Yeast pie with cabbage and mushrooms. A successful combination: simple and original recipes for pies with cabbage and mushrooms

Pie with cabbage and mushrooms made from yeast dough belongs to Russian cuisine; your grandmothers probably made such pies. When this pie bakes in the oven, its aroma spreads throughout the house, and everyone immediately gets into a festive mood. Although the pie dough is yeast, it turns out with a light crispy crumbly crust due to mayonnaise and large quantity margarine. We will prepare this dough by hand, you can prepare it in a bread machine. We will use canned marinated champignons as mushrooms; you can use fried mushrooms.

Taste Info Savory pies

Ingredients for the dough:

3 eggs;
1 glass of water;
200 grams of margarine;
50 grams of sugar;
5 grams of salt;
10 grams of yeast;
100 grams of mayonnaise;
4 cups flour.

For filling:
small fork of cabbage;
half a carrot;
1 onion;
50 grams of butter;
200 grams canned mushrooms;
salt;
black pepper.

How to make a pie with cabbage and mushrooms from yeast dough

Pour very warm water into a large bowl and add the yeast. Let them swell. Add sugar and salt. Melt the margarine, cool slightly and pour into a bowl, stir.

Add 2 eggs, mayonnaise and mix well again.

Add 1 cup of flour and stir. Cover the bowl with a lid and place in a warm place to rise.

When the contents of the bowl have doubled, add the rest of the flour and knead very soft dough, but it will not stick to your hands due to the fact that it contains a lot of fat.

Leave the dough to rise again for 2 hours.
Make the filling. Preheat butter and lightly fry the finely chopped onion. Grate the carrots on a medium grater and add to the onion.

Chop the cabbage, put it in a frying pan, pour a tablespoon hot water and simmer the vegetables, covering with a lid.

When the cabbage has settled, add sliced mushrooms and spices, stir and cook the vegetables until cooked.

Cool the filling.
Place the well-risen dough on the table and knead.

Cut off some dough for decoration. Let the rest of the dough rise a little, and then roll it out into a large round layer.
Place all the filling in the middle and smooth it out.

Lift the edges of the dough and seal it over the filling to form an envelope.
Grease the baking tray vegetable oil and carefully place the pie on it, seam side down.
Use the remaining dough to decorate the pie. Cover the cake with a towel and leave for half an hour to rise.
Lightly beat the egg and brush the pie.

Place the pie with mushrooms and cabbage in the oven, heated to 200 degrees, for 30-35 minutes.
When the pie is well browned, it is ready.

Cut the slightly cooled pie into portions.

First, prepare the dough. IN warm water dissolve yeast and sugar. Leave in a warm place for 10-15 minutes. When the yeast comes to life (a fluffy cap appears), you can begin kneading the dough. Warm the kefir slightly. In a deep bowl, combine kefir, “revived” yeast, salt, egg and vegetable oil, mix lightly, then add the sifted flour and knead into a tender, soft dough. Cover the dough with a towel and place in a warm place for 1.5 hours. While the dough is rising, you can start preparing the filling.

Place the frying pan on the fire, pour in vegetable oil, add the mushrooms and fry for 15 minutes, stirring occasionally.

Place the cabbage in a frying pan with the mushrooms and carrots, mix well, add salt and fry for 15 minutes, stirring occasionally. Remove from heat and let cool. Filling for yeast pie ready.

Once the dough has risen and has increased in volume, place it on a table dusted with flour or on a silicone mat and knead it well. Small piece Leave the dough to decorate the top of the pie. Roll out the dough into a circle using a rolling pin. There is no need to roll out the dough thinly.

Place the rolled out dough in a baking pan (I used round form 30 cm), greased with vegetable oil, forming sides.

Let the delicious yeast pie with cabbage and mushrooms with an appetizing golden crust cool slightly in the pan, then remove and serve.

Bon appetit!

From time immemorial, a pie on the table has symbolized not only wealth in the home, but also comfort and friendliness in the family. No feast is complete without magnificent fragrant pies and to this day.

Initially, cabbage pies were baked only with yeast sponge dough. But with the development of cooking, types of dough have become more diverse. The main thing is that there is cabbage inside.

