1. Main Page
  2. Second course
  3. Delicious fried pies with porcini mushrooms on sour milk

Fried Hand Pies with Porcini Mushrooms

This is an all-purpose dough that works for all kinds of baking. The pies come out wonderfully fragrant, with a rich, savory flavor, and they're light — almost weightless — thanks to this dough. They pair beautifully with a sauce made from sour milk, tomato paste, ground cilantro, garlic, and salt.

olenikaAuthor avatar
Recipe author
Delicious fried pies with porcini mushrooms on sour milk
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 5 g
Fats 36 % 14 g
Carbohydrates 51 % 20 g
225 kcal
GI: 15 / 0 / 85
  • Everyone in our family loves mushrooms in any form — especially mushroom pies, whether fried or baked. This time we went with fried. Start with the dough: pour the sour milk and water into a bowl, add the 2 yolks, salt to taste, and the citric acid, and whisk together. Separately, combine half the flour with the starch and baking soda, add that to the liquid mixture, and start kneading a soft (not stiff) dough, gradually working in the rest of the flour in small additions. When the dough stops sticking, it's ready. Wrap it in plastic and chill it. Now for the filling: cut the lamb tail fat into small cubes and render it in a skillet over gentle heat; while it sizzles, dice the mushrooms and add them to the cracklings to fry. Dice the onion and add it to the mushrooms. Fry for about 5 minutes, then add the adjika (optional, but the flavor is fantastic), ground coriander, and salt. Cover and let it simmer another 3–5 minutes over low heat. Let the finished filling cool to at least warm. Now the easy part: roll out small rounds of dough, fill them, and seal. Pour oil into the skillet — as much as you like — and fry the pies on both sides. Keep the heat moderate, since this tender dough can scorch quickly. It's nice to serve a sauce alongside so the pies aren't too dry — the simple sour-milk-and-tomato-paste sauce mentioned above works great.

Caloric content of the products possible in the composition of the dish

  • Fresh porcini mushrooms - 34  kcal/100g
  • Fried white - 162  kcal/100g
  • White pickled - 24  kcal/100g
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro, coriander - 25  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Starch - 320  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Citric acid - 0  kcal/100g
  • Adjika - 59  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Baking soda - 0  kcal/100g
  • Chicken fat - 897  kcal/100g
  • Sour milk - 60  kcal/100g

Similar recipes

Related and additional categories: