Pies with mushrooms and buckwheat. Lean pies with buckwheat and mushrooms Pie with buckwheat and mushrooms

• For test:

2 cups of flour

1 glass of water

3 art. tablespoons of vegetable oil

1 teaspoon dry yeast

2 tsp flour for yeast mash

1 teaspoon sugar

1 teaspoon salt

• For filling:

1 cup buckwheat

a handful of dry mushrooms

you can cook with champignons, you will need about 200 g

1 large onion

Salt

Description

A recipe for traditional Russian cuisine, but with my additions, primarily related to the consistency of the dough. I prepare such a pie with a very soft sticky dough, which is almost impossible to roll out, so I just knead it - stretch it with my hands. The result is a thin pie with a soft "downy" dough and a solid amount of filling, comparable in amount to the dough. Traditionally, such a pie is served with borscht-soups, but I love it with tea, and just like that. Try it!

COOKING:

In a quarter cup of water, add dry yeast, sugar and 2 teaspoons of flour. Mix everything until a homogeneous mash without lumps and leave warm for 15-20 minutes. If the yeast is fresh, after 15 minutes a foam cap will appear on the surface of the mash, and if there is no cap, the yeast should be replaced.
Sift flour into a bowl, add salt, stir. Make a well in the center of the flour hill and pour in the yeast mixture and the remaining water according to the recipe. Knead into a soft sticky dough. Knead the kneaded dough well (10-15 minutes). Add little by little while kneading. vegetable oil. In the end, I got a very soft, watery, sticky dough.

Cover bowl with plastic wrap or lid and leave to rise until warm. The dough should double in size.
For the filling, 2-3 hours before cooking, soak dry mushrooms in cold water so that they are saturated with moisture and swell. Rinse the mushrooms thoroughly under running water, and carefully strain the water remaining from soaking to remove possible particles of sand, pour over the mushrooms and boil until tender (about 20 minutes). Drain the boiled mushrooms and finely chop or pass through a meat grinder with a large grate. Broth use for pouring buckwheat.
Sort the buckwheat, rinse, dry and lightly fry in a dry frying pan until the color changes and a characteristic buckwheat smell appears. Bring 2 cups of water to a boil (if you use the decoction left over from the mushrooms, use enough water to make a total of 2 cups of liquid). Pour buckwheat into boiling water, salt and let it boil for 1-2 minutes. Close the pan with a lid and leave it warm until the buckwheat is ready.

Cut the onion into small cubes and fry in vegetable oil until transparent. Add the chopped mushrooms and sauté until the mince is dry and the desired degree of browning is achieved. If you cook with fresh champignons, finely chop the mushrooms (no need to boil) and fry with onions until the minced meat is dry. Add buckwheat to the onion mushrooms (at this point it should be completely ready! Not raw!), salt if necessary, mix and let cool completely (not to warm, but to room temperature!).

Place the risen dough on a floured board. Form a ball from the dough and knead into a cake.

Put the buckwheat filling on the center of the cake and slightly compact.

Gathering the ends of the dough, close the filling.

Gently knead the dough with the filling to the desired thickness.

Transfer onto a baking sheet lined with baking paper.

Bake at 200-210°C until browned (about 10 minutes). If the dough swells during baking, make a few punctures to release steam (you can make a small hole in the center of the pie before baking). Brush with vegetable oil immediately after baking.

It is highly advisable to transfer the cake to the wire rack immediately after baking so that the bottom layer of dough does not get wet. I serve sliced ​​pie.

Enjoy your meal!

Posted in demand hearty meals that do not contain fast foods. We offer a lean pie with buckwheat and mushrooms. This appetizing and easy-to-prepare pastry belongs to the category of so-called flat cakes, when the filling in the dough is rolled out to the size of the mold.

We suggest baking a lean pie with buckwheat and mushrooms in the oven from sponge yeast dough on the water.

For test:
- flour - 2 cups + 1 tbsp. spoon with slide
- water - 1 glass
- dry yeast - 1 teaspoon
- salt - 1 teaspoon
- sugar - 1 teaspoon

For filling:
- buckwheat - 1 cup
- fresh champignons - 200 g
- onion - 2 pcs.
- salt - to taste
- vegetable oil - 3 tbsp. spoons

Cooking lean pie with mushrooms and buckwheat

1. Dilute yeast in a small amount warm water(1/4 cup) with added sugar and 1 tbsp. spoons of flour. Shake the resulting mixture and put in a warm place for 20-30 minutes, until a foam cap appears.

2. Sift 2 cups of flour into a deep bowl and mix with salt. In the middle of the hill of flour, make a hole, pour out the dough that has come up and the rest of the water, kneading the dough. It will be very soft and sticky.

3. Knead the dough for about 15 minutes, adding vegetable oil in the process. The dough will be runny, don't let that bother you.

4. Cover the dough in the bowl with a towel, lid or cling film and leave in a warm place to double in size (about 1 hour).

5. For the filling, fry chopped onions in vegetable oil, add finely chopped mushrooms and simmer together until the liquid evaporates. Salt, stir.

6. Pre-boiled in two cups of salted water buckwheat porridge mix with mushrooms and onions and cool the filling.

7. Dust the table with flour, lay out the dough and knead it. Knead the ball of dough with your hands into a small cake.

8. Put all the cooled filling in the middle of the cake, lift the edges of the cake and collect them at the top above the filling, forming a kind of knot.

9. Flatten the resulting knot with your hands and carefully roll it with a rolling pin to the required size. Do not overdo it so that the dough does not tear. If your dough is very soft, it is better to abandon the rolling pin and knead the tortilla with the filling with your hands.

10. Line a baking sheet with parchment paper, place the cake with the filling and poke a few holes with a fork to keep the dough from puffing up during baking.

11. Put the baking sheet with the cake in the oven, preheated to 210 degrees, and bake for 10-15 minutes.

12. Brush the cake with vegetable oil after baking.

Bon appetit and delicious pie!

Looked 3466 once

COMPOUND:

For the test you will need:
Flour - 2 cups + 2 teaspoons for yeast mash
Water - 1 glass
Dry yeast - 1 teaspoon
Salt - 1 teaspoon
Sugar - 1 teaspoon
Vegetable oil - 3 tablespoons

For filling:
Buckwheat - 1 cup
Dry mushrooms - a handful (you can cook with champignons, you will need about 200 g)
Onion - 1 large onion
Salt

COOKING:

In a quarter cup of water, add dry yeast, sugar and 2 teaspoons of flour. Mix everything until a homogeneous mash without lumps and leave warm for 15 - 20 minutes. If the yeast is fresh, after 15 minutes a foam cap will appear on the surface of the mash, and if there is no cap, the yeast should be replaced.
Sift flour into a bowl, add salt, stir. Make a well in the center of the flour hill and pour in the yeast mixture and the remaining water according to the recipe.
Knead into a soft sticky dough.
Knead the kneaded dough well (10 - 15 minutes). In the process of kneading, add a little vegetable oil.
In the end, I got a very soft, watery, sticky dough.

Cover bowl with plastic wrap or lid and leave to rise until warm. The dough should increase in volume by 2-3 times.
For the filling, soak dry mushrooms in cold water 2 to 3 hours before cooking so that they are saturated with moisture and swell. Rinse the mushrooms thoroughly under running water, and carefully strain the water remaining from soaking to remove possible particles of sand, pour over the mushrooms and boil until tender (about 20 minutes).
Drain the boiled mushrooms and finely chop or pass through a meat grinder with a large grate. Broth use for pouring buckwheat.
Sort the buckwheat, rinse, dry and lightly fry in a dry frying pan until the color changes and a characteristic buckwheat smell appears.
Bring 2 cups of water to a boil (if you use the decoction left over from the mushrooms, use enough water to make a total of 2 cups of liquid).
Pour buckwheat into boiling water, salt and let it boil for 1 - 2 minutes. Close the pan with a lid and leave it warm until the buckwheat is ready.

Cut the onion into small cubes and fry in vegetable oil until transparent. Add the chopped mushrooms and sauté until the mince is dry and the desired degree of browning is achieved. If you cook with fresh champignons, finely chop the mushrooms (no need to boil) and fry with onions until the minced meat is dry.
Add buckwheat to the onion mushrooms (at this point it should be completely ready! Not raw!), salt if necessary, mix and let cool completely (not to warm, but to room temperature!).

Place the risen dough on a floured board. Form a ball from the dough and knead into a cake.

Put the buckwheat filling on the center of the cake and slightly compact.

Gathering the ends of the dough, close the filling.

Gently knead the dough with the filling to the desired thickness.

Transfer onto a baking sheet lined with baking paper.

Bake at 200 - 210 C until browned 9 about 10 minutes). If the dough swells during baking, make a few punctures to release steam (you can make a small hole in the center of the pie before baking).
Brush with vegetable oil immediately after baking.

It is highly advisable to transfer the cake to the wire rack immediately after baking so that the bottom layer of dough does not get wet.
I serve sliced ​​pie.
Enjoy your meal!

Pies with mushrooms and buckwheat - delicious yeast baking for the daily table. The dough for pies is prepared without eggs, so the recipe can be classified as lean. Instead of champignons, you can use any other mushrooms, even salted ones, in the filling for buckwheat pies.

“I cooked these pies with mushrooms and buckwheat porridge for Easter fast. The family liked it very much. So today, there are no eggs at hand, I remembered their recipe, quickly kneaded the dough for pies and baked. You can go to the cottage. And there we will put a samovar and have a cup of tea in the air. I invite my colleagues in the kitchen to evaluate my recipe - "Pies with buckwheat and champignons."

