Pies with mushroom filling
Ingredients
Servings 6–10- sifted flour - 2 cups
- milk - 0.5 cups
- egg - 1 pc.
- 10 g dry yeast
- sol – 0.25 h. l.
- butter - 2 tbsp. l.
- sugar - 1 tbsp. l.
- eggs - 2 pcs.
- 50 g of green onions
- salt
- 150 g of salted or smoked salmon
- 100 g dried porcini mushrooms
- 0.5 cup rice
Cooking
Step 1
1. Prepare the yeast dough: Prepare the dough. Slightly warm the milk, dilute the yeast in it, add sugar and 1 tbsp. l. flour. Stir and let stand 30 minutes. Add room temperature butter, egg, remaining flour and salt. Knead the dough, put it in a tall bowl, cover with cling film and leave in a warm place. After 2.5 hours, when the dough has risen, punch it down and put it back in a warm place. After an hour, when the dough rises again, knead it again. 2. While it is rising, make the filling. Soak mushrooms in warm water. After 2 hours, drain the water, rinse the mushrooms and chop finely. Hard boil eggs, peel and grate. Wash, dry and finely chop the onion. Boil 1 cup of water in a saucepan, salt, add 1 tsp. vegetable oil, add rice. Reduce heat and cook until done. Remove from fire and let cool. Mix rice, mushrooms, eggs and onions in a bowl. Salt, pepper to taste. 3. Blind sausages 5–6 cm long from the resulting mass. 4. Make balls with a diameter of 6 cm from the dough. Let them stand for 10 minutes. Shape the balls into round cakes 4 mm thick. Put the filling in the center of each cake, close the wide edges to the center and pinch them, leaving a small open area in the middle. Put the pies on a baking sheet covered with oiled parchment and leave for 15 minutes. Brush pies with egg. Put in an oven preheated to 200ºС, bake for 20 minutes. Remove from oven, cover with a clean towel and let rest for 5-7 minutes. 4. Thinly slice the salmon, roll into a flower shape, place in the center of each pie. Garnish with a thin slice of lemon and a sprig of dill. Serve hot with fish or meat broth. Advice The flour for the dough must be sifted - it will become looser, and the dough will turn out more magnificent. The dough must be kneaded until smooth so that it does not stick to the hands and well behind the walls of the dish.