There is hardly a person who can categorically state that he does not like mouth-watering pastries - the only question is a suitable filling! If we talk about pies, then there are no indifferent to pies with chicken and mushrooms, given that you can use different mushrooms and enjoy the variety! Treats for guests and households are easy to prepare at any time of the year - after all, you can take both fresh and canned or dried gifts of the forest.
Of course, making pies is not a daily practice. On the one hand, there is a lot of fuss with the test, and on the other hand, few people want to part with a slender figure. Therefore, even a skilled housewife cannot always conjure delicious pastries without a long search for a suitable recipe. Fortunately, for passionate lovers of pies without "kitchen" practice, you can find ready-made dough in stores.
When you take on pies, do not exclude the possibility of impromptu. Especially when it comes to filling - there is always room for experimentation. For example, in the supermarket there was no fresh mushrooms- Feel free to buy canned. Perhaps the whole family will like the new recipe and even become a company secret!
Appetizing pies stuffed with chicken and mushrooms
Ingredients
For steam:
- - 50 ml + -
- - 1 tbsp. l. + -
- - 1 tsp + -
- - 25 g + -
For test:
- — 960 g + -
- Kefir - 250 g + -
- - 2 pcs. + -
- - 1 tsp without a slide + -
- - 100 g + -
For filling:
- - 200 g + -
- - 200 g + -
- - 1 head + -
- — at your own discretion + -
- — by preference + -
Cooking
The hardest part about pies is making the dough. First, you will need a lot of time. Secondly, not everyone gets to “make friends” with yeast for the first time. Therefore, strictly follow the recipe to get tender and airy pastries.
1. First we prepare the dough. Actually, it's quite easy! Just heat the water (up to 30-35 degrees) and add sugar, flour and yeast to it.
After diligent mixing of the components, we send the dishes with the dough to a warm place. It is important that there are no drafts. After half an hour, you can check the composition - a foam cap should rise.
2. Now we add 60 ml of vegetable oil, kefir, one egg and salt to the dough. Mix everything with a spoon and gradually add flour. The kneaded dough should remain on the fingers and not be too tight - otherwise the pies will not come out lush. Cover it with cling film or a towel and put it in a warm place for the next hour.
3. While the dough comes up, we can start stuffing. To do this, cut the mushrooms, chicken fillet and diced onion. We heat the pan and first fry the mushrooms with onions, after five minutes you can add meat. We fry everything until cooked (10 minutes). Do not forget to add salt, pepper - to your taste.
4. If the dough has increased its volume by 2-3 times, and the filling has already cooled down, you can start sculpting pies. This is easy to do. We divide the dough into cakes, in which we put the filling. We connect the edges of the cake together to get a pie. We choose the thickness of the dough and the size of the pies according to inspiration!
5. Now you need to grease the baking sheet with the remaining vegetable oil so that the pies do not stick. Carefully place the pastry seam side down. We give time for proofing for about 40-60 minutes.
6. Before placing the baking sheet in the oven, beat the second egg with a whisk and grease the pies with it - then they will be ruddy and appetizing in appearance. We heat the oven to 180 degrees and boldly send our dish to bake for half an hour.
* Tips from Cook
- You can take any mushrooms that you like: chanterelles, mushrooms, porcini, champignons, etc. Also fresh mushrooms easily replaced by canned food. To do this, they need to be washed, dried and fried as recommended by the recipe. Dried mushrooms are also easy to cook - just boil them before frying.
- To save time and effort on preparing the dough, we use dry yeast. In this case, we will mix all liquid and dry ingredients with the exception of flour. Be sure to heat the water and kefir to 30-35 degrees. Then gradually adding flour, knead the dough and hide it in a warm place for an hour and a half. If it has risen two or three times, then we can start sculpting pies!
