Yeast Pies with Chanterelles, Eggs and Green Pnions (oven)

by Editorial Staff

I usually make pies with mushrooms or with onions and eggs. And this time I tried to combine these two fillings, we got unusually tasty pies, scattered with a bang! This recipe for baked yeast pies with chanterelles, boiled eggs and green onions is worthy of your cookbook!

Servings: 6

Cook: 2 hours 20 minutes

Ingredients

For the dough:

  • Milk – 150 ml + for greasing pies
  • Eggs – 2 pcs.
  • Sugar – 30 g
  • Fresh yeast – 15 g
  • Flour – 380 g (3 glasses with a capacity of 200 ml) + for burning the table
  • Vegetable oil – 50 ml + for greasing pies
  • Butter – 30 g
  • Salt – 1/2 teaspoon

For filling:

  • Mushrooms (chanterelles) – 250 g
  • Eggs – 2 pcs.
  • Green onions – 50 g
  • Vegetable oil – 2 tbsp

Directions

  1. Boil the eggs for the filling hard-boiled (within 10 minutes after boiling) and cool in cold water.
    Sort the chanterelles, wash and dry.
  2. Pour vegetable oil into a skillet and heat over medium heat.
    Cut the chanterelles into slices and place in the pan.
  3. Fry the mushrooms over medium heat for 15 minutes, stirring. Remove from heat, salt, stir and cool.
  4. Rinse and dry the green onions, chop finely and place in a bowl.
  5. Add the fried mushrooms to the bowl of onions.
  6. Peel and chop the boiled eggs. Place them in a bowl with onions and mushrooms.
  7. Salt, pepper and mix everything.
  8. Heat the milk a little and pour half into a bowl. Crumble yeast into milk, add sugar and two tablespoons of flour.
  9. Stir the milk and yeast until smooth. Put the dough in a warm place for 20 minutes to let the yeast start working.
  10. Break eggs into a bowl, add salt to them and stir.
  11. Melt the butter, add vegetable oil to it. Stir.
    Pour the butter into a bowl of eggs and stir.
  12. Pour the remaining milk into the egg and butter mass and stir.
  13. The yeast started to work.
    Add the dough to the egg and butter mixture and stir.
  14. Pour the mixture of dough, eggs and butter into a deep bowl and pour the flour through a fine sieve.
  15. Knead a soft dough – knead for at least 7-10 minutes.
  16. Cover the dough with a clean cloth and place in a warm place for 60 minutes to rise.
  17. Dust the table with flour and place the dough on it.
    Divide it into equal parts and roll them into balls.
    Cover the balls of dough with a cloth and leave to proof for 5 minutes.
  18. Roll dough balls into tortillas.
    Place the filling over the center of the tortillas.
  19. Fold the flat cakes in half, join the edges of the dough over the filling and pinch tightly along the entire length.
  20. Line a baking sheet with baking paper.
    Place the patties on a baking sheet, seam down, at a distance from each other.
  21. Place a baking sheet with pies, covered with a cloth, in a warm place for 20 minutes.
    During this time, preheat the oven to 180 degrees.
    Then brush the top of the pies with milk.
  22. Bake the patties in a hot oven for 15 minutes, until tender and golden brown.
    Remove the yeast pies with chanterelles, boiled eggs and green onions from the oven, brush with oil on top, cover with a clean cloth and let them rest for 5-10 minutes.

Bon Appetit!

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