Mushroom pastries are traditionally served with Barszcz - beetroot soup. But you can try them as well with a glass of mulled wine.
- 500 g flour
- 1 tsp sugar
- 30 g fresh yeast
- 180 ml milk
- 2 eggs
- 1 tsp salt
- 50 g butter or oil
- 500 g mushrooms
- 100g sauerkraut
- 3 tbsp vegetable oil
- 1 large onion
- 1 tbsp caraway
- 1 allspice berry
- 1 bay leaf
- 1 tbsp butter
- 1 egg to brush the crust
- 1 tsp caraway or black onion seeds to sprinkle
- Put the flour into a bowl, make a hole in the middle, crumble yeast inside it and sprinkle with sugar. Gradually pour in warm milk into the hole, mixing it with the yeast and whisking in a spoonful of flour several times. Cover with a cloth and leave aside to rise for approx. 10 minutes.
- Add salt and eggs, stir carefully all ingredients with a spoon. When ingredients are roughly combined, add warm melted butter or vegetable oil and start working the dough.
- Knead the dough for approx. 10-15 minutes until smooth and flexible. Cover and leave aside to rise for approx. 60 minutes.
- Rinse sauerkraut, if very sour, cut into smaller chunks, put into the pot, add half a glass of water, a pinch of salt, allspice, bay leaf, caraway and bring to boil. Cover the pot and simmer for approx. 45 minutes. Finally, cook until the rest of water is gone.
- Briefly rinse mushrooms and slice them. Put the mushrooms into a large frying pan and fry until water is gone completely, stirring occasionally. Season with salt and pepper. Add a tablespoon of butter and continue frying for several minutes. Chop by hand or use a food processor.
- Pour a spoon of oil onto a large frying pan and fry diced onion until soft. Add fried mushrooms, cooked sauerkraut, the remaining tablespoon of butter and two tablespoons of oil. Season with salt and pepper. Fry for 5 minutes, stirring frequently.
FORMING AND BAKING
- Put the dough on a pastry board sprinkled with flour, knead for a while, form a ball and divide it into four equal parts. Split each part into quarters. Roll out each piece, put a generous spoonful of stuffing in the centre, gently pat it down, fold the edges of the dough and carefully press together to form a pastry. Arrange on a baking tray lined with baking paper with some distance from each other (use two large baking trays from your oven).
- Leave aside to rise for approx. 20 minutes. Preheat the oven to 180oC. Gently brush the top side of pastries with a beaten egg, sprinkle with caraway or black onion seeds. Put into a preheated oven and bake for approx. 20 minutes until golden. Remove from the oven to cool down.
You can prepare similar pastries with mushroom and onion filling, with no sauerkraut. In such case, use 200 g more mushrooms.
You will find an original recipe in Polish HERE.