- If you are for healthy eating, then you can experiment with the preparation of the filling. First, we will use boiled fillet. Secondly, fry the mushrooms and onions without oil, and then add 2 tablespoons natural yogurt and simmer for 10-15 minutes. It is best to take a ceramic frying pan - it copes best with frying without the use of oil.
As you can see baked pies with chicken and mushrooms, even an inept hostess or a bachelor can cook. It is enough to follow the recipe, but the most important secret delicious dish- that's some love! Therefore, cook with pleasure for your dear people - then the delicacy will certainly be delicious!
Prepare steam. Sift flour together with salt. Pour half the flour into a large bowl, add the yeast. Pour in 0.5 cups of warm water and mix thoroughly. Put in a warm place for 1 hour.
When the dough has doubled in volume, beat the yolks into it, add a little sugar. Pour in warm milk. Soften the butter and add to the dough along with the remaining flour, mix thoroughly. Transfer the dough to the table and knead vigorously until it easily falls off the board and hands. Return to the bowl, cover and leave in a warm place for another 1.5 hours.
Prepare the filling. Peel and chop the onion. Wash mushrooms and finely chop.
Warm up in a saucepan vegetable oil and fry onions and mushrooms until golden brown. Add minced meat and cook all together, stirring, 7-8 minutes. Salt and pepper to taste, remove from heat and let cool. Add parsley, stir.
Roll out the dough into a layer 0.5 cm thick, cut mugs out of it with a glass.
Preheat oven to 180°C. Put on each circle of dough 1 tbsp. l. fillings. Pinch the edges, brush the top with a lightly beaten egg. Sprinkle a baking sheet with flour and spread the pies on it at a distance of 3-4 cm from each other. Let stand 15 min. Bake 15-20 minutes, until golden brown.
Delicious mouth-watering pies with chicken and mushrooms, cooked on a light and airy dough.
Compound:
22-25 pies
dough
320 ml. room temperature water
100 ml. vegetable oil
600 gr. wheat flour
1 tsp salt
50 gr. sugar - for sweet pies or 30 gr. sugar - for unsweetened
1 tsp instant dry yeast
Filling
4 chicken legs
800 gr. fresh champignons
2 heads of onion
5 green onion sprigs
a pinch of black pepper
a pinch of suneli hops
salt to taste
vegetable oil
for lubrication
1 egg
Cooking:
Cook.
While the dough is coming up, you can prepare the filling, because it must cool down until the pies are molded.
Peel the onion and cut into quarter rings.
Remove the skin from the chicken thighs, remove the bones and cut into cubes.
Cut mushrooms into small slices.
Pour vegetable oil into a frying pan and put on fire. When the oil is hot, put it in the pan onion and fry until translucent. 
Add chopped mushrooms to the onion and fry until the liquid from the mushrooms has completely evaporated. 
Add chicken meat, salt, pepper and suneli hops to the mushrooms. Saute chicken until tender (about 10 minutes). 
Add finely chopped green onions to the finished filling. 
Cool down the stuffing.
Divide the dough into equal parts. 
Knead each part with your hands to a thickness of about 5 mm. Put the filling in the center and mold the pie.
Do the same with the remaining dough and filling.
Place the patties on a baking sheet, seam side down. 
Leave the pies for 15 minutes so that they come up.
Before baking, grease the pies with an egg and put the baking sheet in the oven, preheated to 180-200 degrees (guided by your oven) for about 30 minutes. Ready pies should have a ruddy crust.
Remove fresh pies from the pan and cool before serving. 
And mushrooms are prepared very easily and quickly. To make sure of this, we suggest doing it yourself.
Cooking pancakes with delicious filling
Filling for pancakes from chicken and mushrooms can be done in different ways. In this article, we will present two different ways. For the first we need the following products:
- poultry fillet - 500 g;
- fresh mushrooms (you can buy champignons) - about 400 g;
- hard cheese - about 200 g;
- sweet onion - 1 pc.;
- fresh herbs - about 20 g;
- any spices - use at discretion;
- butter - about 40 g.
