We offer a recipe for a delicious and quick-to-cook lean puff pastry with mushrooms, which can be used to diversify the home menu not only on fasting days, but at any time in order to have delicious inexpensive pastries on the table. The pie can be served with soup or borscht, with tea or milk (non-fasting).
We suggest baking a lean mushroom pie in the oven from purchased yeast-free puff pastry.
You will need:
- puff pastry yeast-free - 250 g
- vegetable oil for a baking sheet - 2 tbsp. spoons
For filling:
- oyster mushrooms - about 250 g
(or any other mushrooms)
- onion - 1-2 pcs.
- vegetable oil - 2 tbsp. spoons
- salt, ground black pepper - to taste
- nutmeg ground - ½ teaspoon
- Provencal herbs- 1 teaspoon
For filling:
- pea flour - 1 cup
- salt - a pinch
- dried ground garlic - ½ teaspoon
- water
- dill greens - a bunch
Cooking lean layer cake with mushrooms
1. Take the puff pastry out of the freezer and let it thaw room temperature. In the meantime, start preparing the filling.
2. Peel the onion from the husk and cut into small cubes. Oyster mushrooms (or any other fresh mushrooms) wash and cut into slices of arbitrary shape.
3. Pour into a deep pan vegetable oil, fry the onion on it until soft and transparent, then add the mushrooms and fry, stirring, until the moisture released has evaporated.
4. Salt, pepper the mushrooms, add seasonings and fry for another 1-2 minutes. Then remove the pan from the heat and leave the filling to cool. Turn on the oven to heat up to 190 degrees. Grease a rectangular baking sheet with vegetable oil.
5. While the filling is cooling, roll out the thawed dough into a rectangular layer so that it is enough to cover the bottom of the mold and put it on the sides. screw thin dough onto a rolling pin, transfer to a baking sheet and spread along the bottom and sides.
6. Prick the bottom of the dough with a fork. Spread the cooled mushrooms with onions over the dough on a baking sheet and lightly tamp with a spoon.
7. To pour into a separate bowl, add pea flour, salt, garlic powder and mix thoroughly. Gradually pouring in water, stir with a spoon and make sure that the filling acquires a uniform consistency of the desired density.
8. Dill greens (or other greens), wash, finely chop. If fresh herbs are not available, use dried herbs to taste. Add greens to the filling, mix, pour the pie filling on a baking sheet and put in the oven, preheated to 190 degrees, for 25-35 minutes.
9. During this time, the filling will acquire a certain density, and the dough will brown at the edges.
10. Ready lean layered cake with mushrooms, when slightly cooled, cut into portions and serve.
Bon appetit and delicious cake!
On a note
The filling of the finished pie is very juicy and extremely tasty in combination with the filling. You have the right to add spicy spices to the filling and filling according to your taste, giving the pie different shades of taste.
The filling recipe calls for oyster mushrooms, but you can use any other mushrooms, fresh or frozen. In addition, interesting spicy taste the pie is made with pickled mushrooms. In this case, only onions should be fried, subsequently mixing it with mushrooms from a jar.
Looked 428 once
Before describing the recipe, I would like to talk a little about yeast, or rather dry yeast.
On sale you can find several types, most often instant yeast and simple granular ones.
Instant yeast can be immediately mixed with flour and immediately begins to "work". But simple, granular, for example, from Dr. Oetker, it is advised to activate first. Therefore, in any recipe using dry yeast, you need to focus on their features when kneading the dough.
I like Dr. Oetker's products and therefore I use just such dry yeast in my recipes.
Well, let's start by activating the yeast, i.e. Let's get them up and running.
To do this, add sugar and yeast to warm water (about 37 degrees). Mix well with a whisk until the sugar is completely dissolved. Cover with a towel (yeast loves the dark) and leave for 10 minutes.
After the set time, a plentiful foam cap forms on the surface - the yeast "came to life" and is ready to prepare the dough.
You can now safely add salt and vegetable oil, mix everything together a little for uniformity.
Now we mix in the flour, be sure to sifted.
To begin with, pour half the norm and mix - the dough looks like a sticky, watery mass.
Then gradually add the rest.
When (in your opinion) it will already be possible to knead with your hands, put the dough on the work surface and continue kneading, adding a little flour if necessary. By the way, all the flour may not go away (in any case, it happened to me), just observe the state of your dough - it should turn out to be quite plastic, but not sticky to your hands and surface.
