Calories: Not specified
Cooking time: Not indicated
Mushroom pies are not only a nutritious dish, but also a delicious option for a family dinner. Pies fried in a frying pan always cause appetite and few can resist them. If you love mushrooms, then pies with this filling will be an excellent alternative for you to regular fried mushrooms. Yes, frying mushrooms with onions and serving them for dinner will be faster than making them. But how much pleasure there will be from fried pies! It is convenient to use champignons for the filling, because they are always on sale and very affordable. A recipe with photos of the most delicious pies with mushrooms fried in a frying pan is already waiting for you below.
- 3.5 cups flour,
- 1.5 tsp. dry yeast,
- 1 glass of water (250 grams)
- 100 grams of margarine for baking,
- 1 chicken egg,
- ½ tsp. salt,
- ½ tsp. Sahara.
For filling:
- 250 grams of mushrooms (champignons),
- 1 onion,
- salt to taste,
- vegetable oil for frying.
Recipe with photos step by step:
To prepare the dough, slightly heat the water, add dry yeast, stir with a spoon. 
Add sugar, then a spoonful of flour. Leave to rise in a warm place until the dough turns into bubbles. 
Then pour in the melted but cooled margarine, chicken egg and immediately a little salt. Stir in the liquid portion of the dough. 
Finally, add all the remaining flour, stir so that the dough does not stick too much to your hands. Then leave it for 30-40 minutes so that the yeast becomes more active and rises the dough. The doubled dough is ready for pies. Check out this one too. 
While the dough is rising, prepare the filling. Finely chop the mushrooms along with the onion and fry these two components in vegetable oil. Taste for salt to ensure the filling is moderately salty. Remove the fried mushrooms from the stove. The filling is ready. Just cool it down. 
Divide the risen dough into medium balls. 
Roll out each ball and place a teaspoon of filling in the middle. 
Pinch the pie, give it a round shape, turn it over so that the seam is on the bottom. 
In this way, mold all the pies, place them on a wooden surface and let them lie down and rise a little, because the dough is yeast. 
Pour vegetable oil into a frying pan, heat it over medium heat, then place the pies, seam side down. Start frying. 
Turn the pies over when one side is browned. Fry the pies on the second side until cooked. 
Freshly fried, rosy and delicious pies are served to the table. 
Bon Appetite!
For the test:
1 kg wheat flour
500 ml milk
half a stick of butter
a couple of eggs
instant yeast packet
3 tbsp. spoons of sugar
a pinch of salt
For filling:
600-700 g mushrooms
250 g cheese
3 onions
How to cook fried mushroom pies:
Pour the yeast with a small amount of warm milk, add 1 tbsp. l sugar and the same amount of flour.
Stir, let stand for a few minutes so that the dough rises a little. After this, combine it with the remaining milk, sugar, salt, butter melted in a water bath, beaten eggs, stir everything well.
Start adding flour gradually and knead the dough. As a result, it should turn out soft and elastic. Cover the finished dough with a napkin and place it in a warm place to allow it to rise.
When this happens, knead it again, leave it again. Prepare the filling. Peel the onion, chop into small cubes, place in a frying pan, and fry until golden brown.
Add mushrooms to it, also cut into small pieces. Pre-boil fresh mushrooms, and steam dry ones in boiling water.
Fry all the preparations, add salt and pepper to taste, add grated cheese, mix everything. Roll out the risen dough into a rope, which is divided into pieces weighing approximately 40 g.
Roll them into balls, let them sit for about a quarter of an hour, roll them into neat flat cakes 0.5 cm thick.
Place the filling in the middle of each of them, carefully pinch the edges. Fry semi-finished products in a frying pan with boiling vegetable oil on both sides until cooked.
Baked pies with mushrooms
Ingredients:
1 kg yeast dough
egg
500 g of any mushrooms
a couple of onions
2 large spoons butter
salt pepper
How to cook baked pies with mushrooms:
Boil the mushrooms, chop finely or put them into a meat grinder. Fry the onion until half cooked, add mushrooms, pepper, salt to it, fry everything until done.
Form the pies as described in the recipe above. Place them on a baking sheet lined with parchment paper, cover everything with plastic, let stand for 10 minutes.
After this, using a special brush, coat the workpieces with beaten egg. Bake in an oven preheated to 190°C for 15 minutes.
Mushroom pies made from puff pastry
Ingredients:
1 kg prepared puff pastry
500 g fresh mushroom caps
1 onion
60 ml sour cream
2 dessert spoons butter
half a handful of breadcrumbs
dill, pepper, salt
How to cook mushroom pies from puff pastry:
Wash the mushroom caps, cut into 2-4 parts, simmer until liquid begins to release from them, add fried onions, pepper, salt, chopped dill, crackers, sour cream.