We process products
To make the chicken and mushroom pancake filling delicious, all the ingredients must be as fresh and young as possible. First you need to process the meat. It should be rinsed, cleaned of unnecessary elements and chopped very finely with a knife. Exactly the same is required to do with fresh
Among other things, it is necessary to finely chop the onion and fresh herbs. As for cheese, it is better to grate it on a coarse grater.
Heat treatment of ingredients
How is pancake filling made? Chicken, mushrooms are its main ingredients. They should be subjected heat treatment separately. First, you need to fry the bird fillet along with onions. After the meat becomes soft and acquires a golden color, it should be flavored with spices and put in a bowl. Next, in the same pan, you need to place fresh mushrooms and cook them in oil until browned.
Mixing components
After frying all the ingredients, they should be put in one bowl, and then chopped greens and grated cheese should be added to them. By mixing the components, you should get a very fragrant and tasty mass.
We stuff pancakes and serve them to the table
After the filling for pancakes from chicken and mushrooms is cooked, pancakes should be laid out on a flat surface. In the future, 2 large spoons of the fried mass should be placed in their center and beautifully wrapped in an envelope.
After all the semi-finished products are prepared, it is recommended to fry them in a pan or burn them. Under the influence of temperature, the cheese in the filling will melt, making the dish even more tasty and satisfying.
A simple filling for chicken and mushroom pancakes: a recipe with a photo
If you want to cook in the shortest possible time, then we recommend using these recipes. For it we need the following ingredients:
- poultry fillet - 400 g;
- fresh mushrooms - about 300 g;
- spices - optional;
- thick cream - 100 ml;
- sweet onion - 1 pc.;
- vegetable oil - about 30 ml.
Preparing the Components
Filling for chicken and mushroom pancakes with cream is prepared very quickly, but it turns out incredibly tasty. To make it, you need to wash and clean the chicken breasts and champignons, and then chop them in a meat grinder along with the onion. The resulting minced meat should be flavored with spices and mix well.
We fry the stuffing in a pan
Having made mixed minced meat from breasts and champignons, put it in a frying pan with oil and fry well. After that, you need to add heavy cream to the ingredients and simmer for some more time. As a result, you should get a rather thick and fragrant mass, which should be removed from the stove and cooled.
Forming products and serving them to the table
Having prepared the filling from poultry meat, mushrooms and cream, you should proceed to the formation. For this product, you must place it on a flat plate, and then put the previously fried mass in the middle. Having rolled the pancake with an envelope, you can freeze it or heat it in a pan and immediately serve it to the table. In addition to such a dish, it is necessary to present hot sweet tea or another drink.
Summing up
As you can see, the preparation of fillings for pancakes from chicken breasts and champignons does not take much time. In addition to the proposed options, products can be stuffed with sweet cottage cheese, ground beef and rice, jam, jam, berries, fruits and other ingredients. Whichever filling you choose, in any case, homemade pancakes will turn out to be very tasty and satisfying.
Satisfying and very tasty pie on yeast dough, which we will cook in the oven. stuffing for this home baking juicy and soft chicken meat will become, as well as unusually fragrant mushrooms, fried in a pan with onions. This cake will be great. hot snack suitable for a cozy family dinner.
Yeast dough for pie meat stuffing you can cook according to any recipe that you like best - it's best to stop at the lean option, although this is a matter of taste. Use your favorite chicken parts, but preferably not the breast (it's not as juicy). I personally like chicken legs - when boiled, they turn out to be very soft and tender. Forest boiled mushrooms, of course, you can replace the same champignons or cherries, but the aroma will not be the same ...
