Pie with chanterelles and fried potatoes. Delicious pies with chanterelles from different types of dough

Well, who doesn't love these unhealthy chanterelle fried pies?

In this recipe, I want to show you the most delicious chanterelle filling and the wonderful - in my opinion, the best dough for pies.

The filling is very tender and fragrant.

I have long loved this custard yeast dough. Making it is very quick and easy. No need to wait until it rises several times. Knead and immediately mold pies. The dough is very soft and pliable, pleasant to work with. Such good puffs will swell from small pies, and at the same time, in finished products, the dough is thin. Hot from the heat, pies - with a light crispy crust. And as they stand, they become very soft. They also remain soft the next day. The beauty of this dough is that it can be fried and baked in the oven.

I made sausages, pies with cabbage, and even fried donuts with such dough. More on that in the recipe below.

First you need to prepare the filling for pies with chanterelles. Peel onions and carrots.

Dice the onion, grate the carrot.

Fry together with mushrooms, salt a little.

Grind the filling in a blender. Set aside.

For the test, I now always take fresh yeast, if you are used to dry, you can use them too. Sift flour, add salt.

Dissolve yeast and sugar in warm water (100 ml).

Pour this mixture into flour, add oil. Lightly stir the dough with a spatula.

Add 100 ml of boiling water. Knead the dough. A little more flour may be needed. But don't overdo it. You should get a soft bun that does not stick to your hands.

Divide the dough into pieces. I always do by weight - 40 gr.

Put a couple of tablespoons of the filling on the dough cake and pinch the edges.

Fry pies with chanterelles in hot oil. Lay out on a paper towel.

From this amount of dough and filling, 10 pies came out.

And 6 donuts. Bon appetit.

Pies in Russian cuisine have long occupied the main place. Chanterelle pies were especially appreciated by the people. They were baked not only on holidays, but also on weekdays to feed a large family.

In modern life, many housewives cook pies with great pleasure, because they can perfectly diversify the daily menu and decorate even a festive feast.

Tasty and hearty pies with chanterelle mushrooms, made from different types of dough (yeast, puff or shortbread), lovers of savory pastries will definitely like it.

If you want to please the household with a delicious and mouth-watering dish, prepare a puff pastry chanterelle pie. Since puff pastry is quite difficult to prepare, it can be bought at the store.

• 2 layers (1 pack) puff pastry;
• 400 g boiled chanterelles;
• 200 g of chicken meat;
• 1 PC. onion;
• 3 pcs. potatoes;
• 150 ml sour cream;
• 1 egg;
• 3 cloves of garlic;
• Salt and vegetable oil.

A delicious puff pastry pie with chanterelles is prepared according to a recipe with a step-by-step description.

1. Peel potatoes, wash, cut into cubes and fry in oil until golden brown over high heat.
2. Remove the top layer from the onion, cut into cubes and fry until soft.
3. Combine with mushrooms, add chopped garlic, fry for 2 minutes. and pour in sour cream.
4. Simmer for 5-7 min. with constant stirring.
5. Chicken meat (any) cut into thin strips, 10 min. fry in oil and add to the mushrooms.
6. Roll out one sheet to the size of a baking dish.
7. Make a few punctures with a fork and lay out the cooled stuffing.
8. Roll out the second layer and cover the filling, pinching the edges and removing excess dough.
9. Beat the egg, brush the puff pastry with chanterelles and place in the oven for 30 minutes. at 180°.

Simple jellied pie on kefir with chanterelles

The jellied pie with chanterelles turns out to be juicy and soft, and outwardly - very beautiful. You can cook it for your household at any time, especially since the process itself is very simple.

Dough:

• 300 ml of kefir;
• 250 g flour;
• 2 tbsp. l. mayonnaise;
• 3 eggs;
• 10 g baking powder;
• A pinch of salt.

Filling:

• 300 g smoked chicken meat;
• 400 g boiled chanterelles;
• 1 pc. onions and eggplant;
• Vegetable oil;
• 1 bunch of green onions;
• Salt.

A simple chanterelle pie is prepared “in one breath”, so anyone can handle the process.

In oil, fry the diced onion until golden brown, add the diced mushrooms and eggplant.

Simmer over low heat for about 15 minutes.

Cut the meat into small pieces, add to the vegetables and simmer for 7-10 minutes.

Add, add chopped green onions, mix and let cool.

Sift flour into a deep bowl, add baking powder, salt, eggs and mayonnaise.

Pour in the kefir and mix to make a batter, and leave for 15 minutes.

Line a deep baking dish with parchment paper.

Pour half of the batter and distribute the filling.

Top with the second half of the dough and put in a hot oven.

