Potato pies with mushrooms

We make the base for potato pies with mushrooms in a frying pan - put a pan of salted water on the stove and wait for it to boil. Place the peeled potatoes in boiling water and boil them until tender.

Drain the broth and turn the potatoes into mashed potatoes. Leave it until it cools completely.

Finely chop the onion and fry in oil until transparent.

As soon as the onion starts to turn golden, add the chopped champignons. Cook the filling until the moisture from the mushrooms has completely evaporated.

Place the diced vegetable marrow in the pan. Salt, add ground pepper and continue to fry the filling for another 5-6 minutes over medium heat.

Add flour and starch in portions to the cooled puree. Let's start kneading the potato dough. It turns out sticky to your hands, but you shouldn’t stuff it with too much flour.

Sprinkle the work surface generously with flour and place the dough balls on it. Flatten the ball with your fingers into a circle 3-4 mm thick, put a spoonful of mushroom filling on it, and a piece of cheese on top. Cover the top with the second circle of potato dough and give it the desired shape. To prevent the pie from sticking, sprinkle your surfaces and hands with flour as you work.

Fry potato pies with mushrooms in vegetable oil in a frying pan - the recipe is almost ready. Fry quickly on each side for 2 minutes, then reduce heat and fry for another 5 minutes on each side.

Serve potato cakes with mushrooms immediately to the table. Look how tender the filling is inside and how the hot cheese melts. We recommend serving the recipe for potato pies with mushrooms and sour cream. Try this incredible harmony of flavors!
Enjoy your meal!