A freshly baked pie will not leave anyone indifferent and will gather the whole family at the table.

Currently, products with combined fillings have become popular. Can be combined with each other different products. Some foods must undergo additional processing before becoming a filling.

Simple pie with cabbage and mushroom filling

Combination of these products as a filling perfect option both in terms of calories and taste. You can use yeast dough when baking, or you can do without yeast. This type of pie is usually called “lazy”.

Very few ingredients are required.

Dough:

flour - 1 glass;
eggs - 3 pcs;
sour cream - 3 tbsp. l;
mayonnaise - 4 tbsp. l;
baking powder - 2 tsp;
salt.

Filling:

medium onion - 1 piece;
cabbage - 400 gr;
mushrooms - 150-200 g;
sunflower oil - 2 tbsp. l;
salt and pepper;
greenery.

Preparation:

For the dough, combine all ingredients except sour cream and beat. Then slowly add flour and stir. It is important to avoid lumps. The dough should resemble thick sour cream.
Chop the cabbage and lightly fry.
Fry the mushrooms until cooked.
Cut the onion into half rings and add to the mushrooms. Fry everything together for about 10 minutes and combine with cabbage while hot. Add dill and parsley in equal parts. Mix everything thoroughly, add salt and pepper.
Grease the pan with oil and spread the filling. Pour the dough on top, let it soak and put it in the oven, heated to 190 degrees, for about half an hour.

Lenten pie

Baking can be more fluffy if you add it to the dough. regular kefir. And mushrooms to give more spicy taste You can put pickled ones.

For the test:

kefir - 0.5 l;
flour - 3 cups;
vegetable oil - 30 ml;
salt - 1 tsp;
baking powder - 1 tsp.

For filling:

fresh cabbage - 400 g;
pickled mushrooms - 400 g;
medium onion - 3 pcs;
vegetable oil for frying.

Preparation:

Preheated kefir is combined with oil, baking powder and salt. Then flour is gradually introduced. The dough must be kneaded until it does not stick to your hands and is soft.

The mushrooms are washed and finely chopped. The cabbage is chopped and fried until soft. Then add onion, cut into half rings and cover with a lid. Simmer for about 20 minutes. Next, mix the mushrooms with cabbage and cool the filling.

The dough is divided into two equal parts. The first one is rolled out and placed on a baking sheet so that the sides are closed. Spread the filling and cover with the second part of the dough. The edges must be pinched. Punctures are made in the pie using a fork.

The pie is sent to the oven, preheated to 180 degrees. Time it for 30-35 minutes.

Cabbage pie with yeast dough

Products made with yeast take longer to prepare, but will not leave any guest indifferent. Such a pie will become a table decoration, and the hostess will receive many compliments. You will need a little more ingredients to prepare it.

For the test:

flour - 400 g;
yeast, dry - 2 tsp;
fresh - 50 g;
milk - 100 ml;
sugar - 75 g;
butter - 40 g;
eggs - 3 pcs.

For filling:

cabbage - 350 g;
honey mushrooms or chanterelles - 250 g;
onion - 1 piece;
vegetable oil - 2 tbsp. l.;
salt pepper;
for greasing - beaten egg.

Preparation:

Add yeast, sugar, flour and eggs to heated milk. Knead. Add melted butter and knead the dough. Place in a warm place for 1.5 - 2 hours.
Chop the cabbage and cut the onion into half rings. Boil the mushrooms and chop finely. Then combine all the filling, salt and pepper and let cool.
Knead the dough, divide into two parts. Roll out the first half and place on a baking sheet greased with vegetable oil. Distribute the filling evenly and cover with the second layer. Seal the edges of the pie. Brush the top with egg and you can put it in the oven.
Bake for 45 minutes until golden brown.

Pie with cabbage and mushrooms made from puff pastry

These pies turn out to be very tasty and appetizing to look at. You can buy puff pastry, or you can make it yourself.

What you will need for the test:

margarine - 200 gr;
flour - 2/3 cup;
eggs - 1 piece;
vinegar - 1 tsp;
salt, water.

For filling:

shredded cabbage - 400 g;
mushrooms - 250 gr;
onion - 2 pcs;
salt pepper;
oil grows.

