Pie with salted mushrooms and potatoes

Pour warm water into a bowl, pour salt and sugar, pour olive oil. Here we also sift flour and pour high-speed yeast, knead a soft dough that does not stick to the hands. We leave the dough under the food film for 40-60 minutes to approach, and in the meantime we will prepare the filling.

Peel the potatoes, wash them, boil them until they are half cooked, drain the water, cool the potatoes. We throw the salted champignons into a colander, let the excess liquid drain. Peel the onion, cut into strips, fry in vegetable oil until transparent. Combine fried onions with champignons, salt, pepper, add dried dill, mix.

The dough has already come up, we divide it into two parts, one of which we roll out, put it in a baking dish with a diameter of about 26 cm. Cut the potatoes into plates, spread an even layer on the base of the pie, smear with sour cream, a little salt and pepper. Spread the onion-mushroom layer on top of the potatoes. Roll out the remaining dough, spread it over the filling, pinch the edges. In the center we make a small hole, lubricate the surface with chicken yolk. We send the pie form to the oven preheated to 200 degrees for 40 minutes.

We serve the pie in a warm form, bon appetit!