Then transfer it to a voluminous bowl for lifting, while covering with a thick towel (lid).
The dough will rise for about 1-1.5 hours, it should increase at least twice.
In the meantime, the dough comes up to the desired condition, we work further - we prepare the mushroom filling.
This is probably the most simple stuffing for pies - onions and mushrooms.
You can take absolutely any mushrooms - champignons, for example, are sold in our time all year round. This time I have forest ones - from summer blanks. They were carefully sorted, slightly boiled and frozen. All I had to do was just take them out of the freezer to thaw.
Now everything is quite simple: peel the onion from the husk and chop, if possible, finely.
Mushrooms also cut into small pieces.
Next, in a well-heated frying pan, first fry the onion until softened and light golden.
And then add the mushrooms and fry until the liquid is completely evaporated. Season with salt and pepper to taste. The filling should be as dry as possible so that when baking, the dough does not remain, as they say, sticky.
Transfer the sautéed mushrooms to a bowl to cool completely.
But when it cools down, you can add a handful of chopped dill (so it does not darken, but retains its color) and mix.
Now, when the filling has cooled and the dough has risen, it's time to form the pies.
Can in the usual way, i.e. divide the dough into equal portions, flatten a little, put the filling in the center and then pinch the edges.
And it is possible in another way, which I will show now.
Roll out the dough into a flat layer, not thin, about 0.5 cm thick.
Cut into 12 equal sections with a sharp knife. In each, in the middle (sharp) part, make several cuts. By the way, so that the dough does not wrinkle, it is very convenient to do it with a pizza cutting wheel.
Step by step preparation:
- Sift flour with baking powder. Add sugar and salt.
- Cut margarine into small pieces.
- Rub the margarine with flour with your hands. Pour in oil and drinking water. Knead the dough and leave it for half an hour.
- In the meantime, get on with the filling. Heat the vegetable oil in a frying pan and fry the chopped onion in it.
- After 5-7 minutes, add chopped peeled garlic to the onion.
- Then send chopped cabbage to the pan.
- Season the cabbage tomato paste, salt, pepper and simmer food until tender.
- Remove food from skillet and cool completely.
- Now take for the formation of the pie. Divide the dough into 2/3 and 1/3 pieces.
- Roll out 2/3 of the part and line it into a mold (26 cm in diameter), making a side 2–3 cm high.
- Make multiple punctures along the bottom of the dough with a fork and send it to an oven heated to 200 ° C for 8–10 minutes.
- Then remove the base of the pie and spread the cabbage-tomato filling evenly into it.
- Roll out the second part of the dough and cover the filling with it.
- Pinch the edges in a circle, grease the cake vegetable oil and continue baking for 30 minutes.
Lean pie with yeast cabbage
The dough of the yeast lean pie with cabbage is very tender and tasty. They can safely replace a full hearty dinner. The quantity of products is calculated on a baking dish with a diameter of 21x21 cm.
Ingredients:
- Wheat flour - 500 g
- Salt - 0.5–1 tsp in the dough and to taste in the filling
- Dry instant yeast - 7 g
- Filtered water - 450 ml
- Vegetable oil - 4–4.5 tbsp. in the dough and for frying the filling
- Sugar - 2 tbsp.
- Cabbage - 400 g
- Leek - 100 g
- Mushrooms (oyster mushrooms) - 200 g
- In warm water, stir the yeast with sugar, and leave them for about 15 minutes until a foam cap forms.
- Pour the sifted flour into the yeast that has come up, salt and pour in the oil.
- knead elastic dough soft consistency, put it in a bowl, cover with a towel (napkin) and leave for 50-60 minutes to ferment.
- While the dough is rising, get on with the filling. Chop cabbage, leeks and mushrooms.
- Put the mushrooms in a frying pan with oil. After the liquid is released from them, keep them on fire so that it all evaporates.
- Then add the leek to the mushrooms and sauté the food for 5-7 minutes.
- In another pan, fry the cabbage until soft and golden.
- Combine cabbage with mushrooms, season with salt, mix and refrigerate.
- Divide the risen dough into parts: 2/3 and 1/3.
- Roll out most of the dough and line it in a mold with sides 2.5 cm high. Cover the mold with baking paper first. Leave the dough to rest for a while to allow the yeast to rest.
- Then put the filling into the cavity of the dough.
