Recipe: Muffin tart with potatoes and mushrooms step by step with pictures | Handy.Recipes

Muffin tart with potatoes and mushrooms

Cooked muffin tart with potatoes and mushrooms

Time to cook: 180 minutes

Nutritional Value

Today I want to share with you, dear cooks, the secrets of delicious and beautiful pastries. There is practically no family that doesn't make homemade pies and cakes. How to make dough, how to decorate a pie, today we are going to talk about it. I will share with you the secrets of preparing delicious dough, tell you about the peculiarities of cake decoration.

Author of the recipe

Ingredients for the muffin tart with potatoes and mushrooms:


Dough

  • Milk - 200 ml
  • Wheat flour / Flour (Glass 200 ml. Flour may need a little more) - 3 glass
  • Yeast - 7 g
  • Chicken egg - 1 pc
  • Egg yolk - 1 pc
  • Sugar - 1,5 tablespoon
  • Salt - 1 teaspoon
  • Butter - 50 g
  • vegetable oil - 2 tablespoon

Stuffing

  • Potatoes - 5 pcs
  • Champignons (Large mushrooms) - 6 pcs
  • Butter (70 g. For stewing mushrooms. 60 g. Cut into slices and spread on the surface of the stuffing, 20g. to grease the ready pie) - 150 g
  • Salt - to taste
  • Black pepper - to taste
  • Sesame (For sprinkling the pie before placing it in the oven)
  • Chicken Egg (To glaze the pie before placing it in the oven)
  • Water (For boiling potatoes)

How to cook muffin tart with potatoes and mushrooms step by step with photos


Ingredients for the Dough.

Ingredients for the filling.

Warm milk (200 ml.) add sugar (1.5 tbsp. Spoon), melted butter (50g), add vegetable oil (2 tbsp). spoons). The question is often asked why both vegetable and butter are added? The point is that butter adds tenderness, flavor, and elasticity to baked goods, while vegetable butter keeps them from going stale.

Add the yeast to the warm milk mixture.

Put a container with the milk-juice mixture in a warm place for the yeast to melt. After a while a cap of small bubbles forms on the surface of the mixture. Then add 1 egg, 1 egg yolk and salt (1 tsp) to the mixture. Spoon), adding salt as the last thing to the liquid mixture. I would like to point out that when you add the egg yolks, the dough becomes yellowish-creamy and crumbly. Eggs are a very good leavening agent.

Gradually add all the flour (3 cups). You may need a little more flour, ie. е. 3 cups and 1-2 tbsp. teaspoonfuls (not heaped). Knead the dough. Cover a bowl with clingfilm or a towel to cover the dough and leave it in a warm place to rise.

After the first rise, knead the dough and leave to rise again. While the dough is rising, let's prepare the filling.

Slice the mushrooms into strips (do not mince).

In a pan add 70g. butter, add sliced mushrooms. Put the pan on a low heat and gently simmer the mushrooms in the butter, then add ground black pepper and salt to taste. I would like to point out that no other ingredients (onions, etc.) should be added.) do not add any more ingredients. The stuffing should taste the potatoes, mushrooms and butter.

Boil potatoes in salted water until tender. Let cool until room temperature, cut into slices.

Divide dough into two parts. Roll out one part to 5-6 mm thick. Grease a baking tin with a thin layer of vegetable oil, transfer the pasta sheet to the baking tin with a rolling pin and trim off the excess pasta. Make a small rim. The size of the baking tin is 28 cm.

Place boiled potatoes on the dough, add ground black pepper and salt, if necessary.

Spread a layer of stewed mushrooms on top of the potatoes. Butter (60g.) cut into thin slices and spread on the surface of the stewed mushrooms.

Roll out the second layer of dough, leaving small pieces for decoration. Fold the edges of the dough piece to the center, smooth out the surface.

Roll out the rest of the pastry and use cookie cutters to cut out shapes to your liking. I would like to point out that this piece of dough should be rolled out thinner than the previous two, about 2-3 mm. To attach the pattern of figures and leaves, lightly moisten the surface with water using a cooking brush. Cover the tart with a napkin and leave it to rise for 10-15 minutes, then beat the egg, brush the surface with the egg, sprinkle with sesame seeds and make a few punctures with a wooden splinter to release steam while baking. To send the pie to a preheated oven at 180-190C. I want to draw your attention to the fact that the temperature and baking time everyone chooses for themselves, focusing on the capabilities of your oven, they are all different.

Butter the ready pie and cover it with a napkin for 20-30 minutes. covered with a napkin for 20-30 minutes to soften the top crust. The pie is soft and very tasty.

Bon appétit!

Nutritional Value:

Whole Dish:
Calories
4590.7 Calories
Protein
103.7 g
Fat
240.9 g
Carbohydrates
530.9 g
100g:
Calories
233 Calories
Protein
5.3 g
Fat
12.2 g
Carbohydrates
26.9 g

Chicken Egg, Salt, Black Pepper, Vegetable Oil, Flour, Wheat Flour, Potatoes, Sugar, Butter, Water, Creamy, Sesame, Mushroom, Champignons, Potato, Bread, Yeast, Egg Yolk, Cakes, Dough

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