Preparation:

Puff pastry should be prepared in a cool room. Cold margarine (not softened or frozen), cut into small pieces and mix with flour. From this mass you need to mold a ball. It is important not to knead the dough, but to form a mass. Postpone ready dough for 30 minutes.

Pour the flour into a bowl, add salt and vinegar. Beat the egg in a glass and add enough water to make just over half of it. Pour the liquid mixture into the flour, knead well. The dough should not turn out too tough.

Roll out the resulting dough, put a margarine ball on it and wrap it in an envelope.Then you need to knead it so that you get a rectangle again. Do this several times. Then put the dough in the refrigerator without covering it with anything.

After half an hour, take it out and roll it out, put it in the refrigerator for 30 minutes. Repeat the procedure twice. The dough is ready.

The filling can be prepared while the dough sits in the refrigerator.

Cabbage and onions are stewed until half cooked.
The mushrooms are boiled and chopped.
Combine the ingredients together, salt and pepper.

Line the mold with a layer of dough, then spread the filling over it, retreating slightly from the edges. Cover with the next one and seal the edges. Brush the surface with beaten egg. Place the pie in an oven preheated to 200 degrees for 40-45 minutes.

Pie with mushrooms, cabbage and eggs

Adding eggs to the filling will make ready product more delicate in taste and high in calories. You can diversify the taste by adding different mushrooms to the filling.

Filling ingredients:

white cabbage - 400 g;
mushrooms to taste - 350-400 g;
onion - 1 piece;
egg - 4 pcs;
sunflower oil for frying;
salt, pepper to taste.

Yeast is suitable for making a pie. puff pastry, which can be purchased in the store.

Preparing the filling:

Chop the cabbage. Chop the onion not very finely. Finely chop the mushrooms and boiled eggs.
Place onion in a heated frying pan and lightly fry. Combine with cabbage and simmer for 15 minutes.
Add mushrooms to the pan. Season with salt and pepper and cook all the filling until ready.
Place chopped eggs into the cooled mixture. Mix everything well.

Roll out the dough so that it is slightly larger than the baking sheet or mold. Spread the filling and fold the edges of the dough inward.

You can leave the pie open. If you don’t like this option, then cover with a pre-prepared thin layer on top and pinch the edges. Brush the top of the pie with egg.

The cake does not need to be baked immediately. You need to let it sit for half an hour. Preheat the oven to 180 degrees and place the pie in it. Bake for 40 - 45 minutes.

Jellied pie

This pie will help out when guests are on the doorstep. And the taste will amaze them so much that they will have to bake another one.

For the miracle pie you will need:

flour - 1 glass;
eggs - 3 pcs;
sour cream - 200 g;
mayonnaise - 3 tbsp. l.;
baking powder - 2 tsp;
a pinch of salt.

Filling:

cabbage - 0.5 kg;
onion - 1 piece;
eggs - 2 pcs;
pickled mushrooms - 250 g;
dill - 3 sprigs;
salt pepper.

Preparation:

Boil the eggs.

Chop cabbage and onion.

Fry the onion until golden brown, add cabbage to it and simmer covered for 20 - 30 minutes. Then add dill.

Chop the eggs and put them in the cabbage. Wash and chop the mushrooms and add to the cabbage. Mix everything well. Sprinkle with pepper and salt.

Place parchment in the mold. Pour out some of the dough. Distribute the filling. Pour the remaining dough on top. Place in the oven for 35 - 40 minutes.

Cool the finished pie and divide into portions.

Pie with sauerkraut and mushrooms

This combination of products has an unsurpassed taste. It is recommended to use ready-made puff pastry. This will speed up the baking process.

For the filling you need to prepare:

sauerkraut- 400 g;
mushrooms - 300 g;
ghee - 1 tbsp. l.;
onion - 1 piece;
egg - 1 piece;
salt pepper.

