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Pie with mushrooms and buckwheat (lean). Pie with buckwheat and mushrooms (lean) Pies with buckwheat and mushrooms

  • For the test:

    • 2 cups of flour

    1 glass of water

    3 tbsp. tablespoons of vegetable oil

    1 teaspoon dry yeast

    2 teaspoons of yeast mash flour

    1 tsp sugar

    1 tsp salt

  • For filling:

    • 1 cup buckwheat

    a handful of dried mushrooms

    can be cooked with mushrooms, you need about 200 g

    1 large onion

    Salt

Description

A recipe for traditional Russian cuisine, but with my additions concerning, first of all, the consistency of the dough. I make such a cake with a very soft sticky dough, which is almost impossible to roll out, and therefore I just knead it, stretch it with my hands. The result is a thin pie-flatbread with a soft "downy" dough and a solid amount of filling, comparable in quantity to the dough. Traditionally, such a pie is served with borscht-soups, but I also love it with tea, and just like that. Try it!

COOKING:

Add dry yeast, sugar and 2 teaspoons of flour to a quarter glass of water. Stir everything until smooth without lumps and leave warm for 15-20 minutes. If the yeast is fresh, after 15 minutes a frothy cap will appear on the surface of the talker, and if there is no cap, the yeast should be replaced.
Sift flour into a bowl, add salt, stir. Make a hole in the center of the flour slide and pour the yeast mixture and the rest of the recipe water. Knead into a soft, sticky dough. Knead the kneaded dough well (10-15 minutes). Add a little vegetable oil while kneading. I ended up with a very soft, runny, sticky dough.

Cover the bowl of dough with plastic wrap or a lid and leave warm to rise. The dough should increase in volume by 2-3 times.
For the filling, 2–3 hours before cooking, soak the dry mushrooms in cold water to moisturize and swell. Rinse the mushrooms thoroughly under running water, and thoroughly strain the water remaining from soaking to remove possible particles of sand, pour the mushrooms and boil until tender (about 20 minutes). Strain the boiled mushrooms and finely chop or pass through a meat grinder with a large grill. Use the broth to pour buckwheat.
Sort the buckwheat, rinse, dry and lightly fry in a dry frying pan until the color changes and a characteristic buckwheat smell appears. Bring 2 cups of water to a boil (if using the mushroom decoction, add enough water to make a total of 2 cups of liquid). Pour buckwheat into boiling water, salt and let it boil for 1-2 minutes. Cover the pot with a lid and leave warm until buckwheat is done.

Cut the onions into small cubes and fry in vegetable oil until transparent. Add the chopped mushrooms and fry until the minced meat is dry and the desired degree of browning. If you will cook with fresh mushrooms, finely chop the mushrooms (you do not need to boil) and fry with the onion until the minced meat is dry. Add buckwheat to the onion mushrooms (at this point it should be completely cooked! Not raw!), If necessary, salt, mix and let cool completely (not to warm, but to room temperature!).

Put the matched dough on a plate dusted with flour. Form the dough into a ball and mash into a flat cake.

Place the buckwheat filling on the center of the flatbread and compact slightly.

When picking up the ends of the dough, close the filling.

Gently knead the filled dough to the desired thickness.

Transfer to a baking sheet lined with baking paper.

Bake at 200-210 ° C until browning (about 10 minutes). If the dough swells during baking, make several punctures to release steam (you can make a small hole in the center of the cake before baking). Brush with vegetable oil immediately after baking.

It is highly advisable to place the cake on the wire rack immediately after baking so that the bottom layer of the dough does not get wet. I serve sliced ​​pie.

Enjoy your meal!

There are no animal products in this recipe (no eggs, no milk, no butter).

It is perfect for a Sunday lunch for those who are fasting. But I am sure that you will like it so much that you will bake it even outside of Lent.

My guests usually don't believe that the dough in this pie is lean. "It can't be," they say, "You're kidding."

Because we are convinced that only butter dough can be fluffy, aromatic and tasty. But I want to dissuade you from this.

So, we need:

For a 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 did it with mushrooms)
  • Onion - 2 large onions
  • Vegetable oil - for frying onions and mushrooms

I will immediately make a reservation about vegetable oil. Yes, yes, yes, I didn’t write, I really need so much oil. And take refined oil. The taste and specific aroma of unrefined oil will be felt in the dough and not everyone will like it.

