Cocktail recipes, spirits and local bars

Cheese, dill and mushroom pie

Cheese, dill and mushroom pie

Thaw the pie sheets until they reach room temperature.

Clean, wash the onion (onion) and fry it in a little oil, add 1 teaspoon of paprika, salt, pepper to taste and sliced ​​mushrooms.

Let them cook together for 3-4 minutes.

Mix the two types of cheese, add the cream, an egg, washed green dill, wiped with water and finely chopped.

Melt 150 g butter, but we can also use sunflower oil.

When all the ingredients are ready, we start assembling the pie.

Grease a yena tray or oven with melted butter.

We unfold the package of sheets and divide them into two equal parts. We take each sheet separately and place it in the tray, after which we must grease each sheet with melted butter or oil. Try to work quickly with these sheets because they dry quite quickly. If you use a narrow tray, place the pie sheet halfway in the tray, do the same on both sides and then return them to the tray.

After placing a few sheets in the pan and greasing them, put half the amount of mushrooms and then the cheese mixture.

We do the same after placing the other sheets.

Beat an egg as an omelet and add a little salt then add 100 ml of cream. Grease the pie on top.

Baking time 30 minutes. The first 15 minutes on a higher heat then put the tray higher and reduce the power of the fire.

We portion the pie only after it has cooled completely.



3 types of mushroom pies

For the classic mushroom pies you need about 8 thin sheets that you can buy commercially, 75 grams of melted butter, 4 tablespoons of breadcrumbs, salt, pepper, oil, green onions and sour cream for a special taste. Obviously, you don't have to forget about mushrooms either. For the 8 thin sheets (not puff pastry!) You will need about 450 grams of mushrooms.

The process is similar to that of the cheese pies above. You can use the yolk from an egg to grease the pies. We recommend the following three types of mushroom pies: the simple version presented above, pmushroom pies and gogonele or mushroom pies mixed with ground pork.


Cheese, dill and mushroom pie

Thaw the pie sheets until they reach room temperature.

Clean, wash the onion (onion) and fry it in a little oil, add a teaspoon of paprika, salt, pepper to taste and sliced ​​mushrooms.

Let them cook together for 3-4 minutes.

Mix the two types of cheese, add sour cream, an egg, washed green dill, wiped with water and finely chopped.

Melt 150 g butter (we can use sunflower oil).

When all the ingredients are ready, we start assembling the pie.

Grease a tray of embarrassment or oven with melted butter.

We unfold the package of sheets and divide them into two equal parts. We take each sheet separately and place it in the tray, after which we must grease each sheet with melted butter or oil.

Try to work with these sheets quickly, because they dry quite quickly.

If you use a narrow tray, place the pie sheet halfway in the tray, do the same on both sides and then return them to the tray.

After placing a few sheets in the pan and greasing them, add half the amount of mushrooms, then the cheese mixture.

We do the same after placing the other sheets.

Beat an egg as an omelet and add a little salt then add 100 ml of cream. Grease the pie on top. Baking time: 30 minutes.


Cheese, dill and mushroom pie

For lovers of cheese, dill and mushrooms, a real tasty and good-looking caress. We can serve this pie as an appetizer but also as a main course. The ingredients can be replaced with other specialties in the field of gastronomy, various types of cheese, green onions, parsley and why not minced meat. Good work and good appetite.

  • 1 packet of pie sheets
  • 300 g of bellows cheese
  • 250 g of cottage cheese
  • 300 ml cream
  • 1 or
  • 1 link dill
  • 1 can of mushrooms (300 g fresh mushrooms)
  • 1 large onion (2 smaller, one red, one white)
  • 1 teaspoon paprika

For greased pie

Thaw the pie sheets until they reach room temperature.

Clean, wash the onion (onions) and fry it in a little oil, add 1 teaspoon of paprika, salt, pepper to taste and sliced ​​mushrooms.

Let them cook together for 3-4 minutes.

Mix the two types of cheese, add the cream, an egg, washed green dill, wiped with water and finely chopped.

Melt 150 g butter (we can use sunflower oil).

When all the ingredients are ready, we start assembling the pie.

Grease a yena tray or oven with melted butter.

We unfold the package of sheets and divide them into two equal parts. We take each sheet separately and place it in the tray, after which we must grease each sheet with melted butter or oil. Try to work quickly with these sheets because they dry quite quickly. If you use a narrow tray, place the pie sheet halfway in the tray, do the same on both sides and then return them to the tray.

After placing a few sheets in the pan and greasing them, put half the amount of mushrooms and then the cheese mixture.

We do the same after placing the other sheets.

Beat an egg as an omelet and add a little salt then add 100 ml of cream. Grease the pie on top.

Baking time 30 minutes. The first 15 minutes on a higher heat then put the tray higher and reduce the power of the fire.


Categories

Dias.kitchen


Sausage and mushroom pie

Sausage and mushroom pie from: margarine, flour, eggs, sausages, onions, oil, mushrooms, rice, sour cream, salt, pepper.

Ingredient:

  • 250 g margarine
  • 500 g flour
  • 3 yolks
  • 250 g sausages
  • 1 onion
  • oil
  • 150 g mushrooms
  • 180 g of rice
  • sour cream
  • salt
  • pepper

Method of preparation:

Margarine is kneaded with flour. Add two egg yolks, a little salt and enough cream to make a soft dough. After stirring a little, divide in two. First spread a sheet of dough and place it in a rectangular tray, greased with pre-greased.

