Without fresh hot cakes, most feasts simply can not do. For this reason, the question of how to wrap pies is very relevant. The appearance of this appetizer is no less important than the excellent taste. Given the specifics of the filling (meat, mushrooms with onions, fish, potatoes, cabbage or jam), the baking form is different.
Patty Shapes: Varieties
It is impossible to imagine Slavic cuisine without fresh pastries. For a long time, there are all new tips on how to sculpt pies from yeast dough. The main requirement for good baking is at the same time a delicious filling, high-quality dough and the skill of the cook. Pies can be called a unique dish, because they can perform various functions on the table:
- snacks (stuffed with mushrooms, onions or vegetables);
- main course (stuffed with fish, meat or potatoes);
- dessert (stuffed with cottage cheese or jam).
In order for the bakery to have a pleasant appearance, a number of certain rules should be observed. To prevent the dough from sticking to your hands, you need to grease your palms with sunflower oil. In order for the edges of the pies to hold together well, you can lightly coat them with egg white or water. Before you start to fry or bake pies, you must leave them at room temperature for 15 minutes, covered with a plastic film oiled with butter. This will allow the dough to become lush and soft. To ensure that a golden crust forms on top of the baking, grease the product with the yolk from the egg.
How to cook pies correctly?
To make the 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 a batch of dough. To make pies on yeast, 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, 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 fragments is also important. If you make them too large, they will not look too beautiful, but eating them will be uncomfortable.
The originality of this product depends not only on a huge number of fillers, but also on the various available forms. The techniques of making pies include several types of available - round, square, oval, triangular.
The relationship of the filling and the shape of the products is expressed in the following. 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 open pies.
Round pies
Such pastries evoke nostalgic childhood memories. Round pies are usually made with fruit fillings, more often with apples. This is explained by the ability to preserve melted juice inside the products.
In order to make beautiful round pies, you should roll out small dough cakes. Their thickness should be no more than 5 mm. In the center, the filler is laid out, and the edges fold to the middle. Then the edges must be fixed, giving them the shape of a pouch. On a baking sheet, these pies are laid out with the clamp down to avoid their unfolding in the oven.
In addition, if you intend to bake products, rather than fry, you can make bags with an open top. To do this, the dough is rolled into a thin layer, then with the help of a glass or cup, even circles are cut out on it. In the center of each circle, approximately one tablespoon of the filling is superimposed, and then the edges are tucked up and glued, with a small hole remaining at the top. Such pies can be made with any filling that does not flow.
Oval pies
The most popular variety of patties made from yeast dough is oval. They can be made both with sweet fillers, and with cabbage, liver, onions and eggs, and so on. To make such baking, the dough must be divided into pieces, each of which should be rolled into a roll. These rolls need to be cut into small pieces (about 4 cm), then each of them is rolled into a thin oval flat cake. The filler is centered. After that, one edge of the cake is superimposed on the other, after which it is necessary to mold the dough so that the product resembles a semicircle. On a baking sheet or pan, these pies are laid out seam down. Such forms of pies can also have their own varieties.
In addition, if you intend to fry the pies in a skillet, you can fold the edges of the dough with a crescent and fasten them well along the edge. You will get a pie resembling a cheburek in shape.
Triangle Pies
Such baked goods most often have an open filling. Filler is often potatoes, chicken, meat or fish. Triangular pies are made as follows: from the dough you need to roll out a thin (no thicker than 0.5 cm) rectangle. The filler is folded in the middle, after which the edges of the dough are superposed diagonally on each other and are well fixed. The seam can be both tucked up and made in the form of a pigtail.
Square shaped pies
To make square-shaped baked goods, it is necessary to roll out the dough using a rolling pin into a thin layer and then cut into identical rectangular slices. In the middle, the filling is laid out, after which the dough is folded like a mail envelope. To accomplish 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 sealed, and the seams are glued together in the form of dense bundles. Not only pies on yeast, but also products from different types of puff pastry can be made such.
How to wrap products beautifully?
Regardless of the shape of the workpieces, the issue of proper bonding of the edges is of great importance. How to wrap pies beautifully? There are several common ways. When molding joints, it is necessary to make certain efforts so that the bonded 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 sausages. The product is wrapped on the same side to form a rolled up tube. Thus, you will get a beautiful oval-shaped pie with neat, smooth edges. A rectangular product folded in an envelope can also be stuck 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 possible to make it in a beautiful design. There are options with a partially open top of the pie, but in this case it must be taken into account so that the filling does not fall out when frying or baking.
How to wrap pies with an original seam?
There are several varieties of baking design.
To make a seam with a pigtail, hold the workpiece with your left hand and twist the edges with your thumb to form a twisted rope. On the edges of the product extra tips are formed that 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 collapse each fragment diagonally.
Embossed pies
How to sculpt relief pies from yeast dough? This is a slightly more complicated form of baking. Such pies can serve as a good decoration for the festive table. Any filler can be used - both sweet and salty. The main thing is that the filling does not spread. How to wrap pies of this type? To do this, roll out the dough with a layer and cut oval-shaped pieces from it. In the center of each of them, the sausage needs to be spread out the filler. The lower and upper parts of the dough turn up about a quarter. The corners of the workpiece are fastened crosswise from the wide edge (this is similar to swaddling).