Bake for 1 hour at 180°C.

Jellied pie with chanterelles, potatoes and onions in a slow cooker

Many housewives prefer to cook a jellied pie with chanterelles in a slow cooker. In addition to mushrooms, potatoes and onions can be added to the filling, which will add juiciness and nutrition to the dish.

Dough:

• 2 eggs;
• 150 g of mayonnaise and sour cream;
• 1-1.5 st. flour;
• ½ tsp soda;
• A pinch of salt.

Filling:

• 300 g pickled chanterelles;
• 2 pcs. potatoes and onions;
• Vegetable oil - for frying;
• 1 st. l. butter;
• According to 2 tbsp. l. grated cheese and chopped parsley.

A pie with chanterelles in a slow cooker is prepared according to the following description:

1. We wash the pickled mushrooms, cut into pieces and fry in vegetable oil.
2. Chop the onion, add to the mushrooms and continue to fry for 10 minutes.
3. Peel the potatoes, wash and cut into thin slices.
4. We prepare the dough: we combine sour cream, mayonnaise, beaten eggs, soda and salt in a deep plate, mix well.
5. We introduce flour, the dough should resemble thick sour cream.
6. Lubricate the multicooker bowl with butter, pour half the dough.
7. We spread the filling evenly: first potatoes, then mushrooms with onions.
8. Pour the second half of the dough and close the multicooker.
9. We set the “Baking” mode on the panel for 60 minutes.
10. After the signal, take out the bowl, put it on the wire rack and let it cool completely.
11. We shift to a flat dish, sprinkle with grated cheese and herbs.

Chanterelle pie made with yeast dough

A chanterelle pie made from yeast dough will exceed all your expectations. Its aroma will spread throughout the house, calling everyone who is hungry, and the taste will amaze even gourmets.

Yeast dough:

• 500 g flour;
• 250 ml of warm milk;
• 20 g market yeast;
• 1.5 tsp Sahara;
• A pinch of salt;
• 1.5 st. l. vegetable oil.

Filling:

• 700 g boiled chanterelles;
• 5 onion heads;
• 2 bunches of parsley;
• Vegetable oil and salt;
• 1 tsp ground black pepper.

We offer to cook a pie with chanterelles according to the recipe with a photo.

1. The first step is to prepare the dough so that it rises well.
2. Dilute the yeast in warm milk, add salt, sugar and vegetable oil.
3. In portions, introduce the sifted flour and knead a stiff dough.
4. Leave on the table, cover with a towel and let stand for 30-40 minutes.
5. While the dough is rising, we are preparing the filling for the pie.
6. Mushrooms cut into small pieces, put in a hot pan and fry until golden brown.
7. Add chopped onion, mix and continue to fry over low heat for another 10 minutes.
8. Salt, pepper, mix, turn off the heat and add chopped parsley.
9. Divide the dough into 2 parts and roll out: put the first on a greased baking sheet, raise the sides.
10. Spread the cooled filling over the entire surface of the dough, smooth with a spoon.
11. Put the second part of the dough on top and close the edges.
12. Make a small hole in the center to let out excess steam, and put the mold in a hot oven.
13. Bake 40-50 min. at a temperature of 190°C.
14. Let the pie cool slightly and cut into slices.

Open mushroom pie with chanterelles and eggs

We suggest using the recipe for making an open pie with chanterelles. An open yeast cake turns out to be airy, with a juicy and tasty filling. Against the dark background of the cake, dough decorations made in the form of both a simple lattice and intricate carvings look beautiful.

• 500-700 g of yeast dough;
• 800 g boiled mushrooms;
• 6 bulbs;
• 5 eggs;
• 200 g boiled chicken fillet;
• Salt and vegetable oil.

An open chanterelle mushroom pie is easy to prepare, you just need to follow the recommendations described below.

1. The dough is divided into 2 uneven parts and the larger one is rolled out in the shape of a circle, no more than 1 cm thick.
2. Transfer to a baking sheet lined with parchment paper and flatten.
3. Boiled chanterelles are cut into cubes, combined with chopped onions and fried in oil until golden brown.
4. Chicken fillet is cut into small pieces and combined with mushrooms.
5. Eggs are boiled for 10 minutes, poured with cold water, peeled, chopped and mixed with mushrooms and meat.
6. Evenly distribute the filling, without reporting it to the edge of the pie.
7. Wrap the free edges, making high, closed sides.
8. From the smaller part, having previously rolled it into a layer, cut strips and, after making small cuts on the sides, turn the strip into leaves.
9. Lay out the leaves over the entire surface of the cake, grease with vegetable oil and leave on the table for 20 minutes.
10. Preheat the oven to 180° and bake the cake for 40 minutes. until golden brown.

