with mushrooms, chicken, vegetables

How to properly prepare shortbread dough so that after baking it is golden and crumbly? No matter how the recipe changes over time, one rule remains unchanged! Prepare the dough with a lot of butter (margarine) and sugar. It is the oil that gives it its characteristic friability, enveloping the flour, it does not allow its parts
tightly connect and stick together. Butter is always introduced into the dough chilled, cut into small pieces and, as a rule, in the classic version, it is rubbed with flour by hands until a homogeneous grain is obtained.
For airiness, you can add baking powder or soda dissolved in vinegar.

The pie is an ideal snack for any company, ideal for a beer party.

we will need
for test
230 grams flour
110 grams butter
140 grams of medium fat sour cream
1 egg
a pinch of salt
1 tsp baking powder for dough

For filling
360 grams chicken fillet
3 onions
50 grams of hard cheese
salt, ground black pepper

cooking

- add baking powder and salt, butter, cut into small cubes, into the sifted flour. Grind the mixture with your hands until smooth crumbs
- in a separate bowl, beat the sour cream with the egg and add this mixture to the flour and butter, knead the dough with your hands, roll into a ball, cover it with film and put it in the refrigerator for one hour
While the dough is cooling, prepare the filling - boil the chicken fillet in salted water until tender. When cooking, you can add carrots, onions, various seasonings to the broth...
- Peel the onions, wash them and cut them first into half rings, then cut the half rings in half. Fry the prepared onion until golden brown in a small amount of sunflower oil, do not forget to add salt
- finely chop the boiled and chilled chicken meat, add to the prepared onion, add salt and pepper if necessary, mix
- grease the baking dish with oil and distribute the cold shortbread dough in it, going over the sides 3-4 cm, lightly prick the dough with a fork and lay out the filling, adjust the height of the dough sides so that it is nice and neat
- cover the top of the filling with a circle of foil so that it doesn’t dry out during baking (we already have it ready) and place the pan with the pie in a hot oven. Bake at 180-190*C for about 30 minutes. We take the pan with the pie out of the oven, remove the foil and sprinkle the filling with pre-grated cheese, put the pie back in the oven and bake until done
Shortbread chicken pie is good both cold and hot. You can experiment with the filling - add red bell pepper, cherry tomatoes, green beans to the chicken... or come up with your own filling. Whatever the case, the pie will turn out great!
Do you know that open pies made from shortcrust pastry are called TARTES and they were invented by the French? They come in both sweet and snack varieties! They are usually baked in molds with grooved edges. Today, there are hundreds of different tart recipes.

we will need
for test
200 grams butter
2 cups of flour
1 tsp baking powder
4 tbsp mayonnaise
a pinch of salt
For filling
350 grams of fried or frozen mushrooms
1 onion
100 grams of hard cheese
2 eggs
3 tbsp sour cream or mayonnaise

cooking
- add baking powder, salt to the sifted flour, mix, add cold butter cut into cubes and rub with your hands until smooth grains form, add mayonnaise, quickly knead the dough
- grease the baking dish with oil, distribute the dough in it, making sides 3-4 cm, cover with a towel and put in the refrigerator for an hour
- cut the prepared mushrooms and fry in sunflower oil until half cooked, separately fry the finely chopped onion until golden brown, do not forget to add salt, and pepper if desired. Let's cool everything down. Three cheese on a coarse grater and add to the mushrooms. Add fried onions and lightly beaten eggs to them, mix everything and put it on the crust
- bake at 190*C until done, 40-50 minutes

Shortbread pie with vegetables

we will need
for test
3 cups flour
200 grams butter
3 egg yolks
1 tbsp sugar
1/2 tsp baking powder
1 pinch of salt
For filling
2 young zucchini
3 eggplants
2 onions
1 carrot
1 sweet pepper
1 tomato
5 eggs
1/3 tsp salt
100 grams of milk
1 tsp starch

cooking
- add sugar to cold butter, cut into small cubes, and grind until a homogeneous fluffy mass is obtained, then add the yolks, a pinch of salt and beat again
- add baking powder to the sifted flour, mix, make a well and add the whipped butter and quickly knead the dough, roll into a ball and put in the refrigerator for an hour
- Wash and peel the vegetables, remove the skins. - use a vegetable peeler to cut all vegetables into thin slices (except tomatoes)
- grease the baking dish with oil and distribute the chilled dough over it, going over the sides by 3-4 cm
- place the vegetables cut into plates in a circle, placing a tomato in the middle
- beat 5 eggs with salt, starch and milk with a mixer until a homogeneous mass is obtained and pour in the vegetables located in a circle on the cake
- bake vegetable pie on shortcrust pastry at 190* C until ready

