Yeast Pie with Potato and Mushroom Filling
This soft homemade yeast pie is filled with mashed potatoes and sautéed mushrooms. The simple filling can also be complemented with cooked meat or fresh herbs.
Updated : 12 October, 2026
Easy
More than 1 hour.
Ingredients
Dough
180 milliliters
Milk
0.5 teaspoon
Salt
2 teaspoon
Sugar
3 grams
Yeast
3 tablespoon
Vegetable oil
260 grams
Wheat flour
Filling
2
Potato
1
Onions
300 grams
Champignon
2 tablespoon
Vegetable oil
20 grams
Butter
to taste
Salt
to taste
Ground black pepper
Topping
1
Egg yolks
1 tablespoon
Milk
1 teaspoon
Sesame
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients for the dough. Use neutral-flavored vegetable oil and warm the milk slightly.
Step 2
Sift the flour to remove any lumps.
Step 3
In a large, deep bowl, combine the slightly warm milk, yeast and 1 teaspoon of sugar. Stir, then add about 2–3 tablespoons of the sifted flour and whisk until smooth.
Step 4
Leave the yeast mixture for 10–15 minutes. It should rise slightly and develop plenty of bubbles on the surface.
Step 5
Add the salt, remaining 1 teaspoon of sugar and vegetable oil to the yeast mixture. Stir well.
Step 6
Add most of the sifted flour and begin mixing the dough with a spoon.
Step 7
Add the remaining flour in small portions, mixing after each addition. Do not add all the flour at once, as you may need slightly less than stated.
Step 8
The finished dough should be soft, pliable and barely sticky.
Step 9
Cover the bowl with a towel and leave the dough in a warm place for 60–80 minutes, until risen.
Step 10
While the dough is rising, prepare the filling. You can replace the champignons with wild mushrooms; cook them beforehand in salted water if needed.
Step 11
Peel the onion and cut it into small cubes.
Step 12
Clean the champignons and pat them thoroughly dry. Leave them on a kitchen towel for 15–20 minutes if needed to remove excess moisture, then cut into small cubes.
Step 13
Heat vegetable oil in a frying pan. Add the onion and cook, stirring, until partially softened.
Step 14
Add the chopped champignons to the onion and mix. Cook until the mushrooms are done and the excess moisture has evaporated. Season with salt and, if desired, ground black pepper. Leave the mushrooms to cool.
Step 15
Cut the peeled potatoes into pieces and add them to boiling salted water.
Step 16
Boil the potatoes until soft and easily pierced with a knife. Drain well, add a little butter while still hot and mash until smooth. Leave the mashed potatoes to cool.
Step 17
Combine the sautéed mushrooms with the mashed potatoes and mix thoroughly.
Step 18
The risen dough should increase to about 2–2½ times its original volume.
Step 19
Gently deflate the dough and transfer it to a lightly floured surface. Divide it into 3 unequal portions: the largest for the bottom crust, a smaller one for the top and a small piece for decoration.
Step 20
Roll the largest piece of dough into a round sheet slightly larger than the diameter of the baking pan.
Step 21
Line the bottom of the baking pan with parchment paper and grease the sides with vegetable oil. The original recipe uses an approximately 8½-inch pan. Transfer the dough into the pan and shape raised edges around the sides.
Step 22
Spread the filling evenly over the dough.
Step 23
Roll the smaller piece of dough into a round sheet and place it over the filling. Pinch the edges together securely and make a small hole in the center for steam to escape during baking.
Step 24
If desired, decorate the top with shapes cut from the remaining dough. Cover the shaped pie with a towel and leave to proof for 20 minutes.
Step 25
Mix the egg yolk with the milk for brushing.
Step 26
Brush the top of the pie with the yolk mixture.
Step 27
Sprinkle the pie with sesame seeds.
Step 28
Bake in an oven preheated to 350°F for 30–35 minutes, until golden. If the top browns too quickly while the inside still needs more time, loosely cover the pan with foil. Adjust the baking time according to your oven. Let the finished pie cool slightly, then remove it from the pan.
Step 29
Cut the yeast pie with potato filling into portions and serve warm.
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