All pies are prepared quickly and easily!
SHOULD BE IN EVERY HOUSE'S PINK;)
And here is the recipe for pies, the dough is wonderful - soft, tender, airy.
Just very tasty. This dough is suitable for any filling.
Ingredients:
Flour - 600 gr
granulated sugar - 4 tbsp.
eggs - 2 pcs.
margarine - 50 gr (can be replaced with plum oil)
milk - 250 ml (can be replaced with water + dry milk 2 tablespoons)
salt - 1 tsp
yeast - 2 tsp (dry)
vanillin - 1 tsp (possible without it)
Filling - whatever your heart desires! Pictured is cherry.
Cooking:
Dilute yeast in warm milk or water with the addition of 1 tbsp. l. Sahara. Let the yeast come to life, as they begin to foam, you can make the dough. Mix all the ingredients and knead the dough, if it is watery, add more flour. The dough should not stick to your hands. Put the dough in a warm place to approach for 2-2.5 hours. Knead twice, for the third time you can sculpt pies and bake.
Ingredients:
0.5 l of boiled water, cooled to 40 degrees
50 gr fresh yeast
0.5 tbsp vegetable oil and 300-350 g vegetable oil for frying
1 tbsp sugar, salt to taste,
flour 3-4 cups
Cooking:
Dilute yeast in water + 0.5 cups of vegetable oil + sugar, salt, flour. Knead the dough immediately. It should not be tight and sticky to the hands. From the dough immediately make balls with a tennis ball. When you roll all the balls from the first ball, start making pies. The dough should not fit - that's the whole point. It will come in handy when frying.
We make a pancake from the ball with our hands, dipping them in vegetable oil, stuffing with filling and slapping on top. The pie should be flat. Fry in plenty of hot oil, seam side down.
My comments: I took 2 bags of 7 g of dry yeast (I had fast-growing, highly active yeast. I made some of the pies thinner, as in the recipe, and some thicker, as I usually do. Both results are excellent!
Thinner as per recipe 
Thicker like I usually do 
COTTAGE COTTAGE PIES WITH APPLES AND RAISINS 
Soft, fragrant, juicy pies with apples and raisins are very tasty and easy to make.
Ingredients:
Dough:
pasty low-fat cottage cheese - 150 g.
flour - 300 g.
1 sachet of baking powder (15 g)
6 art. spoons of egg liqueur (can be replaced with milk, cream, Baileys, Amaretto...)
6 art. tablespoons of vegetable oil, odorless
1 sachet vanilla sugar (8 g)
60-70 g sugar
Filling:
apples - 700 g.
sugar - 75 g.
raisins - 50 g.
lemon juice -2 tbsp. spoons
(Frozen berries + sugar are also very suitable as a filling. The berries do not need to be defrosted beforehand!)
Cooking:
For the filling, peel the apples from the seeds, cut into cubes and, together with sugar, raisins and lemon juice, boil over medium heat for 10-15 minutes until thickened, stirring occasionally. Leave to cool.
Turn on the oven to warm up to 180°C.
For the dough, mix cottage cheese, sugar, liqueur, vanilla sugar and butter with a mixer. Add the sifted flour and baking powder and knead into a smooth, soft dough. It might be a little sticky...
Work surface lightly! sprinkle with flour. The dough should be divided into 12 equal pieces. Roll each piece into a circle about 0.5 cm thick. Put about 2 full teaspoons of filling on each half of the circle. We grease the edges of the dough lightly with water and close the filling with the second half of the circle, slightly pressing the edges.
Bake pies for 15 minutes until browned. Ready-made pies after cooling can be covered with icing of powdered sugar and lemon or apple juice, sprinkled with almond slices or pistachios, or decorate as you wish.
QUICK PIES 
Favorite mother-in-law recipe - for housewives who have something to do,
but I also want to feed my family with pastries.
Ingredients:
Dough:
- 2 cups of sour cream (or kefir, or fermented baked milk, or curdled milk ...)
- 2 eggs
- salt to taste
- a little sugar
- 1 teaspoon without top of slaked soda in 1 tablespoon of vinegar (if you use kefir or yogurt - do not extinguish)
- flour - how much dough will take (do not score dough)
Filling:
Minced meat (any meat) overcooked with onions and mixed with mashed potatoes. The proportions are arbitrary.
For this test, mashed potatoes with meat, I think, are the best filling.
Cooking:
First, prepare the filling and leave to cool, because. This dough does not like to wait and needs to be cooked as soon as it is ready.
Preparing the dough:
Mix sour cream (kefir, ryazhenka ...) with eggs in a saucepan or deep bowl with a fork. Soda extinguish in a cup.
Add salt, sugar and slaked soda. Mix well.
Gradually add the sifted flour and stir with a fork. The dough will stick to it a little. 
Stir with a fork, adding flour little by little, until the dough, remaining soft, no longer sticks to the fork. 
Gently spread the dough on a hill of flour on the table. 
Divide into pieces with a knife and form balls out of them, bending the places of the dough slices inward.
Roll out to about an inch thick.
Form pies.
Fry in vegetable oil. The dough is not suitable for baking in the oven. 
Inexperienced men do not distinguish such pies from those cooked on yeast dough and simply carry the hostess in their arms. It turns out an impressive slide of pies. They can be heated in a frying pan sprinkled with oil, under a lid over low heat.
SMALL PIES WITH YEAST DOUGH 
Ingredients:
Dough:
1 st. kefir
0.5 st. sunflower oil
1 tbsp Sahara
1 tsp salt
1 sachet (11 grams) SAF Moment Instant Dry Yeast
3 art. flour
Filling:
3 large potatoes
1 medium onion
salt, pepper to taste
vegetable oil for frying onions
2 yolks - for greasing pies
Cooking:
First, let's prepare the filling. I just boiled mashed potatoes, and added to it fried onions with vegetable oil, on which, in fact, it was fried, and peppered.
Kefir mixed with butter and heated to a warm state.
Added sugar and yeast.
