Puffs with mushrooms from puff pastry step by step. Pies with mushrooms from puff pastry

Puffs with mushrooms - tender crispy dough and juicy stuffing true pleasure their fans. This dish is good for both weekdays and holidays. We present to your attention a simple recipe for puffs with mushrooms.

To prepare a puff with mushrooms, we need:

• 300 grams of mushrooms;
• 1 pack of puff pastry;
• 70 grams of cheese;
• 1 onion;
• 2 tomatoes;
• 1 egg for brushing;
• Salt pepper.

For puff pastry with mushrooms, you can use different mushrooms. Someone prefers champignons, but I love chanterelles, in other matters, the choice of mushrooms depends on your preferences.

Cooking method:

1. Mushrooms cut into strips. Onion finely cut into cubes. Grate cheese on coarse grater. Fry the onion in a frying pan, then add the mushrooms, salt. Fry for 10-15 minutes. Add cheese, mix well and remove from heat.
2. Wash the tomatoes and cut into slices.
3. Roll out puff pastry and divide into 10 squares. Put mushrooms with cheese and onions in the middle of the square, add a circle of tomato. We weld the square in half and fasten it.
4. We heat the oven to a temperature of 210 degrees.
5. We cover the baking sheet with paper, lay out our puff leaves. Brush with beaten egg. We put in the oven. Bake for 15 minutes.

Enjoy your meal!

Make mushroom filling for puff pastries in the oven in advance - you can cook it in the evening to bake them right in the morning. Take the mushrooms out ahead of time. freezer(8-9 hours), put in a colander placed in a bowl - water will drain into it. Squeeze the defrosted mushrooms well so that they retain as little moisture as possible. Pass through a meat grinder with a fine grate.

Hard boil eggs, cool and peel. Remove the husk from the onion, chop finely and sauté until soft in a preheated butter mixed with vegetable. Add mushrooms to the onion, mix well, simmer over low heat for 40 minutes. When the mushroom filling for puff pastries has cooled down a bit, add finely chopped eggs to it, salt to taste and mix again. This filling was enough for me to make 18 pies and a shortcrust pastry mushroom pie.

The filling for pies can also be prepared from fresh mushrooms. You will need 1 kg of white mushrooms, 100 g of butter, 2-3 onions, 3 tablespoons of sour cream, salt to taste. Peel the mushrooms, wash and boil until tender. Rinse in cold water, slice small pieces and fry with onions in butter. At the end, add sour cream and salt, mix.

Lay out puff pastry on a cutting surface, defrost according to the instructions. Cut into squares, and, depending on the thickness, roll out or stretch the blanks for the pies with your hands. Place 1 tablespoon of mushrooms in the center of each puff pastry square.

Turn on the oven and set the temperature to 40 degrees. Form triangular pies. I do it this way: I fold the dough with the filling diagonally in half, and pinch the edges well. Then I tuck it in, and once again vigorously walk along the edge with my fingers.

Line the baking sheets with baking paper, spread the yeast puff pastry mushroom pies at a distance from each other (9-10 pieces will be just right). Prick the surface of the products with a fork - through the resulting holes, the air formed during the baking process will escape. Place in a warm oven for 20 minutes (to create a moist atmosphere for faster proofing, place a bowl of water on the bottom).

Beat the yolk with vegetable oil with a whisk or fork. Lubricate the surface of the puff pastries with the resulting mixture, and return the baking sheets to the oven for twenty minutes, preheating it to 200 degrees. Since the mushroom pies were cooked simultaneously on two baking sheets, for the last 10 minutes I turned on the convection.

Remove hot puffs from paper with a spatula, transfer to a wire rack to cool.

Well, now you can have some tea: brew fresh black tea, pour it into mugs and serve with delicious mushroom pies from puff pastry. Bon appetit!

Step 1: Prepare the mushrooms.

fresh mushrooms should be soaked for 40 minutes - 1 hour in cold water. Then rinse them, clean if necessary, and rinse again, then dry them with a towel. Cut the mushrooms finely or coarsely, as you like (the smaller you cut, the faster they will fry). Pour into hot skillet sunflower oil, heat it up a little and put the prepared mushrooms on the brazier. They need to be fried until almost done. 10 minutes).

