Puff pastry pie with smoked chicken and chanterelles. Puff pastry with chanterelles Puff pastry with chanterelles and cheese

Not so long ago I discovered wonderful mushrooms - chanterelles. It turns out that they are not only tasty, but also incredibly healthy, rich in vitamins, contain many amino acids and trace elements. In addition, these mushrooms are always clean, so it is a pleasure to cook from them.

In addition to chanterelles, the following ingredients are needed for the filling: potatoes, one onion, cheese, sour cream with a fat content of 15-20%, an egg (1-2 pcs.), A little greens, salt, spices to taste.

It is recommended to use puff (yeast-free) dough in this recipe. You can buy such a dough in a store, or you can make the dough yourself. I prefer the latter option. I am preparing a puff pastry, a simplified version. It turns out not as lush and layered as in the store, but also tasty, and without harmful components.

Ingredients for the dough: butter (200 g), flour (2 tbsp.), Cold drinking water (1 tbsp.), Salt (0.5 tsp.), Baking powder (1 tsp.).

Cut the butter into small cubes and combine with flour.

Grind the flour and butter directly with your hands, as a result, the flour will take on such a coarse-grained look.

Dissolve a teaspoon of salt in a glass of cold water. Pour water into flour, quickly knead the dough. You can add a little flour if needed.
Shape the dough into a ball, wrap in plastic and refrigerate for 30 minutes.

Rinse chanterelles thoroughly from sand, peel and dry on a napkin. Cut large mushrooms into pieces, small ones can be left whole.

Peel the potatoes (3-4 medium sized) and cut into small cubes.

Peel one small onion and chop into small cubes.

Chop dill and parsley finely.

Melt a small piece of butter (50 g) in a frying pan, you can use olive oil for frying (1-2 tablespoons). Fry the potatoes until golden brown, but do not bring them to full readiness, as they will reach the desired state when baking the pie.

At the end of frying, salt the potatoes, add spices and pepper if desired. Place the potatoes with a slotted spoon in a separate bowl to cool.

Then put the prepared chanterelles in the pan. Chanterelles give off a lot of liquid during cooking, so they need to be stirred periodically.

If the liquid evaporates slowly, it can even be drained. When the liquid has completely evaporated, add a little more butter and send the onions to the chanterelles. Fry for about seven minutes, add salt and pepper at the end.

Prepare a baking dish. Roll out the cooled dough a little more than the bottom of the mold to make the sides. Fill out the form with filling. Lay the potatoes in the first layer.

Put a layer of chanterelles with onions on top of the potatoes.

Prepare the fill quickly. For what, mix sour cream (200 g) with an egg, salt a little, add herbs or spices if desired. Pour this mixture evenly over the entire surface of the cake. Top with grated cheese.

Place the cake in a preheated oven (200 degrees). Bake for about 45 minutes. Sprinkle herbs (dill, parsley) over the surface of the pie a minute before the cut.

During baking, the filling rises slightly to level with the edges of the cake.

Remove the finished cake from the mold, let it brew for about ten minutes and can be served.

The pie is good both warm and cold. The recipe is for about 5-6 servings.

Bon Appetit everyone!

Cooking time: PT01H30M 1 h. 30 min.

The puff pastry with chanterelles, prepared according to the recipe from our site, turns out to be not only very tasty, but also very beautiful. It is not at all difficult to prepare, since ready-made puff pastry is used for its preparation, and its taste is so mushroom with pleasant creamy notes that it is impossible to come off. You can serve such a pie as just for sweet tea, so it can replace a full lunch or dinner, and on a festive table as a snack dish.

Ingredient List

• ready-made puff pastry- 500 g
• fresh chanterelles - 500 g
• onions - 2 pieces
• butter - 40 g
• flour - 1 tbsp. spoon
• sour cream - 2 tbsp. spoons
• egg - 1 piece
• hard cheese - 50-60 g
• ground black pepper- 1/4 teaspoon
• dill greens - to taste
• salt to taste
• egg - for lubrication
• flour - for sprinkling
• vegetable oil- for frying

Cooking method

Defrost the dough as directed in the instructions on the package. Wash the mushrooms well and dry. Cut them into fairly small pieces. Peel the onion, wash and cut into thin quarter rings. Chop the dill.

Heat vegetable oil and butter in a frying pan. Put onion and fry over low heat until soft. Add chanterelles and fry until moisture evaporates. Season with salt, pepper and fry until golden brown. Remove from heat and cool.

To prepare the filling, mix finely grated cheese, egg, sour cream and flour until smooth.

Lightly sprinkle half of the dough with flour and roll to the size of the mold so that the cake has sides. Place the dough in a lined dish with baking paper. Put mushrooms on top of the dough and sprinkle with dill herbs. Fill the filling with fill. Roll out the second part of the dough too. Cut out small holes in it using a cookie cutter in the form of a fungus, cover the filling with the dough and tightly join the dough along the edges. Brush the top with a beaten egg.

Place the pie blank in an oven heated to 220 degrees and bake for about 30 minutes until tender. Then remove it from the oven and cover with a towel. Let stand for a while and can be served.

Chanterelle puff pie is ready! Help yourself!

Chanterelle pie is not only satisfying, but also very tasty. Interesting recipes for this dish are waiting for you below.

Puff pastry chanterelle pie

Ingredients:

• onions - 200 g;
• chanterelles - 400 g;
• butter - 40 g;
• sour cream - 2 tbsp. spoons;
• eggs - 2 pcs.;
• hard cheese - 60 g;
• wheat flour - 75 g;
• ground black pepper;
• - 450 g.

