Creamy Mushroom and Cheese Jellied Pie

Especially for those who like a lot of filling! The dough for jellied pie with mushrooms is very easy to knead, it is plastic and easy to work with. The filling is wonderful; many people love the combination of mushrooms, onions and cheese. All this in a creamy filling — a tender, tasty and very nutritious pie.
cook time: 2h
Owen Truitt
Creamy Mushroom and Cheese Jellied Pie

Nutrition Facts (per serving)

238
Calories
14g
Fat
15g
Carbs
7g
Protein

Ingredients (8 portions)

For dough:

Salt 0.5 tsp
Sugar 0.5 tsp
Wheat flour 300 g
Butter 100 g
Chicken eggs 1 pc
Soda 0.5 tsp
Kefir 0.5 cup

For filling:

Onion 1 pc
Salt to taste
Ground black pepper to taste
Eggs 2 pc
Hard cheese 100 g
Vegetable oil 2 tbsp
Champignon 400 g
Greenery 20 g
Cream 250 ml

Recipe instructions

Step 1

Step 1
How to make a pie with mushrooms and cream filling? Take premium flour, eggs — C1 or C0. Remove kefir and eggs from the refrigerator 1-1.5 hours before cooking. For a more successful test, the products should be at room temperature. Cream can be replaced with low-fat sour cream (not higher than 15%). Instead of champignons, use any mushrooms. Just keep in mind that some of them need to be boiled first.

Step 2

Step 2
Start by preparing the dough. Take a deep bowl in which it will be convenient to beat the egg and mix the liquid ingredients. Wash the egg with soap and dry with a towel or napkin. Beat it with sugar and salt. There is no need to whip until foam appears. Adding salt improves the taste and simplifies the whipping process.

Step 3

Step 3
Add kefir and stir. Melt the butter and cool to room temperature. When it cools, pour it into the egg-kefir mixture. Mix well.

Step 4

Step 4
Take a deep bowl with a rounded bottom, in which it is convenient to mix dry and liquid ingredients and knead the dough. Mix half the amount of flour and soda required in the recipe using a whisk so that the soda is dispersed throughout the flour and the dough rises evenly during baking. Sift the flour so that it is saturated with oxygen and the dough is fluffy. Make a well in the flour and pour in the liquid component. Start kneading the dough with a spoon or spatula.

Step 5

Step 5
When the flour in the bowl runs out, add the remaining flour in small portions until you reach the desired consistency.

Step 6

Step 6
When it becomes difficult to knead with a spoon, start doing it with your hands.

Step 7

Step 7
Knead the dough thoroughly. It should turn out very soft and tender. Cover the dough with cling film or a towel to prevent it from airing and place in a cool place or refrigerator for 15-20 minutes.

Step 8

Step 8
While the dough is resting, prepare the filling. Peel the onion, rinse and cut into thin half rings. This way it will cook quickly and retain its shape.

Step 9

Step 9
Peel the champignons, rinse and chop coarsely. I had small champignons, I cut them along the stem into 4 parts. This way the taste and shape of the mushrooms will be better preserved.

Step 10

Step 10
Heat a frying pan with vegetable oil. Fry the onion, stirring occasionally, until golden brown.

Step 11

Step 11
Add the champignons to the onions and fry until all the liquid from the mushrooms has evaporated. Salt and pepper to taste. Cool.

Step 12

Step 12
To make the filling uniform, grate the cheese finely.

Step 13

Step 13
Beat the eggs with a whisk or fork.

Step 14

Step 14
Add eggs and cream to the grated cheese and mix thoroughly until smooth.

Step 15

Step 15
Roll out the dough into a layer according to the shape of the container in which you will bake the pie, such that it covers the bottom and sides. I have an oval mold 30x25 cm. Using your hands, carefully spread the dough along the bottom and sides of the mold. The mold does not need to be greased, as the dough contains a sufficient amount of oil.

Step 16

Step 16
Place the filling on the dough and distribute evenly.

Step 17

Step 17
Mix the filling and pour it over the mushrooms. Align the edges of the dough. Bake the pie on the middle shelf of an oven preheated to 180 degrees for 30-35 minutes. Cooking time depends on the capabilities of the oven. Therefore, check readiness by appearance. The edges of the dough should brown evenly. To prevent the filling from falling off, leave the finished pie in the oven for another 5 minutes after turning it off. Then cool it until warm, decorate with herbs and help yourself.

Additional rubrics

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