Shortcrust pastry pie with chanterelles and vegetables

Shortcrust pastry chanterelle pie is a great appetizer with juicy mushroom filling and vegetables for the whole family.

Dough:

• 150 g butter;
• 300 g flour;
• 3 art. l. sour cream;
• 1 tsp baking powder;
• Salt - a pinch;
• 1.5 tsp Sahara.

Filling:

• 500 g boiled mushrooms;
• 1 pc. carrots, onions and bell peppers;
• 2 pcs. tomatoes;
• 2 eggs;
• 150 ml sour cream;
• 1 tsp black ground pepper;
• Salt and vegetable oil.

We prepare a shortbread pie with chanterelles and vegetables as follows:

1. Melt the butter, then cool slightly so that it is not too hot.
2. Mix flour with sugar, salt, baking powder, add warm butter and sour cream, knead until smooth.
3. Wrap in cling film and refrigerate for 60 minutes.
4. While the dough is in the refrigerator, prepare the filling.
5. Mushrooms cut into pieces, put in a hot pan with oil and fry until the liquid evaporates.
6. Put in a bowl, choosing with a slotted spoon (without oil).
7. Peel the carrots, onions and bell peppers from the peel and seeds, chop: three carrots on a grater, cut the onion into half rings, pepper - noodles.
8. In a frying pan with hot oil, fry the onion until soft, add the carrots, and cook until tender.
9. Put the vegetables with a slotted spoon into the mushrooms, letting the oil drain.
10. Combine chopped peppers and thinly sliced ​​tomatoes with mushrooms.
11. In a separate bowl, make a filling of sour cream, salt, eggs and ground pepper, mixing everything until smooth.
12. Line a deep springform pan with parchment paper, brushing the sides with oil.
13. Spread the shortbread dough evenly over the entire form, raising the sides to 4-5 cm.
14. Put the filling on the dough, pour over the filling.
15. Place in preheated oven for 60 minutes. and bake at 180°.

Homemade pie with chanterelles, cheese and sour cream

Delicious homemade chanterelle and cheese pie is best made from puff pastry.

• 500-700 g of puff pastry;
• 700 g boiled chanterelles;
• 2 pcs. onion;
• 5 st. l. sour cream;
• 200 g of hard cheese;
• Salt and vegetable oil.

Following the description of the recipe for chanterelle mushroom pie, you can make amazing pastries.

1. Mushrooms and onions chop, fry in oil until tender.
2. Add sour cream, salt and add grated cheese on a fine grater.
3. Simmer for 5-7 minutes, let cool completely and start collecting the pie.
4. Divide the dough into two parts, roll out one of which and put it on a baking sheet, lifting the sides and puncturing the entire surface with a fork.
5. Lay out the filling evenly, cover with a second rolled layer on top and pinch the edges.
6. Bake 60 min. at a temperature of 180°C.

Chanterelle and Chicken Pie: A Step by Step Recipe

The combination of mushrooms and chicken meat can be successfully used if you make a pie with chanterelles and chicken - tasty, fragrant and satisfying.

• 400 g of boiled chanterelles and boiled chicken fillet;
• 500 g yeast dough;
• 2 pcs. Luke;
• 100 g butter;
• 1 pinch each of salt, ground pepper and turmeric.

Cooking a delicious pie with chanterelles and chicken is described in a step-by-step recipe.

1. Chop the chanterelles, chicken fillet and onion into cubes.
2. Place in a pan with oil and fry until golden brown.
3. Next, the mass is salted, peppered and sprinkled with turmeric, mixed thoroughly and set aside to cool.
4. The yeast dough is divided into two parts and rolled out in the form of a baking sheet.
5. One part is laid out on a sheet greased with oil, the filling is distributed on top and covered with the second part of the dough.
6. The edges are pinched, several holes are pierced from above with a thin knife.
7. Put in a hot oven for 60 minutes. and baked at 180°C.

Chanterelle and potato pie recipe

A pie made with potatoes and chanterelles will be a real treat for all family members.

• 500 g puff pastry;
• 1 egg;
• 500 g boiled mushrooms;
• 300 g potatoes;
• 2 onions;
• 1 bunch of parsley;
• Salt and vegetable oil.

The recipe for making a pie with chanterelles and potatoes can be considered in stages and proceed to the process.

