutes before readiness, I grease the surface of the browned pie with a piece of butter.

Baking is ready. Let it cool down a bit and cut it into portions. Enjoy your meal!

Pie with cabbage and mushrooms from yeast dough refers to Russian cuisine, such pies were probably prepared by your grandmothers. When this cake is baked in the oven, its aroma spreads throughout the house, and everyone immediately gets into a festive mood. Although the dough of the pie is yeasty, it turns out with a light crispy crumbly crust due to mayonnaise and a large number margarine. We will prepare this dough by hand, you can cook it in a bread machine. As mushrooms, we will use canned pickled champignons, you can use fried mushrooms.

Taste Info Unsweetened pies

Dough Ingredients:

3 eggs;
1 glass of water;
200 grams of margarine;
50 grams of sugar;
5 grams of salt;
10 grams of yeast;
100 grams of mayonnaise;
4 cups flour.

For filling:
a small fork of cabbage;
half a carrot;
1 onion;
50 grams of butter;
200 grams canned mushrooms;
salt;
black pepper.

How to cook a pie with cabbage and mushrooms from yeast dough

Pour very much into a large bowl. warm water and stir in the yeast. Let them swell. Pour sugar, salt. Melt margarine, cool slightly and pour into a bowl, stir.

Put 2 eggs, mayonnaise and mix well again.

Pour 1 cup flour, stir. Cover the bowl with a lid and place in a warm place to rise.

When the contents of the bowl have doubled in size, add the rest of the flour and knead very soft dough, but it will not stick to the hands due to the fact that it contains a lot of fat.

Leave the dough to rise again for 2 hours.
Make the filling. Heat the butter and lightly fry the finely chopped onion in it. Grate the carrots on a medium grater and add to the onion.

Chop the cabbage, put in a pan, pour a tablespoon of hot water and simmer the vegetables, covering with a lid.

When the cabbage settles, put the sliced mushrooms, spices, mix and bring the vegetables to readiness.

Cool down the filling.
Put the well-risen dough on the table, knead.

Cut off some dough for decoration. Let the rest of the dough rise a little, and then roll it into a large round layer.
Put all the stuffing in the middle and smooth it out.

Raise the edges of the dough and seal over the filling in the form of an envelope.
Grease a baking sheet with vegetable oil and carefully place the cake on it with the seam down.
Use the remaining dough to decorate the pie. Cover the cake with a towel and leave for half an hour to rise.
Beat the egg lightly and brush the pie.

Put the pie with mushrooms and cabbage in the oven heated to 200 degrees for 30-35 minutes.
When the cake is well browned, it will be ready.

Slice the cooled cake into slices.