Calories: Not specified
Cooking time: Not indicated
If you decide to make lean pies, you won’t have much trouble with either the dough or the filling. Try making pies with mushrooms and buckwheat in the oven; a step-by-step recipe with photos will show how simple baking is. The dough for pies is prepared in water; the filling can be filled with boiled cereal left over from dinner, adding fried champignons and onions. It is not necessary to strictly follow the recipe when preparing the filling. For example, instead of fresh mushrooms, you can use frozen ones, and replace some of the onions with green onions or fresh herbs. Culinary improvisations often lead to the emergence of a new, proprietary recipe (Lenten pies, as in our case), which becomes the most beloved family dish.
Ingredients:
for test:
- water – 300 ml;
- pressed yeast – 15 g;
- salt – 1 tsp;
- sugar – 1 tbsp. l;
- vegetable oil – 3 tbsp. spoons;
- flour – 550-600 gr.;
For filling:
- boiled buckwheat;
- fresh champignons – 250 gr;
- onions – 3 pcs;
- vegetable oil – 2-3 tbsp. l;
- black pepper, red hot pepper – 0.5 tsp each;
- salt - to taste.
Recipe with photos step by step:
Sift the flour for lean pies into a bowl. Dissolve yeast, salt and sugar in warm water and pour into flour. 
Mix everything quickly with a spoon. Make a well in the middle and pour in vegetable oil. Fold the dough from the edges into the middle, knead with a spoon until the dough comes together into a loose ball. 
Place this lump on the table, knead with your hands until a soft, smooth and homogeneous dough is obtained. A well-kneaded dough will stick to the table and your hands and will be firm and elastic. Place the dough back into the bowl, cover with a lid and place somewhere warm and free from drafts. Leave the dough to proof for 1.5-2 hours. No need to knead.
You have a couple of minutes. Take a look at.
The filling for Lenten pies can be made from leftover buckwheat porridge or boiled buckwheat. Cut the onion into small cubes, cut the champignons into small pieces. First fry the onion in oil, then add the mushrooms and fry until all the liquid has evaporated from the mushrooms. 
Add buckwheat to the mushrooms and onions, salt and pepper to taste. Leave the filling to cool. 
After 1.5-2 hours the dough will fit well and be ready for further cutting. 
Grease your hands with oil or sprinkle with flour. Punch down the dough and divide it into small pieces the size of an apple. 
Cover the piece of dough with your palm and begin to rotate it clockwise. We will get smooth balls like those in the photo. Cover them and let them stand for 10-15 minutes. 
Using your hands, knead the balls into cakes. Place 1-1.5 tbsp in the middle. l. prepared filling. 
Raise the edges and carefully pinch the pies. Turn over seam side down. Transfer to a baking sheet and let rest for 15 minutes. While the pies are proofing, turn on the oven and let it warm up to 200 degrees. 
Place the pies in a hot oven and bake for 15 minutes until golden brown. To ensure that the lean pies in the oven have a golden brown crust, shortly before they are ready, grease the top with tea leaves or strong unsweetened tea and put them back in the oven. Let the finished pies rest on a board under a towel for at least 10 minutes. Lenten pies with buckwheat and mushrooms can be served with tea or instead of bread for
Pies with mushrooms and buckwheat - delicious yeast baked goods for the daily table. The dough for pies is prepared without eggs, so the recipe can be considered lean. Instead of champignons, you can use any other mushrooms, even salted ones, in the filling for pies with buckwheat.
“I prepared these pies with mushrooms and buckwheat porridge for Easter. The family really liked it. So today, I don’t have eggs on hand, I remembered their recipe, quickly kneaded the dough for pies and baked them. You can go to the dacha. And there we’ll put the samovar and drink some tea in the open air. I invite my kitchen colleagues to evaluate my recipe - “Pies with buckwheat and champignons.”
Ingredients:
Ingredients for the dough:
Cooking process:
Let's start by preparing yeast dough for mushroom pies. Pour a glass of warm water into a small saucepan, crumble the yeast into it, add sugar, a pinch of salt and stir thoroughly. Little by little add sifted flour to the pan, then knead the soft dough, add vegetable oil and knead again.
Sprinkle the well-kneaded pie dough with flour, cover with a napkin and place in a warm place; the dough should double in volume.
At this moment, boil the buckwheat and fry finely chopped champignons with onions for the filling.
Advice: Buckwheat for pies can be prepared in a slow cooker, very convenient and quick ().
Lenten dough for pies with mushrooms and buckwheat is ready for baking, but first you need to stick it on. Sprinkle the table with flour, take the dough out of the pan, divide it into small pieces, roll out each piece of dough with a rolling pin and cut circles into pies with a saucer.
Now put the filling on each circle of dough - boiled buckwheat mixed with fried onions and champignons, pinch and shape into a pie, do the same with the rest of the dough.
We will bake yeast pies with mushrooms and buckwheat in a hot frying pan in oil on both sides.
