Russian cuisine has always been famous for hearty dishes. This is understandable and understandable, yet most of the country is in cool and cold zones, requiring increased power for normal heat transfer. The advantage of Russian cooking is that satiety is achieved not at the expense of goodness. And Russians generally had pies almost a symbol: you cannot find such delicious and varied pies in any other country.
Where does the name come from
Pies also belong to the category of pies. With meat they began to cook relatively recently; Initially, such pies were made with fish, and the noble - with elk, salmon, burbot, and sturgeon. And the name was the result of Russian humor. The pies are long and open, the filling is visible from above. It looks like an unfastened clasp - that's why pies. Whether with meat, with fish, with another filling - they are always juicy, satisfying and tasty.
Why is the clasp not fastened?
First of all, pies are a fast food dish. That is, of course, the blanks were made in advance, but cakes were baked immediately before use. The presence of a gap at the top of the product contributed to the fact that the filling was baked much faster than in a closed pie, which is very important for a tavern (and a pie - first of all a tavern dish).
The “unfastened clasp” had another purpose. Some types of fish, which were stuffed with pies before meat pies became popular, have fairly dry meat. To give the pies juiciness and soften the fish carcasses, ghee or broth was added to the holes during baking. Now this method of cooking is no longer particularly relevant, but it is a pity - it had its advantages.
Let's start with the test.
Nowadays, when a greater number of housewives prefer to cook from purchased options, the secrets and subtleties of obtaining a magnificent, soft and tasty dough become not so important. This is very unfortunate, since homework is always better than the store one.
Suppose you are going to cook pies with meat, the recipe of which involves your own, real dough. Then you need to do it. And in this case, it is better not to rely on supermarkets.
The most suitable dough from which you can make pies (including meat) is yeast. And it begins with a couple. For her, milk is heated (but not boiled), yeast is put in it; if dry - less, if alive - a little more, plus a spoonful of flour and sugar. The bowl is placed in heat, and there should not be an open flame or too hot a battery nearby - this will kill the yeast bacteria. After about 15-20 minutes, a plentiful foam will appear above the bowl - this is the dough.
Next, the remaining milk is poured into a hill of flour, sugar, salt are poured out and dough is introduced. When the dough is kneading as a first approximation, the vegetable oil is poured, and again everything is kneaded. The result should be non-sticky, elastic and sufficiently dense. The dough is covered with a napkin or towel (in no case disposable or fleecy) and set in heat for 40 minutes.
The most common modern filling
How to cook a pie with meat - from ready-made meat or grind it from a favorite piece - your business. In our opinion, it is more reliable to make the minced meat itself, and the taste will only win. But maybe you have a trustworthy store ... So, there is mincemeat. Onions, chopped as finely as possible, are fried in vegetable oil until completely transparent. Minced meat is put in the same pan; do not forget to pepper and salt. Now - the question is backfill. Since most people make meat pies, the recipe requires cool boiled eggs. Do not want - do not. In the classics, the eggs are chopped finely, mixed with onions and minced meat - and when it cools down, the filling is ready to become part of the pie.
The most important thing is baking
It is not difficult to determine the suitable dough - it becomes twice as much at least. If you want to achieve perfection, knead the dough again and place it in a warm place again (not for long, until it fits again). When you decide that the ideal is achieved, it (in the sense of the ideal) must be rolled up with a sausage and cut into equal parts. Roll out into cakes is not necessary, you can just stretch your hands to make a round piece. To get a full and juicy pie with meat, the recipe suggests putting one and a half tablespoons (naturally, tablespoons) of the prepared filling into the dough. It is necessary to fill up diligently, the “seam” should be strong so that what is formed inside the pie does not leak through it. And make a hole for sure! Removing excess fluid is the key to obtaining a high-quality and delicious pie.
Products will be baked from 20 to 30 minutes. If you want a shiny crust, grease each pie with egg or vegetable oil. An egg is better - such pies with meat are much more colorful and blush.
Filling Options
In the heyday of pies, it was hard to imagine such a pie with anything other than fish. Now it is associated only with meat, although variation in its origin is allowed: eat with beef, lamb, chicken and pork. Especially moneyy and picky citizens can even find pies with game.
However, meat cannot always compete with alternative fillings, especially on fasting days.
Today, only greens can be put inside this pie - and it will be delicious. You can stuff a pie with mushrooms and sauerkraut (it will be tastier if you add fish, but this is not on the most severe days). Those who do not fast will be interested in a recipe with steep eggs flavored with herbs. Many people very much approve of cottage cheese pies, both sweet and with additions in the form of the same herbs.
In a word - the correct dough and form would be, and what to start with, the fantasy will tell.
But what about your favorite potato?
Potatoes are not very suitable for pies, even in combination with meat. To begin with, it is too lightly sucked; you will have to remember old recipes with topping up broth or oil. However, craftsmen contrive to cook pies with meat and potatoes. The main thing in this endeavor is to hide your favorite vegetable under the meat. Then it will be saturated with juice, it will by no means become dry, and it will even be saturated with the aromas of meat and spices laid to it. However, in most cases, adding “softening” oil or broth will still have to. Although the result will please even a skeptic.
For the very lazy
Honestly, not only for lazy people. Nevertheless, our life is tense, unpredictable and requires full dedication, so for the proper, proper preparation of most dishes, we simply do not have enough time. And lazy pies with meat (and maybe not only with it) can be a salvation for many families tired of everyday chicken – pasta – buckwheat – sausages. In an option for super-busy people, the recipe is simplified utterly. No need to wither over yeast dough - buy a ready-made puff in the nearest store (it’s easier with it, but if you wish, you can prefer puff-yeast or just yeast). Stuffed meat can also be bought ready-made - even if you lose in quality and taste, but home-made ones will not remain indifferent to your pies. In any case, ground meat will have to be fried; there is a couple or two minutes - add the fried onions to it. Boil eggs and cut them, too, will not take much time, but your dish will correspond to the most popular recipe.
Further - even easier. The finished dough is rolled out, cut into rectangles; the filling is mixed and flavored with spices (at least salt and pepper). The filling is put in, the dough is wrapped in the right way - and in the oven for 20 minutes. Such cooking is available even to very busy people!
But in general, I would like to find out whether it is necessary to top up the broth ... and what is the difference between pies from the classic and real puff pastry ... and why the wrong fish was put into the "hole" ... Maybe someday we we will find out.