Mushroom pasty

Although the weekend was warm, the evenings were a little bit chilly. Plus wet socks because of the rain, there is only remedy for that: cup of hot borsch and warm pasty.

Wish you all a very sunny day!


Ingredients
dough:
17 oz (500 g) wheat flour
½ cup room temp. milk
½ cup room temp. water
2 tbsp sunflower oil
1 egg + 1 whisked to brush the pasty
1 teaspoon salt
2 teaspoons dry yeasts
(optional to sprinkle: poppy seeds, black sesame seeds..)
filling:
17 oz (500 g) mushroom
2 medium onions
oil
1 tbsp bread crumbs
¼ teaspoon ground coriander
salt, pepper to taste


Method
Mix flour with yeasts and the rest of ingredients. Knead the dough, by the end add oil, you should get a smooth and elastic dough. Form a ball, put aside in a warm place, let the dough double in size (about 1 hour).

After 1 hour divide the dough in 12 equal pieces (or 7 really big pieces). Each piece of dough roll out into a rough circle. Spoon some filling mixture in the centre, fold the dough over, and press to seal, pressing out as much of the air in the centre as possible. Crimp the edges just like when making dumplings. Place the pasty on a greased baking tray, leave some space between. Cover with kitchen towel and leave again in a warm spot for 20-25 min., let the dough rise. Just before baking brush the pasty with whisked egg and sprinkle with sesame seeds. Bake at 380 F/190 oC for about 25 min.

Filling: peel and dice the onion, sauté in a pan. Slice mushroom, fry, evaporate remaining mushroom juice. Combine the ingredients with spices, cool down.