Step 2: Saute mushrooms with onions and cream.

Peel the onion, rinse and chop very finely. When the mushrooms are almost ready and when the liquid has evaporated, add the onions to the pan. Mix it all well, cover with a lid and fry for a few more minutes until the onion is soft. Add cream to the resulting mass, mix well again with a wooden spatula and simmer covered for 10 minutes. Wash the egg, break it into an egg separator installed on a glass, separate the yolk from the protein.

Step 3: Add cheese and herbs to the mushrooms.

Grate the cheese on a fine or coarse grater, rinse the parsley in cold running water, then wrap hot water heated in a kettle, this will give the parsley a bright green color and rich aroma. Chop the greens very finely sharp knife. Add cheese, salt, pepper to the mushrooms with cream and wait until all the liquid has evaporated. Then add the chopped greens there and stir, turn off the heat and cover with a lid.

Step 4: Cut the puff pastry into squares and form puffs.

To save time, I cooked from pre-prepared puff pastry. The recipe for making it is quite simple. And if you have time, why not cook it yourself?! Lay out the finished dough layer on the table, roll it out a little with a rolling pin, if necessary, cut it into squares about 6x6 cm in size. Put one tablespoon of filling on each square. Close up the dough squares with the filling in the form of triangles, as shown in the photo.

Step 5: Bake the puffs.

Place the baking sheet in the refrigerator for a few minutes, preheat the oven to 180 degrees, grease the baking sheet with a piece of vegetable oil Or put baking paper on it. Lay the puffs on a baking sheet, with a brush brush them with protein and sprinkle with sesame seeds. They need to be baked for at least 20 - 25 minutes.

Step 6: Serve the mushroom puffs.

Mushroom puffs are served not only for breakfast, but also as a second course for lunch, or for dessert. Lay the puffs on flat dish or in a basket lined with a towel. Puffs with mushrooms will great snack To alcoholic beverages, as they are very satisfying and high-calorie. Enjoy your meal!

If the filling turned out to be more than the dough, it can be served as a side dish for fish, meat or another dish.

You can not sprinkle puffs with sesame seeds or sprinkle them with cumin instead.

It is better, of course, to cook puff pastry yourself. To do this, you will need 2 cups of flour, a pack of butter,? glasses boiled water And? a teaspoon of salt. All this must be mixed, then kneaded, rolled out and placed in the refrigerator for a while.

In many families, puff pastry is very popular. And this is not surprising, because you can cook a lot of puff pastry delicious desserts: pastries, cakes, pizza, pies, pies, cookies...

Today I propose to cook pies with mushrooms from puff pastry. It will take just nothing to cook, and as a result - on the table are rosy appetizing puff pastry with mushrooms.

We will prepare the products according to the list.

Mushrooms for the filling can be taken fresh or frozen. Frozen mushrooms are defrosted in advance. Boil fresh forest mushrooms for 10-15 minutes.

Finely chop the mushrooms and fry in a preheated pan until the liquid evaporates, about 4-5 minutes.

Add diced onion. Saute over low heat until the onion is soft, about 4-5 minutes.

Salt and pepper to taste. Add finely chopped herbs and sour cream, stir. Warm over low heat for 1-2 minutes, stirring. Remove from fire and set aside.

Defrost the finished puff pastry.

Sprinkle the work surface with a little flour. We roll out a layer of puff pastry to a thickness of 2 mm, about 40 by 20 cm in size. Then we cut it into 4 identical rectangles.

Lubricate each blank along the edges with protein. On one side lay out 1 tbsp. mushroom stuffing and cover with the other side.

We press the edges of the workpiece well with a fork. Pies can be “fastened” with a fork from one edge, as in the photo on the left, or from three sides, as in the photo on the right.

From the remaining layer of dough, we make pies in the same way.

