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Pies with mushrooms and meat

Pies with mushrooms and meat

For a quick and tasty meal I recommend these pies with mushrooms and meat.

  • 1 puff pastry dough (800 gr),
  • 250 gr minced pork + beef,
  • 5 mushrooms,
  • 1 onion,
  • parsley,
  • meat seasoning,
  • 2 tablespoons tomato sauce,
  • oregano,
  • salt

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Mushroom and meat pies:

I first prepared the filling of 300 grams of meat, which I hardened together with the chopped mushrooms in the robot, onions, spices, tomato sauce, parsley and oregano. I added salt to taste and left it on the fire for about 10 minutes, stirring so that it doesn't stick to the pan.

I thawed the dough then spread it on the table and cut it into squares.

On each square I put the filling in the middle and then I formed the pies (either "triangles" or "cards").

I put them in the tray on baking paper and left in the oven for about 10 minutes.

I served it with cabbage salad and white wine.


Do not be afraid of certain signs that appear after the consumption of beetroot. In 15% of people who consume beets, the urine turns red, which does not show any intoxication or any disease, but only a partial inability of the body to assimilate certain nutrients from beets. This is called drunkenness.

Excessive consumption of beetroot juice (over 400 ml) can cause temporary paralysis of the vocal cords. At high doses of beetroot juice consumed simply, without carrot juice, nausea may occur due to too sudden purification of the liver and bile. It is better to mix beet juice with carrot juice, and the proportion of beet juice to increase gradually (patients who know they have liver or bile problems start with just a tablespoon of beet juice and increase the dose gradually).


Pies with mushrooms and meat - Recipes

For a quick and tasty meal I recommend these pies with mushrooms and meat.

  • 1 puff pastry dough (800 gr), 250 gr minced pork + beef, 5 mushrooms, 1 onion, parsley, meat seasoning, 2 tablespoons tomato sauce, oregano, salt.

I first prepared the stuffing from 300 gr of meat, which I hardened together with the chopped mushrooms in the robot, onion, spices, tomato sauce, parsley and oregano. I added salt to taste and left it on the fire for about 10 minutes, stirring so that it doesn't stick to the pan.

I thawed the dough then spread it on the table and cut it into squares.

On each square I put the filling in the middle and then I formed the pies (either "triangles" or "cards").

I put them in the tray on baking paper and left in the oven for about 10 minutes.

I served it with cabbage salad and white wine.

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Meat pies & # 8211 if you like to cook fast and tasty!

Simple and tasty meat pies from puff pastry. If you like to cook fast and tasty, then this recipe is what you need. The pies are delicious and filling.

INGREDIENT:

-550 gr of puff pastry dough (2 sheets * 275 gr)

METHOD OF PREPARATION:

1.Cut the vegetables into small cubes and mix them with the minced meat.

2. Add salt and black pepper to taste.

3.Cut the dough into rectangles, then add, in the middle of each, 1 tablespoon of filling.

4. Glue the ends and turn the patties upside down.

5. Place them on the tray lined with baking paper. We got 16 pies.

6. Prick the surface with a fork, grease them with beaten egg and sprinkle with sesame seeds.

7.Insert the tray in the preheated oven to 180 ° C for 30 minutes.


Pies with mushrooms in homemade or commercial foil

I remember my Nicu tizul and the head pastry chef at the hotel where I started my internship as a chef, he was a skilled specialist and very appreciated for the products he made. I remember that I always ran to him in the laboratory to "steal" something else. And in addition to the love of baking, I caught on the fly some recipes that I share with you today. You can make much more than you need, as I make 4-5 servings at a time, I freeze them and when I feel like baking them.

Stay tuned for the list of ingredients, but also the simple way of preparation and the result will be far beyond your expectations.

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

Be very careful, if you do not harden them enough, the composition will come out too soft and you will not be able to work with it.

In a food processor we put the mushrooms and through the pulsating function we mix until we obtain a composition similar to that given by the meat mincer on a large mesh sieve.

Add 1 egg, pepper and salt to taste, and if the composition is too soft add a tablespoon of breadcrumbs. Stir until smooth and set aside.

