Diet for patients with phenylketonuria. Nutrition for phenylketonuria

For fans of homemade baked goods with filling (namely, pies), I offer a simple option in which frozen honey mushrooms and cabbage are used as filling. The recipe for such a closed yeast pie with fresh cabbage and mushrooms should definitely be in your culinary notebook. My simple and step-by-step recipe will help you quickly master cooking.

Ingredients:

milk – 1 glass;
sugar – 1 teaspoon;
salt - to taste;
dry yeast – 1 tbsp. spoon;
vegetable oil – 8 tbsp. spoons
white cabbage (fresh) – 300 g;
frozen mushrooms (honey mushrooms) - 150 g;
ground black pepper - 1 pinch;
carrots – 0.5 pieces;
fresh green onions - 3-4 feathers;
butter - 1 piece.

How to cook a pie with cabbage and mushrooms in the oven

I didn’t write down the process of kneading yeast dough for a pie in detail, because you can make it according to your favorite and proven recipe. I prefer the easy way using milk and dry yeast. In short: in warm milk I add sugar and salty spice (about 1 tsp). I pour in 4 tbsp. l. any vegetable oil, mix. I add dry yeast, mix again and wait for the yeast to disperse a little. Then, I sift the flour a couple of times, and then add it to the milk mixture. I mix the yeast dough, put it in heat for an hour. Then I knead the finished risen dough on the table.

But I’ll tell you more about the preparation of the cabbage filling. So, I defrost mushrooms in advance (however, you can take any mushrooms). I heat 4 tablespoons of oil in a pan, fry the mushrooms in it.

I chop carrots on a grater. I transfer the carrots to the cabbage in the pan. I stir.

Carcass cabbage until cooked, at the end I flavor it with ground pepper and chopped fresh onion. I cool the cabbage stuffing.

I divide the dough into two unequal parts. I roll out most of the parts, put them in a mold, make the sides.

I distribute the filling.

I roll out the rest and cover the filling with it. I shape the edges and make a hole in the center.

Place the pie in the oven for 35 minutes ( temperature regime– 180 degrees). Five minutes before readiness, I grease the surface of the browned pie with a piece of butter.

The baked goods are ready. Let it cool a little and cut into portions. Bon appetit!

Pie with cabbage and mushrooms made from yeast dough belongs to Russian cuisine; your grandmothers probably made such pies. When this pie bakes in the oven, its aroma spreads throughout the house, and everyone immediately gets into a festive mood. Although the pie dough is yeast, it turns out with a light crispy crumbly crust due to mayonnaise and large quantity margarine. We will prepare this dough by hand, you can prepare it in a bread machine. We will use canned marinated champignons as mushrooms; you can use fried mushrooms.

Taste Info Savory pies

Ingredients for the dough:

3 eggs;
1 glass of water;
200 grams of margarine;
50 grams of sugar;
5 grams of salt;
10 grams of yeast;
100 grams of mayonnaise;
4 cups flour.

For filling:
small fork of cabbage;
half a carrot;
1 onion;
50 grams of butter;
200 grams of canned mushrooms;
salt;
black pepper.

How to make a pie with cabbage and mushrooms from yeast dough

Pour very warm water into a large bowl and add the yeast. Let them swell. Add sugar and salt. Melt the margarine, cool slightly and pour into a bowl, stir.

Add 2 eggs, mayonnaise and mix well again.

Add 1 cup of flour and stir. Cover the bowl with a lid and place in a warm place to rise.

When the contents of the bowl have doubled, add the rest of the flour and knead a very soft dough, but it will not stick to your hands due to the fact that it has a lot of fat.

Leave the dough to rise again for 2 hours.
Make the filling. Preheat butter and lightly fry on it finely chopped onion. Grate the carrots on a medium grater and add to the onion.

Chop cabbage, put in a pan, pour a tablespoon hot water and stew the vegetables, covered with a lid.

When the cabbage settles, put the sliced mushrooms, spices, mix and bring the vegetables to readiness.

Cool the filling.
Put the well-risen dough on the table, knead.

Cut off some dough for decoration. Let the rest of the dough rise a little, and then roll it into a large round layer.
Put all the stuffing in the middle and smooth it out.

Raise the edges of the dough and seal over the filling in the form of an envelope.
Grease the baking tray vegetable oil and carefully place the cake on it, seam side down.
Use the remaining dough to decorate the pie. Cover the cake with a towel and leave for half an hour to rise.
Beat the egg lightly and brush the pie.

Place the pie with mushrooms and cabbage in the oven, heated to 200 degrees, for 30-35 minutes.
When the pie is well browned, it is ready.

Cut the slightly cooled pie into portions.

Pies were baked both in peasant villages and in royal courts. This treat has not lost its popularity in our time. A favorite and always popular pastry has been and remains a pie with cabbage and mushrooms. Truly Russian food!

