Rye pie with mushrooms

Description

The dough has a gorgeous rye taste. The filling is moist, with a strong mushroom aroma. In delicate, creamy sauce felt thick slices of mushrooms. The flavors of the mushrooms and rye bread are mixed, complementing each other. I really liked this recipe from the Internet and I decided to cook and share

Ingredients

Rye flour

0.5 cup
Flour

0.5 cup
Vegetable oil

3 Tbsp
Leavening agent

1 tsp
Instant coffee

0.5 cup
Onion

1 piece
Mushrooms

300 g
Sour cream

300 g
Flour

1 tsp

Cooking

For the mushroom filling, finely chop the onion and mushrooms randomly. In vegetable oil fry until evaporation of moisture and light Browning.

Add the flour evenly, stir and add sour cream. Add salt, spices to taste. Stew until slightly thickened. Leave to cool.

Now the dough. Mix two kinds of flour, cultivator, salt. Add the vegetable oil and coffee. Coffee, which knead the dough, enhances the flavor of the rye. But you can coffee is not to add and knead the dough on the water.

Here is a beautiful coffee color test.

Put the dough on a sheet of baking paper and roll out. The dough is dense. To this dough after baking was not hard, it should be thinly rolled out.

Spread on the dough the mushroom stuffing evenly so that the edges of the dough free. Fold over the edges on the filling and pinched that they were not disclosed. The cake with paper to transfer it on a baking sheet and put in preheated up to t=200~220°C oven for about 30 minutes.

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