Pies are quite frequent guests on the menu of every family, but, despite this, they never get bored. This is because there are so many types of pies of local traditional cuisine, as well as overseas varieties of your favorite treats that everyone liked. They are sweet, salty, open, closed, lush, crunchy, and the varieties of fillings are simply amazing. One flavor is worth it! If the house smells of pies, then the house has cosiness, peace and well-fed households.
Children are the most fastidious tasters, and a pie is often a lifesaver for any mom. After all, the child does not examine the filling, but simply gobbles it up, even without recognizing the hated onion.
In order to improve your skills in preparing healthy, nutritious and tasty dishes for the whole family and even surprise you with novelties with unusual tastes and sophistication, you need to find out what types of pies have the most fans.
Open
Open pies are characterized by a crispy filling with a crust. These are shown to those who do not like a lot of dough. The sweet option is suitable as a dessert for tea, and the salty one will perfectly serve as a light dinner.
The dough for them is most often used puff yeast, shortbread, pastry or biscuit crumbs, and yeast is rarely used. You can decorate the open pie with intricate patterns or ribbons from the same dough, placing them cross-wise in the form of a grid.
Pies, cheesecakes, and lips, traditional for Russia, are also open, but pies.
Tart
This is a kind of sweet pastry made from shortcrust pastry. Tarte is originally from France, but has earned great popularity among the sweet tooth of the whole world. Chefs of the most prestigious restaurants compete in its preparation.
The basis of it is shortbread dough with a crispy, crumbly texture, perfectly round in shape and with the most delicate filling in the form of custard cream. Decorate it with delicious berries or fruit slices, sprinkle with powdered sugar on top. It seems that nowhere is simpler, but in order for the pie to turn out as it should, high professionalism is required.
Tart with strawberries
Ingredients:
- Shortcrust pastry (frozen) - 300 g.
- Cream (fat milk) - 0.5 l.
- Yolks - 5 pcs.
- Sugar - 100 g.
- Starch - 1 tsp.
- Wheat flour - 2 tbsp. l
- Strawberry - 0.5 kg.
- Vanilla pod.
Cooking:
- Roll out the dough and place in a pre-oiled mold. Bake in the oven at 180 degrees for about 30 minutes. Allow to cool completely.
- Heat 0, 4 liters of cream with vanilla and remove from heat as soon as the first signs of boiling appear.
- Beat the yolks with sugar until smooth. Stir, add flour, starch and remaining cream. Beat. Remove the vanilla from the cream and add the yolk mixture. Boil the cream, stirring constantly, for 7 minutes. Allow to cool completely.
- Fill the dough form with cream and drown the berries in it. Refrigerate for several hours.
Strawberry tart is ready, you can treat!
Kish
This type of cake is also made from shortcrust pastry. The food is quite substantial and can be offered as an independent dish. Pouring is a mixture of eggs and cream, into which various ingredients are added, for example cheese, boiled meat, pieces of vegetables. Before adding meat, mushrooms or vegetables, it is recommended that you first either boil them or fry them to get rid of excess fluid.
The cake is prepared quickly enough, which is very convenient. The homeland of kish is also France, or rather Lorraine.
Quiche with broccoli
Ingredients:
- Shortcrust pastry (frozen) - 250 g.
- Broccoli - 350 g
- Bacon - 200 g.
- Onion medium - 1 pc.
- Eggs - 2 pcs.
- Cream or sour cream - 200 ml.
- Hard cheese (preferably parmesan) - 100 g.
- Salt, seasoning, pepper to taste.
Cooking:
- Fry the bacon in a pan until the lard is flooded. Then add finely chopped onions and broccoli sorted into inflorescences. Fry until cooked.
- Remove the dough from the refrigerator and roll it so that it follows the contour of the bottom and walls of the baking dish.
- To prepare the fill, carefully stir the eggs, cream (sour cream), half the mashed cheese. Pepper, salt and add Provencal herbs.
- Arrange the vegetables, the remaining half of the cheese and meat to the bottom and carefully pour the mixture of eggs.
- Put in an oven preheated to 200 degrees for 30 minutes.
Closed
In closed cakes, the filling is hidden under a layer of dough. This way the juices and flavor of the products are better preserved. If, as the main ingredient, preference is given to meat or fish, then the lid of the dough is required. Steam escapes through small openings.
In Russia, pies were considered a sign of homeliness. Therefore, there are a great many closed types of yeast dough pies in Russian cuisine.