The presented filling contains mushrooms in the form of honey mushrooms, but you can replace them with your favorite ones.

Ingredients:

3 tbsp. l. olive oils;
400 g premium flour;
75 g regular sugar;
2 tsp dry (quick) yeast;
100 ml whole milk;
3 eggs;
30 g peasant butter;
300 g fresh cabbage;
250 g honey mushrooms;
2 pcs. onions

Step-by-step progress of work:

We dilute yeast in milk at room temperature, add sugar, salt, flour and eggs, melted butter. Let's knead the dough. Cover the product with film and set aside for 2 hours to increase volume (ripening).
Chop the cabbage into strips and the onion into half rings. Boil the mushrooms in salted water and chop with a knife. We collect the filling in one container, add salt and pepper and let it cool.
Knead the dough and divide it into 2 parts. Roll out the first half and place on a greased baking sheet. Place the filling on top, placing it in an equal layer, then cover with the next layer. We pinch the edges of the pie. Brush the top with beaten egg.
Bake in the oven for 40 minutes at 170°C. We check the readiness of the baking with a match. If the cake has not arrived, then leave it for a few more minutes.

The baked goods are so tender and aromatic that they can be eaten cold.

Lenten pie with cabbage and mushrooms

A very appetizing pastry with a “savory” filling that will please everyone’s taste. age category of people.

We prepare from the following products:

3 tbsp. l. lean oil;
450 g cabbage;
350 g oyster mushrooms;
2 onions;
1 kg of high-quality puff pastry.

Step by step action:

Cut the cabbage and onion into thin strips, place in a saucepan and simmer until half cooked.
Cook the mushrooms and cut them into bars.
Combine the ingredients in a bowl and season with spices.
Roll out the dough into two layers, place the first one on a metal sheet, which we pre-treat with vegetable oil. Add the cooled filling and spread into an even layer. Cover the products with the second part of the dough. We pinch the joints.
Bake in the oven for 45 minutes at 200°C. Take out the baked goods and cover with a towel for a few minutes.

Lenten pie with cabbage and mushrooms can be brushed with beaten yolk before baking, then the crust will become more golden brown.

With added chicken

You just need to serve a delicacy with a delicate and aromatic filling on the festive table. This pastry will delight guests and relatives with its incomparable taste.

Prepared from the following ingredients:

2 tbsp. l. frying oils;
3 eggs;
100 g of high-quality mayonnaise;
140 g premium flour;
320 g homemade sour cream;
1 tsp. baking powder;
350 g juicy cabbage;
220 g fresh champignons;
2 onions;
200 g chicken fillet.

We prepare according to the algorithm:

For the dough, beat mayonnaise with eggs. Then gradually add flour combined with baking powder and table salt. Add sour cream. Mix the base for the pie. The consistency should be slightly thicker than pancake batter.
For the filling, cut the champignons, meat and onions into bars. Fry the champignons until light brown, add chicken to the mushrooms and let sit for 7 minutes. Place the mixture in a bowl where we will collect the filling.
Chop the head of cabbage into strips and add salt. Simmer the onion, cut into rings, in a frying pan until transparent. Add chopped cabbage with the released juice to it. Simmer for another 5 minutes. Add the contents to the mushroom mixture and mix well. Let the composition cool. The pie filling is ready.
We line the baking dish with parchment, put the dough in one ladle, put the filling on top, on which we place the remaining flour mixture.
Place the baking dish in the oven, preheated to 190°C, and bake for half an hour.

Fresh cabbage in the pie can be replaced with sauerkraut, and chicken with another type of meat.

Cooking using the aspic method

The presented recipe will help when unexpected guests appear on the doorstep.

Required products for the test:

250 ml kefir;
4 eggs;
180 g of high-quality mayonnaise;
250 g premium flour;
1.5 tsp. baking powder;
a pinch of table salt.

For the tasty filling:

300 g boiled chicken;
350 g fresh cabbage;
220 g pickled mushrooms;
seasonings as desired.

Jellied pie preparation technology:

In a deep bowl, combine kefir, mayonnaise, eggs and salt. Mix the mixture. Add baking powder to the flour, sift the mixture in small portions into the egg mixture. Make a batch of elastic dough.
Finely chop the cabbage, add salt, and lightly rub with your hands until the juice appears. Divide the boiled meat into fibers. Cut the mushrooms into pieces. Combine all components in one bowl and mix.
We cover a metal form with parchment paper and treat it with oil. Lay out half the dough, add the filling, and even it out over the entire layer. Pour the remaining flour mixture on top.
Bake the pie in the oven for 40 minutes, set the temperature switch to 180 °C.

You can add green onions and dill to the filling, and sprinkle the top of the baked goods sesame seeds before baking.

Layer pie with cabbage and mushrooms

To prepare aromatic baked goods and please your household, you need to acquire the following products:

olive oil;
700 g puff pastry;
350 g cabbage;
400 g chanterelle mushrooms (other types are also possible);
2 pcs. onions;
1 egg;
spices to taste.

Prepare according to the recipe:

Chop the onion into cubes, fry the olives in oil until golden brown.
Cut the mushrooms into slices, add to the onion mixture, continue the process until the products are ready.
Chop the cabbage into strips, add to the chanterelles and fry for another 10 minutes. Remove from the stove, place on a plate, add spices. Mix the mixture and let the filling cool.
Divide the dough into two pieces and roll out layers. Place a sheet of rolled out dough on a baking sheet lined with paper and distribute the filling on top. We cover the second part of the donut and connect the joints with a braid.
Brush the pastry with egg and place in the oven for 35 minutes. We set the temperature to 190 °C.

Serve layer cake with sour cream and chopped green onions.

Step-by-step preparation with minced meat

The most popular filling is cabbage. But if you add rolled meat to it, the pastry will not only be aromatic, but also satisfying.

The original pie is prepared from the following ingredients:

2 tbsp. l. sunflower oil;
1l kefir;
3 eggs;
2 tbsp. premium flour;
½ tsp. soda;
250 g cabbage;
200 g quality minced meat;
200 g boletus;
2 onions;
2 sweet carrots.

Prepare according to instructions:

Place soda, salt in kefir, add eggs and, of course, sifted flour. Mix the mixture so that there are no lumps.
Cut cabbage, onions, mushrooms into strips, grate carrots. Fry the ingredients in oil for 15 minutes, season with spices.
Separately, fry the minced meat in a frying pan. The process should take no more than 10 minutes. Add the cooled mixture to the vegetable mass and mix.
Grease the mold with vegetable oil and pour ½ of the dough, distributing it in an equal layer over the surface. We spread the filling onto which we place the remaining dough.
Bake the pastry for 40 minutes at a temperature of 190 °C.

Such pies are popular because the dough is made very quickly and a variety of fillings are used.

With sauerkraut

The recipe uses store-bought dough, but you can make your own at home.

Components required:

500 g puff pastry without yeast;
350 g sauerkraut;
1 tbsp. l. oils for lubrication;
250 g of any mushrooms;
bulb.

Prepare according to the following method:

Chop the fork into small strips, pour boiling water over it and fry until softened.
Cut mushrooms and onions into cubes. Season the mixture with spices and continue the process until the products are golden brown.
Combine cabbage and mushroom mixture and let cool.
Roll out the dough with a rolling pin and divide it in half. Place one layer on a baking sheet moistened with water and place the filling on top. We cover the products with the second part of the rolled out dough and connect them with pinches.
Beat the egg and brush the surface of the pie with it.
Bake in a preheated oven at 200°C for 30-40 minutes.

Baking with sauerkraut can be served instead of bread with borscht, soups, or as an independent dish.

Option with egg

We offer a method of preparing a rustic pie that will not leave even the most demanding gourmet indifferent.

You need to have the following ingredients on hand:

3 tbsp. l. vegetable oil;
700 g yeast dough;
½ fork cabbage;
400 g honey mushrooms;
3 eggs;
2 onions;
1 tsp. tarragon;
½ tsp. salt and pepper.

We act according to the algorithm:

Chop the cabbage and onion into strips with a knife, cut the mushrooms into slices. Fry the ingredients in a frying pan until cooked.
Pre-boil the eggs, peel and mash with a fork. Combine them with vegetables. Add spices and tarragon to the mixture, mix and let cool.
Using a rolling pin, roll out the dough and divide it into two parts. Place the first layer in a fireproof, oiled dish, pour the filling on top and distribute in an even layer. Cover with a second layer and pinch the joint.
Place in the oven to bake for 40 minutes at 170°C.

By the way, cabbage is optional; it must be white cabbage; it can be replaced with cauliflower or pickled cabbage.

Pie with cabbage and mushrooms in a slow cooker

The baked goods prepared in this unit are tender, aromatic and incredibly tasty.

Components required for the test:

200 g wheat flour v/s;
200 ml of drinking water;
1 tsp. table salt;
1 tsp. regular sugar;
1 tbsp. l. quick yeast.

Ingredients needed for the filling:

3 tbsp. l. sunflower oil;
350 g cabbage;
bulb;
100 g of boletus;
2 tsp pine nuts;
2 tbsp. l. soy sauce;
a small bunch of greenery;
1 tsp. sesame

Let's prepare it step by step:

Add to warm drinking water yeast, sugar, salt. Knead the dough, which is thin in consistency, and leave to rise (ripen).
In a frying pan with heated oil, fry the chopped onion, after 2 minutes. add chopped mushrooms to it, then cabbage, chopped into strips. After 5 minutes, pour soy sauce over the mixture and add chopped nuts. We remove the stuffing from the fire.
Treat the multicooker bowl with refined oil, sprinkle with flour and sesame seeds. Place half of the dough, spreading evenly with a spoon. Place the cold filling on top, sprinkle with chopped herbs, and finally pour out the rest of the dough.
Close the unit and set the “Baking” mode for an hour.

Cut the delicious pie into portions and serve. You can use sauce or sour cream as a gravy, but the baked goods are tasty without these additions.

No similar materials

First, prepare the dough. IN warm water dissolve yeast and sugar. Leave in a warm place for 10-15 minutes. When the yeast comes to life (a fluffy cap appears), you can begin kneading the dough. Kefir slightly warm. In a deep bowl, combine kefir, “revived” yeast, salt, egg and vegetable oil, mix lightly, then add the sifted flour and knead into a tender, soft dough. Cover the dough with a towel and place in a warm place for 1.5 hours. While the dough is rising, you can start preparing the filling.

Place the frying pan on the fire, pour in vegetable oil, add the mushrooms and fry for 15 minutes, stirring occasionally.

Place the cabbage in a frying pan with the mushrooms and carrots, mix well, add salt and fry for 15 minutes, stirring occasionally. Remove from heat and let cool. The filling for the yeast pie is ready.

Once the dough has risen and has increased in volume, place it on a table dusted with flour or on a silicone mat and knead it well. Leave a small piece of dough to decorate the top of the pie. Roll out the dough into a circle using a rolling pin. There is no need to roll out the dough thinly.

Place the rolled out dough in a baking pan (I used round form 30 cm), greased with vegetable oil, forming sides.

Let the delicious yeast pie with cabbage and mushrooms, with an appetizing golden crust, cool slightly in the pan, then remove and serve.

Bon appetit!

Pie with cabbage and mushrooms- one of the delicious types of snack pies. In Rus', butter pies with cabbage were held in special esteem and, together with kulebyaki, occupied a place of honor on festive table. In summer and until autumn, pies were made from fresh cabbage, in winter and spring they were used as filling sauerkraut. Often other products were added - mushrooms, cottage cheese, fish, meat, eggs. If earlier cabbage pies were prepared exclusively from yeast dough, today recipes are more than varied in terms of filling, dough, technology and method of preparation.

As I wrote above, earlier pies with cabbage were prepared on the basis of yeast dough, but today for pies they widely use not only yeast, but also puff pastry, thin unleavened stretch dough or shortbread, as well as dough mixed with kefir or sour cream. If earlier such pies were baked exclusively in the oven, today they use an oven or a slow cooker.

Today I want to show you how to cook pie with cabbage and mushrooms from yeast dough in the oven. This recipe with cabbage and mushrooms it will be similar to both a traditional Russian pie and a French quiche. Yeast pie dough and filling stewed cabbage with fried wild mushrooms it will be like Russian pies. It will look like a French quiche pie with an open layer of filling and the presence of a filling. Below is a list of ingredients for one large pie or two pies with a tin with a diameter of 25-26 cm.

Ingredients for the dough:

Water - 1 glass,
Yeast - 30 gr.,
Salt - 0.5 teaspoons,
Sugar - 1 tbsp. spoon,
Sunflower oil - 3 tbsp. spoons,
Wheat flour - 2.5 cups,

Filling ingredients:

Honey mushrooms or any other forest mushrooms - 300 gr.,
Cabbage - 400 gr.,
Carrots - 1 pc.,
Ketchup - 3 tbsp. spoons,
Onions - 2 pcs., (one onion for cabbage and mushrooms),
Bay leaf - 1-2 pcs.,
Salt - to taste
Spices - to taste
Vegetable oil.

To fill the pie:

Sour cream - 200 ml.,
Eggs - 2 pcs.,
Spices - to taste.

Pie with cabbage and mushrooms - recipe

Fry the diced onions in sunflower oil until milky. Add mushrooms to it. Salt and pepper them to taste. Frying time for mushrooms is no more than 20 minutes.

Grease a baking dish for yeast pie with cabbage and mushrooms with a small amount sunflower oil. On a floured table, roll out the dough to about 1 cm. If you have a round shape, cut out a circle of the appropriate diameter. Accordingly for rectangular shape you need to cut a rectangle of the same size. Transfer the dough into the mold.

Place stewed cabbage on it.

Place fried mushrooms on top of the cabbage.

Beat sour cream with eggs, a pinch of salt and black pepper. The filling for the pie is ready.

Pour it over the cabbage pie base.

Place the pie pan in an oven preheated to 180 degrees. Pie with cabbage and mushrooms made from yeast dough in the oven should bake for 30 minutes. The filling of the finished cabbage pie with mushrooms should thicken and cover it yellow crust. Pie with cabbage and mushrooms on yeast dough can be served straight from the oven.