Filling for chanterelle pies. Delicious pies with chanterelles from different types of dough

Well, who doesn't like these harmful fried pies with chanterelles?

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

The filling is very tender and aromatic.

I have long loved this choux yeast dough. It's very quick and easy to do. No need to wait for it to rise several times. Knead and immediately make pies. The dough is very soft and pliable, pleasant to work with. Small pies make such nice puffy pies, and at the same time the dough in the finished products is thin. Hot from the heat, the pies have 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 this dough. More on this below in the recipe.

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

Dice the onion and grate the carrots.

Fry with mushrooms, add a little salt.

Grind the filling in a blender. Set aside.

For testing I now always take fresh yeast, if you are used to dry ones, you can do it with them. Sift flour, add salt.

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

Pour this mixture into flour, add butter. Stir the dough a little with a spatula.

Add 100 ml of boiling water. Knead the dough. You may need a little more flour. 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 it by scale - 40 grams.

Place a couple of spoons of filling on the dough flatbread and pinch the edges.

Fry chanterelle pies in hot oil. Place on a paper napkin.

This amount of dough and filling yielded 10 pies.

And 6 donuts. Bon appetit.

Pies have long occupied a central place in Russian cuisine. Pies with chanterelles 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 everyday menu and decorate even a festive feast.

Delicious and satisfying pies with chanterelle mushrooms, prepared from different types of dough (yeast, puff pastry or shortbread) for lovers unsweetened pastries you will definitely like it.

If you want to please your household with delicious and delicious dish, prepare a pie with chanterelles from puff pastry. Because puff pastry It is quite difficult to prepare, you can buy it in the store.

• 2 layers (1 package) puff pastry;
• 400 g boiled chanterelles;
• 200 g chicken meat;
• 1 PC. onions;
• 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 the potatoes, wash them, cut them into cubes and fry in oil until golden brown crust 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 minutes. with constant stirring.
5. Cut chicken meat (any kind) into thin strips, 10 minutes. fry in oil and add to mushrooms.
6. Roll out one layer to the size of the baking dish.
7. Make several punctures with a fork and add the cooled filling.
8. Roll out the second layer and cover the filling, pinching the edges and removing excess dough.
9. Beat the egg and brush layered cake with chanterelles and place in the oven for 30 minutes. at 180°.

Simple kefir jellied pie with chanterelles

The jellied chanterelle pie turns out juicy and soft, and very beautiful in appearance. You can prepare it for your household at any time, especially since the process itself is very simple.

Dough:

• 300 ml 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 piece each onions and eggplant;
• Vegetable oil;
• 1 bunch of green onions;
• Salt.

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

Fry the diced onion in oil 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 some salt, add chopped green onions, mix and let cool.

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

Add kefir and mix until it turns out batter, and leave for 15 minutes.

Line a deep baking pan with parchment paper.

Pour out half batter and distribute the filling.

Pour the second half of the dough on top and place 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 jellied pie with chanterelles in a slow cooker. In addition to mushrooms, you can add potatoes and onion, which will give the dish juiciness and nutrition.

Dough:

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

Filling:

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

Chanterelle pie in a slow cooker is prepared according to the following description:

1. We wash the pickled mushrooms, cut them into pieces and fry them in vegetable oil.
2. Chop the onions, add them to the mushrooms and continue frying for 10 minutes.
3. Peel the potatoes, wash them and cut them into thin slices.
4. Prepare the dough: combine sour cream, mayonnaise, beaten eggs, soda and salt in a deep plate, mix well.
5. Add flour; the dough should resemble thick sour cream.
6. Grease the multicooker bowl with butter and fill with half the dough.
7. Spread the filling evenly: first the potatoes, then the mushrooms and onions.
8. Fill with the second half of the dough and close the multicooker.
9. Set the “Baking” mode on the panel for 60 minutes.
10. After the signal, remove the bowl, place it on a wire rack and let cool completely.
11. Transfer to a flat dish, sprinkle with grated cheese and herbs.

Chanterelle pie made from yeast dough

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

Yeast dough:

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

Filling:

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

We suggest making chanterelle pie according to the recipe with photo.

1. The first step is preparing the dough so that it rises well.
2. Dilute the yeast in warm milk, add salt, sugar and vegetable oil.
3. Add sifted flour in portions and knead into 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 prepare the pie filling.
6. Cut the mushrooms into small pieces, place in a hot frying pan and fry until golden brown.
7. Add chopped onions, stir and continue frying over low heat for another 10 minutes.
8. Add salt, pepper, stir, turn off the heat and add chopped parsley.
9. Divide the dough into 2 parts and roll out: place the first on a greased baking sheet, raise the sides.
10. Distribute the cooled filling over the entire surface of the dough, leveling it with a spoon.
11. Place the second part of the dough on top and close the edges.
12. Make a small hole in the center to allow excess steam to escape and place the pan in a hot oven.
13. Bake for 40-50 minutes. at a temperature of 190°C.
14. Cool the pie slightly and carefully cut into pieces.

Open mushroom pie with chanterelles and eggs

We suggest using the recipe open pie with chanterelles. An open yeast pie turns out airy, juicy and delicious filling. Dough decorations made in the form of a simple lattice or intricate carved figures look beautiful against the dark background of the pie.

