Russian Pies with Mushroom Filling

 Ingredients: Dough: -250 g flour -200 g cottage cheese -500 ml healthy or buttermilk -2 eggs -1 teaspoon baking soda -1/4 teaspoon salt -oil for frying Filling: -500 g fresh or canned mushrooms -1 onion or 1 green onion stalk -1 green parsley stalk -sprinkle of oil -salt -spspice

Filling: We start by sautéing finely chopped onion and sliced mushrooms in a pan with a little hot oil. It is important to stir continuously to ensure that the ingredients cook evenly and do not burn. We cook until the mushrooms release all their water and become tender, and the onion becomes translucent. Finally, we season the mixture with salt and pepper to taste and add finely chopped fresh parsley, which will bring a touch of freshness. After cooking, we let the filling cool so that it is easy to handle later.

Dough: In a large bowl, we will mix well the cottage cheese with salt, eggs, and half of the amount of sour milk (buttermilk). It is crucial that the cheese is well homogenized to achieve a fine texture. Once we have obtained a homogeneous mixture, we begin to gradually incorporate the flour, mixing with a spatula or whisk until the dough becomes consistent. In another container, we mix the other half of the sour milk with baking soda, and then combine the two mixtures. The resulting dough should have a consistency similar to that of thinner sour cream. If necessary, we can thin the dough with a little milk to achieve the desired texture.

After preparing the dough, we will heat a non-stick pan. We add a little oil and let it heat well. We pour a ladle of dough into the pan, gently rotating it to give it the shape of a thicker pancake. We let it cook on low heat to cook evenly. When the edges of the pancake begin to take on a golden hue, we put 1-2 teaspoons of the mushroom and onion filling on half of its surface. We fold the dough in half, forming a semicircle, and continue frying the pancake on low heat for another 5 minutes, flipping it halfway through to cook evenly. It is essential to be careful not to break or let the filling spill out, as the pancakes are very fragile. We continue this process until we finish all the dough and filling.

Finally, we let the pancakes cool slightly before serving. These delicious stuffed pancakes are wonderful both hot and cold, remaining fluffy and tender for a few days. Enjoy them alongside a fresh salad or various sauces to complement their flavor. This recipe is perfect for family meals or to impress guests.

 Tags:  eggs onion greenery milk flour oil mushrooms cheese vegetarian recipes pies