Preparation:

Pour boiling water over shredded cabbage in a colander and allow excess liquid to drain. Place the cabbage in a heated frying pan. Fry until soft.
Separately fry the onions and mushrooms, previously boiled.
Combine into one mass, add salt and pepper. Cool.
Roll out the finished dough into two layers. Place one on a baking sheet greased with oil. Place the filling on top and cover with the second layer. Carefully pinch the edges.
Brush the top with beaten egg and place in the oven. Bake at 200 degrees for 35 - 40 minutes.

Pie with cabbage and mushrooms- one of delicious views snack pies. In Rus' butter pies with cabbage were held in special esteem and, together with kulebyaki, occupied a place of honor on festive table. In summer and until autumn, pies were made from fresh cabbage; in winter and spring, sauerkraut was used as a filling. Often other products were added - mushrooms, cottage cheese, fish, meat, eggs. If earlier cabbage pies were prepared exclusively from yeast dough, today recipes are more than varied in terms of filling, dough, technology and method of preparation.

As I wrote above, earlier pies with cabbage were prepared on the basis of yeast dough, but today for pies they widely use not only yeast dough, but also puff pastry, thin unleavened dough. stretch dough or shortbread, as well as dough mixed with kefir or sour cream. If earlier such pies were baked exclusively in the oven, today they use an oven or a slow cooker.

Today I want to show you how to cook pie with cabbage and mushrooms from yeast dough in the oven. This recipe with cabbage and mushrooms will be similar to both a traditional Russian pie and French quiche. Yeast pie dough and filling stewed cabbage with fried wild mushrooms it will be like Russian pies. On french pie The quiche will be similar in that it has an open layer of filling and the presence of a filling. Below is a list of ingredients for one big pie or two pies in a mold with a diameter of 25-26 cm.

Ingredients for the dough:

Water - 1 glass,
Yeast - 30 gr.,
Salt - 0.5 teaspoons,
Sugar - 1 tbsp. spoon,
Sunflower oil - 3 tbsp. spoons,
Wheat flour - 2.5 cups,

Filling ingredients:

Honey mushrooms or any other Forest mushrooms- 300 gr.,
Cabbage - 400 gr.,
Carrots - 1 pc.,
Ketchup - 3 tbsp. spoons,
Onions - 2 pcs., (one onion for cabbage and mushrooms),
Bay leaf - 1-2 pcs.,
Salt - to taste
Spices - to taste
Vegetable oil.

To fill the pie:

Sour cream - 200 ml.,
Eggs - 2 pcs.,
Spices - to taste.

Pie with cabbage and mushrooms - recipe

Fry the diced onions in sunflower oil until milky. Add mushrooms to it. Salt and pepper them to taste. Frying time for mushrooms is no more than 20 minutes.

Grease a baking dish for yeast pie with cabbage and mushrooms with a small amount sunflower oil. On a floured table, roll out the dough to about 1 cm. If you have a round shape, cut out a circle of the appropriate diameter. Accordingly, for a rectangular shape, you need to cut a rectangle of the same size. Transfer the dough into the mold.

Place stewed cabbage on it.

Place fried mushrooms on top of the cabbage.

Beat sour cream with eggs, a pinch of salt and black pepper. The filling for the pie is ready.

Pour it over the cabbage pie base.

Place the pie pan in an oven preheated to 180 degrees. Pie with cabbage and mushrooms made from yeast dough in the oven should bake for 30 minutes. Filling the finished product cabbage pie with mushrooms should thicken and cover it with a yellow crust. Pie with cabbage and mushrooms yeast dough Can be served straight from the oven.

Pie with cabbage and mushrooms. Photo

Step 1: prepare the dough.

So, first we choose any yeast dough. You can prepare it yourself according to the recipes that are on this site, choose your favorite version of semi-finished flour product, or buy it frozen in a store. Certainly, home method- good, but when there is no time, the only thing left to do is purchase this ingredient, which is what I did. We bring fresh frozen dough home, print it out, put it in a deep bowl, cover it with a kitchen towel and put it in a very warm place, for example, near the stove, until it thaws and increases in volume several times. Basically this process takes about an hour and a half, during which you can have time to prepare the filling, which is what you and I will do.

Step 2: prepare vegetables and other ingredients.

