Pie with saffron milk caps: recipes with potatoes, yeast dough, and salted mushrooms

Content

1 Choosing the filling for saffron milk pies
2 Recipes for pies with saffron milk caps
3 Calorie content of pie with saffron milk caps
4 Conclusion

Pie with saffron milk caps is a wonderful pastry that is relevant not only during the period of “quiet hunting”. In winter, you can use dried, frozen or canned semi-finished products. Many housewives are attracted by the aroma, taste and beneficial properties of these mushrooms.

Choosing the filling for saffron milk pies

The variety of pies allows you to surprise your family with a new taste every time. The main difference will be in the filling that the hostess chooses.

Saffron milk caps are used only after proper preparation. It is better to collect and prepare them yourself to be sure of the result. Otherwise, you need to cook some mushrooms to make sure there is no bitterness. You can get rid of it by soaking and boiling the product.

Important! In many recipes, saffron milk caps are cooked. It should not exceed 20 minutes, so as not to end up with “rubber” mushrooms.

The following are often used as additional ingredients:

potato;
chicken meat;
cabbage;
greenery;
vegetables;
various spices.

The taste and satiety of the pie will depend on the choice of products.

Recipes for pies with saffron milk caps

Popular methods for making saffron milk pie are described below. It is better for inexperienced cooks to adhere to the presented standards and detailed steps in order to understand the technological process.

Recipe for open pie with saffron milk caps

Many housewives like open pies because of their ease of production and beautiful appearance. You can welcome guests with such aromatic pastries.

Product set:

chilled butter – 120 g;
flour – 200 g;
fresh saffron milk caps – 500 g;
sour cream – 200 ml;
cheese – 100 g;
onions – 2 pcs.;
egg – 1 pc.;
refined oil – 2 tbsp. l.;
salt and spices.

The method of preparing the pie is described step by step:

You should start with a sand base. To do this, sift the flour and mix with a pinch of salt.
Cut the butter into small pieces, which can be replaced with margarine with a fat content of more than 80%.
Quickly grind the mixture into crumbs with your hands, pour in about 4 tbsp. l. cold water and knead the dough. It should be elastic. Leave on the top shelf of the refrigerator for 30 minutes.
Roll out the circle and place in a baking dish, not forgetting the sides. Poke holes in the bottom with a fork, cover with a piece of foil and pour in a glass of beans. Place in the oven for a quarter of an hour. The temperature in the oven should be 200 degrees.
At this time, chop the prepared mushrooms and place in a dry frying pan to fry. As soon as the juice has evaporated, pour in refined oil and sauté together with the chopped onion. At the end, add salt and pepper.
Take out the base, remove the foil with the beans and distribute the saffron milk caps.
Beat the egg, mix with sour cream and pour over the mushroom filling. Sprinkle with grated cheese.

Set the oven temperature to 180 degrees and bake the pie for about another half hour.

Recipe for pie with saffron milk caps and potatoes

In this version, crushed potatoes will be used for a pie with fresh saffron milk caps.

Ingredients:

egg – 1 pc.;
premium flour - 3 tbsp;
water – 1 tbsp.;
baking powder – ½ tsp;
potatoes - 4 tubers;
saffron milk caps – 300 g;
onion – 3 pcs.;
ground black pepper and salt.

Step-by-step preparation:

It is better to use unleavened dough, which is lower in calories. Beat the egg with salt, add water and baking powder. Add the flour in portions, first kneading with a spoon and then with your hands the stiff base for the pie. Wrap in cling film and let rest at room temperature.
Peel and rinse potatoes. Boil in salted water and crush.
Cut the prepared saffron milk caps. Fry until done and add to mashed potatoes.
In the same frying pan, saute the chopped onion until golden brown.
Mix all. Add salt and pepper to the filling if necessary. Cool.
Divide the dough into 2 parts and roll each one out. Place a large layer in a greased pan.
Place mushroom filling and cover with another layer. Carefully pinch the edges and coat the entire top with yolk.

Preheat the oven to 180 degrees and bake for 30 minutes.

Recipe for pie with salted saffron milk caps

In winter, the housewife can simply take canned mushrooms out of the refrigerator and prepare a flavorful pie for dinner, which will take a minimum amount of time.

Compound:

yeast-free puff pastry – 300 g;
salted saffron milk caps – 350 g;
onions – 2 pcs.;
sour cream – 180 ml;
eggs – 3 pcs.;
ground black pepper;
fresh parsley and dill;
vegetable oil for frying;
salt.

Important! Puff pastry should only be thawed at room temperature.It's easier to work with if you just leave it overnight in the refrigerator on the bottom shelf.

All stages of preparing the pie:

Take a sample from canned saffron milk caps. Soak highly salted mushrooms in water at room temperature for half an hour. If you are satisfied with the taste, then simply rinse and discard in a colander.
If necessary, chop a little and fry in a frying pan with oil, adding chopped onion after the liquid has evaporated. A couple of minutes before the end of cooking, add pepper and add washed and chopped herbs.
Eggs for filling must first be beaten with a pinch of salt, and then mixed with sour cream.
Place the rolled out dough into the pan, covering the edges.
Spread the filling evenly and pour in the fermented milk mixture with eggs.
Oven at 180 degrees. Usually 35 minutes is enough, but it all depends on the power of the oven.

Do not rush to remove the cake from the mold. It is better to let it cool a little, then it will be easier to cut.

