Shortcrust pastry with mushrooms

Shortcrust pastry with mushrooms

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.



  1. Flour 200 gr
  2. Baking powder
  3. Salt pinch
  4. Flavourless vegetable oil 80 gr.
  5. Boiling water 80 gr.


  1. Onion 1 pc.
  2. Mushrooms 200 gr.
  3. Salt to taste
  4. Ground black pepper to taste
  5. Cooking Oil
  • Main Ingredients Mushrooms
  • Serving 5 servings


oven, rolling pin, dough sheeter, pan, knife


Step 1 - Dough.

Add baking powder, salt to the sifted flour and mix. Then add flavourless vegetable oil to dry ingredients and mix so that there is no dry flour mix. Pour boiling water into the dough and mix first with a spoon so as not to burn yourself, and then by hand. Send the dough briefly to the refrigerator to cool slightly, so it’s easier to work with.

Step 2 - Filling.

Finely chop the onion and mushrooms, heat the oil and fry the onion in it until golden brown. Then add mushrooms and fry until cooked.

Step 3 - Modeling and baking.

Roll out the dough. Its thickness should be the less, the better. The dough turns out to be quite springy, so it can be difficult to roll it out. From the dough, cut circles, two per pie. Put the filling on one circle, and close it with the second, crushing the edges with a fork. Bake in a preheated 180 ° oven until golden brown. From this amount of dough, 5 pies are obtained.