Chanterelle pie

Prepare the dough: add yeast, sugar to warm milk (do not heat it above 40 °C, preferably 37–38 °C) and pour this mixture into half the sifted flour.

Stir the resulting mass, cover with a towel and leave in a warm place for 1 hour.

Add sour cream and remaining flour to the suitable dough. Knead thoroughly into a smooth, non-stick dough. Cover it with a towel and leave in a warm place for another 1 hour.

Then knead the dough and let it rest for another 30 minutes. – 1 hour. After this, roll out for a large pie or divide into small balls for pie.

Peel the chanterelles very thoroughly, rinse and dry. Chop the onion, peel the carrots and potatoes and cut into thin strips.

Fry mushrooms in vegetable oil for 5 minutes, add onions and carrots; fry for 4–5 minutes. In a separate frying pan, fry the potatoes in oil over medium heat for 6 minutes. Mix the contents of both frying pans, add dill, salt and pepper. Cool the filling slightly.

Roll out the risen dough into 2 thin layers. Line the mold with one and add the filling. In the second, cut holes with a small cookie cutter; Stick the cut out pieces of dough back onto the dough “lid”, cover the pie with it and pinch the edges. Leave to proof for 20 minutes, brush with beaten egg and bake at 180°C for 30–40 minutes.