Divide the dough in half. We put some of it in the cold until it's her turn.

We spread the dough with the size of 60/45 cm, it will come out quite thin, somewhere around 2-3 mm thick.

Divide the dough into 3 equal parts using a dough knife or spur. With the help of a bag with a shapeless spray, distribute half of the amount of mushrooms in the lower part of the dough on all 3 strips of dough.

Beat the other egg and grease the top of the dough. We roll in 3 parts like this: we come with the lower part over the dough, so that we have one third of the width of the dough left and we turn again.

We do the same with the other dough and the remaining mushroom composition.

With the help of a knife we ​​cut every 5 cm and thus we will get somewhere around 12 pieces / roll. We can cut smaller or larger depending on how small or large we like.

We put the pies in trays lined with baking paper, grease them with the yolk mixed with milk and sprinkle the favorite seeds, I used the leftovers from the olive composition and I really like how they came out, but you can make them with a little salt or leave and without. Bake 2 trays, 18-20 minutes or less, depending on how many trays we have.


Fasting pies with your favorite filling

These delicious pies are perfect for the fasting period, because they are prepared very quickly and with mundane ingredients that are available to anyone. The dough is so simple that it can be cooked by housewives without much experience in the kitchen. For extra flavor and flavor, it is advisable to fry the pies in oil, rather than cooking them in the oven. As the dough is fasting, without milk or eggs, fasting fillings would also be suitable, such as potatoes and greens, mushrooms or cabbage.

ingredients

- 1 tablespoon of dry yeast

Note: See Measuring Ingredients

Method of preparation

1. Mix in a deep bowl lukewarm water, yeast, sugar and 3 tablespoons of flour.

2. Put the yeast mixture in a warm place for 15 minutes.

3. Then add the oil and salt and mix.

4. Gradually add the flour and knead the dough until it sticks to your hands. Let it rest for 15 minutes in a warm place.

5. Form a roll out of the dough, which you divide into several equal parts and form balls. Roll out the balls into thin sheets, add the filling and form patties


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Pies with mushrooms and dill

What do you do when you have a quick appetizer or a hot snack and you only have a packet of puff pastry and a casserole of mushrooms? You can handle what you have and prepare a portion of delicious, fluffy and very practical pies.

Today we offer you a simple but very tasty recipe for pate with mushrooms and dill, suitable for a quick meal, for the family, as well as for appetizers or snacks, when you have guests. They are easy to make, from few ingredients to & icircndem & acircnă and are excellent with a glass of beer.

  • 300 g mushrooms
  • 2 onions
  • 1 clove of garlic
  • salt
  • pepper
  • chilli
  • 3-4 teaspoons oil
  • 1 or
  • 1 packet puff pastry
  • 1 link dill

Allow the puff pastry to thaw gradually if it is frozen. The dough should be cold, but malleable when you put it in the oven.

Meanwhile, clean and finely chop the onion, garlic and mushrooms. Put a pan with a little oil on the fire. Add the onion and garlic and cook for a few minutes, then add the mushrooms.

Season with salt, pepper and chilli and leave on the fire until the mushrooms have hardened and the water they have left has completely evaporated.

Turn off the heat and add the finely chopped dill. Stir and allow the composition to cool slightly.

Meanwhile, turn the oven to 190 degrees and prepare a tray that you line with baking paper.

Divide the puff pastry into 6 or 8 equal parts, depending on how big the piece is and how many pies you want to get.

Add a tablespoon of filling to each piece of dough and fold. Press the edges with a fork to seal the contents inside. Grease the patties with beaten egg and bake for about 18-20 minutes or until the patties are nicely browned.


Dough for fried pies, which runs in a short time! Simple, fast and tasty! Pies with onions and potatoes!

Do you like pies, but would you rather not have leavened dough? Here is the recipe you need! This dough is very quick and easy to prepare - even a novice chef can handle it. It is important to prepare the filling in advance.

