Patties with potatoes and mushrooms are an excellent option for those cases when you have left the ready mashed potatoes, which no one wants to eat or several potato tubers looking for application in your culinary creations. Anyway, it's enough to stretch the boiled potatoes and add it with mushrooms, wrap a thin layer of soft dough and send it to bake or deep-fry. As a result, simple potato patties are obtained, which are convenient to take with you.
Pies with potatoes and mushrooms in the oven
The best shell for your potato filling will be a dough on yeast, which can retain softness for a long time and keep the weight and moisture of the filling without sagging.
Ingredients:
For the test:
- milk - 385 ml;
- flour - 465 g;
- instant yeast - 7 g;
- eggs - 4 pieces;
- Butter - 145 g.
For filling:
- potatoes - 640 g;
- champignons - 680 g;
- leeks (white part) - 2 pieces;
- sprig of thyme.
Preparation
The only drawback of any yeast test is the need for a prolonged proofing, and therefore knead it well in advance, before preparing the filling. Sweeten warm milk with a pinch of sugar to dissolve dry yeast in it. As soon as the latter are activated, pour into the milk whipped eggs with melted butter and proceed to the stage-by-stage pouring of flour. When the dough does not stick to the hands and other surfaces, move it to an oiled container and leave it to stand for an hour.
Boil the potato tubers and chop them. On a small amount of olive oil, sprinkle leeks and mushrooms with thyme. Salt the filling and completely cool it before proceeding to mold the pies.
Divide the dough into equal portions and flatten them between the palms. Put the potatoes in the center of each cake and blend the edges. Put the patties on the parchment with the seam down, let it reapply about 15 minutes, and then send it to the oven for half an hour at 180 degrees.
Fried patties with potatoes and mushrooms
Ingredients:
For the test:
- water 230 ml;
- flour - 275 g;
- Yeast - 5 g.
For filling:
- potatoes - 380 g;
- celery root - 65 g;
- onion - 130 g;
- grain mustard - 25 g;
- salted mushrooms - 220 g.
Preparation
Dissolve the yeast in warm water, pour the solution to the salted flour, knead the dough and leave it to go for about an hour.
Dice the potatoes and celery together until soft and pear with the addition of sea salt and grain mustard. Spasseruyte onions and mix it with slices of salted mushrooms. The filling for pies with potatoes and mushrooms is ready, it only remains to add the fried mashed potatoes and you can proceed to the baking molding.
Squeezing portions of dough, flatten them with palms, distribute the filling in the center and glue the edges so as to completely cover it. Fry patties with salt mushrooms and potatoes in deep-fried until a pronounced ruddy crust appears.
Pies with potatoes and mushrooms - recipe
If there is not enough time, then it's not the best option to take on yeast dough preparation. For such cases, the packaging of the ready-made puff pastry should always be stored in the freezer, the baking of which is prepared in a matter of minutes.
Ingredients:
- packing puff pastry;
- onion - 75 g;
- champignons - 175 g;
- potatoes - 240 g;
- a handful of green parsley;
- garlic teeth - 3 pieces;
- soft cheese - 45 g.
Preparation
While the dough is defrosting, boil the potato cubes and prepare the pasteurization from the mushrooms and half rings of the onion. Mix the mushrooms with slices of tubers, add the chopped garlic, greens and slices of soft cheese. Put the filling in the center of the pieces of dough, cover the edges and bake the patties in a preheated 200 degrees oven for 20-25 minutes.