Oven-Baked Potato and Mushroom Pie
Affordable, tasty homemade baking for the whole family! This oven-baked potato and mushroom pie is made with fluffy yeast dough and a fragrant, juicy filling. You’ll need simple ingredients and just a little time. It’s a great snack that can also be served as a full lunch or dinner.
Updated : 27 January, 2026
Easy
More than 1 hour.
Ingredients
Dough
1
Eggs
15 grams
Sugar
0.5 teaspoon
Salt
150 milliliters
Milk
3 grams
Dry yeast
20 grams
Vegetable oil
15 grams
Butter
310 grams
Wheat flour
Filling
2
Potato
320 grams
Champignon
2 tablespoon
Vegetable oil
to taste
Salt
to taste
Ground black pepper
15 grams
Butter
Topping
1
Egg yolks
1 teaspoon
Sesame
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make an oven-baked potato and mushroom pie? Measure the ingredients for the dough. Any fat-content milk works; warm it slightly. Use neutral (odorless) vegetable oil.
Step 2
In a small bowl, combine the yeast, 1 tsp sugar, and about 50 ml warm milk (about 3 Tbsp + 1 tsp). Stir and let stand 10–15 minutes until a foamy “cap” forms.
Step 3
Sift the flour through a sieve to aerate it - this helps the dough rise and makes the bake fluffier.
Step 4
Melt the butter in the microwave or gently on the stove.
Step 5
In a large bowl with high sides, whisk the egg with salt and sugar until smooth.
Step 6
Pour in the remaining warm milk and mix.
Step 7
Add the activated yeast mixture and mix.
Step 8
Add the vegetable oil and the melted (not hot) butter; mix.
Step 9
Add the sifted flour to the liquid mixture. Don’t add it all at once - less may be needed than the recipe states. Mix first with a spoon.
Step 10
Add the remaining flour in small portions, mixing each time. Don’t add too much, so the dough doesn’t become stiff and heavy.
Step 11
Knead a soft, smooth, pliable dough. Cover the bowl with a towel and let rise in a warm place for 70-80 minutes (time depends on room temperature, yeast activity, and dough density).
Step 12
While the dough is rising, prepare the filling.
Step 13
Place washed champignons (with membranes removed) on a kitchen towel to absorb excess moisture. Leave 15-20 minutes. Slice the mushrooms. If using wild mushrooms, boil them first in salted water.
Step 14
Sauté the mushrooms in a skillet with vegetable oil, stirring occasionally, until done. Season with salt and, if desired, ground black pepper. Cool the mushrooms.
Step 15
Boil the peeled potatoes in boiling salted water. Drain, cool, then slice into rounds (or half-rounds if the potatoes are large).
Step 16
The dough has risen; it should be 2-2.5 times larger in volume.
Step 17
Gently punch down the dough and place it on a floured surface. Divide into three parts: a larger piece for the base, a smaller piece for the top, and a little piece for decoration.
Step 18
Roll the larger piece into a round sheet.
Step 19
I baked the pie on parchment. If using a baking pan, transfer the dough to the pan and form sides. Arrange the boiled potato slices on the dough.
Step 20
Place pieces of butter on the potatoes to make the filling juicier. Spread the sautéed mushrooms on top.
Step 21
Roll out the middle piece and cover the filling. Pinch the edges well. Make a hole in the center for steam to escape during baking.
Step 22
Use the remaining dough to cut decorations for the top if you like. Cover the shaped pie with a light towel and let proof for 20 minutes.
Step 23
Stir the egg yolk and brush it over the top of the pie.
Step 24
Sprinkle the pie with sesame seeds.
Step 25
Bake in a preheated oven at 180°C (356°F) for 30-35 minutes, until golden. If the top browns but the inside isn’t baked through, cover with foil and continue baking until done. Adjust time and temperature to your oven.
Step 26
Remove the finished potato and mushroom pie from the oven, cool slightly, slice, and serve. Enjoy!
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