Lenten pie with mushrooms

Description

Lenten mushroom pie can be cooked at any time of the year and regardless of religious beliefs: everyone who has tried it likes this dish. Pay attention to an interesting way to work with the dough, proposed in our recipe. There is nothing complicated in it, but it differs from the traditional one. A similar technology is used in bread baking when preparing sourdough dough, thanks to which it rises perfectly, and products from it turn out to be more magnificent and airy. We tested this technology in action on our Lean Mushroom Pie and confirm that it works great with yeast base as well. Want to see for yourself? Prepare a mushroom pie according to our recipe right now!

Cooking

Step 1

Prepare the dough for the lean mushroom pie the day before. Mix flour with yeast, salt and sugar. Pour in 240-250 ml of slightly warm water and 2 tbsp. l. olive oil, stir quickly just to wet the flour.

Step 2

Oil your work surface and hands. Lay out a piece of pie dough on a work surface and spread it out in a rough rectangle shape.

Step 3

Grasp the edge of the rectangle closest to you with your hands, pull the dough towards you and fold it in half, laying the elongated edge on top of the part that lies on the table.

Step 4

In the same way, fold the pie dough three more times, pulling out the opposite side first, and then the sides. Let the dough rest for 10-15 minutes. and repeat folding. Do the whole operation with folding and “resting” the dough two more times. Put the dough in an oiled bag, twist the end of the bag and put it in the refrigerator for 24 hours.

Step 5

Preheat the oven and 2 baking sheets in it to 220°C. Lubricate your hands and work surface with oil. Lay out the mushroom pie dough, divide in half, roll into two balls, cover with cling film and let rise, 1 hour.

Step 6

For the filling of the pie, remove the hard ends of the legs from the mushrooms, cut the mushrooms into slices. Peel and finely chop the onion and garlic. Finely chop the green onion.

Step 7

Heat the oil in a large frying pan, add the onion, fry for 5 minutes. Add mushrooms and garlic, sauté over high heat, stirring, until the liquid has evaporated. Season with paprika and green onions, salt and pepper. Cool down the filling.

Step 8

Stretch each ball of mushroom pie dough into a flat cake with a thin center and thicker edges, being careful not to tear. You can also simply roll out the dough for the mushroom pie in the same way with a rolling pin.

Step 9

Take out the hot pans one at a time, put the cakes one by one, put the mushroom filling on the cakes and spread in an even layer. Bake 7-10 minutes. Serve the mushroom pies drizzled with olive oil.