Patties with chanterelles and potatoes

Ingredients for 9-10 pieces:

Dough
Dry yeast 7 grams
Sugar 2 tsp.
Milk 225 grams
Butter 50 grams
Salt 1/2 tsp.
Flour 300

Filling
Mashed potatoes 300 grams
Bulb large 1 pc.
Chanterelle 250 grams
Salt to taste

For greasing pies
Yolks 1 pc.
milk

Yeast is bred in warm milk (about 42 degrees), add sugar, mix and let stand until the appearance of the cap, about 10-15 minutes. We sift the flour with salt into a large bowl. We pour the milk-yeast mixture and the melted butter (it should not be hot, otherwise the yeast may die), mix a smooth non-sticky dough. If necessary, add more flour, but make sure that the dough does not turn out to be too steep.

We form a ball from the dough, put it in a bowl, lubricated with butter, cover and put it in a warm place for about an hour.

During this time, the dough should increase in volume by one and a half to two times. Prepare the filling. Chanterelles are mine and cut into small pieces. Small can be left intact.

Finely chop the onion. In a frying pan on medium-high heat, heat 2 tbsp. Vegetable oil. Fry the chanterelles in a couple of visits, stirring, for a couple of minutes to sunset. Transfer it into a bowl to mashed potatoes. Onions are fried until golden and put in a bowl too.

Season to taste with salt and mix. The form of pies. We divide the dough into parts - I obtained 9 pies from the indicated amount. You can make pieces 12 smaller. Each part is rolled on a flour-covered board to a thickness of 7-8 mm.

Put the stuffing.

We connect the edges and carefully tear.

We put the patties on the baking tray with the seam down. Leave for 30 minutes for proofing at room temperature.

Lubricate the yolk with milk and send it to a preheated oven to 200 degrees. Bake 12-15 minutes before ruddy crust. We serve warm or completely chilled.

Bon Appetit!