Just a couple of minutes later, I added salt, then sifted flour, kneaded the dough and left it to rise for 25-30 minutes.
After the specified time, she rolled out the dough thinly and stuck pies. I smeared them with yolk and sent them to the oven for 40 minutes at a temperature of 180 degrees.
Here's what I came up with.
Very tasty pies! Try it, you won't regret it!
PANCAKES 
I wanted something tasty, satisfying, and attach cottage cheese. Everything succeeded.
It turned out divinely, tender dough, juicy stuffing.
Ingredients:
Dough:
cottage cheese 200 g
egg 2 pcs.
sour milk or kefir 500 ml
potato flakes 2.5 tbsp. l. (can be substituted with mashed potatoes)
sugar 2 tsp
salt 0.5 tsp
soda 1 tsp
flour 300 g
vegetable oil for frying
Filling:
chicken fillet 300 g
mushrooms 100 g
onion 2 pcs.
sour cream 1 tbsp. l.
greenery
salt
pepper
vegetable oil 1-2 tbsp. l.
Cooking:
Beat cottage cheese with eggs and half of the milk,
add salt, sugar, potato flakes and flour, stir.
Pour soda into the rest of the milk, stir so that it goes out, pour the milk into the dough, beat with a whisk or a mixer and set aside. 
For the filling, finely chop the chicken fillet (you can mince, BUT do not be too lazy, chop, 300 g; this is very fast, but a completely different song!), Finely chop the mushrooms and onions.
Mix all ingredients well, add salt, pepper and oil. 
We spread our "minced meat" in a pan and fry until the chicken is ready, at the end we add greens and sour cream for a bunch. The filling is juicy.
Pour pancake dough into a well-heated frying pan of small diameter (18 cm) (I pour 2 times more than for thin pancakes).
On one half we lay flat 2 tbsp. l. fillings, closer to the middle, leaving the edges free. 
Using a spatula, fold the pancake in half, covering the filling with the free edge. We press the edges with a spatula tightly, but gently so as not to tear,
move the resulting "cheburek" closer to the middle and cover with a lid, after half a minute turn the pie over and cover again.
A few seconds - and remove the pie from the pan!
Next, we do the same. If the first pie is not too beautiful, do not be upset, starting from the third, everything will turn out perfectly!
From this amount of dough, 14 pies are obtained.
By the same principle, I made pies with a sweet filling. Mango inside, poured with melted chocolate.
PIES WITH MEAT FILLING 
Today we will indulge in pies!
I have mixed minced meat for the filling (pork with beef). I love the filling of raw fried minced meat with onions, it turns out juicy, with a rich meaty taste. Even if there is already onion in the minced meat, I still add more finely chopped, in my opinion, it’s even tastier.
Ingredients:
Dough:
milk 400 g
butter 150 g
sugar 2 tbsp. l.
salt 0.5 tsp
dry yeast 2 tsp
flour 700-750 g
Filling:
minced meat 700g
onion 2-3 pcs.
greenery
peeled tomato 2-3 pcs.
Cooking:
Pour some milk (50 g) into a cup, add 1 tsp. sugar and yeast, stir, wait until the yeast rises.
Heat the rest of the milk, dissolve the butter, sugar and salt in it, add 300 g of flour, stir until smooth.
Pour the yeast into the dough, adding flour, knead a soft dough, well lagging behind the walls of the dish. Cover and put in a warm place to ferment. 
When the dough has risen well, punch it down and let it rise again.
For the filling, chop the onion and tomatoes, chop the greens.
First, we lightly sauté the onion, then we send raw minced meat to the onion, namely raw, so the filling will turn out juicier.
Fry the minced meat, stirring constantly so that lumps do not form.
Salt the filling, pepper, add tomatoes, let it steam under the lid and remove from heat. Then add greens and stir. The filling is ready. 
Pinch off small pieces of dough and form into balls. 
Flatten each ball put 1 tbsp. l. fillings, pinch the edges, forming a pie. 
We press the pies with the palm of our hand so that they become flat (seam in the middle). 
Fry the pies in a greased frying pan with a lid over medium heat. 
PIE WITH EGGS AND GREEN ONIONS 
Ingredients:
Dough:
Flour 500 gr
200 gr butter
250 ml kefir
2 eggs
2 tsp baking powder
1 tsp salt
Filling:
3 bunches of green onions
6 boiled eggs
Salt and ground black pepper to taste
Cooking:
Sift flour into a bowl along with baking powder.
Whisk eggs lightly with salt. Add the egg mixture to the flour, add soft butter, kefir. Knead the dough. Wrap in cling film and refrigerate for 1 hour.
At this time, prepare the filling.
Boil eggs, peel and cool. Cut into small cubes. Finely chop the onion. Mix everything together, salt and pepper.
Let's go back to our test. It will need to be divided into 2 parts. Roll out each piece into a circle. Cut out identical circles with a glass. Put 1 tbsp of filling on each circle. Seal the edges of the pies. Place on a baking sheet lined with parchment paper. Lightly beat the egg with a whisk and grease each pie with a brush. Bake in a preheated oven to 180 gr. about 20 minutes.
PIE "LIKE DOWN" 
Ingredients:
1 st. kefir
0.5 st. refined oil
1 tbsp sugar
1 tsp salt
1p (11 grams) instant dry yeast
3 art. flour
any filling
Cooking:
1. Heat kefir with butter until warm
2. Add sugar, salt, mix.
3. Mix the yeast with flour (be sure to sift the flour) and add to this mass. warm water and a little sugar for 15 minutes or use fresh yeast 30-40 gr. but then add them to kefir with butter.
4. Knead the dough and leave to rise (about 20-30 minutes)
5. Form pies with filling and while the oven is heating up, leave to approach a little, spread with yolk and send to the oven.
6. Bake for 15-20 minutes at 200 degrees.
KATTAM - PIES FOR FIRST COURSES (Kyrgyz cuisine)
These pies are mainly for frying, because. the dough is almost without sugar, but you can bake.
