Servings: 15

Time for preparing: 2:00

INGREDIENTS:

cream 75 g

water 75 ml

chicken eggs 1 pc.

dry yeast 5 g

milk 50 ml

sugar 1.5 tsp.

salt 1 tsp

flour 340 g

potatoes 300 g

onion 1 pc.

Champignon 125 g

vegetable oil 2 tsp

butter 10 g

PREPARATION:

Add yeast and sugar to warm milk, mix, leave for 10 minutes.

Mix sour cream with warm water and vegetable oil. Beat in an egg, mix.

Add dough, mix.

Sift half the flour, mix. Add salt and stir.

Sift the remaining flour, knead the dough.

Cover the dough with cling film or a towel and leave in a warm place for 1 hour.

For the filling, cut the potatoes into cubes, add water, add 1 tsp. salt and put on fire. After the water boils, cook the potatoes for 20 minutes.

Mash the boiled potatoes with a fork.

Finely chop the onion. Cut the champignons into small cubes.

Add 1 tsp to the pan. vegetable oil and 5 grams of butter. Fry the onions over high heat and then add the fried onions to the potatoes.

In the same pan, fry the mushrooms with 1 tsp. vegetable and 5 grams of butter. Add mushrooms to the filling.

Season the filling with salt, pepper to taste, mix.

Divide the dough into 15 equal parts.

Using your fingers, smooth a piece of dough into a circle, place the filling in the center of the circle and pinch the edges.

Place the patties on a baking sheet lined with baking paper.

Beat 1 egg and brush over pies.

Bake the pies in an oven preheated to 180 ° C for 20 minutes.