Pie with potatoes in a slow cooker - mushroom, vegetable, meat, chicken, cheese, lean. The best recipes for pie with potatoes in a slow cooker

You can always make your lunch or dinner a little more interesting and tasty by preparing, for example, fragrant pie with mushrooms and potatoes in a slow cooker, no one will refuse such a dish.
Number of servings: 6-8
A simple recipe for pie with mushrooms and potatoes in a slow cooker home cooking step by step with photos. Easy to prepare at home in 1 hour 50 minutes. Contains only 117 kilocalories.

Preparation time: 13 minutes
Cooking time: 1 hour 50 minutes
Calorie Amount: 117 kilocalories
Number of servings: 8 servings
Occasion: For lunch

Complexity: An easy recipe
National cuisine: home kitchen
Type of dish: Baking, Pies

Ingredients for four servings
Mushrooms - 400 Grams
Potatoes - 2-3 pieces
Onion - 1 piece
Egg - 4 pieces (3 - in the dough, 1 - in the filling)
Smooth cottage cheese 5% - 5 tbsp. spoons
Mayonnaise - 5 tbsp. spoons
Flour - 250 grams (mixed with baking powder)
Corn starch - 50 grams
Salt - 1 pinch (+ for filling)
Ground black pepper - - To taste

Step-by-step preparation
I think that such a pie will not be new to you, because many have already cooked it in the oven more than once, but today I want to tell you how to make a pie with mushrooms and potatoes in a slow cooker. Almost all modern housewives have this smart technology I have long been a good helper in the kitchen and have almost completely replaced the stove, so my recipe can be useful to many. It is quite simple, so in order to prepare a pie with mushrooms and potatoes in a multicooker at home, you will not need a lot of time and effort, as always, the multicooker will do all the work for you.
1) First, peel and chop the onions, cut the mushrooms into small pieces, and cut the potatoes into cubes. Pour a little vegetable oil into the multicooker bowl and put mushrooms and onions in it, place the potatoes in the steamer bowl. Turn on the “Extinguishing” mode for 20 minutes.
2) While the filling is being prepared, we make flour (mixed with baking powder), cottage cheese, three eggs, mayonnaise, corn starch and salt, knead into a homogeneous dough.
3) When the multicooker finishes working, put the mushrooms with onions and potatoes in a bowl, add salt and spices to taste. As soon as the filling has cooled, add the beaten egg to it and mix everything thoroughly.
4) Wipe the multicooker bowl dry with a paper towel and grease it with butter. Place half of the prepared dough into the bowl, spread the filling evenly onto the dough and fill it with the remaining dough, distributing it over the entire surface.
5) Select the “Baking” mode on the multicooker and set the time to 65 minutes. After the end of the mode, open the lid, install the steamer bowl and carefully turn our pie onto it. Now the pie must be returned to the multivac, placing its browned sides up. Turn on the “Baking” mode again for 20 minutes.
The recipe, as they say, is as simple as shelling pears, and the pie turns out delicious, although it ends very quickly. Bon appetit everyone!

Mushrooms have always stood apart among the entire list of products. They can replace full-fledged meat dish, but at the same time, their plant origin makes them easier and more digestible. For lovers of simple, tasty and low calorie food mushrooms are a real find, even when it comes to baking. Having a multicooker on the farm, preparing a mushroom pie is not difficult. Here you will find a selection of the most variety of recipes delicious mushroom pies in a slow cooker.

Let's start, perhaps, with the simplest and easiest treat, which even the most sophisticated connoisseur of home-baked goods will not be able to resist. It couldn't be easier to make and tastes great every time. The dough literally melts in your mouth and... delicate taste gives way to the juiciness of the mushroom filling.

To do light pie with mushrooms in a slow cooker, you will need the following ingredients:

margarine for baking – 250 g;
wheat flour – 2 tbsp;
kefir 1% - 6 tbsp. l.;
baking powder for dough – 0.5 tsp;
champignons – 500 g;
onion – 1 piece;
spices - to taste;
sunflower oil– 2 tbsp. l.

