Pies with salmon and spinach

Pies with salmon and spinach

Category: Bakery products

Ingredients
Dough:
Wheat flour	740 g
Water	100 g
Milk	170 g
Salt	10 g
Sugar	100 g
Soft margarine	135 g
Dry yeast Saf-levure or similar (10 g instant yeast western production type Saf-moment)	17 g
Egg	2 pcs. 100 g
Filling:
Egg	12 pcs.
Spinach	600 g
Salmon fillet or other fresh red fish	600 g
Onion	2 pcs.
Heavy cream	60 g

Cooking method

• The dough needs to be kneaded well, it becomes smooth and elastic, very docile. If you knead in HP on the "Dough" program, then the kneading itself should last at least 15 minutes, you can do up to 25 minutes. Then leave in a bucket for 3 hours, crush, when the dough grows in volume 2 times.
• Cut the fermented dough into 16 pieces of 80g each, roll into balls, leave for preliminary proofing on the table for 5-8 minutes under oilcloth, so as not to dry out.
• Roll each ball into a cake. Fill the pies, let stand for 40 minutes. Brush with an egg.
• Cut hard-boiled eggs into slices and season with salt.
• Cut the onion into quarters into rings, fry in oil, add the washed and chopped spinach, simmer until the juice evaporates completely. Add cream, salt and pepper.
• Cut the raw red fish into slices, salt and pepper.
• Roll a ball of dough into a cake, put 2-3 circles of eggs on it to make a bedding, spinach on it, a slice of raw red fish on top. Pinch to leave a hole in the middle of the seam.
• After proving, grease with an egg and put a piece of butter on the fish visible in the hole. Furnace as indicated.
• 

The dish is designed for

16 Moscow pies 80 g each

Time for preparing:

20 minutes.

Cooking program:

convection oven at 180 C

Note

Girls, what a delicious dough this is! Very delicate and amazing taste. And the filling due to spinach is very juicy and tasty. This is just a restaurant dish. They are so delicious that I could not help but share the find with you.

I took the recipe for these pies from Lyudmila in LJ mariana-aga 🔗, thank her very much for that.

I did not bake 80 g, but 40 g of dough, in small pies. Below is a photo of the last surviving unbuttoner As I said, I’m not a sculptor, even though I’m baking for the second time, and the dough is great, it doesn’t stick either to my hands or to the table. Therefore, I ask you to excuse the imperfection of the form - their taste is absolutely amazing.
There is a lot of dough, and too many pies, 2 trays

I eat fish only myself in the family! but when I tried them - um this dough has a very special taste, I haven’t tasted it yet. this time I did it for myself and my mother-in-law, from 244g of flour it turned out 12 of this size pie. will lay out the recount for a small portion, so that it was already?

mini portion, for lovers

244g flour c. from.
3g (1 tsp) saf-moment dry yeast or similar
4g salt
33g sugar
45g softened margarine at room temperature
1 small egg (33g)
56g milk
33g water

I added another 15 grams of water

filling
3 eggs
200g spinach
200g red fish fillet
1 small onion
20g heavy cream

by the way, I took the fish frozen in pieces, it is not dry with spinach cream

Bon Appetit everyone

since April 8, when I first made pies according to this recipe, I bake them for the third time .... well, it's impossible to resist, it's so delicious! this time I made half the rate, from 350 g of flour. water added another 25 grams additionally. When I kneaded the dough in a food processor, I began to transfer it to a plastic bowl for fermentation, and I could not resist - I twisted the dough in my hands for another five minutes - it is so smooth and silky to the touch! just a fairy tale.

this time I divided the dough into pieces of 70g each, from which these giant pies are obtained



and a cutter - tender-tender dough with the most delicate filling



I didn’t take a picture of the process, the husband “took” the camera. the copy in the photo lived in the refrigerator for 3 days before the photo session, but the next batch of pies is just around the corner

[Lisss's]

Finally, I waited for this hour!
Made a whole portion
Naturally "messed up" with some water. At first I had a thick dough, I decided to add some water and overdid it.
Of course, the appearance was not the same, but it was delicious
In sl. once I add more salt to the filling and less water to the dough.
I think that the dough from the "Tender" pies is also very good here.
Lisss's , thank you for the recipe and its "testing"!

[Lulek]

Lulek, Congratulations! tell me are they cool?

I somehow worked out fine with water, but the first ones asked for more salt - after all, eggs, spinach, fish, everything is so tender, so now I add it like a regular meal, I'm not afraid to oversalt I think next time you will get it just gorgeous!

thanks for the invitation! Yes, my youngest cub has flooded, so we can still be at home, next time?

Health first of all.
Then it will be hoped that in sl. once everything will work out !!!

virgins !!! I made them !!! it is SO delicious!

I, of course, thumped into the French dough and put more fillings than necessary (or rather, more fish, less spinach), but the deliciousness is incredible!