Ingredients:

Dough Ingredients:

Cooking process:

Let's start with the preparation of yeast dough for mushroom pies. Pour a glass of warm water into a small saucepan, crumble the yeast into it, add sugar, a whisper of salt and mix thoroughly. Gradually add the sifted flour to the pan, then knead the uncooked dough, add vegetable oil and knead again.

Sprinkle well-kneaded dough for pies with flour, cover with a napkin and put in heat, the dough should double in volume.

At this point, boil the buckwheat and fry finely chopped champignons with onions, for the filling.

Advice: Buckwheat for pies can be cooked in a slow cooker, very convenient and fast ().

lean dough ready for baking on pies with mushrooms and buckwheat, but first you need to stick them. Sprinkle the table with flour, put the dough out of the pan, divide it into small pieces, roll each piece of dough with a rolling pin and cut the mugs into pies with a saucer.

Now we spread the filling on each circle of dough - boiled buckwheat, mixed with fried onions and champignons, pinch and shape into a pie, do the same with the rest of the blanks.

Bake yeast pies with mushrooms and buckwheat we will be in a hot frying pan in oil on both sides.

There are no animal products in this recipe (no eggs, no milk, no butter).

It is great for Sunday lunch for those who are fasting. But I am sure that you will like it so much that you will bake it outside of Lent.

My guests usually do not believe that the dough in this pie is lean. "It can't be," they say, "You're kidding."

Because we have the conviction that only butter dough can be lush, fragrant and tasty. But I want to convince you of this.

So, we need:

For the cake d = 24 - 26 cm.

Pie dough:

• Wheat flour - 500 - 600 gr.
• Water - 1 glass (glass 200 ml.)
• Vegetable oil - 1/2 cup
• Yeast (fresh) - 25 gr.
• Salt - 1/2 tsp
• Sugar - 1 tsp

Pie filling:

• Buckwheat - 1 cup (150 ml)
• Mushrooms 250 - 300 gr. (I made with mushrooms)
• Onions - 2 large onions
• Vegetable oil - for frying onions and mushrooms

I will immediately make a reservation at the expense of vegetable oil. Yes, yes, yes, I didn’t describe myself, I really need so much oil. And take refined oil. The taste and specific aroma of unrefined oil will be felt in the dough and not everyone will like it.

1. Dissolve yeast in 1/4 cup warm water. Add sugar and stir. Put the yeast in a warm place to approach. They should foam up.
2. Sift flour with salt. Flour is better to take first 500 gr. Then, when kneading, if you realize that there is not enough flour, you can add it.
3. When the yeast foams, add the remaining water (warm) and oil to them. Pour the resulting mixture into the flour and knead the dough. The dough can be kneaded by hand or in a food processor using the hook attachment. The dough should be smooth and elastic.
4. Shape the dough into a ball, put it in a bowl, cover it with a warm towel and let it rise in a warm, draft-free place.
5. When the dough has increased in volume (about 2 times), it must be kneaded. We repeat the “punch” procedure 2 times. That is, after the first “kneading”, we again cover with a towel, wait for the dough to come up (increase in volume by about 2 times) and knead a second time.
6. While the dough is rising, prepare stuffing. For this buckwheat rinse, put in a saucepan, pour 2 cups of boiling water (the same volume that you measured the cereal), salt to taste and boil until tender (about 15 minutes after boiling, over low heat).
7. Peel the onion and cut into half rings (or quarter rings). Mushrooms cut as you like. Heat vegetable oil in a frying pan (it is better not to save oil for the filling, so the pie will be tastier), fry the onion on it until transparent, add the mushrooms and simmer until the mushrooms are almost cooked (about 10 minutes). Then add boiled buckwheat, mix the stuffing, salt and pepper to taste.
8. Dough after the 2nd punch, divide into two parts, but unequal. One part (the bottom of the pie) is about 2/3 of the dough volume, the second part (the lid of the pie) is about 1/3 of the dough.
9. Grease a pie dish lightly with vegetable oil.
10. Roll out the dough for the bottom in the shape of a circle with a thickness of about 0.8 - 1 cm. The dough rolls out well and does not stick. But if it sticks a little, lightly flour the surface on which you are rolling and the rock.
11. Using a rolling pin, transfer the rolled out dough to the mold and carefully place it so that it covers the entire bottom of the mold and partially the sides.
12. Lay out the filling, smooth it out.
13. Roll out the dough for the pie lid (about 0.7 cm thick) and also use a rolling pin to transfer it to the mold. Lay it neatly on top of the filling, smooth and carefully pinch the edges of the dough “bottom” and “lid” of the pie.
14. Pierce the cake with a fork in several places to release steam.
15. Leave the cake in the form in a warm, draft-free place for 20-30 minutes to allow it to "distance".
16. Bake in an oven preheated to 180C (top-bottom mode, medium level) for about an hour until golden brown.
17. Remove the finished cake from the oven and let it cool slightly, then free it from the mold. You can grease the top of the pie with vegetable oil.
18. Serve warm for Sunday lunch!

Enjoy your meal!