Helpful advice: Champignons themselves do not have a pronounced taste, and this task falls on the spices and accompanying ingredients, so it never hurts to add a few porcini mushrooms to the pie. They are usually sold dried, so pour boiling water over a few mushrooms for 15 minutes, then finely chop and add to the main filling. Mushroom infusion can also be used - it makes an excellent broth or base for a flavorful sauce.

Step by step recipe cooking light Mushroom pie in a slow cooker:

First of all, prepare the dough. Margarine, if it has melted, leave for 30-40 minutes. in the freezer until it becomes firm. This will make it easier to rub on coarse grater.
Sift wheat flour to grated margarine, add kefir and baking powder.
Knead the dough until it becomes elastic and sticks to your hands.
Divide the mass into two equal parts, pack each of them in a plastic bag and place in the refrigerator for 20-30 minutes.
While the dough arrives, make the filling. Rinse the champignons in running cold water, but do not soak them, otherwise they will quickly absorb moisture and become watery.
Finely chop the onion and lightly fry in the “Baking” or “Multi-cook” mode until transparent.
Cut the mushrooms into slices or cubes (as you like) and simmer along with the onion.
Salt and add spices to taste.
When the mushrooms become soft and release their juice, transfer the filling to a plate and wash the multicooker bowl.
Grease the bowl with sunflower oil and place the first portion of dough on the bottom. Using your hands, spread it over the bottom in an even layer, overlapping the walls by 5-8 cm.
Put it inside mushroom filling.
Roll out the second part of the dough into a pancake about 1 cm thick and cover the filling with it.
Pinch the edges with your fingers and use a toothpick or fork to poke a few holes in the top to allow steam to escape. If this is not done, the cake may become deformed.
All that remains is to set the “Baking” mode, close the lid and wait for the mushroom pie to cook in the multicooker. If you have a 3D heated model, you don't need to flip the cake. If heating occurs only from below, then after 40 minutes. Carefully turn the cake over using a steaming rack and bake on the other side for another 40 minutes.

A light mushroom pie in a slow cooker can be served immediately after the beep, but it is better to let it cool a little so as not to burn yourself on the filling. To make the treat more juicy, place a bowl of sour cream sauce on the table. To do this, grate a little garlic into the sour cream, add a little salt and add dill.

Pie with mushrooms and potatoes

This multicooker mushroom pie will be more satisfying than the previous one. It can be served as a main dish for lunch or dinner, especially if complemented with aromatic broth, sauces or salads. After the first bite, you will feel pleasantly full, but you will hardly be able to stop - it is so tasty.

To prepare a pie with mushrooms and potatoes in a slow cooker you will need:

wheat flour – 200 g;
butter– 100 g;
homemade cottage cheese – 100 g;
kefir 1% - 300 ml;
salt - a pinch;
baking powder – 0.5 tsp;
potatoes – 700 g;
champignons (or other mushrooms) – 500 g;
hard cheese – 200 g;
chicken egg – 2 pcs;
onions – 2 pcs;
dill - to taste;
spices - to taste.

Helpful advice: If you want to do any homemade pie not only tasty, but also healthy, replace 1/3 of the amount wheat flour whole grain or add a couple of tablespoons of bran. This will not affect the taste at all, but will have a beneficial effect on the work digestive system. It is important not to overdo it with bran and flour. coarse, because it will have very little gluten, and the dough will not be so tender and elastic.

How to cook a hearty mushroom pie in a slow cooker:

First of all, peel the potatoes and cut them large pieces and set to cook in puree.
Sift the flour into a large bowl and rub it with the butter and cottage cheese using your hands.
Gradually pour 100 ml of kefir into the resulting mass, add a little salt and baking powder and knead into a tender soft dough.
Wrap the dough in cling film and leave it on the table for 15-20 minutes.
While the dough is resting, prepare the filling. Wash the mushrooms and chop them in small pieces or slices.
The potatoes should be cooked by now. Make a puree from it, after transferring it to a separate pan or bowl. If you mash potatoes in a multicooker bowl, they will probably get scratched. Salt the finished puree, add spices to taste and leave on the table to cool slightly.
Finely chop the onion and fry with mushrooms in oil on the “Baking” program until soft.
When the puree is not so hot, beat in chicken eggs and kefir. It should work out lush light weight.
Grate the cheese on a coarse grater and add to mashed potatoes.
Grease the multicooker bowl with a small amount of sunflower oil and spread the dough over the bottom, going 8-10 cm over the sides.
Place fried mushrooms and onions on the dough in an even layer.
Spread the potato-egg mixture evenly over the mushrooms and smooth with a spoon.
Set the “Baking” program for 50 minutes, close the lid and do not open until the beep sounds.