During Lent, hearty dishes that do not contain fast foods are in demand. We offer Lenten pie with buckwheat and mushrooms. This delicious and easy-to-prepare pastry belongs to the category of so-called flatbreads, when the filling in the dough is rolled out to fit the mold.
We suggest baking Lenten pie with buckwheat and mushrooms in the oven using sponge yeast dough in water.
For the test:
- flour – 2 cups + 1 tbsp. heaped spoon
- water – 1 glass
- dry yeast – 1 teaspoon
- salt – 1 teaspoon
- sugar – 1 teaspoon
For filling:
- buckwheat – 1 cup
- fresh champignons – 200 g
- onions – 2 pcs.
- salt - to taste
- vegetable oil – 3 tbsp. spoons
Cooking Lenten pie with mushrooms and buckwheat
1. Dissolve the yeast in a small amount of warm water (1/4 cup) with added sugar and 1 tbsp. spoons of flour. Shake the resulting mixture and place in a warm place for 20-30 minutes until a foamy cap appears.
2. Sift 2 cups of flour into a deep bowl and mix with salt. Make a hole in the middle of the heap of flour, pour out the risen dough and the rest of the water, kneading the dough. It will turn out very soft and sticky.
3. Knead the dough for about 15 minutes, adding vegetable oil during the process. The dough will be runny, don't let that bother you.
4. Cover the dough in a bowl with a towel, lid or cling film and leave in a warm place to double in size (about 1 hour).
5. For the filling, fry chopped onion in vegetable oil, add finely chopped mushrooms and simmer together until the liquid evaporates. Add salt and mix.
6. Mix buckwheat porridge, pre-boiled in two glasses of salted water, with mushrooms and onions and cool the filling.
7. Lightly flour the table, turn out the dough and knead it. Mash the ball of dough with your hands into a small cake.
8. Place all the cooled filling in the middle of the flatbread, lift the edges of the flatbread and gather them at the top above the filling, forming a kind of knot.
9. Flatten the resulting knot with your hands and carefully roll it out with a rolling pin to the required size. Don't overdo it so the dough doesn't tear. If your dough is very soft, it is better to abandon the rolling pin and knead the filled flatbread with your hands.
10. Cover a baking tray with baking paper, transfer the flatbread with the filling and make several punctures with a fork so that the dough does not swell during baking.
11. Place the baking sheet with the cake in the oven, preheated to 210 degrees, and bake for 10-15 minutes.
12. After baking, brush the flatbread with vegetable oil.
Bon appetit and delicious pie!
Looked 3466 once
For the test:
For filling:
2 cups of flour
1 glass of water
3 tbsp. spoons of vegetable oil
1 teaspoon dry yeast
2 teaspoons flour for yeast mash
1 teaspoon sugar
1 teaspoon salt
1 cup buckwheat
a handful of dry mushrooms
can be cooked with champignons, you will need about 200 g
1 large onion
Salt
Description
A recipe for traditional Russian cuisine, but with my additions relating, first of all, to the consistency of the dough. I make this kind of pie with very soft sticky dough, which is almost impossible to roll out, so I just knead and stretch it with my hands. The result is a thin flatbread pie with a soft “fluffy” dough and a substantial amount of filling, comparable in quantity to the dough. Traditionally, this pie is served with borscht soups, but I love it with tea, or just like that. Try it!
PREPARATION:
Add dry yeast, sugar and 2 teaspoons of flour to a quarter glass of water. Stir everything until smooth and without lumps and leave in a warm place for 15–20 minutes. If the yeast is fresh, after 15 minutes a foamy cap will appear on the surface of the mash, and if there is no cap, the yeast should be replaced.
Sift the flour into a bowl, add salt, stir. Make a well in the center of the flour mound and pour in the yeast mixture and the remaining water from the recipe. Knead into a soft sticky dough. Knead the kneaded dough thoroughly (10-15 minutes). While kneading, add a little vegetable oil. In the end, I ended up with a very soft, runny, sticky dough.
Cover the bowl with the dough with film or a lid and leave it warm to rise. The dough should increase in volume by 2-3 times.
For the filling, 2-3 hours before cooking, soak the dry mushrooms in cold water so that they are saturated with moisture and swell. Rinse the mushrooms thoroughly under running water, and carefully strain the remaining water from soaking to remove any particles of sand, pour over the mushrooms and boil until tender (about 20 minutes). Strain the boiled mushrooms and finely chop them or pass through a meat grinder with a coarse grill. Use the decoction to pour buckwheat.
Sort the buckwheat, rinse, dry and lightly fry in a dry frying pan until the color changes and a characteristic buckwheat smell appears. Boil 2 cups of water (if you use the broth left over from the mushrooms, take enough water to make a total of 2 cups of liquid). Pour buckwheat into boiling water, add salt and let simmer for 1-2 minutes. Cover the pan with a lid and leave warm until the buckwheat is ready.
