Mushroom and cheese pastries

Mushroom and cheese pies are a delicious delicacy, perfect for any occasion. These warm and flavorful snacks are easy to prepare and can be enjoyed as an appetizer or a main dish. In this recipe, we will explore step by step how to make a fluffy dough and a delicious filling that will delight everyone's taste buds.

Preparation time
- Preparation time: 30 minutes
- Rising time: 40-50 minutes
- Baking time: 35-45 minutes
- Total: Approximately 1 hour and 15 minutes
- Number of servings: 12 pies

Necessary ingredients

For the dough:
- 350 g flour (preferably type 000 for a finer texture)
- 2 tablespoons yogurt (use Greek yogurt for a more intense flavor)
- 5 g dry yeast (or 15 g fresh yeast, if you prefer)
- 170 ml lukewarm water (not hot, to avoid killing the yeast)
- 2 tablespoons oil (olive oil adds a pleasant flavor)

For the filling:
- 1 onion (a medium white or yellow onion)
- 1 carrot (for added sweetness)
- 1 small jar of mushrooms (or 300 g fresh mushrooms, for better taste)
- 2 tablespoons grated Parmesan (will add an umami flavor)
- 100 g cheese (cut into small cubes for a creamy texture)
- 2 sprigs of fresh dill (for a fresh aroma)
- 2 tablespoons oil (for sautéing)
- Salt and pepper (to taste)
- Sweet paprika (1 teaspoon for a splash of color and flavor)
- 1 egg (for brushing the pies)

Preparing the dough

1. Sifting the flour: In a large bowl, sift the flour to aerate it and remove any impurities. Add salt and dry yeast, mixing with a spoon to distribute evenly.

2. Adding wet ingredients: Make a well in the center of the flour mixture and add the yogurt. Start pouring in the lukewarm water gradually, kneading with your hands until the ingredients begin to combine.

3. Kneading: Continue kneading the dough on a floured surface until it becomes smooth and elastic. This step is crucial for achieving a fluffy texture.

4. Incorporating the oil: Add the 2 tablespoons of oil and knead again until fully incorporated.

5. Rising: Cover the bowl with a clean towel and let it rise in a warm, draft-free place for 40-50 minutes or until it doubles in size.

Preparing the filling

1. Preparing the vegetables: Peel the onion and carrot, then place them in a blender. Pulse a few times to chop finely, being careful not to turn them into a paste.

2. Chopping the mushrooms: If using canned mushrooms, drain them well; if using fresh mushrooms, wash them and cut them into cubes. Place them in the blender and chop lightly.

3. Sautéing the vegetables: In a pan, heat the 2 tablespoons of oil. Add the chopped onion and carrot and sauté over medium heat for 2-3 minutes until they become slightly translucent.

4. Adding the mushrooms: Add the mushrooms to the pan along with 1/2 cup of water. Mix well and season with salt, pepper, and sweet paprika. Cook over medium heat, stirring occasionally, until the liquid evaporates and the mixture thickens.

5. Finishing the filling: Turn off the heat and add the chopped dill and grated Parmesan, mixing well to combine the flavors.

Assembling the pies

1. Preparing the work surface: Sprinkle flour on the work surface and turn out the risen dough. Roll it out with a rolling pin to a medium thickness.

2. Cutting the circles: Use a small bowl or cutter to make circles from the dough. Make sure they are the right size to be filled.

3. Filling the pies: On the edge of each circle, place a teaspoon of filling and a small piece of cheese. Then, fold the other half of the circle over the filling and press the edges well to seal.

4. Repeating the process: Continue using the remaining dough, rolling it out again, until you have made all 12 pies.

Baking

1. Preparing the tray: Place the pies on a baking tray lined with parchment paper, making sure to leave a little space between them to allow for expansion.

2. Brushing with egg: Beat the egg in a bowl and use a brush to carefully coat each pie, which will give them a golden color and an appetizing crust.

3. Baking: Preheat the oven to 170-180 degrees Celsius and place the tray inside. Bake the pies for 35-45 minutes or until they are golden and browned.

4. Cooling: Once the pies are ready, remove them from the oven and cover them with a thick towel for 15-20 minutes. This step helps retain moisture and softness.

Useful tips and variations

- Vegetarian option: You can use only mushrooms and vegetables for the filling, omitting the cheese for a lighter option.
- Adding spices: Experiment with different spices for the filling, such as oregano or thyme, to add extra flavor.
- Serving: Mushroom and cheese pies are delicious served warm, but also at room temperature. You can accompany them with a fresh green salad or a yogurt and dill sauce for an extra touch of freshness.

Nutritional benefits

These pies are a good source of protein thanks to the yogurt and cheeses, while mushrooms are rich in vitamins and minerals. Additionally, carrots provide a significant amount of beta-carotene, and dill offers antioxidants.

Calories

One serving of mushroom and cheese pie (1 pie) contains approximately 180-220 calories, depending on the ingredients used. It is an excellent choice for a healthy snack or a quick lunch.

Frequently asked questions

- Can I freeze the pies? Yes, you can freeze the raw or baked pies. Make sure to wrap them well in plastic wrap.
- Can I use other types of cheese? Absolutely! You can experiment with feta, mozzarella, or any other cheese you prefer.
- What drinks pair well with these pies? A refreshing lemonade or a glass of dry white wine would perfectly complement the meal.

These mushroom and cheese pies are not only delicious but also very versatile. Whether you choose to serve them at a party, a family meal, or simply as a personal treat, I’m sure they will quickly become your favorites! Enjoy!