This multicooker mushroom pie is good for everyone - it’s nourishing, aromatic, beautiful, but the most convenient thing is that you don’t need to turn it over, even if you have a model with bottom heating. Before serving, sprinkle the treat with dill and let it cool slightly.

Pie with mushrooms and chicken

It would be a stretch to call previous pie recipes vegetarian, but the dish described in this chapter will undoubtedly appeal to meat lovers. At the same time, it is prepared not from heavy meat, but from low-calorie chicken fillet, which will certainly please adherents of a healthy lifestyle.

Required ingredients:

chicken fillet – 300 g;
champignons – 500 g;
onion – 1 piece;
chicken egg – 3 pcs;
cream 10% - 3 tbsp. l.;
puff pastry – 250 g;
garlic – 2 cloves;
parsley – 1 bunch;
olive oil – 3 tbsp. l.;
butter - to taste;
salt, spices - to taste.

How to cook chicken pie with mushrooms in a slow cooker:

Cut the chicken fillet into small pieces, rinse, dry with a paper towel and bake in a multicooker in the “Baking” mode with the addition of 1 tbsp. l. olive oil. Since the chicken cooks quickly, 20 minutes will be enough. time on the timer. Once cooked, transfer the fillets to a separate plate.
Wash the champignons, chop finely and fry in the chicken “juice” remaining in the bowl, using the “Frying” mode. When the mushrooms give juice, wait for it to evaporate by half and add finely chopped onions. Continue to fry with the lid open until all the liquid has gone.
Transfer the mushrooms and onions to a deep plate, add the garlic passed through a press and chopped parsley. Pour in the cream and mix the ingredients thoroughly.
In a separate bowl, beat the eggs with a pinch of salt, then pour them into the cooled mushrooms.
Tear the chicken fillet with your hands small pieces or cut into small cubes. Mix the meat with the mushroom filling, add spices to taste and stir.
Roll out puff pastry and divide into two unequal parts. Place the larger half in greased olive oil multicooker bowl, making allowances for the sides of 7-10 cm.
Spread the filling in an even layer and cover with the remaining smaller half of the dough. Pinch the edges with your fingers and make small cuts on top with a knife to allow steam to escape.
Set the “Bake” program for 50 minutes. When the beep sounds, turn the cake over to the other side and bake for another 20 minutes.

This multicooker mushroom pie is best served completely cooled. He will a great addition To a hearty lunch or decorate a holiday table.

Creamy pie with mushrooms

If you have tried julienne at least once in your life, you will remember it forever amazing combination sour cream sauce with mushrooms. This pie vaguely resembles the taste classic julienne, but still has its own unique notes. It is very simple to prepare, and as a filling you can use not only ordinary champignons, but also rows, honey mushrooms or chanterelles. And for added flavor, no one forbids adding a little porcini mushrooms.

What ingredients will you need:

puff pastry – 250 g;
mushrooms (champignons, chanterelles, etc.) – 150 g;
onion hands – 1 piece;
sour cream 20% - 3 tbsp. l.;
hard cheese – 100 g;
thyme – 2 sprigs fresh or 0.5 tsp. dry;
salt, spices - to taste.

This amount of ingredients is enough for 4-6 servings. Preparation will take you no more than 40 minutes in total.

How to bake cream pie with mushrooms in a slow cooker:

When the mushroom pie is baked in the slow cooker, lift the lid and let it sit for 5 minutes. After this, you can carefully remove it and transfer it to flat dish for serving. The filling turns out to be very tender and moderately liquid, and when it cools it thickens, so the pie is good even cold.