1. We cut the boiled chanterelles into cubes and fry in oil until the liquid evaporates.
2. Add chopped onion and fry for another 10 minutes.
3. Boil the potatoes in their skins, let cool and cut into cubes.
4. Combine with mushrooms and onions, add chopped greens.
5. Everything is mixed until a homogeneous consistency, then the assembly of the pie follows.
6. The dough is rolled into two layers, the filling is laid out between them, and the edges are pinched.
7. The top layer is smeared with a beaten egg and the cake is placed in the oven, preheated to 180 ° C.
8. It is baked for 40-50 minutes, after cooking it cools down a little and then it is served to the table.

Pie with chanterelles, sour cream and sesame

Pie with chanterelles and sour cream is prepared quickly, but it turns out very tasty.

• 1 kg of boiled mushrooms;
• 500 g puff pastry;
• 1 yolk;
• 4 tbsp. l. sour cream;
• 3 onion heads;
• Salt and butter;
• 1 protein for coating the pie;
• 2 tbsp. l. sesame.

1. Cut the mushrooms, heat the oil in a frying pan and fry until they stick to the frying pan.
2. Chop the onion, fry separately and combine with mushrooms.
3. Separate 1/3 of the mushrooms, put them separately in a bowl, and mix the rest of the chanterelles with yolk and sour cream, salt to taste.
4. The dough is divided into 2 parts: one should be larger than the other.
5. Roll out most of it and lay it out in a mold, raising the sides with your hands.
6. They spread the mushroom filling, which is without sour cream, so that the dough does not become wet during baking.
7. Mushrooms with sour cream are distributed on top and covered with a thin layer of the second part of the dough.
8. Connect the edges, grease with whipped protein and sprinkle the surface with sesame seeds.
9. Put the mold in a hot oven and bake for 30 minutes. at 180°C.

We dilute the yeast in warm milk (about 42 degrees), add sugar, mix and let stand until a cap appears, about 10-15 minutes.

Sift flour with salt into a large bowl. Pour in the milk-yeast mixture and melted butter (it should not be hot, otherwise the yeast may die), knead a smooth, non-sticky dough. Add more flour if needed, but be careful not to make the dough too hard.

We form a ball from the dough, put it in a greased bowl, cover and put in a warm place to approach for about an hour.

During this time, the dough should increase in volume by one and a half to two times.

We are preparing the stuffing. Wash the chanterelles and cut into small pieces. Small ones can be left whole.

Finely chop the onion.

In a frying pan over medium-high heat, heat 2 tbsp. vegetable oil. Fry the chanterelles in a couple of passes, stirring, for a couple of minutes per call. Transfer to bowl with mashed potatoes.

Fry the onion until golden brown and also put in a bowl.

Season with salt to taste and stir.

We form pies.

We divide the dough into parts - I got 9 pies out of the indicated amount. You can make 12 pieces in a smaller size.

We roll out each part on a board sprinkled with flour to a thickness of 7-8 mm.

I put the stuffing.

We connect the edges and carefully pinch.

Lay the patties seam side down on a baking sheet. Leave for 30 minutes to proof at room temperature.

Lubricate with yolk with milk and send to the oven preheated to 200 degrees. Bake 12-15 minutes until golden brown.

Serve warm or completely chilled.

Bon appetit!

Step 1: fry the onions and chanterelles.

Rinse the chanterelles very thoroughly to wash all the sand and plant debris from them. After drying the mushrooms, leave the small ones whole, and cut the large ones with a knife.
Peel the onion from the husk and chop it into small cubes.
Mix vegetable and butter in a frying pan, heat and pour the onion.
After frying the onion until soft, add chanterelles to it.


Season the chanterelles with salt, pepper and herbes de Provence and sauté all together for a few minutes.


Stirring occasionally, simmer the mushrooms with onions under the lid for a few minutes until cooked.

Step 2: Fry the bacon.

Cut raw bacon or pork belly into small pieces.


Throw the bacon into a clean frying pan and fry it, rendering the fat.

Step 3: Mix the bacon, onion and chanterelles.

Mix the fried pork with onion and chanterelles, heat everything together, and then remove the finished pie filling from the heat and let it cool while the dough cooks.

Step 4: prepare the dough.

Mix the sifted wheat flour with sugar, yeast and salt.


Then, gradually adding vegetable oil and water, replace the soft, pliable dough.


Cover the finished mass with a towel or napkin so that it does not become weathered, and let the dough rise in a warm place for 10-20 minutes.

Step 5: form chanterelle pies.

When the dough has risen and the filling has cooled, start sculpting the pies. To do this, pinch off small pieces from the dough, roll them into a thin layer of a round shape and put chanterelles with cracklings and onions in its middle. Then tightly close the edges of the pies and put them on a baking sheet covered with parchment at a small distance from each other, as they will still rise.

