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In the arsenal of a real hostess, baking occupies a special place, and the smell of pies in the house is always associated with a holiday. Quick homemade recipes come in handy in every kitchen.
Pies with savory fillings can replace breakfast or dinner, become a treat for unexpected guests or a hot snack at a dinner party. In addition, pies and rolls can be served in the first course instead of bread.
The most popular dough for home baking is yeast and puff, because it goes well with any filling.
Whipped Yeast Dough Recipe
It is generally believed that you need to fiddle with the yeast dough for a long time: put the dough on, wait a few hours until it comes up, knead. There are quick ways to cook it.
Here is one of the recipes. Cooking time 30 minutes. Suitable for pies and pies, and if cooked in milk, then for buns. In addition, the dough does not include eggs, which allows you to cook it even in fasting.
- 1 tbsp. l dry yeast;
- 2 tbsp. l sugar;
- 600 g flour;
- 100 ml of sunflower oil;
- 1 tsp salt.
How to cook
In an enameled bowl, mix yeast, sugar, 3 tbsp flour and pour 300 ml of warm water. It is important that the water is at the right temperature. If the water is cool, the dough will not rise, and if hot, the yeast will lose its quality. Stir the dry ingredients well in water and put the bowl in a warm place for 15 minutes. Add sunflower oil and salt to the finished dough. You can knead the dough. Flour will need about 500 grams.
This dough is prepared very simply and never fails. Therefore, it is suitable even for beginners. In addition, it can be frozen.
The most popular in the XVIII century was the Strasbourg pie. The delicacy was prepared with goose liver paste and was called "imperishable", since it was stored in canned form, which was new to that time.
Yeast Dough Pies
When the dough is ready, it's time to do the filling. Here it is up to the imagination and taste preferences.
A pie with cabbage
- yeast dough 1 kg;
- cabbage 600-700 g;
- boiled eggs 3 pcs.;
- salt, pepper, sunflower oil.
Finely chop the cabbage. Heat sunflower oil in a pan and fry the cabbage over medium heat for 5-10 minutes. Add finely chopped onions and fry for another 5 minutes. Season with salt and pepper to taste. Put the cabbage in a bowl and let cool. Cut the eggs into cubes and mix in the cabbage.
Divide the dough into two parts, first plucking a piece to decorate the cake. Roll out two layers to fit the baking dish. Put the filling on one, cover with the second and pinch the edges. Chop the top sheet with a fork in 2-3 places. Cut the cake decoration (twigs, flowers) from the left piece of dough, dip in the egg and stick on the cake. Then grease the entire surface of the cake with a beaten egg and into the oven. Bake over medium heat until golden brown.
Such a pie can be baked with other fillings. For example, mix fried cabbage with minced meat from boiled meat and fried onions. A delicious pie will turn out with such a filling: cook rice until cooked, season with black pepper, mix with chopped boiled eggs and parsley.
The dough will never stick to the form if greased with a mixture of fat (you can take butter), vegetable oil and flour in equal parts. Such a paste can be prepared in advance and stored in a sealed jar in the refrigerator.
There is no quick recipe for puff pastry, and since we are talking about pies in haste, a ready-made store one is suitable for baking. Puff pastry pies can be prepared with any filling. But still, one of the most delicious is cheese pie, and the fastest is fish pie.
- puff pastry 400 g;
- cottage cheese 300 g;
- Suluguni 200 g;
- hard cheese 300 g;
- spicy mayonnaise 150 g
Roll out the puff pastry slightly and put into a baking dish forming 3 cm high sides. Mash the cottage cheese with a fork. Grate suluguni on a coarse grater, mix with cottage cheese and add 1 tbsp. mayonnaise. Put the cottage cheese on the dough. Sprinkle grated cheese on top and pour mayonnaise in the form of a lattice. Put the cake in the oven over medium heat for 40 minutes.
The puff pastry was first prepared by the Frenchman Claude Jelly in 1616. The baker’s student decided to please his sick father with delicious pastries. He took a piece of butter, put it on the dough and rolled it out. Repeating this technique several times, the Frenchman invented a new kind of test.
- puff pastry 2 sheets;
- sardines in oil 2 cans;
- bow 2 pcs.;
- 1 egg
Mash canned food with a fork. Cut the onion into thin half rings. Line a baking dish with a sheet of dough, top with fish and onions. Cover the pie with a second sheet of dough, pinch the edges, prick with a fork and grease with an egg. Bake in the oven until golden brown.
Pies and puffs
With all the variety of savory pastries, the most popular are pies and puffs. This versatile “snack” can be taken with you on a picnic, on the road, or offered to your child as a tasty and convenient lunch at school.
- yeast dough;
- boiled pork or beef 400 g;
- bow 4 pcs.;
- 2 eggs;
- vegetable oil for frying, salt, pepper.
Finely chop the onion and fry until golden brown. Pass meat with fried onions through a meat grinder, salt and pepper to taste. To make the pies airy, we pluck the dough in small pieces and knead our hands in the form of cakes. Put a tablespoon of meat filling and pinch the edges. Put the pies on a baking sheet with the seam down. Lubricate the patties with a beaten egg and let stand for 10 minutes in a warm place. Put in the oven and bake for 15-20 minutes.
Chicken and mushroom puffs
- yeast puff pastry 400 g;
- chicken fillet 500 g;
- champignons 300 g;
- bow 2 pcs.;
- sour cream 4 tbsp. l .;
- vegetable oil 20 ml;
- spices to taste.
Fry mushrooms with onions in vegetable oil until cooked. Boil the chicken fillet and cut into strips, add to the mushrooms, season with sour cream and simmer for 5 minutes so that excess moisture evaporates. Cut the dough into squares. Spread the filling with a spoon and fold the dough in half in the form of triangles. Press the edges, grease the puffs with an egg. Bake in the oven for 20 minutes.
Since ancient times, baking has been an integral part of Russian culture. When the dough was kneading, in the house no one raised his voice or scolded. And before putting the pie in the oven, the hostess always said a prayer over it. In those days it was believed: the main thing is that the bread should be baked with soul and love. Centuries later, family feasts still cannot do without tasty and ruddy pastries, gathering all the relatives and friends at the table. Enjoy your meal!