Pie with saffron milk caps made from yeast dough

Butter dough is often used to make fluffy pies with saffron milk caps and potatoes.

Product set:

yeast dough – 700 g;
fresh saffron milk caps – 300 g;
carrots – 1 pc.;
onion – 1 pc.;
yolk – 1 pc.;
vegetable oil;
spices and salt.

Step-by-step preparation:

Yeast dough can be kneaded in any way or purchased at the store.
To make the filling, sort out the saffron milk caps, rinse them thoroughly with a sponge and cut them, removing the blackened areas and the bottom of the stem.
Place in a frying pan with oil and fry over high heat. After the liquid has evaporated, lower the flame and sauté with grated carrots and chopped onions until fully cooked. Add spices and salt at the very end.
Divide the dough into 2 parts, one of which is slightly larger. Roll it out first and cover the greased bottom of the pan.
Peel the potatoes, shape into plates and place in the first layer. Spread the saffron milk filling on top.
Cover with the rolled out second piece, pinch the edges well. Brush the entire surface of the pie with yolk and place in an oven preheated to 180 degrees.

After 40 minutes, remove, grease with a small piece of butter, cover and let rest.

Pie with fried saffron milk caps and cabbage

Kulebyaka with mushrooms and fresh cabbage is a truly Russian pastry that every housewife should try to cook at home.

Product set:

butter dough – 1 kg;
fresh saffron milk caps – 400 g;
white cabbage – 400 g;
onions – 1 pc.;
vegetable oil, butter - 1 tbsp. l.;
salt;
black pepper.

Step-by-step preparation:

Sauté the onion in vegetable oil until transparent.
Remove the top leaves of the cabbage, rinse and finely chop. Place in a frying pan and fry until done.
In a separate bowl, sauté the prepared mushrooms in butter for 20 minutes.
Combine ingredients for filling, add salt and pepper.
Roll out the dough, divided into 2 halves, into an oval shape. Place most of it on a greased baking sheet.
In the middle, distribute the filling of saffron milk caps and cabbage.
Cover with the second piece, pinch the edges and let sit for about a quarter of an hour.
Brush the pie with yolk, make small cuts on the surface and place in an oven heated to 180 degrees.
After 25-30 minutes a blush will appear and the baked goods will be ready.

Take out the pie, let it rest and invite the family over for dinner.

Pie with saffron milk caps and chicken

This pie can confidently be called “Guests on the Doorstep”. All ingredients are almost always available in any refrigerator.

Compound:

flour – 1.5 tbsp;
sour cream – 300 ml;
eggs – 3 pcs.;
baking powder – 2 tsp;
chicken breast – 400 g;
frozen or salted saffron milk caps – 300 g;
hard cheese – 150 g;
onion – 1 pc.;
fresh herbs - 1 bunch.

Detailed description of the pie recipe:

Beat the eggs well, adding salt. Mix with sour cream.
Sift flour together with baking powder. Combine the prepared products, knead the dough. Leave at room temperature.
Remove the film from the breast and cut into strips. Fry in a small amount of oil.
Separately, sauté the chopped onion until transparent, add the saffron milk caps and cook until the moisture evaporates. At the end, add pepper and salt.
Mix the contents of both frying pans, adding chopped herbs and half the grated cheese.
Transfer 2/3 of the pie dough to the greased pan, covering the edges as well.
Spread the mushroom filling and pour in the rest of the base.
Sprinkle with cheese and bake at 180 degrees.

Advice! After 20 minutes, these baked goods will develop bumps that need to be pierced with a fork.

35 minutes should be enough for the cake to bake completely.

Pie with saffron milk caps in a slow cooker

A multicooker comes to the aid of housewives who do not have an oven.

Base ingredients:

mayonnaise and sour cream – 150 g each;
flour – 1 tbsp.;
salt – ½ tsp;
soda – ½ tsp;
eggs – 2 pcs.

Filling composition:

potatoes – 1 pc.;
saffron milk caps – 200 g;
onion – 1 pc.;
vegetable and butter - 1.5 tbsp. l.;
cheese – 100 g;
greenery.

Pie making process:

For the filling you will need to fry the saffron milk caps. You can use a multicooker bowl for this. But it’s better to do everything in a frying pan with vegetable oil.
As soon as the juice evaporates, add the chopped onion and saute everything over medium heat. Sprinkle with pepper and salt at the end.
Quench the soda in sour cream and combine with mayonnaise, salt and eggs.Add flour and knead the base, which should resemble pancake dough in thickness.
Grease the multicooker bowl with butter and pour in half of the base, carefully spreading it over the surface.
Lay out the mushroom mixture, on top there will be chopped greens with cheese and slices of peeled potatoes.
Pour in the rest of the dough.
Set the “Baking” mode for 1 hour and close.

You should not try to remove the pie immediately after the ready signal so that it does not fall apart.

Calorie content of pie with saffron milk caps

Pie with saffron milk caps cannot be classified as a low-calorie dish, despite the low energy value of the mushroom itself. The average 100 g can reach 250 kcal.

But there are options to reduce calories:

replacing wheat flour with spelled or spelled;
using a lean base;
For filling, do not fry the products, but boil or bake them;
Instead of sour cream for jellied pie, use low-fat kefir or yogurt.

All these methods are effective, but reduce aroma and taste.

Conclusion

Pie with saffron milk caps is suitable for everyday meals. A good piece can replace a full meal. This dish can be prepared to please guests.