- Roll out the second part of the dough with a rolling pin and cover the cabbage-mushroom mass with it.
- Fasten the edges of the pie figuratively. With a sharp knife, make curly patterns on the dough. Lubricate the cake with vegetable oil and send it to a preheated oven to 200 ° C for 40 minutes.
How to bake a lean cabbage pie
Despite the fact that the pie recipe is lean and does not contain eggs, milk and butter, the dough comes out amazingly tasty. This is the simplest and fast option making delicious pastries.
Ingredients:
- Dry yeast - 2 tsp (can be replaced with fresh ones)
- Bulb - 1 pc.
- Sugar - 1 tbsp.
- Flour - 2 tbsp.
- Salt - 1.5 tsp
- Vegetable or other oil - 4 tablespoons, plus for frying
- Drinking water - 1.5 tbsp.
- Sauerkraut - 400 g
- Salt and pepper - to taste
- Carrot - 1 pc.
- Combine flour with yeast and sugar.
- Salt dissolve in water. Pour in the oil and stir.
- Gradually add flour to liquid ingredients and knead the dough. Its consistency should not be thick, not liquid.
- Leave the dough to rise while you prepare the filling. In a pan in vegetable oil, fry grated carrots and chopped onions.
- Squeeze the sauerkraut from the brine and add to the pan with the onions and carrots. Saute vegetables until soft over medium heat. If desired, you can rinse the cabbage beforehand.
- Divide the dough into 2 parts: one more, the second - less.
- Line most of it into a mold so that the edges are covered with dough.
- Spread the filling over the dough.
- Roll out a smaller part of the dough and cover the vegetable filling.
- Nicely connect the edges of the bottom and top dough. Brush the cake with vegetable oil.
- Preheat the oven to 180°C and bake the cake for 40 minutes.
- The cake can be served cold, hot or warm.
Lean pie with cabbage without yeast
Wanna cook tasty dish? Yes, and quickly, and without much hassle? Then use the recipe below - lean cabbage pie without yeast. Easier than a prescription you will hardly find a pie.
Ingredients:
- Wheat whole grain flour- 500 g
- Salt - 1 tsp and to taste in the filling
- Drinking sparkling water - 250 ml
- vegetable or olive oil- 100 ml and for frying
- Sugar - 1 tbsp.
- Baking soda - 1 tsp without a slide
- White cabbage - 1 kg
- Dill and parsley - bunch
- Combine flour with soda, sugar and salt.
- Dissolve vegetable oil in carbonated water.
- Combine flour with water and knead an elastic soft dough.
- Form a ball, cover with cling film and leave it alone for 30-40 minutes.
- Finely chop the cabbage and fry in a pan in oil until golden brown.
- Season the prepared cabbage with salt, add finely chopped greens (dill, parsley or any other), and mix.
- Divide the dough into 2 parts, of which one should be slightly larger. And roll out this large part thinly.
- Grease a baking dish with vegetable oil and line the rolled out sheet of dough.
- Evenly distribute all the filling in the form.
- Roll out the second sheet of dough and cover the cabbage with it.
- Pinch the edges of the dough nicely, you can like dumplings. Poke holes all over the top with a fork and brush with vegetable oil.
- Preheat the oven to 200 ° C and send the cake to bake for 45 minutes.
Lenten pie with potatoes and mushrooms, cooked on yeast-free dough- an option for strict vegetarians (vegans) or fasting., it is prepared easily and quickly.
The dough for the pie is the same as you usually make for dumplings (without eggs): a mixture of flour, water, vegetable oil and some spices. The recipe is simple, which any novice cook can handle. For the filling, we use any seasonal mushrooms, except for oyster mushrooms. Best: champignons, chanterelles, porcini mushrooms, boletus, etc., which do not have a too watery texture. Also mushrooms will be added barley porridge and potatoes, which, in combination with spices, will give an amazing taste and give “satiety” to the dish.
If you want to cook, then use this recipe at the link. You may also like the option with simple test without eggs.