Cut the onion into small cubes and fry in vegetable oil until transparent. Add chopped mushrooms and fry until the minced meat is dry and desired degree of browning. If you cook with fresh champignons, finely chop the mushrooms (no need to boil) and fry together with the onion until the minced meat is dry. Add buckwheat to the mushrooms and onions (at this point it should be completely cooked! not raw!), salt if necessary, stir and let cool completely (not until warm, but to room temperature!).
Place the risen dough on a floured board. Form the dough into a ball and knead into a flat cake.
Place the buckwheat filling in the center of the flatbread and press down slightly.
Gather the ends of the dough to close the filling.
Gently knead the dough and filling to the desired thickness.
Transfer to a baking tray lined with baking paper.
Bake at 200–210°C until browned (about 10 minutes). If the dough swells during baking, make several punctures to allow steam to escape (you can make a small hole in the center of the pie before baking). Immediately after baking, brush with vegetable oil.
It is very advisable to immediately transfer the pie to a wire rack after baking so that the bottom layer of dough does not get wet. I serve the pie sliced.
Enjoy your meal!
There are no animal products in this recipe (no eggs, no milk, no butter).
It is perfect for Sunday lunch for those who are fasting. But I am sure that you will like it so much that you will bake it outside of Lent.
My guests usually don't believe that the dough in this pie is lean. “It can’t be,” they say, “You’re kidding.”
Because we have the conviction that only butter dough can be fluffy, aromatic and tasty. But I want to dissuade you of this.
So, we need:
For a pie d= 24 - 26 cm.
Pie dough:
- Wheat flour - 500 - 600 gr.
- Water - 1 glass (200 ml glass)
- Vegetable oil - 1/2 cup
- Yeast (fresh) - 25 gr.
- Salt - 1/2 tsp.
- Sugar - 1 tsp.
Pie filling:
- Buckwheat - 1 cup (150 ml.)
- Mushrooms 250 - 300 gr. (I made it with champignons)
- Onion - 2 large onions
- Vegetable oil - for frying onions and mushrooms
I’ll immediately make a reservation about vegetable oil. Yes, yes, yes, I didn’t wet myself, I really need that much oil. And take refined oil. The taste and specific aroma of unrefined oil will be felt in the dough and not everyone will like it.
- Dissolve yeast in 1/4 cup warm water. Add sugar and stir. Place the yeast in a warm place to rise. They should foam up.
- Sift flour with salt. It is better to take 500 grams of flour first. Then, when kneading, if you realize that there is not enough flour, you can add it.
- When the yeast foams, add the remaining water (warm) and oil. Pour the resulting mixture into the flour and knead the dough. The dough can be kneaded by hand or in a food processor using the hook attachment. The dough should be smooth and elastic.
- Form the dough into a ball, place it in a bowl, cover it with a warm towel and place it in a warm, draft-free place.
- When the dough increases in volume (about 2 times), it must be kneaded. We repeat the “warm-down” procedure 2 times. That is, after the first “knead”, cover it with a towel again, wait for the dough to rise (it will increase in volume by about 2 times) and knead it a second time.
- While the dough is rising, prepare filling. To do this, rinse the buckwheat, put it in a saucepan, pour in 2 cups of boiling water (the same volume as you measured the cereal), add salt to taste and boil until tender (about 15 minutes after boiling, over low heat).
- Peel the onion and cut into half rings (or quarter rings). Cut the mushrooms as you like. Heat vegetable oil in a frying pan (it is better not to skimp on oil for the filling, this will make the pie tastier), fry the onion in it until translucent, add the mushrooms and simmer until the mushrooms are almost done (about 10 minutes). Then add boiled buckwheat, mix the filling, salt and pepper to taste.
- Dough after the 2nd kneading, divide into two parts, but unequal. One part (bottom of the pie) is approximately 2/3 of the dough volume, the second part (pie lid) is approximately 1/3 of the dough.
- Lightly grease the pie pan with vegetable oil.
- Roll out the dough for the bottom in the shape of a circle approximately 0.8 - 1 cm thick. The dough rolls out well and does not stick. But if it sticks slightly, sprinkle a little flour on the surface on which you are rolling and on the rock.
- Using a rolling pin, transfer the rolled out dough into the mold and carefully place it so that it covers the entire bottom of the mold and partially the sides.
- Place the filling and smooth it out.
- Roll out the dough for the pie lid (about 0.7 cm thick) and also transfer it into the pan using a rolling pin. Place it carefully on top of the filling, smooth it out and carefully pinch the edges of the dough “bottom” and “lid” of the pie.
- Prick the cake with a fork in several places to allow steam to escape.
- Leave the cake in the pan in a warm, draft-free place for 20-30 minutes to allow it to “proof.”
- Bake in an oven preheated to 180C (top-bottom mode, medium level) for about an hour until golden brown.
- Remove the finished pie from the oven and let it cool slightly, then release it from the mold. You can grease the top of the pie with vegetable oil.
- Serve warm for Sunday lunch!
Bon appetit!