Autumn jellied pie with mushrooms

If you like to please your family not only with tasty, but also beautiful delicacies, be sure to try making a mushroom pie in a slow cooker using this recipe. You can use any mushrooms for it, but chanterelles look the most impressive. And they have a special taste - autumn.

Ingredients you will need:

wheat flour – 150 g;
butter – 50 g;
chicken egg (yolk) – 1 piece;
chicken egg – 1 piece;
sour cream – 200 g;
cold water – 2 tbsp. l.;
chanterelles – 150 g;
onion – 1 piece;
oregano - to taste;
nutmeg- taste;
salt, pepper - to taste.

To make it delicious mushroom pie in a slow cooker, follow the instructions:

Mix flour with salt.
Cut the cold butter into small cubes, throw into the flour and quickly rub with a fork.
Add the yolk to the flour cold water and stir. The result should be non-sticky plastic dough, from which you can mold a neat ball.
Roll the dough into a ball and refrigerate for at least an hour. If time permits, or you can prepare the pie in advance, it is better to keep the dough in the refrigerator for 10-12 hours.
Finely chop the onion and cut the mushrooms into small pieces.
Fry the onion on the “Baking” program for 5 minutes. in a small amount of sunflower oil.
Add mushrooms, spices, salt and fry, stirring, for another 5 minutes.
Place the filling on a plate and cool.
Mix sour cream with egg, add a little salt and add spices to taste.
Roll out the dough, place it on the bottom of the multicooker bowl, slightly extending onto the walls.
Place the mushroom filling on the dough and fill it with the sour cream and egg mixture.
Set the “Baking” program for 50 minutes. and cook covered. Various models multicookers have different power, and the products may differ, so periodically open the lid and monitor the condition of the pie. When the filling thickens in the center, you can turn off the multicooker.

Before serving, decorate the mushroom pie in a slow cooker with herbs. It is very tasty to enjoy it with a salad of fresh vegetables.

Mushroom pie in a slow cooker: video

The video below shows detailed description Making mushroom pie in a slow cooker in a hurry:

Mushroom pie in a slow cooker is quick and easy to prepare. Not all housewives like to prepare yeast dough, it is troublesome. But what could be tastier than a mushroom pie made from soft and fluffy yeast dough? Moreover, preparing dishes using a multicooker saves a lot of time, and as a result they turn out surprisingly tasty.

There are a lot of recipes for making mushroom pies; the mushroom filling can be supplemented with the most various ingredients: chicken, potatoes, cabbage, eggs and onions, cheese. Mushroom pie in a slow cooker made from yeast dough - great option to please the family both on an ordinary day and on a holiday. The pie dough is quite unpretentious, even though it is yeast. Kneading yeast dough for mushroom pie does not cause much trouble.

Baking with mushrooms using a multicooker is prepared quickly, and the result is very tasty, soft and fluffy. Hurry up, take a pen, a notepad and write down the simplest recipe for a mushroom pie in a multicooker made from yeast dough! Treat your family and friends with delicious food homemade cakes.

Products:

sifted flour - 200 grams;
milk - 60 ml;
mushroom seasoning - 5 grams;
fresh mushrooms(forest or domestic) - 300 grams;
olive oil - 50 gr. or 3 tbsp. spoons;
dry yeast - one and a half tsp;
garlic - 1 clove;
onion - 1 onion;
salt - 1 tsp;
sugar - 1 tsp;
egg - 3 pieces.

How to bake a delicious mushroom pie in a slow cooker using yeast dough:

Let's prepare the yeast dough
IN warm water fall asleep granulated sugar, dry yeast, salt. The mixture must be thoroughly mixed and left for further swelling for 15 minutes.
When the yeast mixture begins to form bubbles, add oil and gradually add sifted flour. Quickly knead the yeast dough finished form it should acquire elasticity and homogeneity.

Yeast dough for soft, gentle and lush pie ready. Now he needs to “rest” a little; for this, the pie dough should lie for about 10 minutes. During this time it will be able to rise and approach. In the meantime, you need to prepare the mushroom filling.

