Porcini mushrooms are often used as a filling for pies and pies. This is due to their incredible aroma and delicate texture. If you add fresh parsley and a little bacon to the mushrooms, the filling for the pies will turn out to be very tasty and juicy.
It is necessary
- Ingredients for 6-8 pies:
- For the test:
- - flour - 300 g;
- - butter - 40 g;
- - low-fat cream - 200 ml;
- - a pinch of salt.
- For filling:
- - porcini mushrooms (fresh or frozen) - 300 g;
- - a small bunch of parsley;
- - butter - 20 g;
- - 150 g bacon;
- - salt and pepper to taste.
- For deep fat:
- Adequate amount of vegetable oil.
Instructions
Step 1
Put the butter in a warm place so that it softens a little. If the mushrooms are frozen, defrost them in advance.
Step 2
Sift the flour with a slide, put soft butter in the center, add cream and a pinch of salt. Knead a smooth dough that won't stick to your hands. We wrap it in foil and put it in the refrigerator for 1 hour.
Step 3
Clean the mushrooms and cut into slices, chop the peeled garlic, finely chop the parsley, cut the bacon into short and thick strips. Melt the butter in a frying pan, lightly fry the bacon and garlic on it, add the mushrooms and fry over high heat for 10 minutes, constantly stirring the ingredients so that nothing burns. Salt and pepper to taste, sprinkle with parsley, remove from heat and set the filling aside.
Step 4
Roll out the dough into two layers of the same size, about 7-8 centimeters wide. We spread the filling on one part of the dough - 2 tablespoons every 6-7 centimeters from each other. Cover with a second layer of dough, press in places where there is no filling, cut out rectangular pies with a knife, pinch the edges again.
Step 5
Heat a sufficient amount of vegetable oil in a deep frying pan. Fry the pies in batches until a beautiful golden brown color. We take out the pies with a slotted spoon and put them on a paper towel to remove excess oil. We serve hot delicious and aromatic pies with porcini mushrooms.
