Half-Open Mushroom Pie
1 hour Recipe Yield:
8 servings Difficulty:
Medium recipe
Half-open mushroom pie a pie can be cooked with any mushrooms - both fresh and dried.
Recipe Ingredients
Cooking Recipe
For the half-open mushroom pie recipe, you need to dilute the yeast in a small amount of warm water, add salt, sugar. Beat the eggs into the sifted flour, pour in the water, add the yeast and melted butter. Knead the dough and set it aside for 1 hour in heat.
Finely chop the onion and fry in vegetable oil. When the onion is lightly fried, add finely chopped mushrooms and simmer over medium heat. After the mushrooms are cooked, mix them with boiled and chopped eggs.
Divide the risen dough into 2 parts - one part should be 2/3 of the total. Roll out most of it into a layer in a baking dish. From the second part, twist the tourniquet and lay it out in a circle of the lower layer. Spread the filling evenly on top of the dough.
From the remaining dough, twist thin flagella and lay them on top in the form of a lattice. Lubricate the dough with an egg and set aside in a warm place for 20 minutes. Once mushroom pie has risen, bake at 200°C (390°F) for 30 minutes.