Stir, simmer for about half an hour over low heat, cool. Cut out circles from the dough, roll them out, leave for 10 minutes to separate.
Place the filling in the center of each circle and form pies. Bake on a baking sheet in an oven preheated to 180°C until the top is browned.
Traditional Russian deep-fried pies are called yarn. A very simple dough - but you will love working with it and will certainly like the result.
First, let's prepare the dough. It takes some time for it to be completely ready.
Pour a glass of warm water into a deep bowl.
The water temperature should be approximately 30-40 degrees.
Add a tablespoon of sugar.
Add yeast. 
Mix the yeast and sugar with the water a little. 
Yeast needs some time to move from a preserved state to a working state. You will see that the yeast growth process has begun within 10 minutes. Or foam will appear on the surface of the water. Or the water itself will be filled with air bubbles, like carbonated water.
Only then add salt to the water (half a teaspoon). 
Mix the salt in the water well.
Add two and a half cups of flour. 
Always measure water and flour in the same or equal cups. Proportion is important here.
Prepare 1/3 cup of vegetable oil for the dough. 
Start stirring the dough in the bowl. 
First you need to stir the flour and water a little. 
And only then pour in the measured vegetable oil. It is important to avoid direct contact of the oil with the yeast. 
Knead the dough. 
It should pull away from the sides of the bowl and absorb all the flour. 
At this stage it is not important to knead it until smooth. 
Set the dough aside for 20 minutes. During this time, the gluten will swell. And then you can easily and quickly knead the dough until smooth. 
Cover the dough with a towel or cling film (to prevent the top of the dough from drying out) and leave to rise for 30 minutes. 
After half an hour, knead the dough directly in the bowl. And leave for another half hour to rise. 
For the filling, peel the potatoes. Transfer to a saucepan. Add water. Season with one teaspoon of salt. 
Cook the potatoes for 25 minutes after boiling.
Peel the onion and cut into small cubes.
Fry the onion with vegetable oil (4-5 tablespoons) until tender and light brown. 
Cut the mushrooms into small pieces. 
Place in a frying pan. Simmer, stirring, until all the liquid has evaporated. Then add 2-3 tablespoons of vegetable oil to the mushrooms and fry until characteristic fried crusts.
Drain the water from the pot with the potatoes. Mash the potatoes directly in the pan using a potato masher. 
Add the onions to the potatoes along with the oil in which they were fried. Stir well. 
Add fried mushrooms. 
Stir well again and leave the finished filling to cool. 
Place the finished, well-risen dough on a table surface lightly greased with vegetable oil.
Divide into 15 parts.
Roll each piece of dough into an even ball. 
The dough is very soft, so you won't need a rolling pin when shaping the pies. 
Place a frying pan or saucepan over medium heat. Pour in the oil. The oil should be poured to a height of one and a half centimeters. 
Take one ball of dough at a time. Place on your palm.
Mash into a flat cake. 
Place a full tablespoon of filling in the middle of the cake. 
Fold the dough with the filling inward, so that the edges overlap slightly. 
Gently pinch the dough where the edges meet. 
Place the prepared pies on the table with the tucks facing up. 
Once the oil is hot (be careful not to overheat it), reduce the heat a little more (to below medium).
Take one prepared patty per palm, pinched side up. Gently flatten the pie. 
If necessary, pinch the dough again if it comes apart.
Then place the pies in the heated oil, turning them upside down. 
Since our filling is ready, we only need to fry the pies until the dough is ready.
First, on one side - one and a half to two minutes. Readiness is noticeable by the color of the pie on the bottom - as soon as it is sufficiently browned, carefully turn it over with a slotted spoon. 
And finish frying on the other side. 
Remove the finished pies from the oil with a slotted spoon. 
Place on paper towels first to absorb excess oil. And then transfer to a dish and serve hot. 
If necessary, while frying the rest of the batch, add a little oil to the pan before lowering the rest of the pies into the fryer.
Yes, Russian yarn pies are not a dietary dish at all. But it is incredibly tasty and sometimes you can afford this pleasure. 
These pies can safely be called amazing - they are so delicious that they simply fly away instantly!
It all depends on the dough and filling. The most delicious pies are made from birch mushrooms - verified! But if you love porcini, chanterelles, champignons and other mushrooms, you can also safely put them in the filling for pies. To make pies with mushroom filling successful, it is better to make them from yeast dough. It is very convenient to take store-bought frozen dough in lumps. I used to do this until I came across a package that had been defrosted and re-frozen many times. From which came not pies, but a misunderstanding with the hassle filling. Since then, I stopped buying dough in supermarkets (do you know what they sell to us under the guise of food?), and began making the dough myself. Making dough for fried pies is very simple.