  1. Dissolve yeast in 1/4 cup warm water. Add sugar and stir. Put yeast in a warm place. They should foam.
  2. Sift flour with salt. It is better to take flour first 500 gr. Then, when kneading, if you understand that there is not enough flour, you can add it.
  3. When the yeast has froth, add the remaining water (warm) and oil to it. Pour the mixture into 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, place it in a bowl, cover it with a warm towel and place in a warm, draft-free place.
  5. When the dough has increased in volume (approximately 2 times), it must be kneaded. We repeat the “kneading” procedure 2 times. That is, after the first "kneading" we again cover with a towel, wait for the dough to come up (increase in volume by about 2 times) and knead a second time.
  6. While the dough is coming up, cook stuffing. To do this, rinse the buckwheat, put in a saucepan, pour 2 cups of boiling water (the same volume as 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 quarters of rings). Cut the mushrooms as you like. Heat vegetable oil in a frying pan (it is better not to save oils for the filling, so the cake will be tastier), fry the onion on it until transparent, add the mushrooms and simmer until the mushrooms are almost ready (about 10 minutes). Then add boiled buckwheat, mix the filling, salt and pepper to taste.
  8. Dough after the 2nd workout, divide into two parts, but unequal. One part (bottom of the pie) is about 2/3 of the dough volume, the second part (pie lid) is about 1/3 of the dough.
  9. Lightly grease a baking pan with vegetable oil.
  10. Roll out the dough for the bottom in the shape of a circle approximately 0.8 - 1 cm thick. The dough rolls out well and does not stick. But if it sticks slightly, dust the surface on which you are rolling and the rock a little with flour.
  11. Use a rolling pin to transfer the rolled dough into the mold and carefully arrange it so that it covers the entire bottom of the mold and partly the sides.
  12. Lay out the filling, flatten.
  13. Roll out the cake lid dough (approx. 0.7 cm thick) and also use a rolling pin to transfer to the baking pan. Place it neatly on top of the filling, smooth and carefully pinch the edges of the bottom and lid dough.
  14. Pierce the pie with a fork in several places to release steam.
  15. Leave the cake in a baking pan in a warm, draft-free place for 20-30 minutes 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 cake with vegetable oil.
  18. Serve warm for Sunday lunch!

Bon Appetit!

COMPOSITION:

For the test, you will need:
Flour - 2 cups + 2 teaspoons for yeast talker
Water - 1 glass
Dry yeast - 1 teaspoon
Salt - 1 teaspoon
Sugar - 1 teaspoon
Vegetable oil - 3 tablespoons

For filling:
Buckwheat - 1 glass
Dry mushrooms - a handful (can be cooked with champignons, you will need about 200 g)
Onions - 1 large onion
Salt

COOKING:

Add dry yeast, sugar and 2 teaspoons of flour to a quarter glass of water. Stir everything until smooth without lumps and leave warm for 15 - 20 minutes. If the yeast is fresh, after 15 minutes a frothy cap will appear on the surface of the talker, and if there is no cap, the yeast should be replaced.
Sift flour into a bowl, add salt, stir. Make a hole in the center of the flour slide and pour the yeast mixture and the rest of the recipe water.
Knead into a soft, sticky dough.
Knead the kneaded dough well (10 - 15 minutes). Add a little vegetable oil while kneading.
I ended up with a very soft, runny, sticky dough.

Cover the bowl of dough with plastic wrap or a lid and leave warm to rise. The dough should increase in volume by 2 - 3 times.
For the filling, 2 to 3 hours before cooking, soak the dry mushrooms in cold water to saturate and swell. Rinse the mushrooms thoroughly under running water, and thoroughly strain the water remaining from soaking to remove possible particles of sand, pour the mushrooms and boil until tender (about 20 minutes).
Strain the boiled mushrooms and finely chop or pass through a meat grinder with a large grill. Use the broth to pour buckwheat.
Sort the buckwheat, rinse, dry and lightly fry in a dry frying pan until the color changes and a characteristic buckwheat smell appears.
Boil 2 cups of water (if you are using the mushroom decoction, use enough water to make a total of 2 cups of liquid).
Pour buckwheat into boiling water, salt and let it boil for 1 - 2 minutes. Cover the pot with a lid and leave warm until buckwheat is done.

Cut the onions into small cubes and fry in vegetable oil until transparent. Add the chopped mushrooms and fry until the minced meat is dry and to the desired degree of browning. If you will cook with fresh champignons, finely chop the mushrooms (you do not need to boil) and fry with the onion until the minced meat is dry.
Add buckwheat to the onion mushrooms (at this point it should be completely cooked! Not raw!), If necessary, salt, mix and let cool completely (not to warm, but to room temperature!).

Put the matched dough on a plate dusted with flour. Form the dough into a ball and mash into a flat cake.

Place the buckwheat filling on the center of the flatbread and compact slightly.

When picking up the ends of the dough, close the filling.

Gently knead the filled dough to the desired thickness.

Transfer to a baking sheet lined with baking paper.

Bake at 200 - 210 C until browning for 9 about 10 minutes). If the dough swells during baking, make several punctures to release steam (you can make a small hole in the center of the cake before baking).
Brush with vegetable oil immediately after baking.

