Pies with buckwheat and mushrooms
Pirozhki can decorate any feast, and on an ordinary day become a tasty snack or an addition to soup. The monastery kitchen preserved a recipe for pirozhki with buckwheat and mushrooms. The dough for them was prepared on brine - cabbage or cucumber brine. Brine acted as a natural enzyme, and yeast was not required. We will take a simplified recipe for pirozhki with yeast.
Ingredients
| BUTTER: |
| dry yeast 1 tsp. |
| sugar 1 tbsp. |
| flour 1.5 tbsp. |
| boiling warm water 3/4 cup. |
| BATTER: |
| flour |
| salt pinch |
| vegetable oil 1/4 cup |
| BUTTERING: |
| onion |
| mushrooms (mushrooms or mushrooms) |
| buckwheat |
Instructions
Step 1
Dough: mix dry yeast (1 tsp. with a slide), sugar (1 tbsp.), sifted flour (1.5 tbsp.) and 3/4 cup of boiled warm water. Let stand in a warm place for 20 minutes until bubbling. Then, add a pinch of salt and 1/4 cup of vegetable oil to the opara and sifted flour and knead the dough. Cover the dough with foil and let it rise for 1 hour in a warm place.
Step 2
Filling: chop the onion and sauté it in a pan. Wash, peel and chop mushrooms (mushrooms or mushrooms), fry together with onions. Season with salt and pepper. Stir constantly, fry until ready. Boil buckwheat and combine with mushrooms, stir.
Step 3
Divide the dough into 12 parts, roll balls and form patties (knead the ball into a flat circle, put the filling in the middle and seal the edges). To make the patties brown, brush them with egg yolk.
Step 4
Bake on a parchment-lined baking tray in a preheated oven at 180°C for 25-30 minutes. Take the patties out and let them stand under a towel for 5 minutes.
