Closed Mini Shortbread Pies with Mushrooms and Beans
by Editorial Staff
Each of these hearty mini pies is a serving of mushrooms with carrots and beans in a “pot” of shortcrust pastry. It is convenient to take such a portioned pie with you as a snack or serve instead of bread for the first course.
Ingredients
For the dough:
- Sour cream – 60 g
- Butter (soft) – 20 g + 5 g for greasing forms
- Egg – 1 pc.
- Flour / s – 100-130 g
- Whole grain flour – 100-130 g
- Salt to taste
For filling:
- Canned beans in their own juice (or boiled) – 100 g
- Carrots – 120 g
- Onions – 120 g
- Champignons – 80 g
- Garlic – 1-2 cloves
- Vegetable oil – 2 tbsp
- Salt to taste
- Ground black pepper – to taste
Directions
- You can take canned beans for the filling, or you can boil them in advance.
If you are going to boil the beans, then they must be soaked in cold water overnight.
Then drain the water from the beans. Rinse the beans, add clean water and boil until tender. Cooking time depends on the type of beans and can vary from 30 minutes to 2 hours.
From 50 grams of dry beans, you get 100-125 g of boiled beans. You can boil more beans, and freeze the excess or use for other dishes. - Preparing the ingredients for the dough.
The butter should be soft – we take it out of the refrigerator in advance.
We mix in equal parts premium flour with whole grain flour – the total flour may be required from one and a half to two glasses with a capacity of 200 ml. Sift the flour mixture. - It’s easier for me to knead the dough in the bowl of the food processor. I put all the ingredients together.
- I turn on the combine – the dough should gather into a ball.
The dough can be made by hand, for this you need to combine an egg, warm oil, sour cream and salt in a bowl. Gradually adding flour, knead the dough.
- Place the dough in a bowl, cover and leave to rest for half an hour.
- In the meantime, let’s start preparing the filling. We prepare the ingredients.
- Cut the onion into small cubes, grate the carrots.
Heat vegetable oil in a frying pan, put onions and carrots and fry for 3 minutes. - Cut the champignons into cubes.
Add champignons to onions and carrots and fry for another 5 minutes.
Then salt and pepper to taste. Peel the garlic, pass through a press and add to the pan. - Grind the beans in a blender.
- Add beans to the pan to the fried vegetables and mushrooms. Mix – the filling is ready.
- Divide the dough into 4 equal parts. Separate a small piece from each part for the “cap”.
Preheat the oven to 190 degrees. - For baking mini pies, I used 4 baking tins with a diameter of 10 cm and a volume of about 150 ml.
Roll out the dough: roll the smaller piece into a circle around the dia of the baking dish, the larger piece with a margin on the sides. - We spread a larger circle of dough in a greased mold, forming a side.
Put a quarter of the filling inside.
- Close the filling with a “lid”. Gently pinch the edges.
In the same way, we form mini-pies from the remaining dough and filling. - In the center of the “caps” we make punctures with a knife.
We bake pies at 190 degrees for 25-30 minutes.
Closed mini shortbread pies with mushrooms and beans are ready. Enjoy your meal!
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