Recipe: Sauerkraut and beech mushroom pie step by step with pictures | Handy.Recipes

Sauerkraut and beech mushroom pie

Cooked cake with sauerkraut and beech mushrooms

Nutritional Value

Delicious homemade pie with sauerkraut and autumn mushrooms. Baking a pie... )

Author of the recipe

Ingredients for Sauerkraut and Bean Goose Pickles Pie:

For the dough

  • Milk - 200 ml
  • Egg - 1 pc
  • Yeast (Dry quick yeast "Saf-moment") - 6 g
  • Sugar (without the slide) - 1 tablespoon
  • Salt (without sprinkles) - 1 teaspoon
  • Vegetable oil - 2 tablespoon
  • Wheat flour / Flour - 3 glass

For stuffing

  • Sauerkraut - 500 g
  • Bean mushrooms - 3 handfuls.
  • Spices (dried herbs (dill, parsley)) - 1/2 teaspoon
  • Butter (for stewing cabbage) - 70 g
  • Vegetable oil (For stewing mushrooms) - 2 tablespoon
  • Salt - to taste
  • Water (For stewing mushrooms and cabbage)

For decoration

  • Sesame (Black sesame for decoration)

To grease the pie before baking

  • Chicken egg - 1 egg

How to cook sauerkraut and beech mushroom pie step by step with photos

Heat milk (200 ml.) Heat milk, add 1 tbsp. Spoon sugar, dissolve quick dry yeast in the warm milk "Saf-moment".

Leave the bowl for the yeast to dissolve.

Rinse sauerkraut (500g.) wash them if they are very sour. If the sauerkraut is too big, cut it into small pieces.

We used in this recipe fall preserves of beech mushrooms, so wash the frozen beech mushrooms in warm water. If the mushrooms are too large, they can be sliced in small pieces, which I did not do. к. I have small mushrooms.

Add 1/2 cup water to the pan. Braise the mushrooms on low heat until they are ready, about 25 to 30 minutes., Then add 2 tbsp. Spoon vegetable oil and gently fry the mushrooms.

Add sauerkraut to the pan, add 3/4 cup water, put the pan on a low heat, stew the cabbage until soft and liquid evaporates. If you prefer a sauerkraut filling of Al dente condition, you can braise the cabbage for a slight time.

While the mushrooms and cabbage are stewing, you can start making the dough. In a bowl with the milk yeast mixture, add 1 tsp. tablespoons of salt, add 2 tablespoons of vegetable oil and 1 egg. 1 tbsp of vegetable oil, add 1 egg.

Whisk the mixture.

Add flour (3 cups). Knead the dough. Cover the container with clingfilm or a towel and put it in a warm place to rise. After the first rise, knead the dough and leave to rise again.

Add dried herbs (dill, parsley) to the stewed cabbage, add salt if necessary. I would like to point out that I do not add onions to the stuffing. If you prefer a stuffing with onions, you can safely add them.

Add 70g. butter. Return the pan to a low heat and simmer gently to melt the butter.

Add the cooked braised mushrooms and the sauerkraut. Stir in minced cabbage and mushrooms.

Grease a baking dish with a thin layer of butter, dust it with flour, wiggle it a bit, and we have "French shirt". Sprinkle out the rest of the flour.

Roll out the pastry into a layer, cut out a circle-shaped pastry.

Put the circle into a cake pan, making a rim of about 1.5 cm.

Add stuffing with mushrooms and cabbage.

Roll out a small piece of dough into a 10-12 cm layer.

Using a pastry cutter make a grid.


Roll out the pasta sheet, cut out the middle.


Flatten the cake.

Roll out the pastry as a sheet and cut out the leaves with a spatula.

Decorate the cake to your liking. Let the cake stand for 10-15 minutes.

Glaze the cake with beaten egg. Sprinkle middle of flowers with black sesame seeds. Heat the cake to 180-190°C in preheated oven. Bake until nice and crispy. The diameter of the pie is 24 centimeters. I have a small piece of dough, from which I made 8 pieces of fried patties... I have to take into account all the requests of my family. :)

Bon appetit!

Nutritional Value:

Whole Dish:
3379.6 Calories
88.2 g
155 g
421 g
208.6 Calories
5.4 g
9.6 g
26 g

Chicken Egg, Salt, Vegetable Oil, Flour, Wheat Flour, Sugar, Butter, Spices, Eggs, Water, Cabbage, Sesame, Mushroom, Yeast, Baking, Salted, Sauerkraut, Chickpeas, Cakes, Mullet, Dough

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