Pie with buckwheat and mushrooms (lean). Cooking pies with buckwheat

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. Taste and specific aroma unrefined oil will be felt in the test 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 “wrinkle” we cover it again with a towel, we wait when the dough will do(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. Lightly grease the pie pan 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 lay 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!

Bon appetit!

Cooking pies with buckwheat.

Beat the eggs with sugar, heat the milk so that it is warm, melt the margarine. Grind yeast with 1 tbsp. a spoonful of sugar and a small amount milk to froth. Pour milk, margarine, beaten eggs with sugar, foamy yeast, salt into the sifted flour. Knead the dough not tight, but not soft. Let the dough rise and again knead the dough well. After the dough has risen 2 times, we form balls and let them rest for about 10 minutes. Then we roll the balls into cakes and put the prepared filling in the middle. We pinch the edges and put on a baking sheet, greased with vegetable oil, and lay out with a seam down. We bake pies with buckwheat in a well-heated oven at a temperature of 180-200 degrees, until cooked. 5 minutes before the pies are ready, grease the pies with vegetable oil and put them back in the oven. can be seen. And you can see how the pies are prepared, but the truth is with cherries.

We prepare the filling: we cook buckwheat groats in a ratio of 1: 2. When the porridge is cooked, add finely chopped fried onion to it. Liver, use any, boil until cooked and grind in a meat grinder and add to the porridge. You can also use boiled pork lungs. We try the filling for salt, if necessary, add salt and lightly pepper with ground black pepper. cool the filling.

Buckwheat pies are ready.

Dough Ingredients:

Cooking process:

Let's start with cooking 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 the finely chopped champignons with onions, For 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. We 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 give the shape of 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.

Recipe for Gogol pies with buckwheat and sauerkraut not familiar to every hostess. This is an old Russian recipe, which was still found in the records of a convent. The first mention of such pies was in Gogol's story "Old World Landowners". There the mistress of the house served pies with sauerkraut And . Of course, there was no recipe and preparation there, but the fame of such pies spread throughout Russia. Their taste is simply unforgettable, and the cabbage brine dough comes out thin and soft at the same time.

Required products:

200 ml brine from sauerkraut;

10 grams of fresh pressed yeast;

4 table. l. vegetable oil;

30 ml of vodka;

1 tables. l. Sahara;

2.5-3 cups of flour;

For the filling you will need:

100 grams of buckwheat;

1 onion;

200 grams of sour sauerkraut;

Put salt and sugar to taste;

Any vegetable oil for frying pies.

Cooking:

To start kneading the dough for these pies, you need to warm up a little cabbage pickle. Crumble the yeast into it.

Pour sugar into the brine to make the yeast play. Pour in vegetable oil, and the dough will later become elastic and obedient.

Gradually add flour and start kneading the dough.

At the very end, pour in vodka and knead the dough again so that a ball comes out of it.

sprinkle vegetable oil its entire surface and leave it completely alone for 20-30 minutes.

Now make the filling. Boil buckwheat until soft in slightly salted water.

Chop the onion into cubes.

Also chop the sauerkraut a little, as it can be very long and it will not be very convenient to eat it in pies. Saute the onion in a frying pan with vegetable oil until a transparent color, and then add sauerkraut to it and simmer everything over low heat until the cabbage becomes softer.

Sprinkle with salt and sugar. It will be enough to take them one pinch at a time. In a separate deep bowl, combine the cabbage part with buckwheat.

The filling is now ready. Cut the rested dough into 9-10 pieces.

Knead part of the dough with your hands and place a spoonful of filling in the center.

Do not add flour, as it will burn in the pan. It is very comfortable to do this test, as it will not stick anywhere. Pinch the edges and form pies.

Press them well to make them flatter and thinner. Such a dough will be perfectly stretched and not torn at the same time. Heat the oil in a frying pan and fry the pies until golden brown. Lay the pies seam side down so they don't come apart during the frying process.

Hot Gogol pies with buckwheat and cabbage are perfect for family dinner.

You can also serve them with sour cream!