Preparing the filling
Mushrooms for delicious unsweetened filling You can use absolutely any: the most common are champignons, oyster mushrooms, or forest ones - honey mushrooms, chanterelles or saffron milk caps, boletus. You can put both fresh mushrooms and marinated and salted ones in the filling. It all depends on your tastes and preferences.

Peel fresh mushrooms, rinse, and cut into small slices. Peel, rinse and chop the onion. Place a stirring spatula on the bottom of the multicooker, thoroughly grease the inside of the multicooker bowl with olive oil and place the mushrooms in an even layer on the bottom.
Lightly fry the mushrooms by turning on the appropriate multicooker mode (usually sautéing or frying). This will take 3 minutes; after the time has elapsed, add chopped onion and garlic. Roasting fresh mushrooms For hearty filling continue until transparency is achieved onions, then add salt to taste and add the prepared seasonings.

If you use salted or pickled mushrooms as a pie filling, then frying is not required. Just mix the mushrooms with onions, garlic and your favorite spices. Add salt as needed.

Prepare the filling for the pie. To do this, you need to beat the eggs in a container and pour milk over them. The mixture should be mixed, salt and spices added.

We bake a delicious pie with mushrooms in a slow cooker
Roll out the yeast dough into a round shape. Its size should correspond to the multicooker bowl. The container must be greased with oil, the stirring spatula removed, and the dough placed in the bowl. The pie needs to be formed into a side two centimeters high. Place the mushroom filling on the dough and spread it over the entire surface. Pour a mixture of milk and egg on top of the pie.

Tasty pie Bake with mushrooms in a slow cooker, setting the oven mode to maximum power. Allow 25 minutes for preparation.
Ready baked goods Carefully remove from the multicooker and leave to cool.

Mushroom pie in a slow cooker is prepared quickly and turns out very tasty, fluffy, filling, and looks great on festive table. Such a simple recipe delicious baked goods you need to take note and, if possible, spoil the whole family delicious dish.

How to quickly cook a simple pie with mushrooms and cheese in a slow cooker

Pies with potatoes are rightfully considered one of the favorite snacks. They are easy to prepare, inexpensive and turn out to be very diverse in combination with various fillings. Find out how to bake a potato pie in a slow cooker from this article.

What else does potatoes harmonize with so well if not onions? Sometimes you don’t need to add either meat or cheese to such a dish, because greens perfectly highlight the taste of the pie and set the main aromatic notes. We will bake a pie with potatoes, arugula and leeks in a slow cooker from:

potatoes – 400 g;
arugula – 50 g;
leek – 250 g;
onions – 0.5 pcs.;
hard cheese– 80 g;
milk – 150 ml;
flour – 170 g;
eggs – 3 pcs.;
vegetable oil – 4 tbsp;
ground paprika – 1 tsp;
thyme – 1 tsp;
salt, pepper;
butter – 10 g.

Let's prepare a pie with potatoes, arugula and onions in a slow cooker:

Let's make a dough from flour, eggs and spices. Mix flour with paprika, thyme and salt. Whisk 1 egg in vegetable oil, pour in 1 tbsp. water, pour it into the flour and prepare the dough. Cool it under film for half an hour.
Chop the peeled potatoes into petals, chop the onion into rings and blanch in boiling water for 2 minutes, then drain in a colander. Just wash and cut the arugula.
Rub the multicooker pan with butter. Chilled dough Roll it out like a pancake and place it on the bottom. Grate the cheese and pour half of it onto the dough.
Place potato petals, onions and arugula over the cheese. Cover with the remaining cheese.
Scramble 2 chicken eggs with milk, add salt and pepper. Chop half an onion very finely and add it to the filling.
Pour over the pie and click on the “Baking” program.
Cook the pie with potatoes, arugula and onions in a slow cooker for 50-60 minutes.

Pie with potatoes, spinach and tomatoes in a slow cooker

This pie doesn't have butter dough, it is replaced by the potato itself. It goes well with small cherry tomatoes, Mozzarella cheese and healthy green spinach. For a potato pie in a slow cooker, you need to stock up on:

potatoes – 6 pcs.;
cherry tomatoes – 150 g;
Mozzarella cheese - 150 g;
eggs – 6 pcs.;
milk – ¼ cup;
spinach – 150 g;
olive oil – 2 tbsp;
butter – 10 g;
salt and pepper.