I took the pictures, because my heart senses, they will fly away instantly ... I'll post it in the evening ...

yes, I played a little with the recipe, it turned out like this:


Dough
400g flour
17g live yeast
1h l. salt
50g sugar
70g butter
1 egg
120g milk
3st. l. french women

Filling
6 eggs
400g spinach
600g salmon fillet
1 onion
30g heavy cream

I personally didn't have enough spinach ... next time I'll take more ...
small-radish did not approve, said "I do not like such fish, can I only eat there where the bun and the egg are?"

virgins !!! I made them !!! it is SO delicious!

I, of course, thumped into the French dough and put more fillings than necessary (or rather, more fish, less spinach), but the deliciousness is incredible!
I personally didn't have enough spinach ... next time I'll take more ...
small-radish did not approve, said "I do not like such fish, can I only eat there where the bun and the egg are?"

I take 2 times more spinach. than given in the recipe, i.e. 6 eggs, 600g spinach and 300g salmon. I think this combination is the tastiest
And with a Frenchwoman and with fresh yeast, you must definitely try.

it is SO delicious!

Yes Yes Yes!!! - some kind of yummy, eh? I told you - you won't regret it

and for me spinach is just right when in half, as according to the recipe - half fish, half grass. very delicate in taste and color ...

[Lulek]

Lulek, and where are your pie pies? I saw pictures from the meeting at Tortyzhka in the blog, weren't they on a plate on the side? I just would like a close-up

And here are the pies:

what handsome men! just lovely sight! How do you get such an even shape? and at me, no matter how hard I try, all "bast shoes"

I somehow did not have a friendship with the original pie dough. The more I knead it, the thinner it becomes. Therefore, I made open pie pies from "Tender" pies. But the original dough from Lyudmila is tastier. I just want to try to make sl. once the dough according to the recipe adapted for sourdough from klazy

It’s a pity that I didn’t work out, as soon as I buy the red fish, I’ll make them and post step-by-step photos, maybe it will be better to know what kind of dough I get? it’s strange that it’s liquid, on the contrary, it’s thick, I sometimes add water

At the beginning of the kneading, my dough is thick, it doesn’t even want to collect in a bun, and then it becomes liquid (after 20-30 minutes of kneading in a bread machine). Maybe it doesn't need to be heated? Gluten develops perfectly, fine threads are chic, but terribly sticks to your hands.
Maybe it's the flour? I am using Bohumila. Maybe it's easier to take something? August, for example.
And step-by-step photos are very desirable

[Lyulёk]

Lyulёk, I'm doing it in Kiev. at first I also have a thick (although Lyuda says - at first it is liquid, then it will collect ...) - I add water, I wrote how much, a little, and how it becomes a dough - it collects into a lump, I mix it, well, about 15 minutes, not more - in his Bosh. the gluten develops and it is silky, so nice to the touch .... maybe you're kneading a little? I knead in HP on the dough mode for 5 minutes, then rest. I don't wait for the rest, but I stop and start the Dough again - so 3 times in a row. I get 3 * 5 minutes = 15 minutes kneading ...

for other flour I will not say, I only use kievmlyn, after the farm and generous brothers, or what - threw it in the figs along with the packages, such rubbish and what, August Belotserkovsky is not bad?

I knead in HP on the dough mode for 5 minutes, then rest. I don't wait for the rest, but I stop and start the Dough again - so 3 times in a row. I get 3 * 5 minutes = 15 minutes kneading ...

ah-ah, semyon semyonich, so this is what "3 kneading" means
I count 25 minutes as a batch, like in my test
I honestly put on 2 batches, with the third already broken off, and I would not have time with the third.

All the same, I want to make according to your recipe, and it will definitely be better with starter culture!

what is this "my recipe", what are you talking about? the sourdough crumbs were idle, I had to put it somewhere :))

here, in fact, bothered to drop the pictures.
but I have the same bast shoes - I don't know how to sculpt beautifully.

[Lisss]

Well, not even half a year has passed !!!



Everything turned out without troubles, but I did not think to make it open ...

Lisss, smart girl! Your profiteroles and pies are just classics. And with your notes !!!

Receive an order and solemn music !!!

And delicious!

I believe.
And you did the dough at 740 gr. or 244 gr. flour? And how many pie pieces did you get?

I counted the recipe for 500 grams of flour (for some reason I consider this the maximum for my HP) and I got 12 pie pies. Exactly two contradictions!

Catch!



Everything inside me is correct, otherwise I was just worried ...

[pressed]

on 16 12 Moscow pies 80g each I do not know

Dough
740 495 g flour
12g pressed yeast
10 7 g salt
100 67g sugar
135 90 g soft margarine butter
2 1 eggs (100 60g)
170 115g milk
100 110g water

Oops !!! I have 165 grams on my printout of water. That is, it is written 100 grams, and Lisss then adds that she needed 165 grams. Well, I jumped from 165 grams. And here nothing has been written about 165 ...

