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

Step 1: fry the onions and chanterelles.

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


Season the chanterelles with salt, pepper and Provencal herbs and fry everything together for a few minutes.


Stirring occasionally, simmer the mushrooms and onions under the lid for a few minutes until tender.

Step 2: fry the bacon.



Raw bacon or pork belly cut into small pieces.


Toss the bacon into a clean skillet and sauté it, melting the fat.

Step 3: mix bacon, onion and chanterelles.



Combine the sautéed pork with onions and chanterelles, heat everything together, then remove the finished pie filling from the heat and let cool while the dough is cooking.

Step 4: prepare the dough.



Mix sifted wheat flour with sugar, yeast and salt.


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


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

Step 5: form the chanterelle pies.



When the dough rises and the filling has cooled down, start sculpting the pies. To do this, pinch off small pieces from the dough, roll them into a thin round layer and put chanterelles with cracklings and onions on its center. Then seal the edges of the patties tightly and place them on a parchment-covered baking sheet a short distance from each other, as they will still rise.

Step 6: bake chanterelle pies.



The sculpted cakes should also be given time to rise. It will take you to detune the test 20 minutes.
Spread over the risen pies with whipped chicken egg and then send to the cold oven. Set the 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 chanterelle pies 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 aromatic homemade baking, whoever you treat, he will be delighted.
Bon Appetit!

Pies can be made of 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.

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 the 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 the smooth, non-sticky dough. If necessary, add more flour, but make sure that the dough does not turn out too steep.

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

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

Cooking the filling. Wash the chanterelles and cut them into small pieces. Small ones can be left intact.

Chop the onion finely.

Heat 2 tablespoons in a skillet over medium-high heat. vegetable oil. Fry the chanterelles in a couple of passes, stirring, for a couple of minutes to go. Transfer to a bowl with mashed potatoes.

Fry the onions until golden brown and put them in a bowl too.

Season to taste with salt and stir.

We shape the pies.

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

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

We put the filling.

We connect the edges and pinch carefully.

Put the pies on a baking sheet with the seam down. Leave for 30 minutes for proofing at room temperature.

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

Serve warm or completely chilled.

Bon Appetit!

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

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

The filling is very delicate and aromatic.

For a long time I loved this custard yeast dough... It is very quick and easy to do. There is no need to wait for it to rise several times. Knead and immediately sculpt pies. The dough is very soft and pliable, pleasant to work with. From small pies such good plump will swell, and at the same time, the dough in the finished products is thin. Hot hot, pies - with a light crispy crust. And as they stand, they become very soft. Also stay 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 a dough. More on this below in the recipe.

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

Dice the onion, grate the carrots.

Fry with mushrooms, add a little salt.

Grind the filling in a blender. Set aside.

For the test, I now always take fresh yeast, if you are used to dry, it is possible with them. Sift flour, add salt.

V warm water(100 ml) dilute yeast and sugar.

Pour this mixture into flour, add butter. Stir the dough slightly 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 kolobok that does not stick to your hands.

Divide the dough into pieces. I always do by weights - 40 grams each.

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

Fry pies with chanterelles in hot oil. Spread out on a paper napkin.

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

And 6 donuts. Bon Appetit.

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 .; onion- 1 PC.; salt - to taste Peel the mushrooms, rinse, let the water drain completely. Cut large mushrooms into several pieces, small

Increase for dough: flour - 250g; potato starch- 25g; baking powder - about 2.5 tsp. (9d); 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); onions - 1 pc. (about 70g); butter - 20g For the filling, peel the mushrooms, wash in cold water

for the dough: flour - 250g; potato starch - 25g; baking powder - about 2.5 tsp. (9d); 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); onions - 1 pc. (about 70g); butter - 20g For the filling, peel the mushrooms, wash in cold water and dry

Increase yeast dough; sprat fillet; egg (boiled) Yeast dough from a bread machine. Roll out, cut into squares. Put sprat fillet and 1/6 egg diagonally on each square. Fold 2 opposite ends of the squares together and pin with a wooden hairpin. Bake in the oven until tender.

