Pies with saffron milk caps: step-by-step recipes with potatoes, cabbage, photos

Content

1 Choosing the filling for saffron milk pies
2 Step-by-step recipes for pies with saffron milk caps with photos
3 Calorie content of pies with saffron milk caps
4 Conclusion

Pirozhki with saffron milk caps is a hearty Russian dish that arouses admiration among household members. A variety of bases and fillings will allow the housewife to experiment. Preparing such baked goods using step-by-step recommendations will not be difficult even for a beginner.

Choosing the filling for saffron milk pies

For the filling, you can use saffron milk caps in different forms: fresh, dried and salted. The taste of the pies will depend on the preparation of the main ingredient. Canned mushrooms contain a lot of salt. It is enough to soak them in water.

The dried product must be kept in liquid to swell and pre-boiled.

The pies can only be filled with mushrooms that have been cooked. Some people use minced meat along with saffron milk caps to make the dish more filling.

Step-by-step recipes for pies with saffron milk caps with photos

All recipes for pies are time-tested and are included in well-known culinary collections of home baking. A detailed description with the exact amount of ingredients will help beginners and experienced housewives.

Pies with salted mushrooms and potatoes

In large pies and small pies you can often find salted saffron milk caps along with potatoes as a filling. This recipe for yeast dough is no exception. A photo of an appetizing dish simply attracts the eye.

Product set:

salted saffron milk caps – 400 g;
onion – 3 pcs.;
potatoes – 300 g;
garlic – 2 cloves;
ground black pepper – 1 tsp;
yeast dough – 600 g;
yolk – 1 pc.

Important! In this recipe it is necessary to use butter dough, since the pies will be baked in the oven. Only the pie base is suitable for frying in a frying pan.

Step-by-step recipe:

Transfer the saffron milk caps and rinse under the tap. If the mushrooms are too salty, soak them in water at room temperature for a couple of hours.
Leave to drain all excess liquid and cut.
Fry in a small amount of oil until cooked. Be sure to add salt at the end.
In the same frying pan, sauté finely chopped onion until golden brown.
Peel the potatoes, boil and mash.
Mix everything in a cup, sprinkle with black pepper and salt if necessary. Cool completely.
Divide the base into lumps of the same size. Roll out each one.
Place the filling in the middle of the cake and seal the edges.
After flattening and adjusting the shape a little, place on a greased baking sheet, seam side down.
Let stand in a warm place to rise.
Grease the surface of each pie with yolk.

After half an hour in the oven at 180 degrees, the baked goods will brown and be completely baked.

Pies with saffron milk caps and cabbage

The composition is simple:

pie dough – 1 kg;
saffron milk caps – 300 g;
white cabbage – 500 g;
tomato paste (optional without it) – 3 tbsp. l.;
carrots and onions – 1 pc.;
salt – ½ tsp;
pepper and bay leaf;
vegetable oil for frying.

A detailed description of all the steps for making pies:

If purchased, remove the dough from the refrigerator and defrost at room temperature.
Clean and rinse the mushrooms. Cut into slices.
Remove green and damaged leaves from the cabbage, rinse and chop along with peeled carrots and onions.
Heat a frying pan with oil and fry the saffron milk caps first.
As soon as all the liquid has evaporated, add cabbage, carrots, onions and bay leaves (take them out at the end of preparing the filling).
Cover and simmer over medium heat for a quarter of an hour.
Remove the lid, add salt and fry until done with tomato paste. Cool.
First divide the dough into sausages, which are cut into equal pieces. Roll out each one and place in the middle a fragrant filling of saffron milk caps and vegetables.
Pinch the edges of the dough, flatten the pie a little and place it seam side down in a preheated frying pan with enough oil.

Fry for 5 minutes on each side until golden brown.

This recipe can also be used in winter for pies made from salty products.

Pies with saffron milk caps and eggs

Everyone is familiar with pies with eggs and green onions. And if you add mushrooms to the filling, the baked goods will become more aromatic and satisfying.

Ingredients:

pie dough – 700 g;
dried saffron milk caps – 150 g;
egg – 6 pcs.;
green onion – ½ bunch;
pepper and salt to taste;
vegetable oil for frying.

Description of all preparation steps:

The first step is to soak the saffron milk caps in hot water for a couple of hours. Change the liquid and boil for 15 minutes, skimming off the foam on the surface.
Place in a colander so that not only all the water drains, but also the mushrooms cool down a little.
Cut the saffron milk caps into pies for filling and fry in a frying pan with butter.At the end, add salt and pepper.
Boil hard-boiled eggs, add cold water. After 5 minutes, remove the shell and chop.
Chop the washed and dried onion greens. Add salt and mash a little so that it gives juice.
Mix everything in a convenient bowl and try. You may need to add spices.
Divide the dough into balls and roll out with a rolling pin on a floured table.
Place a sufficient amount of filling in the middle of each flatbread.
By connecting the edges, give any shape to the pies.
Press the surface and fry in a frying pan or deep fryer, starting from the side where the seam is.

Usually 10-13 minutes is enough, since the products inside are already ready.

Pies with saffron milk caps and rice

This recipe will describe the detailed preparation of dough for saffron milk pies. A novice housewife can make such a base because it is simple and quick to prepare.

