Going to make pies? Remember: the quality of products is determined not only by the filling, but also by the dough. What mankind didn’t come up with any ways to prepare a base for pies! But this dish has existed for at least several centuries. There is a dough for pies, yeast, puff, mixed in milk, kefir, sour cream or plain water. These products are baked in the oven, tandoor, fried in a pan and steamed. The choice of test is truly diverse. It will not work to make pies unless from a very liquid biscuit and pancake base. Other options are your choice. First we’ll think about what culinary method we will use to make pies.
What should be the dough
For frying, you need a lush base. It can be mixed with kefir, sour cream or yeast. If time is short, make a batch using not a live bacterial culture, but a powder. Dry yeast dough will rise faster than fresh yeast. You should also consider the filling. The dough for pies with cabbage is done differently than for baking with cherries, poppy seeds or jam. For a sweet filling and the shell should be rich, with lots of butter and sugar. Below you will find a selection of dough recipes that are used to make pies. Kneading the base is not such a laborious and troublesome thing as it might seem at first glance.
Simple pastry dough: ingredients
This recipe is suitable for those who have a "rolling ball" in the refrigerator. For kneading you need flour, vegetable oil and water. And for the filling, anything will do - buckwheat porridge left over from the evening or jam leftovers. This recipe will also be of interest to fasting people. After all, the list of ingredients contains neither dairy products, nor eggs. And finally, the recipe is suitable for people who do not have enough time for culinary delights. A simple pastry for pies turns out to be flaky, and the products themselves are crispy on the outside and tender inside. Pour 130 ml of vegetable oil, preferably refined, into a wide bowl. Add the same amount of cold water and a pinch of salt.
How to do
Knead the mass until it turns white. Sift in advance 400 g of flour. We begin to gradually add it to the butter until you get a soft dough. Pour flour on the countertop. We shift the dough from the bowl. Mesim further. The dough should be dense enough, but not cool. If you see that there is a lot of flour, just remove it. The test should be allowed to rest for about 10 minutes. Once again, knead it and roll it into a very thin layer. Trim the edges to give the dough a quadrangle shape. On its long edge we lay out the filling with a strip. Turn the roll. The resulting sausage is divided into pieces. We fasten the slice places by pushing the filling inside. To make the pies rosy, grease their surface with water and baking soda or sweet tea. We bake products from 20 to 30 minutes at 200 degrees.
Kefir dough
Lactic acid bacteria can also play the role of leaven. Therefore, if you do not want to bother with yeast that does not tolerate cold or heat and can die from the slightest draft, select this recipe. In the kefir dough, you can use eggs for pies, but you can do without them. Let's look at the last recipe first. Pies prepared with such a base are airy and do not stale for a long time. First, pour a liter of kefir into a wide bowl. It can be of any fat content. When choosing a product in a store, bio-kefir should be preferred. It contains a living culture of lactic acid bacteria. In a bowl with kefir, add a tablespoon of salt and tea soda, mix. If the filling is planned to be sweet, pour 4 tablespoons of sugar into the kefir dough for pies without eggs, if not, half as much. We begin to add flour a little, it can go up to a kilogram. But do not make the dough too steep. It will be enough if it stops sticking to your hands. Tear off the pieces, roll the cake with your fingers, put the filling, pinch the edges. These pies can be baked or fried in oil in a pan.
Kefir dough with eggs
Pies on this basis are very lush. Indeed, in addition to sour milk bacteria, which contribute to the raising of dough in the oven, eggs and it are also loosened. By the way, in the oven you can bake products with meat filling, cheese, cabbage, and sweet cakes. For the test on kefir, in addition to a liter of lactic acid product, you need: 2 eggs, a teaspoon of soda, a tablespoon of salt, flour.