Ingredients:
Dough:
1.5 tsp dry yeast
500 g flour
250 ml milk
1 tbsp Sahara
1 tbsp salt
Filling: whatever you want (meat, onion, mushroom is especially good).
By the way, these pies stuffed with fried cracklings and onions are very tasty for sour cabbage soup or borscht, Ukrainian troublemakers will understand me.
Cooking:
I entrusted the dough to my bread machine, it coped with the task perfectly.
Put the finished dough on the table, crush and trample it as you are used to, divide it into about 10-12 parts.
Roll out a cake from each part, distribute the filling over the entire cake, 
roll up, 
roll the roll into a snail and roll lightly with a rolling pin. 
The first one is ready.
We continue in the same spirit, put the blanks on a baking sheet (if we bake) or leave it on the table (if we fry) for proofing for 20 minutes. Then, if we bake, then grease with an egg and, blessing, send it to the oven. If we fry, then just without any fuss in vegetable oil. A few more words about the fillings: it is very tasty with a cold borscht stuffed with cheese or salted cottage cheese with garlic and herbs; I even made it with frozen cherries, having previously thawed and sprinkled with sugar right on the cake. 
POGACA - TURKISH PIES FOR BREAKFAST 
Pogacha (pronounced Poacha in Turkey with a slightly longer "o") are traditional breakfast patties. You can find them in any bakery. Easy to prepare. And at the same time both tasty and healthy!
Ingredients:
Dough:
125 gr. margarine
200 gr. yogurt
50 ml sunflower oil
400 gr. flour
1 sachet of baking powder
1 tsp salt
Filling:
125 gr. white cheese
bunch of parsley
1 egg white
Cooking:
Add yogurt, sunflower oil, salt, flour and baking powder to soft margarine. Mix everything well. You should get a very very soft and elastic dough. Mash the cheese, add finely chopped parsley and egg white. Mix. Stretch a small piece of dough on the palm of your hand, put the filling and form a pie. Put the pies on a greased baking sheet, grease with yolk on top. Top with sesame seeds. Bake pies in an oven preheated to 175 - 180 degrees until cooked, about 20-30 minutes.
My notes.
The dough should be very soft, but not sticky. I do not grease the baking sheet, but spread it with baking paper.
White cheese in Turkey resembles wet, pressed, salty cottage cheese. I hope this information will help you with the choice of cheese. I think that cottage cheese will do, but you will need to add salt. In the photo, the pogacha is cooked with cheese "Paris cow", 125 g was not enough, I put 250.
YEAST DOUGH FOR PIES IN THE OVEN
Pies from such a dough are soft and crispy, the dough is tender and fluffy.
Ingredients:
200 ml (1 cup) warm milk
100 ml (1/2 cup) warm water
1 heaping tablespoon dry yeast
1-2 tsp sugar
1 tsp salt
2-3 tbsp. l. sour cream
1 tsp soda
3-4 st. l. sunflower (or other vegetable) oil, odorless
70-80 gr soft butter
flour, how much will take
Cooking:
Put sugar and yeast into warm milk with water. Stir and let stand for 10 minutes. Add salt, vegetable oil, sour cream and soda. Mix. Add 2 cups of flour, stir and add very soft (but not melted) butter. Stir well with a spoon so that the butter mixes well with the flour and other ingredients. Add flour as needed and knead to a soft dough. Let come. Shape into patties and place seam side down on a baking sheet lined with parchment paper. Lubricate with vegetable oil on top and leave for 30 minutes. Lubricate again with oil and place in an oven preheated to 180 degrees. Bake until golden brown. I baked for 30 minutes.
BON APPETIT!
Most feasts simply cannot do without fresh hot pies. For this reason, the question of how to wrap pies is very relevant. Appearance this snack is no less important than great taste. Taking into account the specifics of the filling (meat, mushrooms with onions, fish, potatoes, cabbage or jam), a different form of baking is allowed.
Forms of patties: varieties
Slavic cuisine is unimaginable without fresh pastries. For a long time, more and more new tips on how to sculpt have been appearing. The main requirement for good pastries is at the same time a delicious filling, high-quality dough and the skill of a cook. Patties can be called a unique dish because they can perform a different function on the table:
Snacks (stuffed with mushrooms, onions or vegetables);
Main course (filled with fish, meat or potatoes);
Dessert (with cottage cheese or jam filling).
In order for baking to have a pleasant appearance, a number of certain rules must be observed. In order for the dough not to stick to your hands, you need to grease your palms with sunflower oil. In order for the edges of the pies to be well fastened, you can lightly coat them with egg white or water. Before frying or baking the pies, leave them at room temperature for 15 minutes, covered with oiled plastic wrap. This will allow the dough to become fluffy and soft. In order for a golden crust to form on top of the baking, you should grease the products with egg yolk.
How to cook pies correctly?
To make pies not only tasty, but also attractive, it is important to follow the technique of their preparation. The shape of the product may also depend on what type of filling you prefer. The cooking process begins with kneading the dough. To make yeast pies, you will need eggs, yeast, milk, sugar, salt, flour and the chosen filling. The amount of filler in the finished baking will be determined by the size of the products. When the dough is rolled out, it must be divided into equal parts. If you do not follow this rule, the pies will not be the same size. The size of the test pieces is also important. If you make them too big, they will not look very nice, and it will be inconvenient to eat them.
The originality of this product depends not only on the huge number of fillers, but also on the various forms available. Cake modeling techniques include several types available - round, square, oval, triangular.
The connection between the filling and the shape of the products is expressed as follows. If you use fish, meat or vegetables, it is better to make pies closed. This will keep the filling juicy. Jam, cottage cheese and other similar fillings can be used in
Round pies
These cookies evoke nostalgic memories of childhood. Round-shaped pies are usually made with fruit fillings, more often with apples. This is due to the ability to keep the melted juice inside the products.
In order to make beautiful round pies, you should roll out small cakes from the dough. Their thickness should be no more than 5 mm. The filler is laid out in the center, and the edges are folded towards the middle. Then the edges must be fixed, giving them the shape of a bag. On a baking sheet, such pies are laid out with a clamp down to avoid their unfolding in the oven.