Set of products for the test:

flour – 500 g;
kefir (can be replaced with sour milk) – 500 ml;
egg – 1 pc.;
soda and salt - 1 tsp each;
vegetable oil – – 3 tbsp. l.

Advice! If you plan to bake the pies in the oven, it is better to replace the vegetable fat with margarine or butter.

Products for filling:

round rice – 100 g;
fresh saffron milk caps – 300 g;
celery (root) – 50 g;
ginger (root) – 1 cm;
onions – 1 pc.;
nutmeg – 1 pinch;
vegetable oil – 2 tbsp. l.

Process of making pies:

Peel the mushrooms, remove the lower part of the stem and rinse.
Dry a little, cut into cubes.
Place in a dry frying pan to fry. As soon as all the melted juice has evaporated, add oil and chopped onion.
Add grated celery root to the browned food in a frying pan, add salt and simmer, covered, until done.
Rinse the rice well so that the water remains clear and boil.
Mix with saffron milk caps, nutmeg and chopped ginger root. Add spices and set aside to cool.
To make the dough, combine the dry and wet ingredients in separate cups and then mix, kneading with your hands at the end until it stops sticking to your hands. But the base should not be very dense. Let sit at room temperature; it may expand slightly.
Stick the pies in any way.

Before sending the pies to bake, brush the top with yolk and let stand for a while.

Pies with saffron milk caps and herbs

This version of mushroom pies is perfect for cooking during fasting or for people who have given up animal products. Baking will help saturate the body with useful substances. The shape of the products resembles chebureks.

Compound:

warm water – 100 ml;
flour – 250 g;
lemon – 1/3 part;
saffron milk caps – 300 g;
arugula – 50 g;
lettuce leaves – 100 g;
sunflower oil;
spicy herbs and salt.

Step-by-step instructions for fried pies:

For the dough, dissolve 1 tsp in water. salt and juice from 1/3 lemon. Cool in the refrigerator and mix with 2 tbsp. l. vegetable oil.
Add flour in parts and knead the base. It should spring back a little. Place in a bag and put in the refrigerator for the time it takes to make the filling for the pies.
Ryzhiki can be used in any form: frozen or dried. In this case, sort out the fresh mushrooms, peel and rinse. Fry with oil over medium heat.
Rinse the greens under the tap, dry and sort through, pinching off damaged areas. Chop and mash a little. Mix with roast and herbs. Leave on the fire for a few minutes under the lid, adding salt first.Cool.
Divide the finished dough into pieces and roll out thin flat cakes.
Place the filling on one side and cover with the other. Seal and run a fork around the edges of the pie.

It is better to deep fry, but a simple frying pan with oil will also work.

Pies with saffron milk caps made from puff pastry

Even ordinary baked goods with saffron milk caps can surprise you with their unforgettable aroma and unforgettable taste.

For the pies you will need the following products:

puff pastry – 500 g;
sour cream – 2 tbsp. l.;
mushrooms – 300 g;
dill, parsley – ¼ bunch each;
egg – 1 pc.;
salt and pepper;
vegetable oil.

Advice! Puff pastry is easier to cut when slightly frozen. Store-bought pie product can be placed on the middle shelf of the refrigerator overnight. The base you made yourself must be kept for at least 2 hours in a cold place.

Baking process:

Finely chop the sorted and washed mushrooms. Fry in a hot dry frying pan until all the juice has evaporated, then add oil and simmer over medium heat with chopped onion until soft.
Salt and pepper are necessary only at the very end, when chopped herbs are added. After a couple of minutes, turn off and cool the pie filling.
Roll out the dough on a floured table to a thickness not exceeding 2 mm. The resulting rectangle should have sides equal to approximately 30 and 30 cm. Divide it into 4 parts of the same size.
Coat the edges of each strip with whipped egg white, place the filling on one side and cover with the other, which needs to be cut a little in the middle. Press the edges with a fork.
Mix the yolk with 1 tsp. water and grease the surface of the pies. If desired, sprinkle with sesame seeds and transfer to a sheet.
Bake in the oven at 200 degrees.

A rosy color will indicate readiness.Cool slightly on the baking sheet and then transfer to a serving plate.

Calorie content of pies with saffron milk caps

Despite the fact that saffron milk caps are classified as low-calorie foods (17.4 kcal), baked goods made from them are not. The main factor that influences this indicator will be the base used and the heat treatment method. For example, puff pastry is always obtained with a very high energy value.

Approximate calorie values for pies with mushrooms made from yeast dough:

baked in the oven - 192 kcal;
fried in oil – 230 kcal.

Don’t forget about additional products in the filling, which also affect the calorie content.

Refusal to fry the filling and pies, as well as replacing wheat flour with bird cherry, spelled or spelled, will help to significantly reduce these indicators; the calorie content will be 3 times lower.

Conclusion

Pies with saffron milk caps are an affordable dish that is easy to prepare. It is impossible to describe all the recipes used by housewives. Each of them creates their own masterpiece, adding a twist. You just need to experiment with the filling and shape of the product so that there is always a new aromatic and healthy pastry on the table every time.