Here's how this pie is prepared:

Wash the potatoes, peel them and grate them on a coarse grater. Mix with salt and squeeze out excess juice with your hands. Grease the multicooker with butter and place a layer of grated potatoes on the bottom.
We will also grate the Mozzarella cheese, take half of it and spread it over the potatoes.
Divide the cherry tomatoes into halves and chop the spinach coarsely. Fry the spinach and tomatoes in a frying pan in olive oil. Fry for about 3 minutes, no more. Then spread the filling over the cheese.
Whisk the eggs with milk, salt and black pepper, pour into a bowl, and crush with the other half of the cheese. Let's turn on the "Baking" program.
Bake a pie with potatoes, cherry tomatoes and spinach in a slow cooker for 50 minutes.

Pie with potatoes and asparagus in a slow cooker

A healthy, beautiful, nutritious dinner can be made from a pie with potatoes and asparagus in a slow cooker. The following components are present here:

potatoes – 300 g;
cream – 1 glass;
green asparagus – 0.5 kg;
green onions– 2 tbsp;
eggs – 3 pcs.;
hard cheese – 50 g;
olive oil – 1 tbsp;
salt pepper;
oil for mold.

Let's bake a pie with potatoes and asparagus in a slow cooker:

Chop the peeled potatoes into thin petals and place them in a checkerboard pattern in a greased form.
We will select 10-12 shoots from the asparagus for decoration, cut off the excess hard parts from it, and chop the product into pieces about 2 cm long.
Chop the green onions and grate the cheese.
Sprinkle the potatoes in the slow cooker with olive oil and sprinkle with salt. Let's put some asparagus and let's shake it green onions. We arrange whole asparagus shoots beautifully on top.
Mix beaten eggs with cream, spices and grated cheese. Pour the filling onto the pie and activate the “Baking” program.
Cook the potato pie in a slow cooker for 50-60 minutes.

Pie with potatoes and minced meat in a slow cooker

We will bake a pie with potatoes in a slow cooker in the fastest and easiest way pouring dough. The dish will contain different vegetables, meat and greens, so the appetizer will be satisfying. For this we need to take:

large potatoes – 2 pcs.;
minced meat from any meat – 400 g;
eggs – 3 pcs.;
carrots – 1 pc.;
flour – 300 g;
large onion - 1 pc.;
any greens - to taste;
baking powder – 1 tsp;
sugar, salt - to taste;
vegetable oil – 3 tbsp;
kefir - how much will it take?

Let's start preparing the dish:

We clean the vegetables and cut them into circles and half rings.
In vegetable oil, heated in a frying pan, saute the onions and carrots until they are soft and golden brown. Then we send it there chopped meat with salt and seasonings and simmer until cooked.
Add flour, salt, baking powder and, if desired, a little sugar to the beaten eggs. Then pour in enough kefir to get a viscous dough, but not very thick.
Grease the mold and add potato slices, about half the portion.
Then pour the filling from the frying pan and herbs onto the potatoes, and again place potato petals on top.
Pour the dough into the bowl. Find and click on the “Bake” button and bake the pie with potatoes in a slow cooker until done.

Pie with potatoes and canned pink salmon in a slow cooker

For a pie with potato and fish filling you need to take:

potatoes – 5 pcs. medium size;
canned pink salmon – 1 jar per 175 g;
small onion - 1 pc.;
garlic – 1 clove;
milk – 1 glass;
butter – 50 g;
thyme – 1 tsp;
salt, pepper - to taste;
mayonnaise – 200 g;
sour cream – 200 g;
flour - 3 cups;
soda – 1 tsp;
eggs – 2 pcs.