In addition, if you intend to bake products, and not fry, you can make pouches with an open top. To do this, the dough is rolled into a thin layer, then even circles are cut out on it using a glass or cup. Approximately one tablespoon of filling is applied to the center of each circle, and then the edges are tucked up and glued together, while a small hole remains at the top. Such pies can be made with any filling that does not spread.
Oval-shaped pies
The most popular type of yeast dough pies is an oval shape. They can be made with sweet fillings, as well as with cabbage, liver, onions and eggs, and so on. To make such pastries, the dough must be divided into pieces, each of which should be rolled into a roll. These rolls must be cut into small pieces (about 4 cm each), then each of them is rolled into a thin oval-shaped cake. The filler is placed in the center. After that, one edge of the cake is superimposed on the other, after which the dough should be molded so that the product resembles a semicircle. On a baking sheet or pan, such pies are laid out with a seam down. Such forms of pies can also have their own varieties.
In addition, if you intend to fry, you can fold the edges of the dough into a crescent and fasten well along the edge. You will get a pie that resembles a cheburek in shape.
Triangular pies
Such pastries most often have an open filling. The filler is often potatoes, chicken fillet, meat or fish. Triangular pies are made as follows: you need to roll out a thin (not thicker than 0.5 cm) rectangle from the dough. The filler is folded in the middle, after which the edges of the dough overlap each other obliquely and are well fixed. In this case, the seam can be either tucked up or made in the form of a pigtail.
Square shaped pies
To make square-shaped pastries, you need to roll out the dough with a rolling pin into a thin layer and then cut into identical rectangular fragments. The filling is laid out in the middle, after which the dough is folded like a postal envelope. To do this, you need to blind two edges diagonally at an angle of about 45 degrees. Fasten the remaining 2 edges in the same way. Lastly, the center is closed, and the seams are glued together in the form of dense bundles. These can be made not only with yeast pies, but also products from different types of puff pastry.
How beautiful to wrap products?
Regardless of the shape of the blanks, great importance has the issue of proper bonding of the edges. How to wrap pies beautifully? There are several common ways. When sculpting the seams, it is necessary to exert some effort so that the fastened edges do not diverge during baking or frying.
The first way is that the filling is laid out on the workpiece from one edge in the form of a sausage. The product is wrapped on the same side to form a rolled tube. Thus, you will get a beautiful oval-shaped pie with neat, even edges. A rectangular product folded in an envelope can also be closed up in different ways. You can make a large seam, which will subsequently be folded down and pressed by the weight of the product, but it is also possible to make it in a beautiful design. There are also options with a partially open top of the pie, but in this case it must be taken into account that the filling does not fall out during frying or baking.
How to wrap pies with an original seam?
There are several types of baking designs.
To make a pigtail seam, hold the workpiece with your left hand, and use your right thumb to twist the edges so that a twisted rope forms. At the edges of the product, extra tips are formed, which should be pinched off.
To make a seam with a hedgehog, fasten the edges of the dough so as to form small triangles. You can also make cuts along the entire edge at a distance of about one centimeter from each other and fold each piece diagonally.
Embossed pies
How to sculpt pies from yeast dough in a relief form? This is a slightly more complex form of baking. Such pies can be a good decoration for the festive table. You can use any filler - both sweet and salty. The main thing is that the filling does not spread. How to wrap pies of this type? To do this, the dough should be rolled out with a layer and cut out of it into oval-shaped pieces. In the center of each of them with a sausage, you need to spread the filler. The lower and upper parts of the dough are tucked in by about a quarter. The corners of the workpiece are fastened crosswise from the side of the wide edge (this is similar to swaddling).
There is no consensus on what form the pies should be. They can be different in shape, small or large. Who likes what! If you like oval-shaped products, stop at its development. And if triangular - try folding the dough with envelopes. In fact, all options are quite simple if you know a few subtleties of working with the test. You can also sculpt pies from ready-made dough, but many housewives prefer to knead it on their own.
3 secrets of the right dough for pies
Secret 1 - good mood
Despite the abundance of dough recipes for pies, every housewife always has a couple of favorites in the process of culinary experiments. This is due to the fact that the dough, strange as it may sound, feels hands and mood. And therefore, if today you are not in the mood, the dough is unlikely to work out. And even the most successful recipe for a quick dough for pies will not work.
Therefore, before figuring out how to sculpt pies correctly, recharge yourself with positive, turn on the music, or, well, really want to cook something amazingly tasty. And then start kneading.
Secret 2 - moderately steep kneading
There should be enough flour in the mass so that after kneading it does not stick to your hands. Professional chefs even joke that if you get your hands dirty while working with the dough, then you did something wrong. To understand how much flour will be in moderation, take everything that is indicated in the recipe, fold it in the middle of a cutting board in a slide and make a recess in it. Pour all the liquid ingredients of the mass into this hole, and then slowly begin to mix the flour into the liquid. When the mass ceases to be sticky, the batch must be stopped.
Secret 3 - use vegetable oil
This is the easiest way to keep the mass from sticking to your hands and allow you to mold it into something decent. Lubricate your hands with vegetable oil and get to work.
Popular dough recipes step by step
Since one of the secrets of how to sculpt beautiful pies is to prepare the right dough, let's dwell on this in more detail. There are 2 mass preparation technologies: yeast and without yeast.
Quick yeast dough for pies
You will need:
- milk - a glass;
- flour - 500 g;
- pressed yeast - 30 g;
- egg - 1 pc.;
- vegetable oil - 3 tablespoons;
- sugar - a teaspoon;
- salt - half a teaspoon.
Step by step cooking
- Heat milk, dissolve sugar in it.
- Add yeast and stir well.
- Sift the flour onto a board or into a bowl, make a slide, then form a recess in the center.
- Pour in milk with yeast, leave for 20 minutes to “wander”. During this time, the mass will rise with a cap and be covered with bubbles.