Very, very tasty cake. So tasty that it was eaten by both mushroom lovers and starchy food lovers. I barely had time 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 10% fat Sift flour, add a pinch of salt, drive in an egg and add

I just love chanterelles. And spaghetti with different creamy sauces... In this recipe, my two loves come together. The dish is prepared very simply and very quickly. The set of ingredients is also minimal. It's simple perfect dish for quick dinner... We 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 Chanterelles wash thoroughly, let the water drain. Large

Increase mushrooms (chanterelles) - 500g; smoked brisket(or bacon) - about 100g; greens (salad or parsley) - to taste; vegetable oil - to taste; garlic - 2 cloves; salt, ground black pepper - to taste; baguette - 2-3 slices Peel the mushrooms, if dirty, cut into quarters. Cut the skin off the brisket, cut into thin slices. Preheat a skillet, toss slices of brisket (or bacon) over it and fry until crisp, i.e. slices

Our dear guests!

It's no secret that we all love to eat well, and one of our favorite dishes is Pies with chanterelles. 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 make Pies with chanterelles at home. Here, all the recipes are painted in simple understandable words, so even the most inept chef can easily cook Pies with chanterelles... For this, 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, did not understand, how to cook pies with chanterelles, then we suggest looking at our other recipes.

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

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

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

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

  • 2 layers (1 package) of puff pastry;
  • 400 g of boiled chanterelles;
  • 200 g chicken meat;
  • 1 PC. onions;
  • 3 pcs. potatoes;
  • 150 ml sour cream;
  • 1 egg;
  • 3 cloves of garlic;
  • Vegetable salt and 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, 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 minutes. with constant stirring.
  5. Cut chicken meat (any) into thin strips, 10 min. fry in oil and add to the mushrooms.
  6. Roll out one layer to the size of the baking dish.
  7. Make several punctures with a fork and lay out the cooled filling.
  8. Roll out the second layer and cover the filling, pinching the edges and removing excess dough.
  9. Beat an egg, grease layered cake with chanterelles and put in the oven for 30 minutes. at 180 °.

Simple jellied kefir pie with chanterelles

Jellied pie with chanterelles it turns out juicy and soft, and outwardly - very beautiful. It can be prepared 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 of smoked chicken meat;
  • 400 g of boiled chanterelles;
  • 1 pc. onions and eggplant;
  • Vegetable oil;
  • 1 bunch of green onions;
  • Salt.

A simple pie with chanterelles is prepared "in one go," so anyone can handle the process.

Fry diced onions in oil until golden brown, add diced mushrooms and eggplants.

Simmer over low heat for about 15 minutes.

Cut the meat into small pieces, add to 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 kefir and mix to make it batter, and leave for 15 minutes.

Line a deep baking dish with parchment paper.

Pour out half batter and distribute the filling.

Fill the top with the second half of the dough and put in hot oven.

We bake for 1 hour at 180 ° С.

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

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

Dough:

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

Filling:

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

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

  1. Wash the pickled mushrooms, cut into pieces and fry in vegetable oil.
  2. Chop the onions, add them to the mushrooms and continue to fry 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. We introduce flour, the dough should resemble thick sour cream.
  6. Lubricate the multicooker bowl butter, pour half the dough.
  7. We spread the filling evenly: first the potatoes, then the mushrooms and onions.
  8. Fill with the second half of the dough and close the slow cooker.
  9. We expose 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. 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 the taste will amaze even gourmets.

Yeast dough:

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

Filling:

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

We suggest making 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 yeast in warm milk, add salt, sugar and vegetable oil.
  3. Add sifted flour in portions and knead the hard 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. Cut the mushrooms into small pieces, put in a hot pan and fry until golden brown.
  7. Add chopped onions, mix and continue to fry over low heat for another 10 minutes.
  8. Season with salt, pepper, stir, 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. 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 dish in the hot oven.
  13. Bake for 40-50 minutes. at a temperature of 190 ° C.
  14. Cool the pie a little and cut into slices gently.

Open mushroom pie with chanterelles and eggs

We suggest using the recipe open pie with chanterelles. Open yeast cake is airy, juicy and delicious filling... Dough decorations made in the form of a simple lattice and intricate carvings look beautiful against the dark background of the cake.

