Description
I love experiments that give such a wonderful result! When cooking these pies of puff pastry I used a new to me method of forming "baskets" and a rather unexpected filling of mushrooms with pumpkin. This combination proved to be just perfect: pumpkin soaked mushroom spirit and softened the taste of mushrooms - urban mushrooms the usual steel in some forest delicacy. Amazing!
Ingredients
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The dough is flaky yeast
500 g
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Pumpkin
300 g
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Mushrooms
300 g
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Onion
1 piece
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Vegetable oil
2 Tbsp
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Sour cream
2 Tbsp
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Chicken egg
1 piece
Cooking
Pumpkin peel and grate on a coarse grater. Finely chop the onion. Cut the mushrooms too finely, put out under the cover until evaporation juice.
Fry the onions in vegetable oil (I used sunflower and olive TM "IDEAL") until Golden brown.
To the onions put the grated pumpkin and fry for 7-10 minutes.
Add the mushrooms and fry for another 5 minutes. Salt and pepper to taste. In a little of the cooled stuffing you can optionally add sour cream.
Until you prepare the stuffing, thaw the dough, spread it on a sliced package. Each layer is divided into 6 parts.
Forming the pies is simple and waste-free. Each rectangle of pastry on a floured surface, gently roll out to the size of the square. A glass with a diameter less than the side of square 0.5-0.7 cm, cut a circle. The remaining border stretch in the hands due to the wide angles, trying not to break. The resulting ring roll three times and lay on the edge of the circle.
Formed "baskets" to put on the laid parchment baking sheet.
In the center of each "basket" slide to put 2 tablespoons of the filling. Bumpers pies to grease with egg. Bake for 25-30 minutes at 180 degrees. (In the middle of the process, when the sides will rise, you can get a baking tray and slightly flatten the filling and the edges of pies optionally, brush with remaining egg.)
"Baskets" are rosy and delicious, with juicy mushroom stuffing. The pumpkin flavor is not felt, and the mushrooms are similar to the forest (chanterelles or mushrooms). Very tasty!
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