- Then add butter, egg beaten with salt. Start kneading the flour from the center to the edges. It is convenient to do this with a wooden spatula.
- When you get a soft mass, knead it with your hands, beat it on the table, shape it into a ball and start sculpting pies.
Pie dough without yeast
You will need:
- sour cream - 4 tablespoons;
- flour - 2 cups;
- salt and sugar - a teaspoon;
- soda - half a teaspoon;
- butter - 30 g.
Cooking
- Remove the butter from the refrigerator, leave to soften.
- Mix sour cream, soda, sugar and salt.
- Pour flour into a bowl, add sour cream, mix.
- Add oil, gradually mixing it into the dough. Add more flour if you feel greasy. Mix well and you can use.
Cake making techniques. How to shape and pinch triangles
How to roll out the dough and how to close it so that it does not open? Here are the most popular ways to beautifully sculpt, cook and wrap pies (as in the photo). In each case, you first need to make a tourniquet with a diameter of about 5 cm from the dough, and then divide it into equal parts with a knife or finger. Types of formation:
After giving the pies the desired shape, do not rush to bake them. Turn on the oven to warm up, but for now, apply vegetable oil to the cling film and cover your workpieces on a baking sheet with it. Wait 15 minutes, and you will see how the size of the pies has become 2 times larger! Now grease their tops with milk or an egg and send to bake. When you take your creation out of the oven, there will be a golden, shiny crust on the surface of each pie.
Now it’s not a secret for you how to sculpt pies from yeast dough and yeast-free mass. And you can definitely make the shape of your pies very appetizing! You can already play with the filling, whoever likes what, you can bake with cabbage or jam.
Video: how to sculpt beautiful pies
Do you think pies are tasty, but corny? Do you think there is nowhere to turn around in this case? Do you think that you have mastered a couple of recipes and completed a minimum personal task? You are wrong many times! Pies are art. You can cook pies for a month - and not repeat yourself, do not fall into monotony, do not slide down to .... Don't believe? But in vain! Look, here's a topic for you - filling for pies: 15 sweet and the same number of savory fillings - already, consider, the plan for the next 30 days is ready. And if you also include in it different types dough ... In general, pie heaven is guaranteed to you!
15 savory pie fillings
1. Mushrooms
Simple champignons, royal white, playful mushrooms, simple chanterelles - by and large, almost all mushrooms are suitable for being hidden in pies. The most important point - you need to understand that before wrapping the mushrooms in the dough, they must already undergo a complete heat treatment (with the exception, of course, of those species that can be eaten raw).
And yes, mushrooms without onions are boring - don't forget that. In addition, you can mix them with potatoes, eggs, beans, meat.
2. Meat, sausage, ham, boiled pork
If you just stuff the meat into the dough, you are unlikely to get delicious pies, no matter how expensive the original product is. But if you mix it with cheese or fried onions, eggs and herbs, add bell pepper or a little cauliflower, it will come out very great!
Meat is satisfying, but usually quite dry, so it is necessary to dilute it with something juicy and neutral. boiled beef and lots and lots of fried onions - a classic filling for pies. Chicken fillet and cheese with herbs are almost the same classics. In general, it is quite possible to mix any kind of meat with any vegetable-cheese, and it will be great. The main thing is not to be afraid of experiments.
Do not forget that, among other things, meat (as well as boiled pork, ham or sausage) in the filling for pies goes well with mushrooms, beans, potatoes, cereals.
3 eggs
The most common hard-boiled eggs can be chopped into cubes and mixed with fried onions, salt and pepper. Nothing superfluous, but how delicious it turns out! Surprisingly, such a filling for pies subtly smacks of mushrooms.
Eggs go great with green onions and rice. They can be mixed with a small amount of bacon, meat, fish, vegetables, greens.
4. Leaver
Who doesn't love liver pies? Everyone loves pies with liver! Yes, sometimes there is a dismissive attitude towards this filling, however, most often it is due only to the fact that under industrial conditions the liver comes out of poor quality and suspicious composition. However, if everything is done at home, carefully and with pleasure, if the kidneys, heart, lungs, liver are well washed and thoroughly cleaned, the filling will be amazing.
And do not be greedy - add lots and lots of fried onions: it will be juicy and fragrant!
5. Potato
Boiled potatoes, mashed, mixed with cracklings, onions, peppers, tender and fragrant - in general, the number one filling for pies! Baking with such a center turns out to be tender, soft, does not get stale for a long time and remains very tasty until the last day.
It is worth noting that if you want to diversify this filling, you can add mushrooms, meat, liver, cheese, broccoli to mashed potatoes.
6. Braised cabbage
Plain White cabbage great in pies! Cut into thin strips, fry and stew, salt and add pepper. Actually, science is not complicated. If you want a more interesting option, try adding tomato paste, fried onions or carrots, a little finely chopped prunes to the filling.
For a more luxurious option, cook braised cabbage with fried bacon, smoked sausages or ham.
7. Sauerkraut
Sauerkraut is often looked down upon as a rustic product, and in vain! After washing it and stewing it in vegetable oil, mix the mass with a boiled egg and lingonberries - you have an unrealistically fragrant, interesting in taste, amazing filling, non-standard, original and healthy.
Sauerkraut pies are certainly not an elegant gourmet dish, however, simple food often tastes better than any restaurant delights, don't forget that. And don't forget the sauerkraut!
8. Fish
No, no, we are not talking about salmon with trout, although, of course, they are also wonderful in pies. Let's take a completely budgetary hake or a slightly fatter mackerel, boil it and sort it into “spare parts” - separately bones, separately fillets. Mix the resulting meat with lightly fried onions, add salt and pepper to taste, season with sour cream or heavy cream - and that's it, you can sculpt pies!
Hard-boiled eggs, dill, parsley and green onions, a couple of spoons of rice and spinach, mushrooms or potatoes do not interfere at all, you know.