Pour a little water or milk to the yolk, mix and grease the surface of the pies. Top with sesame seeds, if desired. On pies, “fastened” on 3 sides, we make several punctures with a fork to release steam.

We put the baking sheet in an oven preheated to 200 degrees and bake until golden brown.

Puff pastry mushroom pies are ready. And now it's time to drink tea with delicious puff pastries with mushroom filling.

Step-by-step recipes for making crumbly and fragrant puffs with mushrooms

2018-06-15 Natalia Danchishak

Grade
prescription

526

Time
(min)

servings
(people)

In 100 grams ready meal

4 gr.

20 gr.

carbohydrates

18 gr.

277 kcal.

Option 1. Classic recipe for puffs with mushrooms

For the preparation of puffs with mushrooms, yeast-free or yeast puff pastry is used. The cake is crispy and fluffy on the outside, soft and juicy on the inside.

Dough Ingredients

• 175 ml of purified water;
• large egg;
• 400 g margarine;
• 10 ml of vinegar;
• 500 g of sifted flour;
• a pinch of table salt.

Filling:

• 400 ml sour cream;
• ground black pepper;
• bulb;
• egg of the first category;
• half a kilogram of mushrooms;
• table salt.

Step by step recipe for puffs with mushrooms

Place the water in the refrigerator beforehand. Take a deep bowl and crack an egg into it. Salt, pour in vinegar and stir with a spoon. Pour in chilled water, mix and send the mixture to the cold.

Sift flour onto a work surface. Dip margarine in flour and grate it on a coarse grater. Quickly grind everything into small crumbs with your hands. Pour in chilled egg mixture and knead into a smooth dough. Place it in a bag and send it to the freezer for two hours.

Peel and chop the onion into medium-sized pieces. Transfer to a plate. Wash and clean the mushrooms. Chop them into large chunks. Warm up in cast iron pan oil. Put the onion in it and sauté, stirring, until caramelized. Add mushrooms and cook for five minutes. Put sour cream, mix, cover and simmer for 20 minutes. spice up ground pepper and salt. Simmer for another ten minutes. Transfer to a plate and set aside.

Turn on the oven 180 degrees. Remove the dough from the freezer and divide into two equal parts. Send one to the cold, and roll the other into thin sheet. Divide it into four squares. Put a spoonful of mushroom filling in the middle of each and form a triangle. Put on a baking sheet and bake for half an hour, brushing the surface with a beaten egg.

Do not wash the mushrooms, otherwise they will absorb a lot of moisture and begin to give it away during frying. Just wipe them off with a damp cloth. Forest mushrooms pre-boil.

Option 2. A quick recipe for puffs with mushrooms

Puffs stuffed with mushrooms fried with onions are very appetizing and beautiful. The puff semi-finished product will significantly reduce the cooking time. It is enough to defrost the dough, fry the filling and make puffs.

Ingredients

• half-kilogram package ready dough puff;
• 30 ml refined oil;
• 400 g of champignons;
• 5 g of herbs;
• bulb;
• egg of the first category.

How to quickly cook puffs with mushrooms

First, we take out the package of dough from the freezer and leave it on the table for an hour.

We clean the mushrooms, rinse under running water. Spread on paper towel and we discuss. We crumble into chunks.

Heat refined oil in a frying pan. We put slices of champignons in it and fry them over moderate heat until soft. We clean the onion, cut it in half and finely chop. Add to mushrooms. Sprinkle herbs and pepper. Salt. Stir and continue to sauté until the moisture evaporates. Remove from fire and cool.

We free the thawed dough from packaging and divide it into two sheets. Each one is thinly rolled into rectangular strips. On one part we make cuts, and on the opposite we spread the mushroom filling. We cover it with a half with cuts. Cut the dough with a curly knife along the edges.

Transfer to a baking sheet. Top the pastry with a beaten egg and bake for half an hour. The oven must be heated to 200 C.

Saute the mushrooms until all the liquid has evaporated over a fairly high heat. Then twist it and brown it, stirring constantly. For even more flavor, you can add fresh, chopped herbs.

