Mushroom pies
Today we will make mushroom pies from puff pastry. Crispy puff pastry and fragrant mushroom filling. The pies are good both hot and cold.
Equipment
- 1 pan
- 1 knife
- 1 baking sheet
- 1 teaspoon
- 1 tablespoon
- 1 mix bowl
- 1 rolling pin
Ingredients
- 200 g puff pastry
- 200 g mushrooms boiled (wild)
- 70 g cheese
- 2 pcs onion
- 1 clove garlic
- 1 tbsp sour cream
- 1 tbsp vegetable oil
- 1 pinch salt
- 1 pinch pepper ground
- 1 pcs egg
- 1 tsp sesame
Instructions
- Prepare everything necessary. Thaw the puff pastry in the refrigerator. Fresh wild mushrooms should be pre-boiled, while champignons can be used raw.
- So, cut the mushrooms into pieces, put them on a heated pan with oil. Fry over medium heat for 2 minutes, add a quarter ring of onion.200 g mushrooms, 2 pcs onion, 1 tbsp vegetable oil
- Keep until the onions are soft and lightly golden. Transfer to a bowl. Add sour cream.1 tbsp sour cream
- Grated cheese, minced garlic, salt and season. Mix.70 g cheese, 1 clove garlic, 1 pinch salt, 1 pinch pepper
- Roll out the puff pastry to 2-3 mm. Do this in one direction to keep the layers. Cut into rectangles. Their size depends on how big or small you want the pies to be. Put mushrooms on one half. Make cuts on the other part, they can be in a chaotic order, steam will come out through them. Lay the free edge of the dough over the filling. Press down the sides with a fork.200 g puff pastry
- Move to a baking sheet, brush with beaten egg, sprinkle with sesame seeds1 pcs egg, 1 tsp sesame
- Bake in the oven at 170 degrees for 20 minutes. The mushroom puff pastries are ready.
Nutrition
Calories: 241kcalCarbohydrates: 17gProtein: 6gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 12mgSodium: 226mgPotassium: 140mgFiber: 1gSugar: 1gVitamin A: 120IUVitamin C: 1mgCalcium: 90mgIron: 1mg