9. Canned fish
There are no a couple of fish in the freezer, but do you want pies with fish filling? It doesn't matter, take out the canned food from the pantry, drain the oil, mix the sardine sardine with a boiled egg and fried onions and get an excellent filling. Budget, but still worth it.
10. Peas
It's simple - thick pea puree inside, garlic sauce outside. Nothing complicated, not a single expensive product, but what an unrealistically beautiful and incredibly wonderful result!
11. Greens, spinach
Of course, if you are a special lover of various herbs-ants, just chop the greens, spinach, sorrel, pour over with boiling water and, after mixing everything with a couple of tablespoons of vegetable oil and salt, put it into the dough.
However, you can go the other way. The same herbs and in the same huge quantities can be combined with a small amount of boiled eggs or cottage cheese - it will turn out unusually tasty. And useful.
12. Cheese
Perhaps cheese by itself is not the best filling for pies, however, combine it with other ingredients and the result will be breathtaking. The best option is to mix it with caramelized onions, and, as a base, it is not necessary to take high-quality Russian or expensive cheddar, ordinary processed cheese is quite suitable.
In addition to onions, cheese is combined with eggs, ham, sausage, herbs. It can be added to meat, fish, vegetables, but if you are in the mood for a predominantly cheese filling, limit yourself to eggs, herbs, and onions. Oh yes, add black pepper - it fits perfectly into the company.
13. Rice
Not, of course, not alone - rice in itself is quite boring and banal. But if you add finely chopped green onions to it, and cut a couple of chicken eggs with an orange rustic yolk, and sprinkle the whole thing with black fragrant pepper .... this is the stuffing! Filling for all toppings!
Eggs can be substituted or added if desired. boiled meat, liver, canned fish.
14. Beans
Yes, beans are a great filling for pies. If by itself this product seems heavy and uninteresting to you, try mixing it with mashed potatoes, fried onions and carrots, mushrooms, and meat.
By the way, a very unexpected, but very interesting option is a sweet filling of beans and poppy seeds. Now we are not talking about this, but you put a tick in your mind.
15. Buckwheat
Wow, that's completely unconventional. But very, very tasty! Buckwheat porridge should be mixed with finely chopped, hard-boiled eggs, seasoned with a spoonful of vegetable oil, seasoned with salt, pepper and herbs. Great option pie toppings!
In the presence of time-desire, eggs are easily replaced with boiled and minced liver (oh, how fragrant!) or meat (wow, how satisfying!).
And by the way, here's another unexpected component for you - pickled cucumber (highly desirable - barreled). Not with meat-liver, but with an egg - amazingly tasty! You will be dumbfounded.
15 sweet toppings for pies
1. Curd
One of the most common pie fillings. Cottage cheese gives the finished baking softness - it gives the dough its own moisture, so that the products are especially tender and tasty.
Cottage cheese goes well with raisins, small pieces of apples, it is wonderful with cinnamon and vanilla. Don't forget that for best result fermented milk mass should be mixed with a chicken egg or yolk - so the filling will be whole and will not get enough sleep from the pie.
2. Jam, jam, jam
It only at first glance seems that hiding the jam in a pie is a matter of a couple of movements. In fact, the preparation of such products requires a certain skill and skill. Given that the consistency of jams and jams is usually thinner than standard fillings, it is necessary to additionally thicken the sweet fruit and berry mass. To do this, you can take crackers or nuts. If you don’t want to “darken” the taste of jam with additional flavors, mix the filling with starch - it will thicken it during heat treatment, however, you will have to tinker with shaping to keep the jam in the dough.
If the filling is completely liquid, first drain the syrup from it. Starch can be replaced with gelatin dissolved in water.
3. Fresh apples
Oh, how pies with apple filling smell! It seems that there is no more beautiful aroma than the thick smell of antonovka, stretching like a viscous train around the apartment ...
You can put a large piece of an apple in the pies, you can cut the fruit into cubes. It is worth adding a little sugar to the filling - as a rule, even sweet varieties give sourness after heat treatment, so additional sweetness does not hurt. Do not forget that due to the large amount of iron, apples quickly darken - if you are not satisfied with such anti-aesthetics, sprinkle the finished filling with lemon juice.
To diversify the standard apple filling, you can add cinnamon, a little grated chocolate, nuts, poppy seeds, raisins, orange or lemon zest. In addition, apples go well with pumpkin, pears, cherries, blueberries, currants, apricots. Absolutely not familiar to us, but a very interesting and worthwhile option - apples with ginger. Fans of experiments can try mixing apples with grated carrots.
4. Currant
The currant itself inside the pies is, of course, delicious, however, this berry is best revealed in the company of chocolate. Black beads should be washed and dried, and then mixed with finely chopped chocolate, adding a little sugar if desired. A wonderful juicy filling, fresh, summery and delicious.
A special “highlight” is to add a finely chopped mint leaf to the filling for pies with currants. Amazing!
3. Strawberry
In the process of baking or frying pies, strawberries will give a lot of juice, so before you hide the berries in the dough, be sure to mix them with starch. For the same reason, it is worth choosing small strawberries, and not cutting large berries into pieces.
Strawberries are very pleasant with cottage cheese, rhubarb, chocolate chips, cherries, raspberries.
5. Raisins, dried apricots, prunes and other dried fruits
Luxurious, believe me! It turns out a kind of candy in the dough - sweet, amazing, colorful.
Dried apricots, raisins, prunes, dates, dried cherries, dried cranberries and other berries and fruits must be scalded with boiling water and dried, after which they can be ground into minced meat using a meat grinder or a bender, or finely chopped by hand. As a result, you will get a plastic mass that can be molded into balls and easily wrapped in dough.
If desired, you can add coconut flakes, orange or lemon zest, fresh apple, nuts to the dried fruit filling.
6. Nuts
Come on, inspect the pantry lockers - there must have been some nuts lying around. Got walnuts? Great. Got some hazelnuts? Great. Did you get almonds from the bins? Generally great. We send all this wealth to the blender bowl, pour hot and thick sugar syrup and get an excellent filling for pies. However, with one "but".