Yeast dough for pies
50g fresh yeast (1/2 pack)
1.5 cups milk milk (300 ml)
150 g margarine
4 cups flour (cup=200ml)
2 eggs (1 goes into the dough and 1 for greasing the pies)
4 tablespoons of sugar (no heaping!)
½ teaspoon salt
When I taught my daughters to bake pies, I described in detail how to properly knead classic yeast dough. You can take a peek. The dough recipe is universal - it makes great pie, even small pies. They can be baked in the oven or fried in a frying pan.
The filling for mushroom pies can be made from fresh or frozen mushrooms and onions. Finely chop a pound of mushrooms and a medium-sized onion and fry in vegetable oil until golden brown. Add salt to taste, mix and cool. If you take fragrant sunflower oil, and not refined one, then the mushroom pies will turn out even tastier - like grandma’s pies from childhood.
Fried pies with mushrooms are made in the same way as belyashi, only without a hole. We make flatbreads from the dough and fill each with fried mushrooms. We gather the edges of the cake towards the middle and pinch it. You get round pies. In the photo they are square. Why? Read on.
Heat a frying pan and pour 1/3 cup of vegetable oil into it (unscented this time, but if you want, use the one with the smell). Place the pies in the heated oil, pinched side down (as many as will fit, so as not to stick together). Fry the pies on both sides. Now we put each pie on a side, then on another - and fry them on all four sides (it’s convenient to use a spatula and a special silicone glove). As a result, we get funny and delicious square fried pies with mushrooms. Place them on a plate lined with a paper towel and...
A little advice: save yourself a couple of pies while no one is looking. Otherwise you won’t get it later
Preparation of the dough:
Take a container convenient for you, warm the milk to room temperature and pour it into the container. Add yeast, sugar and salt to the milk, mix and let sit for 10-15 minutes until the yeast is completely dissolved. Add one glass of flour, the dough turns out liquid. Place in a warm place, giving the dough time to ferment a little.
After 20 minutes, add melted margarine and egg and mix the resulting mass thoroughly. Add the rest of the flour and knead into a soft, elastic dough. That's all, the classic yeast dough for mushroom pies is ready.
This dough can be used for any fried pies, you can also see the recipe for fried pies with mushrooms with photos. The dough is completely soft and rises quickly; this dough makes simply delicious pies that remain soft for a long time.
Preparing the filling:
Peel and wash the mushrooms under running water, cut into small cubes. Place the frying pan over medium heat and pour in the sunflower oil. Peel the onion and cut into small cubes, the same size as the mushrooms.
Boil the chopped mushrooms just a little in salted water, remove them from the water and let them drain. Fry the onion in a frying pan until golden brown and then add the boiled mushrooms to it. Stirring, fry the ingredients together, add salt and pepper. That's all, the filling for mushroom pies is ready.
You can clearly see that mushroom pies fried in a frying pan are absolutely not a complicated and delicious recipe.
Recipe for fried pies with potatoes and mushrooms
Which dough recipe to choose for pies with potatoes and mushrooms is up to you. You can buy dough in the store or frozen puff pastry or ready-made yeast dough. Or you can use the classic yeast dough recipe and prepare it at home yourself.
Peel the potatoes and boil them. Make mashed potatoes. Peel and wash the onions and mushrooms, cut the mushrooms into medium-sized cubes and finely chop the onion. Fry the onion in vegetable oil until golden brown and add mushrooms to it. Fry the ingredients for 15 minutes until fully cooked. At the end, add salt and pepper.
Place the boiled potatoes and mushrooms with onions in a saucepan and, adding butter, mix thoroughly, add salt and bring to taste. Now the filling is ready.
You need to make small cakes from the dough, roll them out onto a surface sprinkled with flour. Place the filling in the middle of the rolled out cake, mold the edges and form a pie. Heat vegetable oil in a frying pan over medium heat, first fry the pie with the seam side on it, then turn it over to the other side and continue frying until golden brown. It is better to first place the finished pies from the frying pan on a waffle paper towel. The towel will absorb excess sunflower oil that the pie absorbed during frying. You can serve the pies with sour cream or butter; your loved ones will eat everything, down to the last gram, with great pleasure.
The filling options can be endless, and believe me, all the pies will be delicious. People who are on a diet should not categorically eat flour and fried foods, so pies are not a dish for everyone. Even if you are not attached to a diet, it is better to eat pies in the first half of the day, when the body is actively processing food and burning the calories consumed.