Option 3. Puffs with mushrooms and potatoes

Potato goes well with mushrooms. It turns out perfect stuffing for pies and puffs. Baking can be made for breakfast or taken to work as a snack.

Ingredients

• half a kilo of puff pastry;
• fresh greens;
• champignons - 400 g;
• egg;
• boiled potatoes - three pcs.;
• refined oil- 20 ml;
• bulb;
• Russian cheese - 60 g.

How to cook

Take the dough out of the freezer. Leave it to defrost on the counter. Meanwhile, rinse the mushrooms, pat dry and cut into slices.

Peel and chop the onion. Saute it in a frying pan with hot refined oil until soft. Add the mushrooms, stir and continue cooking until the liquid has completely evaporated.

Boil potatoes and cool. Grind the vegetable on a grater with large sections. Add potatoes to skillet with mushrooms. Stir, salt, pepper and add finely chopped greens. Transfer to a plate and chill.

Roll out the defrosted dough and cut it into squares. Place a spoonful of mushroom and potato filling on each. Put a pinch on top grated cheese. Pin the edges together to form a triangle. Lay the puffs on a baking sheet lined with baking paper. Lubricate them with a beaten egg and send them to the oven for a quarter of an hour.

Potatoes can be boiled in their skins or by peeling the vegetable. You can use leftover mashed potatoes for the filling.

Option 4. Puffs with mushrooms, egg and cheese

Puffs stuffed with fried mushrooms and cheese are hearty, fragrant and very tasty pastries.

Ingredients

• onion bulb;
• 300 g mushrooms;
• two sheets of puff pastry;
• 30 ml of refined oil;
• 100 g of Dutch cheese;
• five branches of greenery;
• three eggs of the first category.

Step by step recipe

Having taken out the dough in advance from the freezer, we leave it on the table until it is completely defrosted.

We clean and finely chop the onion. We pass it to golden brown on a red-hot vegetable oil. We clean the mushrooms, rinse, dry and crumble into slices. We send them to the onion and fry, pepper and salt, until tender.

Hard boil two eggs. We clean from the husk and grind on a grater with large holes. Coarsely three cheese. Rinse the greens and finely chop. Cool the mushrooms, put them in a bowl and combine them with eggs, herbs and cheese.

Cut the dough not too thin. Cut into squares. Place the filling in the middle of each. We connect the opposite ends of the dough in the center. Line a baking sheet with parchment paper and place the puffs on it. Brush with beaten egg and bake for 20 minutes at 200 degrees.

Defrost the dough only vivo without resorting to an oven or microwave.

Option 5. Puffs with mushrooms and turkey fillet

Turkey fillet baked in puff pastry with mushrooms, served as independent dish. These puffs are a great substitute for hamburgers.

Ingredients

• 5 g thyme;
• 500 g yeast-free dough puff;
• 20 ml soy sauce;
• 1000 g turkey fillet;
• 30 ml refined oils;
• 120 ml 33% cream;
• 60 g plums. oils;
• 500 g of champignons;
• onion turnip - 2 pcs.;
• 220 g bacon.

How to cook

Wash the turkey fillet, dry it with napkins and cut into slices three cm thick. Heat refined oil in a pan and fry the turkey fillet in it over high heat for three minutes on each side. Salt and transfer to a plate.

Wash the mushrooms, remove the skin from the caps and cut them coarsely. We put the mushrooms in a blender and interrupt. Fry the mushroom mass in butter until the liquid evaporates. Add chopped onion. Season with dry thyme and fry, stirring, until the onion is cooked.

Fill the contents of the pan with cream and soy sauce. Cook, pepper and salt until the mass becomes thick. Transfer to a plate and set aside.

Roll out three squares of puff pastry. Put in the middle of each thin slices bacon. Place a layer of mushroom filling on top. We put a slice of turkey fillet on it and cover the meat with bacon. We form an envelope, grease it with an egg and put it on a baking sheet. Bake at 200 degrees for 20 minutes.

If desired, slices of turkey fillet can be lightly beaten off with a hammer. Fry the meat over high heat on both sides so that it remains juicy.