The nut mass itself is, of course, unusually tasty and rich, however, it is rather heavy and dense. To make the filling more tender, nuts can be mixed with raisins or dried apricots. Such a mass goes well with cottage cheese, grated apple, whipped proteins, honey. In addition, nut filling for pies can be flavored with bright-tasting alcohol, lemon zest, cinnamon.
7. Poppy
Poppy filling for pies is a luxury, not otherwise! Boil the beautiful blue-black seeds in a small amount of milk, and then pass through a meat grinder several times. Add sugar to taste - ready, you can sculpt pies.
Poppy filling goes well with chopped nuts, raisins, dried apricots. In addition, it can be combined with curd filling, apple, nut.
8. Bananas
A completely non-standard option, not familiar to our latitudes, nevertheless, it has the right, if not for a full-fledged existence, then at least for periodic guests in your home.
It is characteristic that after baking, sweet and often even sugary bananas acquire a stable sour bite, so this should be taken into account. Obviously, a simple solution is to add sugar to the filling, however, in this case, it is better to use sweet yeast dough, and it should be rolled out thinner.
To prepare the filling, bananas need to be peeled, cut lengthwise into plates, and then chopped into cubes. If desired, they can be sprinkled with vanilla sugar or mixed with natural vanilla.
Pies with bananas are best served warm - after cooling, the sour taste intensifies, and the filling darkens.
9. Cherry
Cherry is one of the classic fillings for pies. With this berry, very bright-tasting, fragrant pastries come out. To prevent the juice from flowing out of the products, starch must be added to the filling.
Cherries should be washed and pitted. Sprinkle with a small amount of sugar mixed with starch (for a pound of berries you need to take 70-80 g of sugar and 1 full tablespoon of starch (15 g).
When forming pies, special attention should be paid to carefully fastening the edges of the dough - during heat treatment, cherries release a lot of juice, which strives to run out.
10. Pears
Pears are rarely used as a filling for pies - and completely in vain! Fragrant, tender, delicious, magical - these are the few words that characterize this option.
The recipe is simple - clean, remove the core, cut into pieces. Pear pairs perfectly with vanilla. A very, very worthy option is a pear with coffee (ground, a little, just for flavor). Nuts, poppy seeds, coconut flakes will help you further diversify the pear filling.
11. Plums
Very autumn stuff! Pies with plums smell of the last warmth, October tartness and caress of rare sunlight.
To prepare the filling, select dense fruits, scald them with boiling water, remove the peel, remove the stone and cut into small pieces. Be sure to add some cinnamon and sugar to the plums.
12. Custard
Gentle, affectionate, velvety - it's about custard pies! There are no special secrets, take as a basis any recipe according to which you cook this miracle, just cook it in a thicker version than usual - solely for the convenience of forming pies. If you don't want to make the custard taste simpler (because of the extra flour or starch), you can boil a regular custard and then freeze it in ice molds: such cubes are easier to hide in the dough than a liquid mass.
Do not be greedy and add a little chopped almonds to the custard - the pies will turn out to be unrealistically fragrant!
13. Sorrel
Yes, yes, in the minds of most people there is a belief that sorrel is a plant for borscht and salads, but not for sweet pies, however, sometimes it’s worth fighting your stereotypes and just decisively taking a step towards the unknown.
Before you hide the sorrel in the dough, it is recommended to wash it thoroughly, dry it, cut it into narrow strips, and then lightly simmer in butter (be careful, do not overdo it - the sorrel can quickly turn into a mushy puree). Do not mix the resulting mass with sugar - it will quickly flow: it is better to put a small amount of granulated sugar on the dough, then spread the sorrel, sprinkle sugar on top again, then cover with dough.
Try to cook pies with sorrel filling on cottage cheese dough - it will not “crush” its taste like, for example, yeast, but, on the contrary, it will emphasize favorably.
14. Condensed milk
Sweet! Maybe even too sweet, but when it comes to pies, any sensible thoughts must go into the background and give way to pleasure.
As a filling, alas, only boiled condensed milk is suitable - the usual white, standard and most familiar, it simply will not stay inside the dough, moreover, it will run away even at the molding stage, without reaching the pan.
If desired, condensed milk can be mixed with crushed cookies (any one of your choice - from the pretentious "Savoyardi" to the budget "Zoological".
15. Chocolate and candy
Oh how much kids love this pie filling! Put a slice of chocolate (black, milk, white) on a piece of dough, close and fasten. As easy as pie!
It is very, very good to add berries to this option - strawberries, raspberries, currants go well with chocolate. For those who are older, you can slightly sprinkle the filling with instant coffee.
Of course, it’s not necessary to talk about some kind of sophistication or usefulness in the case of candy filling, however, try to pronounce the expression “candy pies” in front of the children - when you see how the eyes of your boys and girls light up, you will cast aside all doubts. "Korovka", any toffees, chocolate bars and even caramels - pies with sweets come out crazy delicious!
Well, are you ready to start a marathon for making pies with a variety of fillings? Get inspired, get positive, get ideas and share your favorite options in the comments. Delicious pies for you!
Choose and take note of useful recipes!
Super selection! There are almost all types of pies.
Take it and keep it for yourself!
Attention! In all recipes, pies can either be fried in oil or baked in the oven! The choice is yours.
1. Pies are soft
The dough is wonderful - soft, tender, airy. Just very tasty.
This dough is suitable for any filling.
Products:
1. Flour - 600 gr.
2. Sugar - 4 tbsp. spoons
3. Eggs - 2 pcs.
4. Margarine - 50 gr. (can be replaced with butter)
5. Milk - 250 ml (can be replaced with water + powdered milk 2 tablespoons)
6. Salt - 1 teaspoon
7. Dry yeast - 2 teaspoons
8. Vanillin - 1 teaspoon
Filling - whatever your heart desires!
2. Hassle-free pies in 15 minutes
An excellent recipe for pies that a novice cook can easily make.
Very tasty, soft-soft, prepared easily, quickly and from the simplest products.