Each mistress always had their secrets of how to achieve splendor and tenderness of the foundation. Most often, these were varieties of yeast dough. The ingredients were always selected individually, as was their ratio. Sour cream, sour cream, and whey were used as starter culture. For the best fermentation served beer, mash, hops.
Kurnik
The kurnik is considered the king of all pies, and they prepare it for grandiose holidays. The original recipe is very laborious, complicated and time consuming. Having significantly simplified the cooking technology, the hostesses adapted themselves to delight loved ones with yummy much more often. Those who do not feel love for the abundance of dough, cost only pancakes. Fortunately, the global network is full of different interpretations of the original. You can easily appreciate the “high” cuisine of our ancestors: a little enthusiasm, and the masterpiece is ready.
Any kind of test that the chef does best is suitable. The filling is formed in the form of layers of your favorite foods, separated by pancakes. The harder the filling, the better. It can be mushrooms, chicken, fish, rice, buckwheat, eggs and much more. But do not be scared, it is enough to limit yourself to a combination of a small amount of ingredients for the filling. In the end, it's just dinner, not a wedding.
The cake is traditionally served with sauce. It is made from cream, tomato, cheese. It will suit anyone, to the taste of family members.
Ossetian pies
This type of pies is widely known because of its inimitable taste and thin, ruddy, crispy dough soaked in butter. They say that during the Soviet Union, one of the senior officials even ordered a Caucasian national dish by plane from Ossetia itself to Moscow. The pies arrived still hot. Maybe this is fiction, but very much like the truth.
The dough is made from yogurt with slaked soda. And you can fill them with mashed potatoes, and meat, and cheese. Tastes are so different that, most likely, a dish of Caucasian cuisine simply cannot get bored one day.
They usually look: round, the size of a pan on which they are baked. But even an experienced housewife will not be able to cook them without knowing certain nuances and dexterity. Goryanka proudly pass on all the subtleties of culinary creation from generation to generation.
Chinese layer cake
Chinese food lovers love this easy-to-make pie. The composition of the necessary products resembles a list of ingredients for ravioli, with the exception of ginger, soy sauce, sesame oil and green onions. This bouquet is typical for Asian cuisine.
The whole cooking process is surprisingly simple. Pies are fried in a pan on a regular stove. It certainly doesn’t take much time, but gourmets will appreciate the exotic dish. Therefore, it is impossible not to try to cook this type of pies. In the photo they look very appetizing.
Ingredients:
- Stuffing (any) - 350 g.
- Medium onions - 2 pcs.
- Green onion - 2 pcs.
- Dumplings dough - 0.5 kg.
- Sesame oil - 1 tbsp. l
- Soy sauce - 1 tbsp. l
- Ginger - 1 tsp
- Garlic - 3 cloves
- Salt, pepper to your taste.
Cooking:
- Add minced onion to the minced meat, including green ones, spices, ginger, grated garlic, butter, soy sauce.
- The dough is divided into three parts. From each roll a circle thick as dumplings. Further, you can form squares if you make two cuts on both sides of the circle so that the distances between them are equal. You can also simplify the task and make one cut from the center to the edge (as a radius). This will make triangles.
- After the shape of the future pies is determined, you need to apply the forcemeat over the entire surface of the circle, departing from all edges by one centimeter.
- In the case of a single notch, fold the entire circle into a triangle, and if you want squares, you need to fold it with an envelope.
- Having plucked all the edges, fry each pie in butter in a pan on both sides, starting from the one where the seam is. Then bring to readiness for 10 minutes over low heat, covering with a lid.
Pies are ready!
Samsa
Uzbek cakes by popularity boldly compete with famous cheeseburgers and hot dogs. Not one meat representative can be compared to samsa, cooked in the classical way in tandoor. Uzbeks are noble gourmets!
This type of pies from puff pastry is stuffed with chopped lamb pulp, onions and fat tail fat. Flavor the mass with classic seasonings of oriental cuisine. Cumin, zira, caraway is a magical mixture that truly works wonders.
Creating the most delicious, crunchy, tender puff pastry can be compared to art. The gurus of their work famously cope with a difficult task. It will take a long time to train and make a lot of effort to get the same professional.
But the result is worth the effort and time, because juicy hot cakes melt in your mouth!
Only a small portion of your favorite treats is listed. After all, how many mothers, grandmothers and wives, so many of the most delicious types of pies. Whether it is from yeast dough or from shortbread dough, it doesn't matter. If it is baked with love and care for loved ones and relatives, then what could be tastier?