Is the water in grams or ml? And yet - what is the difference between pressed and dry yeast?

there is just a trout fillet in the refrigerator :-)))

[Hairpin]

Hairpin, cutter - beautiful yummy

Mummy mama, water in grams, if room T, then g = ml

dry yeast should be taken 1/2 from pressed, and dry instant - 1/3 from pressed. that is, if pressed 10 g, then dry will be 5 g, and dry instant - 3 g. dry ones are in balls, like saf-levure, dry rotten ones are in such small sticks as saf-moment.

Here are my pies :-)) I really made them big - 4 pieces turned out from a half recipe

girls !!! you decided to torture me ??? !!!

And, most interestingly, they burst through in one day ...

Girls, did you eat them with broth? Did you pour broth into the center?

[Scarecrow]

Scarecrow

They were so juicy, perhaps because of the spinach .. it was frozen and I boiled it, there was nowhere to pour the broth :-))) And one did not turn out to be pie, but spread out! He crawled and did not stick together :-)) ate first

And pies and pies today? !!

Freaky woman.

And in the pies and a hole must be left, and before baking, put a piece of butter in this hole, and then with a strong fish broth with pepper, and dill. Damn ... something to do yourself. I never did it with spinach ...
It's always like this. Someone will dig up some recipe, a general excitement and a madhouse begins, and away we go ...

[Zinger]

one.It seems that the broth should not be poured into the pies, but separately ... Well, at least they warned me, otherwise I was going to pour straight into the pies ...
2. And pies and pies in one day ... Nah ... pies were yesterday (two left), and pies with cabbage today!
3. Zinger, I understand that Nikkerman is Ukrainian? Once I compared the Ukrainian Nikkerman with the German ... I did not find a common one!
4. Profiteroles hurt me Lisss and her comments liked it. So I began to wool her recipes.
5. Red fish for $ 12. This is, like, ours, 360 rubles. And I'm here under the wicker Scarecrows bought tails. The salmon itself was 400 rubles, and the tails - 280 rubles. Well, I saved it. And then my sister arrives. I tried salmon in a braid, I was furiously delighted with both the filling and the dough. And I say to her, bashfully so ... they say I put salmon tails inside ... cheaper. And my sister tells me this story. And my sister works as a virologist, and graduated from the Moscow Food Institute on Sokol. Once upon a time, she rested at sea. Rented an apartment. The landlady of the apartment often brought fish, and gave the tails to her sister, and the rest to others. In the end, the sister threw the offense. Like, what are you, good to others, and my tails? !!! And the hostess laughed and said that the tails are the fattest and tastiest part of the fish. Therefore, I gave it to my sister. And it is not worth taking tails only from very oily fish. Well, since then (the beginning of the eighties, that is, already thirty years), my sister only buys tails. He says they are always much cheaper with us, because we don’t understand a fig about fish. And by education, she is still a technologist of something food.
6. When they beat me for a flood, at least stand up ... Otherwise I won't flood you anymore !!!

[Gopher]

Gopher, Tanya, I'm catching live bait!

here they are, today's spinach has just gone, and there were a couple of pieces of red fish in the freezer. accept!



I used one more chip today for these pies. usually it is difficult for me to divide the filling so that there is enough for all the pies .. so I weighed how much filling, divided into the number of pies, it turned out, 19g of spinach cream and 21g of red fish. then I put the bowl of spinach on the scales, zeroed it, took the spinach with a spoon so that the scales showed -19 .. soooo convenient - it was enough for everyone then I laid out the fish in the same way, again it was enough for everyone

krasotischa then what ... as it said - die does not get up! Lyudok, well, you give
And with the filling, it was so easy to supervise professor-Lyudok, at you

from thank you, dear gopher

I didn’t come up with it all, but it’s written in the guests

and, moreover, they flooded me here, they said, there is no hole! but here it was just that the hole itself decided not to be, I gave her a chance

Girls, and how to sculpt, then with a hole, poke ...

[IRR]

IRR, agree, ! Then poke a hole in the hole, and a few hours earlier, miracles were made on eggs ... Looks like such a muffin day ...

[IRR]

IRR, agree, ! Then poke a hole in the hole, and a few hours earlier, miracles were made on eggs ... Looks like such a muffin day ...

I could hardly restrain myself about miracles

Girls, and how to sculpt, then with a hole, poke ...

Tanya, you close it up like a regular pie, only in the seam in the center of the pie you leave a tiny little hole! because during proofing, it will burst into a giant hole, therefore tiny. and the seam itself in front of and immediately behind the hole - you squeeze and mold the dough very tightly, there we have the most dangerous place in terms of creeping, I will tell you the truth, I started getting decent holes from the second or third time