Leavened pies with potatoes and mushrooms (vegan)
Yeast dough pies with potatoes and mushrooms (vegan)
These delicious yeast dough pies filled with potatoes and mushrooms are a perfect choice for a vegan meal, but not only that! With a fluffy texture and savory fillings, these pies will delight any gourmet. Let's prepare this simple and quick recipe together, which will surely become a favorite in your family!
Preparation time: 1 hour 30 minutes
Baking time: 30 minutes
Total time: 2 hours
Number of servings: 4-6
Ingredients for the dough:
- 750 g white flour
- 25 g fresh yeast
- 2 tablespoons oil (plus oil for frying)
- Salt
- Warm water (approximately 350 ml)
Ingredients for the mushroom filling:
- 200 g fresh mushrooms
- 3 medium onions
- 50 ml oil
- 1 tablespoon tomato paste
- Vegeta (or a spice mix)
- Pepper
- Dried basil
Ingredients for the potato filling:
- 500 g potatoes
- 100 ml oil
- 1 onion
- Vegeta
- Pepper
Step by step preparation:
1. Preparing the dough:
In a large bowl, place the white flour and make a well in the center. Here, add the fresh yeast and pour in 150 ml of warm water. Let the yeast activate for 10 minutes until it becomes frothy.
After the yeast has risen, add salt, the 2 tablespoons of oil, and the remaining water gradually. Knead the dough for about 10-15 minutes until it becomes elastic and no longer sticks to your hands. Cover it with a clean towel and let it rise in a warm place for 1 hour.
2. Preparing the fillings:
In the meantime, take care of the delicious fillings.
- Mushroom filling: In a pan, heat 50 ml of oil and add the finely chopped onion. Sauté the onion until golden, then add the diced mushrooms. Add 50 ml of water and let them simmer over medium heat until the mushrooms soften. After they have boiled, add the tomato paste, Vegeta, pepper, and basil. Cook the mixture until all the water evaporates and the filling becomes thick.
- Potato filling: Peel the potatoes, dice them, and boil them in salted water until soft. Drain and mash them as for puree. In a separate pan, sauté the chopped onion in 100 ml of oil, then add it to the potato puree. Season with Vegeta and pepper, mixing well to obtain a homogeneous paste.
3. Forming the pies:
Once the dough has risen, divide it into balls the size of a tennis ball. On a surface greased with a little oil, roll out each ball of dough into a thin sheet. Place the desired filling (mushrooms or potatoes) in the center of the sheet, fold the dough over the filling, and press the edges well to seal the pie.
4. Frying the pies:
In a deep pan, heat the oil for frying. Check the temperature of the oil by adding a small piece of dough; if it sizzles and rises to the surface, the oil is ready. Fry the pies over low heat, turning them gently to cook evenly. Be careful not to fry them over high heat, or they will burn on the outside and remain raw on the inside.
5. Serving:
Serve the pies hot, alongside a fresh salad or with vegan sour cream, for a delicious contrast. This recipe for yeast dough pies with potatoes and mushrooms is perfect for a vegan meal, but they can be enjoyed at any time of the day.
Useful tips:
- You can add other vegetables to the filling, such as carrots or bell peppers, to diversify the taste.
- If you want a stronger flavor, you can add chopped garlic to the mushroom filling.
- These pies can be frozen, so you can prepare a larger batch and enjoy them later after thawing and frying them again.
Enjoy every bite of these delicious and savory pies!
Ingredients: 750 g white flour, 25 g yeast, 2 tablespoons oil for kneading, oil for frying, salt, water. For the filling: 200 g mushrooms, 3 onions, 50 ml oil, 1 tablespoon tomato paste, seasoning, pepper, basil. For the potato filling: 500 g potatoes, 100 ml oil, 1 onion, seasoning, pepper.