Preparation

Defrost the dough in natural conditions. Cooking the mushroom filling: wash and clean the chanterelles. Finely chop the mushrooms and chop the onion into thin quarters. Put onion in melted butter in a frying pan and simmer until soft. Add chanterelles. Fry the mushrooms until all the liquid has evaporated. Salt, pepper and stir until the mushrooms and onions cool, prepare the filling. Mix a raw egg with finely grated cheese, add flour and sour cream.

Now we collect the cake: sprinkle the surface for rolling out the dough with flour. Put half of the dough, roll out the baking dish to the size so that the dough is enough for the sides. We spread the cooled mushrooms, fill in the egg mass. Roll out the remaining dough. We close the filling with it. We make several holes on the surface so that the resulting steam will escape. We heat the oven to 220 degrees. Grease the pie with a beaten egg on top. We bake for about half an hour.

Open pie with chanterelles - recipe

Ingredients:

For the test:

• yolk - 1 yolk;
• sour cream - 2 tbsp. spoons;
• wheat flour - 170 g;
• soda - a pinch;
• salt - a pinch;
• natural butter - 80 g;
• - a pinch.

For filling:

• cheese - 150 g;
• boiled chanterelles - 350 g;
• sour cream - 300 g;
• onions - 170 g;
• zucchini - 1 pc.;
• salt;
• chicken eggs - 2 pcs.;
• pepper.

Preparation

Pour the sifted flour into a bowl, put the butter directly from the refrigerator and rub it all down to crumb with your hands. Put the spices, add the yolk, sour cream and soda, slaked with vinegar. Knead the dough, form a ball out of it, wrap it with foil and put it in the cold. Chop the onion into small pieces. Saute the onion in heated vegetable oil. Boil the previously washed and peeled chanterelles in salted water. When the onion is lightly fried, put the mushrooms in the pan and bring to a golden brown over medium heat. Put sour cream, stir and keep for a couple of minutes over the fire. Beat eggs separately, add some salt and pepper. Three grated cheese and mix with eggs. Combine the resulting mass with mushrooms.

Now roll the chilled dough to the size of the mold, taking into account the sides. We transfer it to the form, lay out the filling. We bake for 40 minutes at 190 degrees. When the open pie with chanterelles has cooled down a little, cut it into pieces and begin to feast on.

Chanterelle and chicken pie

Ingredients:

• chanterelles - 300 g;
• chicken fillet - 300 g;
• potatoes - 300 g;
• butter - 100 g;
• ice water - 50 ml;
• onions - 170 g;
• flour - 400 g;
• pepper - a pinch;
• salt.

Preparation

We wash the mushrooms well. For the dough, pour the flour into a deep bowl, put a pinch of salt and crushed butter into cubes. Knead all this into crumbs, add a pinch of turmeric and pepper. Gradually pour in ice water and knead the dough. We form a ball out of it and remove it in the cold for half an hour. Dry the mushrooms. Peel the onion and cut it into cubes. Grind the peeled potatoes into small cubes. Pour some vegetable oil into the pan, put the chopped chicken fillet there. Fry over medium heat until golden brown. Boil the potatoes until half cooked, and then drain the water. Fry mushrooms and onions separately.

Roll out the dough thinly. We pinch off about a third from it. Place the rest of the dough in a mold and level it, forming the sides. Put mushrooms with onions, potatoes and chicken in the middle. Pour the rest of the liquid from the mushrooms on top. Lay out the thinly rolled rest of the dough on top and pinch the edges. Bake the pie with chanterelles, chicken and potatoes until golden brown in a preheated oven.

Last weekend, I discovered the secret meaning of the saying: "Eat a pie with mushrooms, keep your mouth shut." If the pie is well cooked, then it will not take long to swallow your tongue, it is so delicious.

The pie became the center of the Saturday dinner at the dacha, and it was beautiful with the heat of the heat, unusually for its juicy greens from the garden, baked in the amber yellow of the cheese on the top crust. I had barely cut the cake when he let out a slight sigh and began to drip with melted cheese, covering the chanterelles with a kind of film, from which they just drool.

In general, that evening I was pleased with myself. Yes, I almost forgot. Perhaps the dough was also so airy that they brought me a box of real village eggs that evening.

Ingredients:

• For shortcrust pastry:
• 300 gr. (1.5 cups) flour;
• 150 g butter;
• 2 tsp baking powder;
• 200 gr. low-fat sour cream;
• 1/2 tsp salt;
• 1/2 tsp Sahara;
• 1 egg.

For filling:

• 400 gr. chanterelles;
• 4 medium potatoes;
• 200 gr. milk;
• 200 gr. sour cream;
• 2 cloves of garlic;
• 1 onion;
• 1 tbsp flour;
• 150 g grated cheese;
• Dill;
• salt pepper.

In a bowl, combine flour, baking powder, salt and sugar. Add softened butter and blend until crumbled. Add sour cream and egg and knead the dough. Roll the dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

Wash the mushrooms and dry slightly.

In a skillet in vegetable oil, fry the finely chopped onion and chopped garlic. After 5-7 minutes, add the chanterelles and evaporate all the liquid over high heat (10-15 minutes). Add salt. Remove the chanterelles from heat and transfer to a bowl.

Peel the potatoes.

In a frying pan in 2 tablespoons. vegetable oil fry the potatoes cut into strips until half cooked (7-8 minutes). Salt.

In a saucepan, mix 1 tbsp. flour with a little milk. Add remaining milk, sour cream, and 1 minced garlic. Bring to a boil, stirring constantly. When the mixture begins to thicken slightly, remove from heat. Add salt and pepper.

Grease a baking pan with butter. Spread the dough with your hands along the bottom and sides of the mold.

Put the potatoes in the first layer, then the fried mushrooms. Pour the milk and sour cream mixture over. Top with grated cheese and finely chopped dill.

Bake in an oven preheated to 200 C for about 25-30 minutes.