Easy Oven-Baked Potato and Mushroom Pies

Soft, tender and very tasty! Very soft and tender pie dough, the best Iʼve ever tried! Suitable for any filling, even sweet ones! It’s very easy to prepare, I’m sure everyone can do it! :)
cook time: 2h
Freya Ashford
Easy Oven-Baked Potato and Mushroom Pies

Nutrition Facts (per serving)

220
Calories
10g
Fat
25g
Carbs
5g
Protein

Ingredients (15 portions)

Dough:

Sour cream 75 g
Water 75 ml
Eggs 1 pc
Vegetable oil 75 ml
Dry yeast 5 g
Milk 50 ml
Sugar 1.5 tsp
Salt 1 tsp
Wheat flour 340 g

Filling:

Potato 300 g
Onion 1 pc
Champignon 125 g
Vegetable oil 2 tsp
Butter 10 g

Recipe instructions

Step 1

Step 1
First, letʼs make a dough. Add yeast and sugar to warm milk.

Step 2

Step 2
Mix. Leave in a warm place for 10 minutes.

Step 3

Step 3
In a large bowl, mix sour cream (I used 15% fat) and warm water. Add vegetable oil and mix.

Step 4

Step 4
Beat in the egg and mix.

Step 5

Step 5
Add the dough and mix.

Step 6

Step 6
Sift through half the flour and mix.

Step 7

Step 7
Add salt and mix lightly again.

Step 8

Step 8
Sift the remaining flour and knead the dough. If the dough sticks to your hands too much, then add a little more flour, but do not overdo it, the dough should be sticky, but not too much.

Step 9

Step 9
Cover the dough with cling film or a towel and leave to rise in a warm place for 1 hour (if the room is cool or there are drafts, it may take longer, be guided by how the dough rises, it should approximately double in size).

Step 10

Step 10
At this time, prepare the filling. Cut the potatoes into large cubes. Place in a saucepan, add water so that it covers the potatoes, add 1 teaspoon of salt. Put on the fire, after the water boils, cook for 20 minutes.

Step 11

Step 11
Mash the finished potatoes with a fork. This time I made two fillings — one with mushrooms, the other without — just potatoes and onions, so I divided the potatoes in half.

Step 12

Step 12
Finely chop the onion.

Step 13

Step 13
Cut the champignons into small cubes.

Step 14

Step 14
Add 1 teaspoon of vegetable oil and 5 grams of butter to a heated frying pan.

Step 15

Step 15
Add onion.

Step 16

Step 16
Fry until golden brown over high heat, about 3 minutes.

Step 17

Step 17
Transfer the fried onions to the potatoes.

Step 18

Step 18
In the same frying pan, fry the champignons with 1 teaspoon of vegetable oil and 5 grams of butter.

Step 19

Step 19
Fry over high heat for about 4-5 minutes.

Step 20

Step 20
Add mushrooms to potatoes. Salt and pepper the filling to taste and mix.

Step 21

Step 21
Place the dough on the work surface and divide into 15 equal parts (I got 15 balls weighing approximately 42 grams).

Step 22

Step 22
We cover the dough balls with cling film so that they do not get airy while we make the pies.

Step 23

Step 23
Take a ball of dough and stretch it with your fingers, forming a circle or oval.

Step 24

Step 24
Place about 1 teaspoon of filling in the center of the dough.

Step 25

Step 25
We pinch the edges. We repeat this with the rest. Place the pies on a baking sheet lined with parchment, leaving space between them. Let it rest for 15-20 minutes, covering it with a clean towel so that the dough on top does not dry out. At this stage, you can turn on the oven to heat up to 180 degrees, top/bottom mode.

Step 26

Step 26
After proofing, beat 1 egg.

Step 27

Step 27
Using a brush, grease the top of the pies.

Step 28

Step 28
Bake the pies in an oven preheated to 180 C for 20 minutes. Time and temperature are approximate, use your oven as a guide.

Additional rubrics

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