We start by driving eggs into kefir, stirring, and even slightly beat with a fork. Add soda and salt. Knead again, begin to sprinkle flour. When the dough becomes thick enough to knead with your hands, we shift it onto a tabletop sprinkled with flour. We continue to knead, adding flour. The dough should be tight but elastic. We roll it into a sausage, which we cut into identical slices. Each piece is rolled into a round cake with a diameter of about 15 cm. The thickness of the pie test should not exceed 0.5 cm, otherwise it will not be baked. In the middle of each cake we lay out the filling. We tighten the opposite edges of the circle, pinch the dough. Grease the top of the products with vegetable oil or sweet tea. Bake in the oven at 200 degrees until browning.
Fried pies
Many people love just such products, they turn out very juicy and soft. The dough for frying pies in a pan can also be kefir. So if you have no oven or yeast, you can still enjoy delicious products. They may be with sweet filling, but for example we give a recipe for minced meat pies.
In half a liter of kefir (2.5% fat), add 2 yolks, a teaspoon of salt and a tablespoon of sugar. Stir until the crystals are dissolved. Pour 80 ml of odorless vegetable oil, sift 2.5 cups flour into a separate container, mix it with a teaspoon of soda. We begin to gradually introduce the loose mass into the liquid. The pastry dough should come out soft, so don't add a lot of flour. It will be enough for it to stop sticking to hands. We form a "bun", grease its surface with vegetable oil. Leave at room temperature for a quarter of an hour. In the meantime, let's get stuffed.
Minced meat is combined with finely chopped onions. Salt the filling and season with spices, fry it in a pan in vegetable oil until tender. We pluck off a piece from the “bun”, roll it out not too thinly, form small pies. Remember: in a pan they will increase in volume. Fry them in vegetable oil for 3-4 minutes on each side.
Curd base
There is also such a dough without yeast for pies. In the oven and in the pan, with sweet and nutritious filling, such products will be equally tasty. First of all, we soften 100 g of butter. But do not melt it, but just keep it at room temperature. We wipe the homemade cottage cheese (250 g) through a sieve so that there are no large lumps left. Add butter, knead thoroughly, add a teaspoon of sugar and salt, drive 2 eggs, pour 70 ml of kefir or milk, knead. Sift 0.5 kg of flour into a separate bowl, add 2 teaspoons of baking powder or a slightly smaller amount of baking soda to it. We pour gradually into the curd mixture, knead a very soft, slightly sticky dough without yeast.
For pies in the oven, such a base requires a little more flour. And if you decide to fry them in a pan, you need to add a little vegetable oil to the dough. Otherwise, the flour will burn, and the products will come out black, not rosy. For baking, the oven should be heated to 200 degrees. To make the pies beautiful, their surface must be greased with a raw egg. Baking takes about 20 minutes. With hot things are much easier. We spread the products in a large amount of hot vegetable oil and cook over medium heat until browned.
Yeast-Free Puff Pastry: Preparation
Crimean Tatar samsa, Armenian khachapuri, Moldavian werzere, French croissants - all of these various pies are united by one thing - the base. There are two types of puff pastry: with and without yeast. In the first case, the pies come out tender and soft. And products on a yeast-free puff pastry are appetizingly crispy, airy. We will describe both recipes, and the choice is yours. First, consider how to make yeast-free puff pastry for pies with cabbage. Why did we choose just such a filling? Tender, slightly moist cabbage with an egg will blend in well with crispy dough. But you can just as well prepare puffs with apples, minced meat and other fillings. Sift 0.5 kg of flour into a wide bowl. We form a hill, on the top of which we make a recess with a finger. In a glass of water (250 milliliters), dissolve a teaspoon of salt.
Kneading puff pastry without yeast
Pour water into the “crater” of the flour hill and knead puff pastry for pies without eggs. In the process of kneading, add flour from the periphery of the flour hill to the middle. When the dough is kneading, let him rest for half an hour. While you can do the filling. Melt 100 g of butter, roll the dough into a not very thin layer. We coat its surface with melted butter, roll it into a roll, cut it into several parts, twist it in your hands a little. Put the dough pieces in the freezer for about an hour. We take out one sausage, cut into several parts, from each roll flat cakes. We spread the filling - stewed cabbage mixed with boiled egg, gently fasten the ends of the tortillas. We spread the pies on a baking sheet covered with parchment, coat the top with a shaken raw egg. Bake for about 40 minutes at 200 degrees.