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

Open mushroom pie with chanterelles 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 level.
3. Boiled chanterelles are cut into cubes, combined with chopped onions and fried in oil until golden brown.
4. Chicken fillet is cut finely and combined with mushrooms.
5. Boil the eggs for 10 minutes, pour cold water, peel them, chop them and mix them with mushrooms and meat.
6. Distribute the filling evenly, without adding it to the edge of the pie.
7. Fold up the free edges, making high, closed sides.
8. From the smaller part, having previously rolled it into a layer, cut strips and, making small cuts on the sides, turn the strip into leaves.
9. Lay the leaves over the entire surface of the pie, 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

Pie with chanterelles from shortcrust pastry– an excellent snack with juicy mushroom filling and vegetables for the whole family.

Dough:

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

Filling:

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

Sand pie Prepare with chanterelles and vegetables like this:

1. Melt the butter, then cool slightly so 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 place in the refrigerator for 60 minutes.
4. While the dough is in the refrigerator, prepare the filling.
5. Cut the mushrooms into pieces, place in a hot frying pan with oil and fry until the liquid evaporates.
6. Place in a bowl, removing with a slotted spoon (no oil).
7. Carrots, onions and bell pepper peel and seeds, chop: grate three carrots, cut the onion into half rings, and cut the pepper into noodles.
8. In a frying pan with heated oil, fry the onion until soft, add the carrots, and cook until tender.
9. Use a slotted spoon to place the vegetables into the mushrooms, allowing the oil to drain.
10. Combine chopped peppers and tomatoes cut into thin rings 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 parchment paper, greasing the sides with oil.
13. Distribute evenly shortbread dough over the entire form, raising the sides to 4-5 cm.
14. Place the filling on the dough and pour the filling on top.
15. Place in a preheated oven for 60 minutes. and bake at 180°.

Homemade pie with chanterelles, cheese and sour cream

Delicious homemade pie with chanterelles and cheese it is better to cook from puff pastry.

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

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

1. Chop the mushrooms and onions and fry in oil until tender.
2. Add sour cream, salt and add finely grated cheese.
3. Simmer for 5-7 minutes, let cool completely and begin assembling the pie.
4. Divide the dough into two parts, roll out one of them and place on a baking sheet, lifting the sides and piercing the entire surface with a fork.
5. Spread the filling evenly, cover the top with the second rolled out layer and pinch the edges.
6. Bake for 60 minutes. at a temperature of 180°C.

Pie with chanterelles and chicken: step-by-step recipe

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

• 400 g each 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 into cubes chicken fillet and onions.
2. Place in a frying 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 into the shape of a baking sheet.
5. One part is laid out on a greased sheet, the filling is distributed on top and covered with the second part of the dough.
6. The edges are pinched and several holes are pierced on top with a thin knife.
7. Place in a hot oven for 60 minutes. and baked at 180°C.

Recipe for pie with chanterelles and potatoes

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 step by step and begin the process.

1. 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 herbs.
5. Everything is mixed until smooth, then the pie is assembled.
6. The dough is rolled out into two layers, the filling is laid out between them, and the edges are pinched.
7. The top layer is brushed with beaten egg and the pie is placed in the oven, preheated to 180°C.
8. Bake for 40-50 minutes, cool slightly after cooking and then serve.

Pie with chanterelles, sour cream and sesame seeds

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

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

1. Chop the mushrooms, heat the oil in a frying pan and fry until they stick to the pan.
2. Chop the onion, fry separately and combine with mushrooms.
3. Separate 1/3 of the mushrooms, place them separately in a bowl, and mix the remaining 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 a large part and place it in a mold, lifting the sides with your hands.
6. 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. Bring the edges together, brush with whipped egg white and sprinkle the surface with sesame seeds.
9. Place the pan in a hot oven and bake for 30 minutes. at 180°C.

Step 1: fry onions and chanterelles.

Step 2: Fry the bacon.

Step 3: mix bacon, onion and chanterelles.

Step 4: prepare the dough.

Step 5: form the chanterelle pies.

Step 6: bake chanterelle pies.

Step 7: Serve the chanterelle pies.

The pies can be made in any shape, even round or with a seam at the top.

The filling of chanterelles and greaves 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 filling: fresh mushrooms(chanterelles) - 500g; butter for frying; sour cream (fat) - 2 tbsp. l.; onions - 1 pc.; salt - to taste Clean the mushrooms, rinse, and let the water drain completely. Cut large mushrooms into several parts, small ones

Our dear 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 wonder: . A simple recipe was written especially for you, which briefly and clearly explains how to make Chanterelle Pies at home. Here all the recipes are written in simple, understandable words, so even the most inexperienced cook can easily prepare Pies with chanterelles. For this purpose, special recipes have been created with detailed photographs and step by step descriptions cooking steps. Following the written recipe, you can easily prepare this tasty dish and feel it beneficial features And impeccable taste. If you, dear readers, after viewing this material still do not understand, how to cook chanterelle pies, then we suggest you look at our other recipes.

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

Sift flour and 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 into a smooth, non-sticky dough. If necessary, add more flour, but make sure that the dough does not turn out too tough.

Form the dough into a ball, place in a greased bowl, cover and leave in a warm place to rise for about an hour.

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

Let's prepare the filling. Wash the chanterelles and cut them into small pieces. Small ones can be left whole.

Finely chop the onion.

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

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

Season with salt to taste and stir.

We form pies.

Divide the dough into parts - I got 9 pies from the specified amount. You can make 12 pieces in smaller sizes.

Roll out each part on a floured board to a thickness of 7-8 mm.

Add the filling.

Bring the edges together and carefully pinch.

Place the pies on a baking sheet, seam side down. Leave for 30 minutes to proof at room temperature.

Lubricate with yolk and milk and place in an oven preheated to 200 degrees. Bake for 12-15 minutes until golden brown.

Serve warm or completely cooled.

Bon appetit!