Sliced ​​sausages are fried together with a sliced ​​onion in 2-3 tablespoons of oil. Add the mushrooms, season with salt and pepper, then simmer until the juice decreases. When ready, the preparation is passed through the mincer. Boil the rice in 300 ml of water, adding a little salt and a tablespoon of oil.

When ready, mix the rice with the sausage mixture, add an egg, two tablespoons of sour cream, salt and pepper to taste, then spread over the sheet in the pan. Cover with the second sheet, which will be greased with very salty water.


Mushroom pie & # 8211 recipe for salted mushroom pie & # 8211 is one of the recipes my mother used to prepare for the holidays, but at that time she used homemade puff pastry dough. The butter was quite hard to find, so he hid in the freezer a special package for the puff pastry he used for the mushroom pie or the meat and mushroom pie. No cheese was found everywhere, but my mother knew two ladies who worked at the & # 8221 Command House & # 8221 and managed to bring us a Bulgarian brand cheese and Chinese chocolate.

When I was little I wasn't a fan of traditional drob recipes, I didn't even like painted boiled eggs (I only ate them with cake at my parents' insistence), so for me and my brother I made this pie. It was on our table for the Easter holidays.

Mushroom pie is one of my favorites! I like mushrooms and you will be able to notice this easily, because I have a lot of recipes with mushrooms on the blog. The most searched are the following & # 8211 click on the recipe title and you will be directed to the desired recipe:

This one mushroom pie and cheese it is easy to prepare, there is no risk of failing if you follow the steps indicated in the recipe below.

First of all, I gave up homemade puff pastry. I use the one from the trade. I let it thaw overnight in the refrigerator. You can let it thaw for a few hours at room temperature, but if you leave it too long and it softens, spread the dough and put it in the freezer for only 30-60 minutes, during which time the butter in the dough will harden. It will bake better and look more beautiful. If it cracks, after you open it, then use a rolling pin to spread the dough a little and you will glue the cracks.

Because the layers of puff pastry of this mushroom pies to bake well, to grow evenly, you will prick the dough with a fork as often as possible.

Bake the puff pastry dough at a temperature of 200 ° C (I use an electric oven with ventilation). Do not bake at LOW temperature! If the oven does not bake evenly, but also to make sure that the baking process is uniform, turn the tray in the middle of the cooking time.

To make mushroom pie I used fresh mushrooms. Know that mushrooms are not put in water before they are cooked. I absorb a lot of water and cooking is difficult. Clean with a damp napkin or paper towel.

To obtain a homogeneous and bound filling, I used eggs and cheese. You can use mozzarella instead.

I leave below the list of ingredients and how to prepare for mushroom pie and cheese.

INGREDIENT:

1.5 kg mushrooms
2 medium-sized onions
3 eggs
150 gr grated cheese
1 tablespoon cream cheese tip (mom used 1 tablespoon sour cream mixed with 1 teaspoon flour)
salt to taste
1/2 teaspoon freshly ground pepper
1/2 dill connection
2-3 tablespoons breadcrumbs
1 beaten egg yolk with 2 tablespoons milk (for greasing)
400 g puff pastry
3 tablespoons oil

I cleaned the mushrooms with a damp napkin, let them dry (if you still wash them under running water, leave them until they dry!), Then cut them into small cubes.

I put the oil in a hot pan. When it started to sizzle I added the finely chopped onion and hardened it, then I quenched it with 70 ml of water and let it cook until the water evaporated. At this point I added the mushrooms, mixed well and left them on low heat until the liquid they leave completely dropped. I took it off the heat and let it cool completely.

After they cooled completely I added cream cheese and mixed a little, then I sprinkled the grated cheese.

I poured beaten eggs and put the finely chopped dill. If you do not have dill you can use green parsley.

I seasoned with salt and pepper and mixed the composition well.
I lined the form with baking paper. I put the first sheet of puff pastry, I pricked it with a fork and I powdered it evenly with a little breadcrumbs.
On top of this sheet I put the mushroom filling and powdered it again with breadcrumbs. Its role is very important: it absorbs the liquid that the mushrooms remove during baking.

I covered the mushroom filling with cheese with the second sheet of dough, taking care to prick it with a fork. I greased the pie with a beaten egg yolk with 2 tablespoons of milk, then I baked the mushroom pie in the preheated oven at 200 ° C for 45 minutes, or until the sheet on the surface browns. From the remaining dough (it was poutine bigger than the tray) I made a small decoration (I cut some popcorn, which I put from place to place on the sheet greased with egg).
After it was baked and I took it out of the oven, I let it cool, then I cut it into cubes and ate it with gusto, together with our friends Ada and Stefan.


Method of preparation

Cut the onion and cook in 2 tablespoons of oil. When it turns golden, add the washed and drained mushrooms and the diced chicken breast. Leave it on low heat and add a little water to boil, about 10 minutes, then leave to cool.
Meanwhile, grease a heat-resistant dish (I had a round shape) with butter and add 5 sheets of pie to the base.

The cooled composition is mixed with Telemea cheese, sour cream, 2 eggs, half the amount of grated cheese and pepper. Mix all the ingredients and add over the puff pastry base, in the already prepared form. On top, put the rest of the cheese and cover with 5 sheets of pie over which 2 eggs are beaten to catch a golden crust during baking. Leave in the oven for about 45 minutes, temperature 200 degrees.
Optionally, greens can be added to the composition.
Serve hot.
Good appetite!

"Sfiha" or "Lahm bi'ajin" - Meat pies - specific to Arab countries

Mix the flour for 2 minutes with the instant yeast, then add the rest of the ingredients and knead

Spirited biscuits

Mix all the ingredients (butter must be kept in the kitchen) Work only with a fork,