Step 6: Bake the chanterelle pies.

Fashioned pies should also be given time to rise. It will take to debug the test 20 minutes.
Brush risen pies with beaten egg and then place in a cold oven. Set temperature 200 degrees and set the timer to 25 minutes. Determine the readiness of the pies by the degree of their blush, you may need a little more time, it depends on the thickness of the dough and your oven.
Ready-made pies with chanterelles are good both hot and cold.

Step 7: Serve the chanterelle pies.

Chanterelle pies can be served with garlic sauce. It turns out very tasty and fragrant homemade cakes, whoever you treat, he will be delighted.
Bon appetit!

Pies can be molded in any shape, even round, even with a seam at the top.

The filling of chanterelles and cracklings prepared according to this recipe can also be used to make dumplings.

flour - 500g; fresh yeast - 25g; sugar - 1 tbsp. l.; butter - 25g; egg (yolks) - 2 pcs.; salt - 1 tsp; milk - 250 ml; for the filling: fresh mushrooms (chanterelles) - 500g; butter for frying; sour cream (fatty) - 2 tbsp. l.; onions - 1 pc.; salt - to taste Clean the mushrooms, rinse, let the water drain completely. Large mushrooms cut into several pieces, small

Zoom in for dough: flour - 250g; potato starch - 25g; baking powder - about 2.5 tsp (9g); cottage cheese (15% fat) - 120g; mayonnaise - 100g; egg - 3 pcs.; salt - 1-2 tsp; milk - 10 tbsp. l.; for the filling: chanterelles - 500g; potatoes - 2 pcs. (about 250g); onion - 1 pc. (about 70g); butter - 20g For the filling, clean the mushrooms, wash in cold water

for the test: flour - 250g; potato starch - 25g; baking powder - about 2.5 tsp (9g); cottage cheese (15% fat) - 120g; mayonnaise - 100g; egg - 3 pcs.; salt - 1-2 tsp; milk - 10 tbsp. l.; for the filling: chanterelles - 500g; potatoes - 2 pcs. (about 250g); onion - 1 pc. (about 70g); butter - 20g For the filling, clean the mushrooms, wash in cold water and dry

Increase yeast dough; sprat fillet spicy salted; egg (boiled) Yeast dough from a bread machine. Roll out, cut into squares. On each square diagonally put a sprat fillet of spicy salting and 1/6 of an egg. Fold 2 opposite ends of the squares and stab with a wooden hairpin. Bake in the oven until done.

Very, very tasty cake. So tasty that it was eaten by both those who did not like mushrooms and those who did not like flour. I barely managed to grab my piece. Chanterelles can still be bought in the markets, so the recipe is still seasonal. As a last resort, you can use frozen mushrooms. Ingredients: For the dough: 250 g flour 125 g butter 1 egg For the filling: 500 g chanterelles 2 eggs 2 onions 100 g bacon 3 sprigs of parsley 125 g sour cream 125 g cream with a fat content of 10% salt Sift the flour, add a pinch of salt, beat in the egg and add

I just love foxes. And spaghetti with different creamy sauces. This recipe brings two of my loves together. The dish is prepared very simply and very quickly. The set of ingredients is also minimal. This is just the perfect dish for a quick dinner. Read, cook and enjoy. Ingredients for 3-4 servings: 600-700 g chanterelles 300 ml cream 20% fat 300 g spaghetti or other long pasta salt and pepper to taste cheese to serve as desired Wash the chanterelles thoroughly, let the water drain. Large

Enlarge mushrooms (chanterelles) - 500g; smoked brisket (or bacon) - about 100g; greens (lettuce or parsley) - to taste; vegetable oil - to taste; garlic - 2 cloves; salt, ground black pepper - to taste; baguette - 2-3 pieces Peel the mushrooms, if dirty, cut into quarters. Cut the skin off the brisket, cut into thin slices. Heat up a frying pan, throw in slices of brisket (or bacon) and fry until crispy, i.e. slices

Dear our guests!

It's no secret that we all love to eat well, and one of our favorite dishes is Chanterelle Pies. Therefore, many people, especially our beloved women, sooner or later ask themselves:. A simple recipe has been written especially for you, which briefly and clearly explains how to cook Chanterelle Pies at home. Here, all the recipes are written in simple, understandable words, so even the most inept cook can easily cook Pies with chanterelles. For this, special recipes have been created with detailed photographs and step-by-step descriptions of the cooking steps. Following the written recipe, you can easily prepare this delicious dish and feel its beneficial properties and impeccable taste. If you, dear readers, after viewing this material, did not understand, how to cook chanterelle pies, then we invite you to look at our other recipes.