Shortbread pie with mushrooms and chicken

we will need
for test
250 grams of flour
150 grams butter
1 yolk
pinch of nutmeg
1/2 tsp salt
For filling
100 grams of cheese
300 grams of champignons
1 onion
300 chicken breast
2 tomatoes
70 ml cream (milk)
5 eggs

cooking
- combine diced butter with salt, nutmeg, yolk, add flour, baking powder and quickly knead the dough, roll into a ball, cover with cling film and put in the refrigerator for an hour
- cut the mushrooms and fry with onions, cube the chicken and fry in another frying pan along with the tomatoes, salt and pepper, then combine everything, cool, add grated cheese, mix


- separate the whites from the yolks. Beat the yolks with cream and salt, pour into the filling, and mix. Beat the egg whites separately and pour over the pie
- bake in the oven at 190* C until done, 40-50 minutes

Shortbread pie with mushrooms and sour cream

we will need
for test
250 grams of flour
150 grams butter
1 yolk
1/2 tsp salt
For filling
200 grams of chanterelles or any wild mushrooms
3 tbsp full-fat sour cream
100 grams of cheese
pepper, salt

cooking
- combine diced butter with salt, yolk, add flour, baking powder and quickly knead the dough, roll into a ball, cover with cling film and put in the refrigerator for an hour
- we sort out the chanterelles, wash, clean and cut them
- mix chanterelles, grated cheese, sour cream, finely chopped onion, salt and pepper
- distribute the chilled dough into the baking pan (grease the pan with butter and sprinkle with flour), going over the sides 4-5 cm, prick the dough with a fork
- place the prepared filling on the crust
- bake at 190* C until done

Look

Tarts, best recipes

The origin of the pie is French (quiche lorraine - Lorraine pie; it is believed that it came from this area).

The recipe for this quiche lauren, in a simple way - a shortcrust pastry pie with cream cheese filling and champignon filling, has taken root in our family due to the fact that this dish is multifunctional. You can prepare it as an accompaniment to first courses and broths, or you can serve it as an independent dish, washed down with tomato juice.

Beautifully served on a platter, a French pie with mushrooms, cheese and onions will decorate a holiday table, and this appetizer is also very convenient to take with you outdoors and satisfy your hunger while the meat is cooking on the grill. Crispy dough and incredibly tender juicy filling will not leave anyone indifferent.

With the help of a step-by-step recipe you can easily prepare this wonderful pie.

Ingredients for the dough:

• 100 g margarine;
• 150 g wheat flour;
• 3 tbsp. l. sour cream;
• a pinch of salt
• For the mushroom filling:
• 500 g champignons;
• 1 PC. leeks or white onions;
• 1 tbsp. l. vegetable oil;
• salt, pepper to taste
• For filling:
• 3 eggs;
• 120 g of hard cheese 50% fat or higher;
• 200 ml cream 10-15%;
• salt, pepper - to taste;
• greens (parsley, dill) - a bunch;
• nutmeg - on the tip of a knife.

Preparation time: 45 minutes + 30 minutes for baking.

How to cook an open pie with mushrooms in the oven

First, prepare the shortcrust pastry for the champignon pie. Sift the wheat flour through a sieve into a deep bowl and chop the margarine into it. Mash with a fork, your hands, or use a food machine.

Salt margarine and flour, add sour cream and stir.

Knead the shortbread dough. You can knead a lump of dough directly in a bowl; I find it more convenient to put the dough on a flat surface and finish kneading there. Place the dough in a plastic bag and refrigerate for 30 minutes while you prepare the filling and filling.

For the filling, finely chop the onion and fry in vegetable oil until transparent.

Add sliced ​​champignons to the onion, having previously prepared them by washing and peeling them if necessary. Set aside a few slices of mushrooms for decoration.

Fry until the liquid evaporates, at the end salt the mushrooms and add black pepper to taste. Set aside and cool until warm.

To fill, mix eggs with salt and pepper in a small deep bowl.

Add cream, finely grated hard cheese, finely chopped fresh herbs. Stir until smooth.

You can form a pie with fresh mushrooms. Use chilled shortcrust pastry to line the bottom and sides of the pie. It is convenient to do this in a springform form, since it will be easier to take it out later. There is no need to grease; shortcrust pastry already contains fat.

Place the mushroom filling on the dough and fill with the egg-cream filling. Place several slices of fried mushrooms on top.

Bake an open-faced snack pie with mushrooms in the oven, preheated to 180 degrees, for 30-40 minutes. The readiness of baking is determined as follows: if the dough is golden brown and the surface is frozen and springy, then the cake is ready.

Remove the pan from the oven, remove the sides and cool until warm.