  • 500-700 g yeast dough;
  • 800 g of boiled mushrooms;
  • 6 onions;
  • 5 eggs;
  • 200 g of 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 large 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 into small pieces and combined with mushrooms.
  5. Eggs are boiled for 10 minutes, poured with cold water, peeled from the shell, crushed and mixed with mushrooms and meat.
  6. Distribute the filling evenly without bringing it to the edge of the pie.
  7. Wrap up the free edges, making high, closed sides.
  8. From a smaller part, having previously rolled it into a layer, strips are cut and, making small cuts on the sides, they turn the strip into leaves.
  9. Spread the leaves over the entire surface of the cake, grease vegetable oil and left 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 of boiled mushrooms;
  • 1 pc. carrots, onions and bell peppers;
  • 2 pcs. tomatoes;
  • 2 eggs;
  • 150 ml sour cream;
  • 1 tsp ground black pepper;
  • Vegetable salt and oil.

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

  1. Melt the butter, then chill a little so it doesn't get too hot.
  2. Mix flour with sugar, salt, baking powder, add warm butter and sour cream, knead until smooth.
  3. Wrap in plastic wrap and refrigerate for 60 minutes.
  4. While the dough is in the refrigerator, prepare the filling.
  5. Cut the mushrooms into pieces, put in a hot pan with oil and fry until the liquid evaporates.
  6. Place in a bowl, choosing with a slotted spoon (no oil).
  7. Carrots, onions and bell pepper peel and seeds, chop: three carrots on a grater, chop the onion in half rings, pepper - noodles.
  8. Fry the onions in a pan with heated oil until soft, add the carrots, and cook until tender.
  9. Put the vegetables with a slotted spoon in the mushrooms, letting the oil drain.
  10. Combine chopped peppers and thin slices of tomatoes with mushrooms.
  11. In a separate bowl, pour sour cream, salt, eggs and ground pepper, mixing everything until smooth.
  12. Lay in a detachable deep form parchment paper, greasing the sides with oil.
  13. Evenly distribute shortcrust pastry throughout the form, raising the sides to 4-5 cm.
  14. Put the filling on the dough, pour over the filling.
  15. Place in a preheated oven for 60 minutes. and bake at 180 °.

Homemade pie with chanterelles, cheese and sour cream

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

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

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

  1. Chop mushrooms and onions, fry in oil until tender.
  2. Add sour cream, salt and add finely grated cheese.
  3. Stew 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 on a baking sheet, lifting the sides and puncturing the entire surface with a fork.
  5. Spread the filling evenly, cover with the second rolled layer on top and pinch the edges.
  6. Bake for 60 minutes. at a temperature of 180 ° C.

Chanterelle and Chicken Pie: Step by Step Recipe

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

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

The preparation of a delicious chanterelle and chicken pie is described in a step-by-step recipe.

  1. Grind chanterelles into cubes, chicken fillet and onions.
  2. Place in a skillet with oil and fry until golden brown.
  3. Next, the mass is added, peppered and sprinkled with turmeric, mixed thoroughly and set aside to cool.
  4. The yeast dough is divided into two parts and rolled out to form 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, several holes are pierced from above with a thin knife.
  7. Placed in a hot oven for 60 minutes. and baked at 180 ° C.

Recipe for making a pie with chanterelles and potatoes

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

  • 500 g puff pastry;
  • 1 egg;
  • 500 g of 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 start the process.

  1. Cut the boiled chanterelles into cubes and fry in oil until the liquid evaporates.
  2. Chopped onion is added and fried for another 10 minutes.
  3. Boil the potatoes in a peel, let cool and cut into cubes.
  4. Combine with mushrooms and onions, add chopped herbs.
  5. Everything is mixed until a homogeneous consistency, 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 greased with a beaten egg and the cake is placed in an oven preheated to 180 ° C.
  8. It is baked for 40-50 minutes, after cooking it cools down a little and then served.

Pie with chanterelles, sour cream and sesame seeds

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 egg whites for coating the cake;
  • 2 tbsp. l. sesame seeds.
  1. Chop the mushrooms, heat the oil in a skillet, and fry until they stick to the skillet.
  2. Chop the onion, fry it separately and combine with the mushrooms.
  3. 1/3 of the mushrooms are separated from the mushrooms, put separately in a bowl, and the rest of the chanterelles are mixed with yolk and sour cream, salted 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. Spread out 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 upstairs and covered with a thin layer of the second part of the dough.
  8. Connect the edges, grease with whipped egg white and sprinkle with sesame seeds.
  9. Place the dish in a hot oven and bake for 30 minutes. at 180 ° C.