INGREDIENT:

For the dough:

& # 8211 250 gr of kefir / yogurt / curdled milk / fermented cream

& # 8211 5 gr of salt (1 teaspoon grated)

& # 8211 20 gr sugar (1 tablespoon grated)

& # 8211 4 gr baking soda (1 teaspoon grated)

For the filling:

& # 8211 salt and black pepper - to taste

METHOD OF PREPARATION:

1. Pour the dairy product into the bowl in which you will knead the dough, add egg, salt, sugar and 1 tablespoon of oil, then mix well until the sugar and salt dissolve.

2. Sift the flour into a bowl, add baking soda and mix.

3. Transfer the flour mixture to the bowl with the liquid ingredients, but not the whole amount, and mix with a spoon, then knead a soft, sticky dough.

Advice. If you have exaggerated with the flour, you can add 1 tablespoon of kefir, and if the dough is too liquid, then add the remaining flour.

4. Add 1 tablespoon of oil and continue to knead the dough until it becomes soft, elastic and non-sticky.

Advice. You can also use flour for kneading the dough and forming patties, but it will burn during frying.

5. Grease the work surface with oil, shape a dough bar and cut it into pieces of no more than 40 gr each.

6. Grease each piece of dough with oil and round them. Cover them with cling film and let them rest for 10-15 minutes.

7. Prepare a mashed potato (or use the remaining puree for lunch or dinner), fry the onion until golden brown, and mix the ingredients. Season the filling, which should be at room temperature, with salt and black pepper to taste.

Advice. You can add fried bacon or frozen greens (dill and green onions).

8. Put the pan on the fire, pour oil so that the pies are half in it, and heat it.

9. Grease your hands and worktop with oil, spread the glue, add 1 tablespoon full of filling and glue the edges well, forming patties. Press them lightly with your palm, so that they fry better and faster.

10. Transfer the pâtés to the hot oil with the edge down and fry them over medium heat until they brown nicely. It takes about 2 minutes on each side and for all these pies you do not lose more than 15 minutes.

11. Remove the crispy patties on a paper towel, which will absorb the excess oil.

The dough is perfect for both sweet and savory pastries: stewed cabbage, fresh or pickled, minced fried meat with onions, liver, rice with eggs, beans with fried onions, fish, mushrooms, eggs with green onions, fruit or cheese of cows. The pies are appetizing, brown and very tasty: with thin dough and lots of filling.


Recipes from readers: Sarmale with tuci with mushrooms and meat - Ilie Sandru

Ingredients: 1 jar of mushrooms, 500 g minced beef / pork, 2 teaspoons paprika kotanyi, 2 red onions, 2 white onions, 100 ml oil, salt to taste, 2 sauerkraut, 100 g rice, 2 tablespoons broth, green dill , corn, 4-5 teaspoons spices for sarmale.

Remove the cabbage from the barrel and leave it in cold water, to get the salt and sour out of it. Cut the onion and fry it in hot oil, adding rice, meat, ground pepper, thyme, salt and spices to taste. Add the paprika and mix everything. The mushrooms cut into 4 are put in the obtained composition and we mix them all. Take the pan off the heat and let it cool. We prepare the cabbage fruits. Put a row of chopped cabbage and 2 bay leaves in a bowl.

Now we start to make the sarmales: Take a cabbage leaf, put a spoonful of the obtained composition and pack the sarmales. Each sarmăluţă is placed over the cabbage in tuci. When we are ready to make and arrange the stuffed cabbage rolls, top with cabbage leaves and chopped cabbage, add the broth and a little water, put them in the oven to boil over medium heat. When they start to be made, sprinkle dill on top. Boil for a few more minutes and remove the bacon from the oven. Prepare the polenta: In another bowl put 2-3 liters of water, salt and bring to the boil, then add the corn stirring constantly so as not to form lumps. Bring to the boil until it starts to thicken, about 20-30 minutes on the right heat. When the polenta is ready, put it in 2 bowls of different sizes and let it cool. Once cooled, we turn over, the largest part on a shredder, then the small part, over, we make the place for wood and all around we put cabbage rolls, on top of the second polenta, we put the cream and sprinkle a little paprika, we arrange the olives and the donut.