Note to the owner:

• The main secret of proper shortbread dough is that all ingredients and utensils must be cold when kneading.
• If you don’t have time to prepare the dough, you can use ready-made puff pastry without yeast.
• To get a truly crispy crust, it’s better to bake it alone for about 15 minutes, and only then add the filling and put it back in the oven.
• Quiche is a universal pie; it can be prepared with any filling: smoked brisket or bacon (this quiche is considered a classic), fish, vegetables, herbs and even fruit.
• It is important to add cream to the filling, not milk, otherwise you will end up with an omelet instead of a soufflé. If there is no cream, mix milk with sour cream in equal proportions.
• In the absence of champignons, an equally tasty quiche will be obtained with fresh forest mushrooms - chanterelles or porcini mushrooms; the latter, by the way, are good both dried and frozen.

Thinking about what to prepare for your home tea party? Bake a delicious and satisfying pie with mushrooms and cheese. You can make this pie from different types of dough and with any mushrooms that suit your taste best. These can be porcini mushrooms, boletus mushrooms, chanterelles, champignons or oyster mushrooms.

So let's get started...

Let's prepare the products according to the list.

Let's start preparing the dough. In a bowl, mix flour and salt. Add grated butter. Periodically mix the butter with flour.

Then grind the flour and butter into crumbs. Gradually add water and quickly form the dough into a ball.

Sprinkle the table a little with flour and roll out the dough into a circle with a diameter of 25-26 cm. Using a rolling pin, transfer the rolled dough into the mold, form sides about 4 cm high. Prick the dough piece with a fork and put it in the refrigerator for half an hour.

Let's start preparing the filling.

Cut the onion into small cubes and place in a frying pan with heated oil. Fry over moderate heat until the onion is soft, do not forget to stir from time to time.

While the onions are frying, cut the mushrooms into thin plastic pieces.

Add some of the mushrooms to the fried onions, mix gently and fry for 1-2 minutes. Place some of the mushrooms again, etc.

Fry the mushrooms and onions until the liquid has completely evaporated. Add salt and pepper to taste to the finished filling.

Preparing the filling. To do this, mix the egg, sour cream and salt in a small container.

Place the mold with the dough base in an oven preheated to 200 degrees for 15-20 minutes, until the bottom is lightly browned. Then place half of the mushrooms on the dough. Place thinly sliced ​​mozzarella cheese on top.

Place the rest of the mushrooms on top.

Pour the filling evenly.

Sprinkle with finely grated cheese and put back in the oven. Continue baking the pie with mushrooms and cheese at 200 degrees for about 30-40 minutes.

Let the finished pie cool slightly, cut and serve.

For the test:
2.5 cups flour
100 g butter or margarine
100 g mayonnaise
1 egg
1 tsp. Sahara
1 tsp. salt
2 tsp. baking powder
2-3 tbsp. l. cold water
1 yolk for greasing the cake
Filling:
1 kg fresh mushrooms
1 large onion
1 processed cheese
salt
vegetable oil

On a beautiful autumn day, we went to the forest to “get some air” and, without trying too hard, we collected a basket of mushrooms: boletus, boletus, Polish and some others :)) And for some reason I really wanted to bake a pie with fresh mushrooms, but so that the dough it was quick, not yeasty, not wet and not dry, but crumbly, and the mushrooms were well-fried, but did not fall out of the pie when eaten, as often happens with a dryish filling.
The pie turned out wonderful, with the smell of real wild mushrooms and a delicious dough that melts in your mouth.
1. Peel the mushrooms, soak in cold salted water for 15 minutes, then rinse 2-3 more times.
Place in a saucepan, fill with cold water, as soon as the mushrooms boil and foam rises, drain the water, fill with cold water again and cook the mushrooms for 10 minutes, drain the mushrooms through a colander and leave to drain.
2. Heat a little vegetable oil in a frying pan. Cut the mushrooms into small pieces and place in heated vegetable oil.
When all the liquid in the mushrooms has evaporated and the mushrooms begin to crackle, add the diced onions and fry until the onions and mushrooms acquire a beautiful light brown color and an appetizing smell of fried onions and mushrooms.
Then add the processed cheese cut into pieces to the mushrooms and mix it well with the mushrooms. The cheese should be natural with high fat content. If the mixture seems dry to you, add 1 tbsp. a spoonful of mayonnaise or sour cream.
3. Butter, mayonnaise, egg, salt, sugar, 2 tbsp. l. cold water, stir with a fork in a large bowl, add sifted flour, baking powder and knead the dough. Knead the dough for a short time, if it turns out to be tight, add another spoon of cold water and knead until it begins to stick to your hands, let it stand until the mushrooms are fried and cool a little.
4. Preheat the oven to 200°C, grease the baking dish with vegetable oil. Separate 2/3 of the dough and roll out a circle 5 cm larger than the diameter of the mold, then place it in the mold so that the bottom and sides are covered with dough. Run a rolling pin over the top and cut off any excess dough, then roll out the remaining ½ of the dough and line the pan, bringing the edges together.
Add 1 teaspoon of water to the yolk, stir and brush the top of the pie, bake in the oven for 20-25 minutes at 200°C. Serve the pie with fresh mushrooms for tea or with sauces

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