Let's prepare a pie with potatoes and canned fish in a slow cooker:

The dough is made very quickly. Mix mayonnaise, sour cream, add soda, eggs and flour. Knead and place under film in the cold.
Mash the pink salmon with a fork in a jar. Boil the potatoes until tender.
Using a frying pan, fry the onion and garlic in butter. Let's make the filling from the mashed boiled potatoes, onions and pink salmon, as well as thyme and salt and pepper. Pour milk in portions, determining the most suitable consistency.
Roll out the dough on the table, sprinkling with flour. Let's make 2 circles according to the size of the bowl. Place one carefully on the greased bottom. Smooth out the filling on top, cover with a second layer, and seal the edges. Cut the top of the pie in several places.
We bake a pie with potatoes and fish in a slow cooker until the dough is ready in the “Baking” mode.

Pie with potatoes, ham and red onions in a slow cooker

This one is interesting delicious recipe gave us a pie German cuisine. The dish contains the following components:

potatoes – 600-700 g;
ham – 200 g;
red onion – 2 pcs.;
flour – 130 g;
eggs – 2 pcs.;
milk – 1 glass;
butter – 2 tbsp;
salt, pepper, nutmeg - to taste.

Let's make a potato pie in a slow cooker like this:

Let's prepare a simple dough from flour, milk, eggs and spices.
Cut the peeled potatoes, ham and onions into cubes. Fry the potatoes in butter in the form of a multicooker for 15 minutes, then mix them with onions and ham and fry for another 10 minutes.
Pour the dough over the contents of the bowl. Click on the “Bake” button.
Cook the potato pie in a slow cooker for 40-50 minutes

Pie with potatoes, cucumbers and sausages in a slow cooker

Snacks that can be prepared in a hurry are the best thing you can come up with, especially when you are short on time. The dough in this pie is quick and simple, the filling is made from cheap and available products. Here is a list of what is used here:

egg – 1 pc.;
flour – 2.5 cups;
sour cream or kefir – 1 glass;
butter – 70 g;
soda – 1 tsp;
potatoes – 3-4 pcs.;
sausages – 4 pcs.;
pickled cucumbers – 2 pcs.;
chopped green onions – 2 tbsp;
salt - to taste.

Now let's prepare a pie with potatoes, sausages and cucumbers in a slow cooker:

Melt and cool the butter, combine it with kefir or sour cream, beaten egg, soda and flour. Let's make a dough out of all this, hide it under film and cool it.
Boil and mash the potatoes. Finely chop the cucumbers, green onions and sausages, mix and add salt.
Divide the dough in half and make 2 pancakes. Place the first one on the bottom of the mold, cover with the filling, leaving free space around the edges.
Cover the pie with the second pancake and seal the edges tightly. Make neat cuts on the pie.
Activate the “Baking” program. Cook the potato pie in a slow cooker for 50-60 minutes.

Pie with potatoes, nuts and raisins in a slow cooker

Let's prepare something so unusual sweet pie with potatoes in a slow cooker:

Combine flour with salt, spices and baking powder.
Keep the butter warm and beat with sugar. Then add the chicken eggs one at a time using a mixer. Then add flour.
Stir in mashed potatoes and milk.
Add washed raisins and chopped walnuts to the dough.
Place the dough in a greased pan and bake for 1.5-2 hours at the appropriate setting. We check the readiness of the pie with a match.

Pie with potatoes in a slow cooker. Video

Mushroom pie is a very aromatic, tasty and satisfying pastry. It may even serve a separate dish for breakfast, lunch, dinner or an afternoon snack. Many housewives today prefer to cook in a slow cooker. We’ll talk about recipes for such baking further.

with mushrooms in a slow cooker

This type of baking is very easy to prepare. You can make the dough in literally 5 minutes. You can use a variety of mushrooms for this dish. The most affordable option is champignons. Thanks to the addition of potatoes and onions to the filling, our pie will turn out not only juicy and aromatic, but also very satisfying.

Ingredients

We will make dough from following products: 150 grams of sour cream and mayonnaise, two eggs, a glass of wheat flour, half a teaspoon of soda and salt. For the filling we will use 200 grams of mushrooms, vegetable oil - a couple of tablespoons, potatoes and onions - one each. We also need a little butter to grease the multicooker pan. If desired, you can also decorate the finished mushroom pie with grated cheese and parsley, dill or other fresh herbs.

