Name: Chanterelle pie
Prep time: 270 min
Cook time: 40 min
Total time: 310 min
Yield: 6
Cuisine: Ukrainian
Ingredients: Flour - 500 g; Dry yeast - 10 g; Milk - 120 ml; Sugar - 2 tbsp.; Fat sour cream (at least 20, and preferably 30%) - 150 g; Egg for brushing cruffin - 1 pcs.; Quick-frozen chanterelles Own harvest - 500 g; Carrot - 2 pcs.; Potato - 2 pcs.; Onion - 2 pcs.; Dill - 50 g; Vegetable oil for frying to taste; Ground black pepper to taste; Salt to taste

This is a very summery dish, typical for mid to late summer in most parts of our country. Even large, overgrown chanterelles, which are abundant in the forest at this time, will work well in this 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.

Chanterelle pie

Ukrainian

Приготуйте на свято цей ефектний і смачний салат з баклажанами, куркою та грибами. Оригінальне оформлення та неперевершений смак неодмінно сподобається гостям та рідним. Усі інгредієнти чудово поєднуються між собою, роблячи смак страви гармонійним. Волоські горіхи та часник чудово підкреслюють запечені баклажани, додаючи їм пікантності. За бажанням куряче філе можна замінити м'ясом стегна, воно більш соковите. Салат виходить смачним і ситним, обов’язково спробуйте!

<p>Салат з баклажанами, курячим філе, печерицями та волоськими горіхами</p>

Сьогодні в меню найсмачніша літня закуска - хрусткі, ароматні та дуже смачні малосольні огірки в банці! Приготовані за цим рецептом, вони можуть довго зберігатися в розсолі, не змінюючи свої смакові властивості. З часом овочі не стають більш солоними, тому я завжди готую декілька баночок наперед. Рецепт дуже швидкий і простий, а результат перевершить всі ваші очікування. Молодий часник, ароматна зелень та пряні спеції надають овочам приголомшливий смак та чудовий аромат. Рекомендую обирати для рецепта свіжі і пружні молоді огірки з тонкою шкіркою та недозрілим насінням.

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American

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Chanterelle pie

About This Recipe

Ingredients List

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