Potato and Mushroom Pie
The recipe for this dish was provided to me by Irina (known on the forum as Aquarelle), to whom I am very grateful. The pie is versatile: you can use vegetable, fish, or meat filling. These proportions yield 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- milk 100 ml
- dry yeast 7-10 g
- sugar 0.5 tsp
- egg 1
- vegetable oil 1 tbsp
- flour 200-250 g
- salt
- mushrooms 300 g
- potato 400 g
- onion 150 g
- cheese 150 g
- sour cream
Instructions
Step 1 of 21
Pour the yeast into warm milk (not hot!).
Step 2 of 21
Add sugar and leave in a warm place.
Step 3 of 21
Wait approximately 15 minutes until the starter rises.
Step 4 of 21
Whisk in the egg and add salt.
Step 5 of 21
Mix thoroughly.
Step 6 of 21
Add vegetable oil.
Step 7 of 21
Mix again.
Step 8 of 21
Add the flour and knead a dough that is not too stiff.
Step 9 of 21
Cover the bowl with plastic wrap or a towel and leave in a warm place. To do this, you can place the bowl in a cup of warm water. The dough should rise in about 30 minutes.
Step 10 of 21
Slice the onion into rings.
Step 11 of 21
Thinly slice the mushrooms.
Step 12 of 21
Slice the raw potatoes into very thin slices.
Step 13 of 21
Grate the cheese using a fine grater.
Step 14 of 21
Grease with butter or line with parchment paper a baking pan (in my case 26 cm in diameter). Roll out the dough to a thickness of approximately 3 mm and place it in the pan, forming the sides.
Step 15 of 21
Lightly grease the surface with sour cream.
Step 16 of 21
Arrange the mushrooms.
Step 17 of 21
Add a little salt and pepper.
Step 18 of 21
Place the onions on top of the mushrooms.
Step 19 of 21
Place the potatoes on top of the onion layer and add a pinch of salt.
Step 20 of 21
Spread with sour cream.
Step 21 of 21
Sprinkle with grated cheese. Place in an oven preheated to 180 degrees. Bake for 30–35 minutes.