Ingredients:
Yeast dough:
(350 grams) (250 milliliters) (2 tablespoons ) (1 tablespoon ) (1 teaspoon) (0.5 teaspoon)
Filling:
(600 grams) (500 grams) (2 pieces ) (3 tablespoons) (1 piece ) (1 bunch) (1 piece ) (10 pieces ) (1 teaspoon) (1 liter )
For lubrication:
Cooking step by step with photos:
First of all, we will prepare yeast dough, therefore, before you are the products necessary for this. So, we need wheat flour of the highest grade, water, refined vegetable oil (I have sunflower), fast acting yeast, salt and granulated sugar. It is not necessary to take high-speed yeast - just dry (0.5 teaspoon is approximately 2 grams) or pressed / fresh (we take 3 times more, that is, 5-7 grams) are perfect. Such yeast is not immediately mixed with flour, but is pre-activated in a warm, sweetish liquid for 10-15 minutes. In our case, you can slightly warm half a glass of water with a tablespoon of sugar and dissolve the yeast in it.
In a bowl suitable for kneading and fermenting the dough, sift (preferably twice) wheat flour. Thanks to this, the flour will not only loosen and be saturated with oxygen, but also possible debris will leave. Add sugar, instant yeast to wheat flour and fine salt. Mix everything well with a fork or whisk so that the additives are evenly distributed over the flour.
At the initial stage of kneading yeast dough, you can simply mix all the ingredients with a spoon or fork so that the flour is moistened by absorbing the liquid. If you want, you can immediately knead the dough with your hands. If you have a bread maker or dough mixer, be sure to use their help - it's faster and easier. Then add vegetable oil and knead the dough.
You need to knead the dough for the pie for a relatively short time (the dough mixer will do it in 5-6 minutes, and you will have to work with your hands for about 10 minutes). As a result, it will become smooth, uniform, soft, tender and slightly sticky. If necessary, add more flour if the dough is too wet, but do not hammer it, otherwise it will ready-made the cake will be tough. We round the dough into a ball and put it in a bowl, which we grease with literally a drop of vegetable oil so that it does not stick to the dishes during the fermentation process. We send the dough to the heat until it has at least doubled in volume. This can take 30 minutes or more than an hour - it all depends on the activity of the yeast. Where better than dough wander and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best) so that the surface does not wind up and become crusty. You can also let the dough ferment in microwave oven in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand there. Then you don’t need to close the bowl with anything, as the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no cake.
While the dough is fermenting, let's prepare the filling. Take the chicken (I have 2 medium-sized legs), boiled Forest mushrooms(in my case, boletus, boletus and boletus), onions, odorless vegetable oil, egg, salt, black peas, bay leaf and dill.
We will need chicken meat in boiled form - you can use absolutely any parts of the carcass, but, as I said above, I like chicken legs more. We put them in boiling water (I poured 1 liter) so that the meat does not have time to give all the juices to the broth. We also send a peeled whole onion, bay leaf and peppercorns there, salt to taste. brew chicken legs after boiling for 30 minutes on a fire below medium (you can cover with a lid).
Meanwhile, fry the mushrooms with onions. Pour refined vegetable oil into a deep and wide frying pan, heat it up. Since I use boiled mushrooms (previously cut into small pieces), they need to be squeezed out so that they are not stewed, but fried. Add a medium-sized onion there - peeled and cut into small cubes.
We fry the mushrooms with onions over medium heat, not forgetting to stir, until golden brown - 15-20 minutes. In the process, salt to taste.
When the chicken is cooked, take it out of the broth. We filter the broth itself and use it to prepare first courses (for example, soup with dumplings or cabbage soup with dried mushrooms).
We put in a bowl fried mushrooms with onion, boiled chicken. Fresh (you can use frozen) dill or any other greens of your choice, wash, dry and chop finely and finely - add to the filling. We break a raw chicken egg, salt (if you want, pepper) as desired.
After about an hour from the start of fermentation, the yeast dough should increase in volume by 2.5 times. It will become much softer, more airy and loose. Due to the fact that we did not use a very large amount of wheat flour, the dough turned out to be unusually soft, so it did not grow up, but in breadth.
