Many housewives are so fond of puff cakes because the already prepared dough can be bought at any store in advance and thrown into the freezer. And in the case of an unexpected visit of friends, all that needs to be done for homemade baking is just a stuffing. Mushrooms themselves and ask to puff, ruddy and crispy pies!
Recipe for an open puff cake with mushrooms and cheese
Ingredients:
- dough flaky - 350 g;
- champignons (fresh) - 250 g;
- Ricotta cheese - 150 g;
- eggs - 2 pieces;
- egg yolk - 1 piece;
- sunflower oil - 4 tbsp. spoons;
- mustard - 2 teaspoons;
- spinach - 175 g;
- onion green - 2 pcs .;
- nutmeg (ground) - 1/4 tsp spoon;
- salt, pepper black ground - to taste.
Preparation
Small champignons cut into quarters and fry in a well-heated frying pan until golden. Add mustard , stir and remove from heat. While the mushrooms are cooling down, let's do the test. We roll it into a thin layer and lining the oiled form. Superfluous cut, pierce the cake in several places with a fork and send it to a preheated oven to 200 degrees for 15 minutes.
Meanwhile, a mixer whisk eggs with ricotta (you can substitute homemade cottage cheese, it will not be less delicious) in a homogeneous mass. Mix it with mushrooms. Spinach and spring onions are well washed, dried and minced with straws. We connect the greens with the main filling, salt, season with spices and put it into the form with the ready-made cake. Slightly level the surface. Loose the sides of the dough with whipped egg yolk. And put our cake in the oven for another 20 minutes, brown.
Puff pastry with mushrooms, chicken and potatoes
Ingredients:
- dough flaky - 500 g;
- egg - 1 piece;
- chicken fillet - 2 pieces;
- champignons (fresh) - 400 g;
- potatoes - 4 pcs .;
- onion - 1 piece;
- salt, pepper black ground - to taste.
Preparation
Potatoes for filling fill in a uniform, clean and rub on a large grater. Chicken fillet is also cooked until ready in salted water, then cooled and cut into small cubes. In a frying pan, lightly fry the finely chopped onion first, then add the champignons chopped into the plates and stew until all the marshy liquid separates. Do not forget to salt and pepper. Champignons mixed with chicken and potatoes. The filling is ready, now it's up to the test.
Divide it into 2 unequal parts. A large roll out into the layer so that the dough slightly over the edge of the baking tray, and the smaller was just the size. We lay out the lower layer on the baking sheet, lined with parchment, fill it with stuffing.
Cover the top with a second layer of dough and carefully cover the edges. We cover the pie with a lightly beaten egg and pierce it so as not to swell too much, several times with a fork. We send it to a preheated oven to 200 degrees. Once blush, you can take out, because the filling of this pie was originally not raw.