Using a sharp kitchen knife, remove the peel from the onion, the top, almost always damaged, leaves from half the cabbage, and remove the roots from each mushroom. We rinse these products under running cold running water, dry them with paper kitchen towels, place them one by one on a cutting board and chop them. Shred the cabbage into thin strips, onion into cubes, and mushrooms in the same way as the previous vegetable, or into layers up to 1 centimeter thick. After this, we lay out the remaining ingredients on the countertop, as well as the equipment that will be needed to prepare the pies, and move on.

Step 3: stew the cabbage.

We bet on medium heat two frying pans and pour 30 milliliters of vegetable oil into each, which is about one and a half tablespoons. When the fat in one of them warms up, throw in the cabbage, season it with salt to taste and begin to fry until light golden brown, stirring vigorously with a wooden kitchen spatula. As soon as it is browned, add half a glass of purified water to the frying pan, cover it with a lid, reduce the heat to a level between the smallest and medium and simmer the vegetable for about 30–40 minutes or until completely soft, periodically loosening.

Step 4: fry mushrooms and onions.

At the same time, the oil in the second frying pan has heated up, add the onion into it and sauté until transparent and lightly browned for 2-3 minutes. Then we send the mushrooms to it and simmer them together for about 15–20 minutes until the moisture has completely evaporated and is ready. This part of the filling is made faster, so as soon as the products become soft, remove them from the stove and set them aside until needed.

Step 5: prepare the filling.

Is the cabbage ready? If yes, great! Combine it with fried mushrooms and onions, add a little black ground pepper, if desired, any other favorite spices and mix everything with a tablespoon until smooth. Cool the resulting filling until room temperature and return to the semi-finished flour product.

Step 6: form pies with cabbage and mushrooms.

If the dough has defrosted and risen, place it on the work surface of the table, previously crushed with sifted wheat flour, and lightly knead. Then we knock it into a bun, divide it into 2 equal parts with a metal kitchen spatula and roll them into sausages with a diameter of about 3–3.5 centimeters. Next we divide each by 8–10 servings, roll in flour and, using a rolling pin, roll out into thick flat cakes 1 centimeter. We place the filling in the middle of each, distributing it in equal proportions, generally 1.5–2 tablespoons are used per product.

Then we put one flat cake in our palm, connect its edges in the form of a boat and pinch the dough tightly, first in the middle and then from the ends. We give the pie an oval oblong shape and place it on a non-stick baking sheet, greased with vegetable oil or covered with baking or parchment paper.

We mold the rest in the same way and distribute them at a short distance from each other; 1.5–2 centimeters of free space between flour products is enough. After this, put the pies in a warm place on 25–30 minutes to rise, at the same time turn on the oven to heat up at 190–200 degrees Celsius and proceed to the next, almost final step.

Step 7: bake the pies.

Break the raw ingredients into a small bowl or deep plate. egg, shake it with a dinner fork until lightly fluffy and, when the pies rise, use a baking brush to grease them with the resulting mass.

Then we send flour products on the middle rack, in the oven, preheated to desired temperature, and leave it there for 15–20 minutes, during which the baked goods will reach full readiness, and will also be covered with a charming golden brown crust.

Next, we put oven mitts on our hands, move the baking sheet with the pies onto a cutting board, previously placed on the countertop, and let the deliciousness cool to a warm state, after which you can start tasting.

Step 8: serve pies with cabbage and mushrooms.

After cooking, pies with cabbage and mushrooms are cooled and placed on a large flat dish or they are moved into a more suitable container and placed on the table along with fresh hot or cold drinks: tea, coffee, juice, compote, jelly, although they are also suitable as an addition to the first hot courses. If desired, you can serve sour cream or cream along with this miracle. Cook with love and enjoy delicious food!
Bon appetit!

For the filling you can use any fresh edible mushrooms, but do not forget that each species has a different Preliminary processing, as well as extinguishing time;

Very often, instead of fresh cabbage, sour cabbage is used, that is, sauerkraut. Before this, it must be squeezed out of excess juice and simmered for 30 minutes separately or with pre-fried mushrooms and onions;

The set of spices is not important; if desired, use any spices, as well as herbs that are used to season vegetable dishes, for example, sumac, paprika, savory, sage, dried dill, parsley and others.