Instructions

First we need to take care of the filling for our pie. Mushrooms should be fried. This can be done either in a frying pan or directly in the multicooker bowl. To do this, heat the oil in a container and add the mushrooms. Peel and finely chop the onion. Add it to the pan. Fry, stirring, for about ten minutes.

Now you can do the test. In a bowl, combine sour cream, eggs, mayonnaise, soda and salt. Mix everything well. Gradually add flour. The resulting dough should not be liquid, but rather resemble thick sour cream.

Now peel the potatoes and cut them into thin circles. Lightly grease the multicooker pan with oil. Pour half of the resulting dough into it and level it with a spoon. Then spread the fried mushrooms and onions evenly. Sprinkle 0.5 teaspoon of salt on top. Spread the potatoes evenly and fill with the remaining batter.

Cook in the slow cooker in baking mode for 1 hour. After graduation heat treatment Remove the bowl and place it on a tray or cooling rack. Do not try to remove the cake right away, as it may fall apart. Once it has cooled slightly, it will be easy to remove from the multicooker bowl. All that remains is to transfer the pie to a plate and, if desired, sprinkle with grated cheese and finely chopped dill or other herbs. Bon appetit!

Chicken and mushroom pie

We present another simple recipe for your consideration. This type of baking is also called It turns out very tasty and satisfying, is easy to prepare and looks very appetizing.

Products

This recipe for mushroom pie in a slow cooker involves using following ingredients: 200 grams of flour, an egg, 50 grams of butter or margarine, three tablespoons of plain cold water and a pinch of salt. We will prepare dough from these products. For the filling we need one chicken breast, two medium-sized onions and 300 grams of mushrooms to your taste. You can also add broccoli if desired. 200 ml required for filling heavy cream or sour cream, 150 grams of hard cheese, two eggs, salt and pepper.

How to cook?

If you decide to bake this recipe in a slow cooker, then first you should take care of the dough. To do this, mix flour and eggs in a deep bowl and add cold water. Add salt and pre-chopped butter. Knead the dough and put it in the refrigerator for a while.

Now you can start filling. Cooking chicken breast, cool and finely chop. Wash and chop the mushrooms. Peel the onion and finely chop it. Then heat the sunflower oil in a frying pan. Add onion and fry. After this, add the mushrooms. Fry them until all the liquid has evaporated. After this, add the chicken pieces.

Let's start filling. Break the eggs into a separate bowl and add sour cream or cream. Add a little salt and pepper. Add grated cheese. Mix well.

Place the dough in a greased multicooker pan. Don't forget to form the sides. Lay out the filling and filling. Our pie will cook in baking mode for about 1.5 hours. After the sound signal, open the multicooker lid and leave it like that for a quarter of an hour. There is no need to remove the baked goods immediately. Then all that remains is to transfer the pie to a plate and serve. This pastry is delicious both warm and cold.

puff pastry cabbage

Let's look at one more great recipe. It is perfect for those who do not have the time or desire to prepare dough. The result will definitely meet your expectations.

So, to prepare this dish you will not need ready-made puff pastry, 200 grams each chicken fillet, mushrooms and cabbage, 50 grams of hard cheese, one boiled egg, onions and carrots - one piece each, greens and vegetable oil for frying.

Finely chop the onion, carrots and cabbage, add salt and fry with vegetable oil in a frying pan. Chop the chicken fillet into small pieces. We send it in a frying pan to the vegetables. Continue frying until done. As for mushrooms, you can boil them. If desired, you can also add them to the rest of the ingredients and fry them in a pan.

Grate the pre-cooked egg and cheese. Finely chop the greens. We combine them with the rest of the ready-made ingredients and mix. The pie filling is ready.

Now roll out the puff pastry. Place the filling in the middle. Then we wrap it in an envelope and pinch the edges. Place the dough and filling into a greased multicooker bowl. Turn on baking mode for 20 minutes. Then the pie should be turned over. We continue to bake it in the same mode for another ten minutes. After which the mushroom pie in the slow cooker will be ready!