Yeast puff pastry. Cooking dough
To make the base airy, it needs to be “fluffed”. And best of all, bread yeast cope with this task. Due to the rapid reproduction of organisms, the darling grows, increases in volume. How to make airy yeast dough for pies? The first thing to do is to awaken the bacteria from hibernation and make them multiply, and for this you need to create favorable conditions for them. Pour a glass of warm milk into a bowl, dilute 2 tablespoons of sugar and a pinch of salt in it. The temperature of the environment in which the bacteria are most likely to awaken should not be lower than +30 and not higher than +38 degrees. We need only a teaspoon of dried yeast to get a large amount of pastry dough. Sift 250 grams of flour into a bowl. Stir. We cover the bowl with a towel, and put the container in a warm place away from drafts. After half an hour we drop in and check the result of yeast activity. If everything went well, and the bacteria became active, we will see that the sponge has increased in volume, and bubbles have appeared on its surface.
Yeast puff pastry. Kneading and baking products
To turn the dough into an airy yeast dough for pies, you need to add 45 g of softened butter to it and beat in 2 eggs. Stir everything well and begin to sift the next 250 g of flour (in total it should take a little more than a pound). Knead the still soft and loose dough. Let him stand in the heat for 20 minutes. During this time, it will grow even more. Soften (but not on fire) 200 g of butter. We roll the dough with dried yeast for pies into a thin layer. We lubricate its entire upper surface with oil (we use everything without residue). Sprinkle the dough with vodka and sprinkle with a small amount of flour. Now we fold the layer, like fabric, four times. We pinch the edges, again roll out into a thin layer. Sprinkle with flour and fold four times again. We repeat this operation four times. After that, we divide the dough into small "koloboks", wrap each in a plastic wrap and put it in the freezer. After half an hour, you can start baking pies, puffs. We roll out each piece, lay the filling, pinch the edges. We put the products on a baking sheet covered with baking paper. Grease the top with a shaken yolk. Bake at 220 degrees until tender.
Classic yeast pastry dough recipe
As in the previous instructions, we start work by heating milk (0.5 l). We breed it with the same amount of warm boiled water. Dissolve in a mixture of 4 tablespoons of sugar and 1.5 teaspoons of salt. In this recipe we will use fresh yeast. For the specified amount of ingredients, 3/4 of a standard pack will be needed. Pour 5 tablespoons of flour, stir. We put the dough in a warm place for 10 minutes. When the foam appears, drive 3 eggs. Sifted in advance in a separate container about 1.5 kg of flour, begin to slowly pour it into a dough. When it ceases to be liquid, continue kneading on the table. At the end of the process, add 3 tablespoons of vegetable oil. Knead and leave the "bun" for an hour in a warm place. During this time, the yeast dough for pies should significantly increase in volume. Knead it again and set it off this time for 20 minutes. Then roll out, form pies with filling, lay them on a baking sheet. Leave again. Products will slightly increase in size. Now you can bake them. We put in the oven, heated at 200 degrees, baking will be ready in a quarter of an hour.
Fried yeast dough
Delicious pies can also be cooked in a skillet. Some love them even more than baked ones. Only the pastry dough should be done a little differently. All ingredients should be at room temperature and the milk is warm. We make a dough based on a pack of dry yeast (10 g). Add 5 tablespoons of milk and one sugar to the powder. After a quarter of an hour, mix the egg, 100 g sour cream, 50 ml of vegetable oil in a bowl. Pour a spoonful of sugar and a pinch of salt. Pour a glass of warm milk and a suitable dough. Sift the flour directly into a bowl. It can take from 500 to 600 g. We put the dough on dry yeast for pies for an hour in the heat. Then we sculpt the product. We fry them in a large amount of hot vegetable oil over medium heat on both sides. Put the prepared pies on a paper towel to eliminate excess fat.