Bags of cheese and mushrooms

You will need
  • - flour - 600 g;
  • - kefir 2.5% - 200 ml;
  • - water - 100 ml;
  • - sugar - 1 tbsp. l .;
  • - dry yeast - 20 g;
  • - butter - 100 g;
  • - salt - 1 tsp;
  • - egg - 3 pcs .;
  • - cheese - 300 g;
  • - champignons - 100 g;
  • - lemon - 1 pc .;
  • - greens (parsley) - 20 g.
Cooking dough. Yeast should be poured with warm water, add sugar and let stand 15 minutes.
Mix the kefir with warm water, add eggs, salt, softened butter (70 g) and mix well. Pour the flour into a deep container, pour the kefir mixture and diluted yeast into it. Knead soft dough. Cover it with a film and leave for 1.5 hours in a warm place. Dough is ready.
Cooking stuffing. We wash the mushrooms, regime in small cubes, sprinkle with lemon juice, salt. Fry the mushrooms in butter until done.
Separate the yolks from the proteins (we will need 2 yolks). Cheese mash with a fork. Parsley finely mode. Mix yolks, mushrooms, cheese, parsley. The filling is ready.
Roll out the dough. The thickness of the dough should be 5-7 mm. Cut circles with a diameter of about 9 cm.
On each circle lay out a little filling.We pinch the dough, giving the pies the shape of pouches. Grease the bags with yolk. We put on a baking sheet and bake at a temperature of 220-250 degrees for 25-30 minutes. The dish is ready! Bon Appetit!

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