Products:
1. Boiled water - 0.5 liters
2. Fresh yeast - 50 gr.
3. Vegetable oil - 0.5 cups for dough and 300-350 gr. for frying
4. Sugar - 1 tbsp. spoon
5. Salt to taste
6. Flour - 3-4 cups
Filling - any.
3. Cottage cheese pies with apples and raisins
Soft, fragrant, juicy pies with apples and raisins are very tasty and easy to make.
Products:
1. Pasty low-fat cottage cheese - 150 gr.
2. Flour - 300 gr.
3. Baking powder - 15 gr. (sachet)
4. Egg liqueur (can be replaced with milk, cream, Baileys, Amaretto) - 6 tbsp. spoons
5. Odorless vegetable oil - 6 tbsp. spoons
6. Vanilla sugar - 1 sachet
7. Sugar - 60-70 gr.
1. Apples - 700 gr.
2. Sugar - 75 gr.
3. Raisins - 50 gr.
4. Lemon juice -2 tbsp. spoons
Frozen berries + sugar are also very suitable as a filling.
Berries do not need to be thawed first!
4. Quick pies "Recipe for your beloved mother-in-law"
For housewives who have something to do, but also want to feed their family with pastries.
Products:
1. Sour cream (or kefir, or fermented baked milk, or curdled milk) - 2 cups
2. Eggs - 2 pcs.
3. Salt to taste
4. Sugar - 0.5 tbsp. spoon
5. Hydrated soda - 1 teaspoon in 1 tbsp. a spoonful of vinegar (if you use kefir or yogurt - do not extinguish)
6. Flour - how much dough will take (do not score dough).
It turns out an impressive slide of pies.
They can be reheated in the microwave or in a frying pan drizzled with oil, covered over low heat.
Filling:
Minced meat (any meat) overcooked with onions and mixed with mashed potatoes.
The proportions are arbitrary.
For this test, mashed meat is the best filling.
5. Small pies on yeast dough
Today the child demanded pies.
Sintered, only the dough was thin.
At this recipe it still turns out fluffy and tender.
Products:
1. Kefir - 1 cup
2. Sunflower oil- 0.5 cup
3. Sugar - 1 tbsp. spoon
4. Salt - 1 teaspoon
6. Flour - 3 cups
Filling:
1. Potatoes - 3 pcs.
2. Bow - 1 pc.
3. Salt, pepper to taste
4. Vegetable oil for frying onions
5. Yolks - 2 pcs. for brushing pastries
6. Pancakes-patties
Tender dough, juicy filling.
From this amount of dough, 14 pies are obtained.
Products:
1. Cottage cheese - 200 gr.
2. Egg - 2 pcs.
3. Sour milk or kefir - 500 ml.
4. Potato flakes - 2.5 tbsp. tablespoons (can be replaced with mashed potatoes)
5. Sugar - 2 teaspoons
6. Salt - 0.5 tsp
7. Soda - 1 teaspoon
8. Flour - 300 gr.
9. Vegetable oil for frying
Filling:
1. Chicken fillet - 300 gr.
2. Mushrooms - 100 gr.
3. Bow - 2 pcs.
4. Sour cream - 1 tbsp. spoon
8. Vegetable oil 1-2 tbsp. spoons
7. Pies with meat filling
The highlight of these pies is the filling of fried minced meat with onions.
It turns out juicy, with a rich meaty taste.
Products:
1. Milk - 400 gr.
2. Butter - 150 gr.
3. Sugar - 2 tbsp. spoons
4. Salt - 0.5 tsp
5. Dry yeast - 2 teaspoons
6. Flour - 700-750 gr.
Filling:
1. Minced meat - 700 gr.
2. Bow 2-3 pcs.
4. Tomato without skin 2-3 pcs.
8. Patties with eggs and green onions
Products:
1. Flour - 500 gr.
2. Butter - 200 gr.
3. Kefir - 250 ml.
4. Eggs - 2 pcs.
5. Baking powder - 2 teaspoons
6. Salt - 1 teaspoon
Filling:
1. Green onions - 3 bunches
2. Boiled eggs - 6 pcs.
3. Salt and black pepper to taste
9. Pies "Like fluff"
Products:
(for 20 pies)
1. Kefir - 1 cup
2. Refined oil - 0.5 cup
3. Sugar - 1 tbsp. spoon
4. Salt - 1 teaspoon
5. Dry fast acting yeast - 1 sachet
6. Flour - 3 cups
Any pretense.
10.Kattamy - pies for first courses (Kyrgyz cuisine)
These pies are mainly for frying, because. the dough is almost without sugar, but you can bake.
Products:
1. Dry yeast - 1.5 teaspoons
2. Flour - 500 gr.
3. Milk - 250 ml.
4. Sugar - 1 tbsp. spoon
5. Salt - 1 tbsp. spoon
Filling: whatever you want (meat, onion, mushroom is especially good).
By the way, these pies stuffed with fried cracklings and onions are very tasty for sour cabbage soup or borscht, Ukrainian troublemakers will understand me.
11. Pogacha - Turkish pies for breakfast
Dough:
1. Margarine - 125 gr.
2. Yogurt - 200 gr.
3. Sunflower oil - 50 ml.
4. Flour - 400 gr.
5. Baking powder - 1 sachet
6. Salt - 1 teaspoon
Filling:
1. White cheese - 125 gr.
2. A bunch of parsley
3. Egg white - 1 pc.
12. Yeast dough for pies in the oven
Pies from such a dough are soft and crispy, the dough is tender and fluffy.
Products:
1. Warm milk - 200 ml.
2. Warm water - 100 ml.
3. Dry yeast - 1 tbsp. lodge
4. Sugar - 1-2 teaspoons
5. Salt - 1 teaspoon
6. Sour cream - 2-3 tbsp. spoons
7. Soda - 1 teaspoon
8. Sunflower (or other vegetable) oil, odorless -3-4 tbsp. spoons
Butter - 70-80 gr
Flour - how much dough will take
Bon appetit!