It is highly advisable to put the cake on the wire rack immediately after baking so that the bottom layer of the dough does not get wet.
I serve sliced ​​pie.
Enjoy your meal!

Pies with mushrooms and buckwheat are delicious yeast pastries for the daily table. The dough for pies is prepared without eggs, so the recipe can be classified as lean. Instead of champignons, any other mushrooms, even salted ones, can be used in the filling for buckwheat pies.

“I cooked these pies with mushrooms and buckwheat porridge on Easter fast. The family liked it very much. Even today, there are no eggs at hand, I remembered their recipe, quickly kneaded the dough into pies and baked. You can go to the dacha. And there we will put the samovar and have some tea in the air. I invite my colleagues in the kitchen to evaluate my recipe - "Pies with buckwheat and mushrooms."

Ingredients:

Ingredients for the dough:

  • wheat flour - 3.5 cups,
  • 2 teaspoons of granulated sugar,
  • salt - a pinch
  • vegetable oil - 0.5 cups,
  • yeast (fresh) - 30 g.
  • a glass of water (a little more).
    • Filling for pies:
  • boiled buckwheat
    • and
  • fried mushrooms with onions
    • .

    Cooking process:

    Let's start by making yeast dough for mushroom pies. Pour a glass of warm water into a small saucepan, crush the yeast into it, add sugar, a whisper of salt and stir thoroughly. Little by little, add the sifted flour to the pan, then knead the dough, add vegetable oil and knead again.

    Sprinkle well-kneaded dough on pies with flour, cover with a napkin and put in a warm place, the dough should double in volume.

    At this moment, boil buckwheat and fry finely chopped mushrooms with onions for the filling.

    Advice: Buckwheat for pies can be cooked in a multicooker, very convenient and quick ().

    The lean dough for pies with mushrooms and buckwheat is ready for baking, but first you need to stick it on. Sprinkle the table with flour, spread the dough from the pan, divide it into small pieces, roll out each piece of dough with a rolling pin and cut the circles into pies with a saucer.

    Now on each circle of dough we spread the filling - boiled buckwheat mixed with fried onions and mushrooms, pinch and shape into a pie, do the same with the rest of the blanks.

    We will bake yeast pies with mushrooms and buckwheat in a hot pan in oil on both sides.

    During the fast, hearty meals are in demand that do not contain meaty foods. We offer lean pie with buckwheat and mushrooms. This appetizing and easy-to-prepare pastry belongs to the category of so-called flatbreads, when the filling in the dough is rolled out to the size of the mold.

    We suggest baking a lean pie with buckwheat and mushrooms in the oven from a sponge yeast dough in water.

    For the test:
    - flour - 2 cups + 1 tbsp. a spoon with a slide
    - water - 1 glass
    - dry yeast - 1 tsp
    - salt - 1 tsp
    - sugar - 1 tsp

    For filling:
    - buckwheat groats - 1 glass
    - fresh champignons - 200 g
    - onions - 2 pcs.
    - salt - to taste
    - vegetable oil - 3 tbsp. spoons

    Cooking a lean pie with mushrooms and buckwheat

    1. Dissolve yeast in a small amount of warm water (1/4 cup) with added sugar and 1 tbsp. tablespoons of flour. Shake the mixture and place in a warm place for 20-30 minutes, until a frothy cap appears.

    2. Sift 2 cups flour into a deep bowl and mix with salt. In the middle of a hill of flour, make a hole, pour out the matched dough and the rest of the water, kneading the dough. It will turn out to be very soft and sticky.

    3. Knead the dough for about 15 minutes, adding vegetable oil in the process. The dough will be thin, don't let that bother you.

    4. Cover the dough in a bowl with a towel, lid or cling film and leave in a warm place to increase 2-3 times (about 1 hour).

    5. For the filling, fry chopped onions in vegetable oil, add finely chopped mushrooms and simmer together until the liquid evaporates. Salt and stir.

    6. Mix buckwheat porridge pre-boiled in two glasses of salted water with mushrooms and onions and cool the filling.

    7. Grind the table with flour, lay out the dough and knead it. Mash a ball of dough with your hands into a small cake.

    8. Put all the cooled filling in the middle of the cake, lift the edges of the cake and collect them above the filling, forming a kind of knot.

    9. Flatten the resulting knot with your hands and carefully roll out with a rolling pin to the required size. Don't overdo it so the dough doesn't break. If your dough is very soft, it is better to skip the rolling pin and knead the stuffed flat cake with your hands.

    10. Line a baking sheet with baking paper, transfer the filled tortilla, and puncture the dough several times with a fork to prevent the dough from swelling during baking.

    11. Place a baking sheet with a tortilla in the oven, preheated to 210 degrees, and bake for 10-15 minutes.

    12. After baking, brush the tortilla with vegetable oil.

    Bon appetit and delicious pie!

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