Dough Ingredients:
- 3.5 st. wheat flour
- 4 tbsp. l. vegetable oil or margarine
- 1 st. l. Sahara
- 1 st. l. turmeric (for color)
- 1 st. l. salt
- water, how much dough will take
Filling Ingredients:
- 500 gr. mushrooms
- 1 cup (volume 200 ml) boiled pearl barley
- 3 medium sized potatoes
- 2 onions, diced
- parsley, dill to taste - 1 small bunch
- 5 garlic cloves
- 1 st. l. soy sauce
- 1/2 cup red wine (or vegetable broth or water)
- 1 st. l. dried dill
- 1 tsp dried thyme
- 1/4 tsp carnations
- 1/4 tsp coriander
- a pinch of nutmeg
- 1 st. l. cane sugar or white
- ground black pepper
Pie with potatoes, mushrooms and pearl barley
- Mix all dry ingredients for the dough. Gradually pouring in water and vegetable oil, knead the dough. Stir the flour thoroughly, breaking up any lumps. The dough should be elastic, soft, not stick to your hands. Same as for . Turmeric will give a nice golden color to the finished cake. Wrap the dough in plastic wrap and refrigerate.
- Boil pearl barley until tender. Prepare porridge crumbly, but juicy, and without excess moisture. The package usually indicates the time and the ratio of water to cereal, follow this instruction. Or boil 1 cup (200 ml) barley in 750 ml. water. Please note that we need 1 cup ready porridge, this is approximately 1/3 cup of dry cereal.
- Cut the peeled potatoes into cubes and boil until almost cooked. This means that the potatoes should remain firm and not crumble when pressed with a fork. You can immediately cut the vegetables into small cubes and blanch in water, then drain the water. Or boil potatoes, cool and cut into desired size.
- Onion, garlic, herbs, mushrooms cut into cubes.
- Fry the onion in vegetable oil until light golden brown. Add greens, after 3 minutes. garlic and all spices.
- After 2-3 min. pour in soy sauce and add mushrooms and sugar. Simmer, stirring constantly, until the mushrooms stop producing juice.
- Pour red wine or vegetable broth and simmer for 5 more minutes until the wine has evaporated. If you are cooking with water, skip this step.
- Add potatoes and pearl barley, simmer for a few more minutes. Wait until barley is saturated with mushroom juice and spices.
- The filling should not be too watery. Move the vegetables and mushrooms to the side with a spatula, the empty side of the pan will slowly begin to fill with vegetable sauce.
- Remove the potato-mushroom filling from the stove, add salt and pepper to taste. Put to cool in the refrigerator.
- Roll out the dough thinly (slightly thicker than for dumplings). Line the bottom of a baking dish with batter. Put the filling inside, and again close the dough on top.
- Make small cuts in the top of the pie so that the juice of the filling boils away and the pie is not too wet. Bake until dough is done at 220C, about 15-30 minutes.
A pie with potatoes and mushrooms is easy to prepare, although for the first time such a number of preparations may seem difficult. I advise you to try to bake a pie according to my recipe, as the filling here is surprisingly tasty and juicy. Bon Appetit!
We present to your attention a recipe for a very appetizing pie that everyone will like.
It turns out airy, fragrant, very soft and insanely tasty. Your family members will surely appreciate this delicacy. It is very easy to prepare, so even a novice hostess can handle it. The composition of the ingredients is also simple and affordable, which will also please everyone. Save the recipe and delight your surroundings with such delicious hearty pastries.
Required Ingredients
For the test
- 160 ml water
- 1 tablespoon vegetable oil
- 250 gr wheat flour
- a pinch of salt
- 5 gr fresh yeast
- half a tablespoon of powdered sugar
For filling
- 300 gr champignons
- 1 onion
- 20 gr greens
- 3 tablespoons vegetable oil
- salt and ground black pepper to taste
Starting the process
- First of all, pour powdered sugar into a separate container and fresh yeast. Grind and add warm water. Then mix well and leave in this form for a quarter of an hour.
- After the required time, salt and pour in vegetable oil. Mix again and fold in the flour. Knead the dough first with a spoon and then with your hands.
- Cover with cling film and leave for 1 hour in a warm place.
- Then wash and dry the mushrooms. Then cut them into large pieces. We clean the onion and cut it into half rings. We send these prepared ingredients to a preheated pan with oil to fry until golden brown. This requires constant stirring.
- Take a baking dish and grease it with oil. Then we stretch, after the required time, the dough and place it in the form. On top we place mushrooms with onions.
- We send it all to the oven, preheated to 180 degrees for 30-40 minutes.
- After that we get ready pie and let it cool down a bit before serving.
You may also like the recipe of which you will find on our Recipe Ideas website.
Bon Appetit!
