Seenepirukad - Miila koogid

Mushroom pies

The forests are still full of mushrooms at the moment. Take a friend with you, go to the forest and enjoy the beautiful autumn weather. You will definitely find some mushrooms you like, which you can bake pies with later.
In addition to the open chanterelle pie, my favorites are of course mushroom pies made from yeast dough. My pies are mostly chanterelles, plus some porcini mushrooms. I fry raw smoked bacon in the filling and grate Parmesan with the mushrooms. I leave the mushrooms quite large in the filling, tear them lengthwise into two or four parts.

Remember!

Usually 11–12 g of dry yeast corresponds to 50 g of pressed yeast (if using dry yeast, mix it into the dry ingredients beforehand).
When using pressed yeast, the liquid temperature is 37-40 degrees. When using dry yeast, up to 42 degrees. (In a liquid that is too hot, the yeast will be destroyed and the dough will not rise. In a liquid that is too cold, the yeast will not work and the dough will not rise either)
Don't overdo it with flour. Don't put more flour in the dough than the recipe says. Also, use minimal flour when shaping pies. Too much flour will make the products dry and hard.
The dough needs to be kneaded properly. More rather than less. Keep in mind that it will take half as long to knead by hand.
Let the dough rise until it approximately doubles in size.
Spray the baked goods with cold water after they come out of the oven, or cover them with a clean, wet towel.

Dough:

milk 350g
butter 110g
sugar 50g
salt 7g
pressed yeast 35g
wheat flour 620g

Filling:

mushrooms 1kg
raw smoked bacon 150g
onion
butter 20g (for frying)
salt, pepper
Merevaik spreadable cheese 100g
grated parmesan 40g

1 egg and 2 tablespoons warm water for brushing

Let the milk warm in the microwave or on the stove (37-40 degrees)
Weigh the flour, sugar, salt, pressed yeast, warm milk and room temperature butter into a mixer. Depending on the power of the machine, beat for 2 minutes on low speed and 7-9 minutes on high speed. If kneading by hand, allow half the kneading time.
Let the dough rise in a warm place until doubled in size (about 40 minutes in a 30-40 degree oven or in a water bath).
For the filling, clean the mushrooms, tear or chop them into smaller pieces as you like. (I left the larger pieces, you can chop the finished fried mixture into smaller pieces later)
Cut the bacon into smaller pieces, peel and chop the onion.
Heat the excess water from the mushrooms and, if necessary, carefully pour the water out of the pan. Transfer the mushrooms to a bowl.
Fry the bacon with the onion until crispy, add the butter and mushrooms, season with salt and pepper. Pour into a bowl to cool.
Add melted cheese and grated Parmesan to the mushrooms.
Divide the risen dough into 18 equal pieces (about 65g/piece).
Roll the dough into balls and roll them out evenly to a slightly thinner consistency.
Since I do everything exactly by weight so that nothing is left over or missing, I also weighed the filling and the exact amount for each dough (I needed 46 grams of filling for one).
Place the filling on the dough and pinch the edges of the dough together, turn the pie over so that the seams are facing down, and gently shape the pie into a more even shape.
Let rise in a warm oven (30-40 degrees) for 15 minutes, brush with an egg and water mixture and sprinkle with seeds or cheese if desired.
Bake in a preheated oven with fan-forced air at 190 degrees for 12-14 minutes. If there is no fan-forced air - bake at 200 degrees with bottom and top-heating). Spray the pies with water or cover with a clean, wet towel when they come out of the oven.

If there are any pies left over from baking, wrap the rest in cling film and enjoy the next day.