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Simple Potato Pies with Mushrooms

Author
Cookinero 25 Oct 2025
1100
Simple Potato Pies with Mushrooms

This is a simplified version of potato pies. You can use mashed potatoes as a dough, and make the filling from fried champignons. To make the mashed potatoes pies not only tender but also crispy, you need to roll them in breadcrumbs and fry them in a frying pan. If you like this dish, experiment with the filling: add cheese, vegetables or tomato paste.

How to cook Simple Potato Pies with Mushrooms

Step 1

Simple Potato Pies with Mushrooms

In a frying pan with heated oil, fry the mushrooms until the moisture evaporates, then add the onions and fry everything together for 4 minutes. Remove from heat, add green onions and stir.

Step 2

Simple Potato Pies with Mushrooms

Mash the boiled potatoes together with a small amount of the water in which they were boiled, add the egg, salt, pepper and mix well.

Step 3

Simple Potato Pies with Mushrooms

Form a flat cake from the mashed potatoes, put the filling in it and cover with another flat cake. Make the remaining pies in the same way.

Step 4

Simple Potato Pies with Mushrooms

In one bowl, beat the egg, in another place the breadcrumbs. Dip each patty in the egg, then roll in the breadcrumbs and fry in a frying pan with heated oil until golden brown (about 5 minutes on each side).

Simple Potato Pies with Mushrooms - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute with any mushroom variety you have on hand. Cremini, portobello, or even canned mushrooms (drained) will work well. The key is to cook them until the moisture evaporates to avoid a soggy filling.
Yes, you can assemble the pies and refrigerate them for up to 24 hours before cooking. For best results, keep them on a parchment-lined tray and cover loosely. Fry directly from the refrigerator, adding an extra minute per side if needed.
Absolutely! The breadcrumbs in the coating can be replaced with gluten-free breadcrumbs or even finely ground gluten-free oats. All other ingredients are naturally gluten-free, making this an easy adaptation.
Yes, though the texture will be different. Bake at 375°F (190°C) for 20-25 minutes, until golden brown. Lightly brush the pies with oil before baking to help them crisp. Note that baking may result in a slightly drier texture than frying.
Store leftover pies in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven, conventional oven, or air fryer at 350°F (175°C) for 8-12 minutes until hot and crispy. Avoid microwaving as it will make the crust soggy.
Yes! Assemble the pies and place them on a parchment-lined baking sheet. Freeze until solid (about 2 hours), then transfer to a freezer bag or container. They'll keep for 3 months. Cook from frozen by frying (add a couple extra minutes per side) or baking (add 5-7 extra minutes) until golden brown.
These pies are quite hearty on their own but pair well with a simple green salad, steamed vegetables, or a light soup. For a more substantial meal, consider adding roasted meats or grilled sausages. A dollop of sour cream or Greek yogurt also complements them nicely.
Yes! For the potato mixture, substitute the egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water (let it sit for 5 minutes to thicken). Omit the egg in the coating step entirely—just press the assembled pies firmly in the breadcrumbs to help them adhere during cooking.
This usually happens if the potatoes are still warm or were undercooked. Let the mashed potatoes cool completely—even chilling them in the refrigerator for 30 minutes helps. You can also add a tablespoon of flour or breadcrumbs at a time to the mixture until it's manageable, but avoid overworking it as it can become gummy.

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