Tongue and mushroom pie

Category: Bakery products
Tongue and mushroom pie

Ingredients

flour 330 g
milk 120 ml
fresh yeast 8 g
butter 30 g
sugar 20 g
eggs 1 PC
salt 5 g
Filling:
boiled tongue 300-400 g
dry mushrooms 50 g
fresh champignons 100 g
onion (large) 1 PC
green onion 1 bundle
fat cream 30-50 ml
salt pepper taste
olive oil for frying

Cooking method

  • Tongue and mushroom pie
  • Tongue and mushroom pie
  • 1. Rub the yeast into the flour with your hands until fine crumbs are formed. Rub in pieces of butter in the same way.
  • 2. Add sugar and salt. Drive an egg into milk at room temperature, knead with a whisk or fork until smooth and add to the flour. Knead the dough at medium speed for 5-7 minutes. leave to rise for an hour.
  • 3. Prepare the filling: fry the mushrooms with onions until tender (pre-soak dry). Pour in the cream, season with salt and pepper and add green onions at the very end. Cut the tongue into slices about 0.5 cm thick.
  • 4. Place the matched dough on a flour-dusted cutting mat and divide into two. Roll out 1 cm thick and lay out the slices of the tongue, spread the mushroom filling on top of them and put the slices of the tongue again. Cover with the second (large in diameter) round of dough, carefully fasten the edges, grease with an egg and let it stand for 30-40 minutes. Bake at 180 degrees for 15-20 minutes. Brush with egg again before baking.

Note

The pie turns out to be hearty, with a rich mushroom aroma. The dough rises strongly in the oven and turns out to be airy and tender. Despite its size, it is eaten very quickly.
Cook with love and bon appetit!

Merri
Marina, what a festive cake! Just beauty and pleasure!
Twist
Irisha, I am very glad that you liked the cake !!!

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